A warm, cinnamon-spiced dessert with the flavor and texture of classic apple crisp—without the high sugar and carbs. This version uses zucchini or chayote as a low-carb apple substitute and adds protein for a more balanced dessert.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
“Apple” Filling
- 4 cups (600 g) peeled, diced zucchini or chayote squash
- 2 tbsp butter
- 2 tbsp powdered monk fruit or erythritol sweetener
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp chia seeds (optional, helps thicken)
- Pinch of salt
High-Protein Crisp Topping
- 1 cup (100 g) almond flour
- ½ cup (50 g) vanilla whey protein isolate
- ½ cup (50 g) chopped pecans or walnuts
- 3 tbsp unsweetened shredded coconut (optional)
- 3 tbsp monk fruit or erythritol sweetener
- ½ tsp cinnamon
- Pinch of salt
- 4 tbsp melted butter
Optional Serving
- Sugar-free whipped cream
- Greek yogurt mixed with vanilla protein powder
- Low-carb vanilla ice cream
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- Prepare the filling:
- Heat butter in a skillet over medium heat.
- Add diced zucchini/chayote and cook for 8–10 minutes until slightly softened.
- Stir in sweetener, lemon juice, vanilla, cinnamon, nutmeg, chia seeds, and salt.
- Cook another 2–3 minutes until the mixture becomes syrupy.
- Transfer the filling to the baking dish.
- Make the topping:
- Mix almond flour, protein powder, nuts, coconut, sweetener, cinnamon, and salt.
- Stir in melted butter until crumbly.
- Sprinkle the topping evenly over the filling.
- Bake for 25–30 minutes until golden brown.
- Cool for 10 minutes before serving.
Approximate Nutrition (Per Serving)
- Calories: 240
- Protein: 14 g
- Total Carbs: 9 g
- Fiber: 5 g
- Net Carbs: 4 g
- Fat: 18 g
