MOCK APPLE CRISP - KETO FRIENDLY

 The basics of this recipe are from something I saw on Low Carb Yum.

• 6 cups zucchini peeled and sliced
• 3 tablespoons lemon juice
• 2/3 cup Splenda or 4 Tbsp 2 tsp Truvia
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon apple extract, optional

TOPPING:

1/2 cup pecans chopped

1/2 cup almond flour

1/4 cup oat fiber or coconut flour

1/4 cup Splenda or erythritol

1 teaspoon cinnamon

1/4 cup butter

In medium bowl, combine zucchini, lemon juice, sweetener, cinnamon and nutmeg until well blended. For a stronger apple taste, stir in apple extract too. 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.

from low carb yum