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Linda’s Low-Carb Mock Apple Crisp Recipe
A Low-Carb Mock Apple Crisp Recipe that is perfect for Thanksgiving, Christmas, or any time of the year.
- Yield: 4 1x
- Category: Low-Carb
Ingredients
Units
Scale
- 2 cups sliced zucchini
- 3 packets sugar-free apple cider mix
- 1 tablespoon Splenda
- 1/2 teaspoon xanthan gum
- 1/3 cup pecan meal
- 1/3 cup Splenda
- 3 tablespoon butter, melted
Instructions
- Combine the zucchini and cider mix in a medium sized saucepan and bring to a boil. Reduce heat to low and simmer until the zucchini is translucent and, when tasted, tastes exactly like apple. It takes about 1 hour. Remove from heat, drain, and transfer to an ovenproof dish.
- Preheat oven to 350° F.
- Mix the 1 tablespoon of the Splenda with the xanthan gum. Stir into zucchini. Mix pecan meal and the ⅓ cup Splenda together, and stir into the melted butter. Spread over top of zucchini.
- Bake for 15-20 minutes, or until topping is browned. Serve warm or cold. Wonderful topped with sweetened whipped cream!
Notes
Recipe can be doubled or even tripled for a crowd.
Serves 4 @ 9 grams of carbohydrate per serving
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Just a suggestion: Both I and my produce guy (Russ) have used celery root (celeraic) as the “bulk” to substitute for various foods, I to make Faux Pineapple chunks for pizzas, he for making “lasagne noodles”). I’m pretty sure cucumber would work, too, at least for the “noodles, but….. The celeraic always had a fairly strong “back” taste of celery, which was all right in the pizza application and somewhat so in the noodles, but a little strong. We discussed the matter. so I tried blanching my cut pieces first, for five minutes, in simmering water, then draining off the first water before proceeding. It worked! There was still a faint taste of celery, but it wasn’t offensive. So, if you have a problem with any unwanted “aftertaste” of cucumber you might try blanching it first, also. (I was very surprised by how much of the strong flavor was washed away doing this.)