Zucchini Crisp

Keto

Ingredients

Topping

• 3/4 C (75g) blanched almond flour
• 6 T granulated erythritol sweetener
• 1/4 C unsweetened shredded coconut
• 1/4 C finely chopped pecans
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 3-1/2 T unsalted butter, chilled and cut into small cubes

Filling

• 2 lbs zucchini
• 1/2 C brown sugar substitute
• 1/4 C granulated erythritol sweetener
• 2 T fresh lemon juice
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. glucomannan or xanthan gum

Method

To make the topping: 

1.  Preheat the oven to 300° and line a rimmed baking sheet with parchment.
2. Place the almond flour, sweetener, coconut, pecans, cinnamon and salt in a food processor.  Pulse a few times to combine.  Scatter the butter pieces over the top and process on high until the mixture resembles coarse crumbs.
3. Transfer the topping mixture to the prepared baking sheet and spread into and even layer.  Press down firmly with your hands to help it clump together.
4. Bake for 20-25 minutes, until the edges are olden brown.  Remove from the oven and let cool completely to crisp up.

Meanwhile, Prepare the filling:

1. Peel the zucchini and slice them in half lengthwise.  Use a sharp knife or a spoon to remove the seeds in the center, then cut each half crosswise in 1/4" thick slices.  You should get about 6 cups of slices.
2. Place the slices in a pot and add the sweeteners, lemon juice, cinnamon and nutmeg.  Stir to combine.  Cook over low heat, stirring frequently, until the zucchini is very tender, about 20 minutes.
3. Remove the pan from the heat.  Using a slotted spoon, spoon the zucchini into and 8" square glass or ceramic baking dish, leaving the liquid behind in the pan.
4. Sprinkle the surface of the liquid with glucomannan and whisk vigorously to combine. Pour over the zucchini in the baking dish.  Let sit for 10 minutes to thicken.

To Assemble

• Crumble the topping with your fingers and sprinkle over the zucchini filling.  You can break up the pieces finely or coarsely, as desired.
• Place the zucchini crisp in the still warm oven for 10 minutes before serving.

From Ultimate Guide to Keto Baking

Back to The Cascading Kitchen