Low Sugar Mock Apple Zucchini Crisp – Gluten Free
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Low Sugar Mock Apple Zucchini Crisp – Gluten Free might be a recipe you should try. This recipe makes 9 servings with 149 calories, 3g of protein, and 13g of fat each. For $1.1 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Low Carb Yum has 2183 fans. A mixture of almond flour, swerve, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. Similar recipes include Healthy Apple Pie Cheesecake Dip (sugar free, low carb, low fat, high protein & gluten free), Gluten Free No Sugar Added Apple Crisp, and Mock Apple Crisp from Zucchini.
Servings: 9
Preparation duration: 5 minutes
Cooking duration: 50 minutes
Ingredients:
1/2 cup almond flour
1/4 cup butter
1 teaspoon cinnamon
1/4 cup oat fiber or coconut flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons lemon juice
1/2 cup pecans chopped
1/4 cup Swerve or erythritol
2/3 cup Swerve or 4 Tbsp 2 tsp Truvia
6 cups zucchini peeled and sliced
Equipment:
bowl
baking pan
Cooking instruction summary:
In medium bowl, combine zucchini, lemon juice, sweetener, cinnamon and nutmeg until well blended. Pour mixture into a greased 9 x 9-in. baking dish.For topping, combine pecans, almond flour, oat fiber, sweetener and cinnamon in a bowl then cut in butter until crumbly. Sprinkle over the zucchini mixture.Bake at 350 F for 45-50 minutes or until zucchini is tender.
Step by step:
1. In medium bowl, combine zucchini, lemon juice, sweetener, cinnamon and nutmeg until well blended.
2. Pour mixture into a greased 9 x 9-in. baking dish.For topping, combine pecans, almond flour, oat fiber, sweetener and cinnamon in a bowl then cut in butter until crumbly. Sprinkle over the zucchini mixture.
3. Bake at 350 F for 45-50 minutes or until zucchini is tender.
Nutrition Information:
