Keto Apple Crumble Bars with Pecans (Gluten Free)

pouring salted caramel syrup on a stack of apple bars

5 from 4 votes

Keto Apple Crumble Bars with Pecans (Gluten Free)

These Healthy Apple Crumble Bars with Pecans are the ultimate fall dessert! These healthy apple bars are totally low carb, gluten free, refined sugar free, and keto friendly. Combine honey crisp apples with zucchini to achieve a lovely fall flavor, without all of the sugar! Drizzle with some of our homemade keto salted caramel sauce for an amazing decadent treat.

Prep Time30

Cook Time55

Cooling Time2

Total Time3 25

Course: Dessert

Cuisine: American

Servings: bars

Calories: 250kcal

Author: Briana

Ingredients

For the crust:

2 cups almond flour (224 grams)
¼ cup coconut flour (30 grams)
9 tablespoon granular erythritol (108 grams)
½ teaspoon kosher salt
½ teaspoon apple pie spice
¼ teaspoon xanthan gum
8 tablespoons unsalted butter, cut into chunks

For the filling:

1 large honey crisp apple, chopped into bite sized chunks, skin on (about 215 grams)
2 medium zucchinis, peeled, cored, and chopped into bite sized chunks (about 250 grams)
4 tablespoons unsalted butter
1 teaspoon apple pie spice
½ teaspoon ground cinnamon
¼ cup granular erythritol (48 grams)
2 teaspoon apple cider vinegar
1 tablespoon water
¼ teaspoon kosher salt
1 teaspoon vanilla extract
½ teaspoon apple extract, optional
¼ teaspoon xanthan gum

For the crumble:

½ batch crust dough (from above)
¼ cup chopped pecans (28 grams)

Instructions

Preheat oven to 350°F. Grease and line an 8x8 pan with parchment paper. In a large bowl, combine all of your ingredients for your crust, pressing together until a dough forms. Cut the dough in half. Press half of the dough into your pan. Add the pecans to the remaining dough, combine, then refrigerate. Bake your crust for 10-15 minutes until golden brown. Cool for 15-20 minutes.
While the crust is baking, combine your zucchini, apples, butter, sweetener, apple pie spice, cinnamon, apple cider vinegar, water and salt in a medium sauce pan. Cook over medium heat until the zucchini and apple have softened, about 20 minutes.
Once softened, remove from the heat, add in your vanilla and apple extract, then sprinkle on your xanthan gum. Whisk vigorously to combine until the sauce has thickened. Taste the mixture, adjust sweetener and spices to your preference. Allow to cool for a few minutes.
Pour your filling into your cooked crust, then top with the crumble topping, pressing down lightly on the crumble topping to adhere to the crust. Bake for 20-25 minutes until golden brown on top. Allow to cool completely before cutting.
Top with low carb ice cream, whipped cream, and some keto caramel sauce if desired. Enjoy!!
Keep in the fridge for up to 5 days in an airtight container.

Notes

All Zucchini, No Apple Option: If you chose to use all zucchini in place of any apple, you will lower the sugar to 1g sugar, with 10g total carbs and 6g fiber, making 4g net carbs per bar. The fat and the protein remain the same.

Use any sugar free sweetener of choice that measures 1:1 with sugar.
Nutrition facts do not include ice cream or salted caramel sauce.
Apple pie spice can be substituted for cinnamon.
Ensure butter is COLD for proper shortbread crust and crumble topping consistency.
Make sure you allow the bars to cool. This is what allows them to "set up" properly.

Nutrition