Zapple Crumble

The low carb lifestyle requires some serious creativity in order to not become totally bored and dive head first into a pan of warm, gooey brownies armed only with a fork and a smile. I have never totally done that.  You MUST think outside of the Betty Crocker box, per say, or you will fail.
My son loves apple cinnamon oatmeal. (My children are not Keto, however, they do eat many of the things I cook.) Yesterday morning he was having his oatmeal, and it just smelled divine. I love the smell of baked apples and cinnamon – in the form of a pie, of course! So I decided to create a recipe that would satisfy ANY low-carber who is missing that warm apple pie!
Trust me on this one. You can replace apples with zucchini and fool even your children and husband. I did! I call this a Zapple Crumble, and I’m in love!
INGREDIENTS:
Filling:

3 medium zucchini
Juice of 1 lemon
3 T Swerve
1 tsp cinnamon
¼ tsp fresh nutmeg
1 tsp vanilla extract
1 tsp apple extract (Optional. I had a natural one on hand, so I used it. Not necessary)
Healthy pinch of Pink salt
Crumble topping:

1/8 tsp Pink salt
¾ cup fine almond flour
2 T coconut flour
½ cup chopped pecans
½ cup unsweetened coconut
½ cup Swerve
1 tsp Stevia glyercite OR another ¼ cup Swerve
1 stick room temp butter
1 tsp cinnamon
1 tsp vanilla extract
1 tsp maple extract (optional)
METHOD:
Preheat oven to 350 and get 9 in round glass pie plate (I didn’t grease)
Wash, peel, and cube zucchini and put in medium sized bowl. Add all filling ingredients and stir. Pour into pie pan. In the same medium sized bowl add all crumble ingredients MINUS 3 Tablespoons of butter. Mix together with fork or hands then place crumble on top of zucchini. Place small bits of remaining butter on top of crumble mixture.
Baked for around 20 mins or until golden brown and bubbling. Serve with whipped cream, sugar free ice cream, or as is. It’s just so yummy! Let me know what you think if you try it!

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