Today I’m treating you to a delicious low carb dessert from my newest book Low Carb on a Budget: Baked Apples with Nut Crumble. It would make a great weekend breakfast or brunch dish too.
Baked apple slices with ‘real butter’ always take me back to my early childhood when my mom used to treat us to this simple delight after a long day at school. The healthy fats from the butter and the walnuts help to keep your blood sugar level stable so you feel full for longer and don’t experience a sugar crash.
These baked apples make a great dessert or snack to warm you up from head to toe and you can try different variations with other seasonal fruits too, such as peaches, apricots, plums, pear…
Even better with a big dollop of freshly whipped (coconut) cream or (vegan) yoghurt. You can serve it with a scoop of (sugar free) vanilla ice cream during summertime too.
Click here to watch the reel video of this recipe. LINK YouTube short
I’d love to hear what you think of this recipe for baked apples with nut crumble, so leave a comment down below if you’d love me to share more easy low carb desserts and sweet breakfast recipe inspiration.
It has many other sugar free dessert recipes such as strawberry ice cream, lemon cake, low carb snickers chocolate peanut butter candy bars, panna cotta with blueberry, Nut-tella hazelnut brownies…
Baked apples with nut crumble, from my book Low Carb on a Budget (gluten free, refined sugar free)
- Pre-heat the oven (or air fryer) to 175°C.
- Rinse the apples and pat them dry, remove the core and cut each apple in slices.
- Place the apple slices in an oven dish. Sprinkle with cinnamon, a little bit of sea salt, crushed walnuts, and small cubes of butter.
- Bake in the pre-heater oven (or air fryer) for 20 minutes or longer. Don’t put it too close to the grill though, to prevent the walnuts from burning.
- In the meantime, whip up the cream with a little vanilla and keto sweetener such as stevia or erythritol.
- Serve the baked apples lukewarm with a generous dollop of whipped cream.
JULIE’S TIPS & TRICKS:
- For a vegan version, use extra virgin coconut oil instead of butter and a plant-based alternative for the whipped cream (I love coconut whipping cream).
- For a fun flavor variation you can use other types of seasonal fruits such as pear, plum or peach.
Are you looking for more easy low carb desserts and sweet breakfast recipe inspiration? Let me know by leaving a comment down below.
Nutritional value (per person)
Carbohydrates 11.9 g (polyols from erythritol not included),
Protein 2.2 g
Fats 29 g
Calories 315.4 kcal