This Keto Apple Crisp is easy to make, has the perfect amount of fall spices, and is positively delicious. With my special ingredient, you can enjoy apple crisp and still keep it low carb! This delightful dessert is also gluten-free and grain-free too.
Boil the jicama with a cinnamon stick until it softens. This will take 1.5-2 HOURS. It is super important to just boil the heck out of it until it loses its crunch. It will not soften more when baking. (OR see notes for how to cook in a pressure cooker).
Cut the butter into the almond flour, sweetener, and cinnamon to form the crumb topping.
Drain the jicama. Discard the cinnamon stick, if using. Add the sweetener and cinnamon. Sprinkle on the xanthan gum and mix well. Transfer into an 8x8 baking dish. Top with the crumb topping
Bake at 350 for 35-40 minutes until the topping is golden brown.
Instant Pot: you can soften the jicama in the instant pot by cooking it on manual high pressure for 30 minutes with 1 cup of water and then letting the pressure release naturally.Prep Time: prepare the jicama up to a day in advance and refrigerate it before making the crisp. It will save some time the day of making it when you are in a hurry. To Reheat: place the keto apple crisp in a microwave-safe bowl and warm it up for 25-30 seconds or until hot. Check it often because it will heat up quickly and will most likely have hot spots. To Freeze: wrap up the cooled low carb apple crisp and put it inside of a food container in the freezer for up to one month. Warm in the microwave after it has defrosted. The texture may be slightly different after being frozen.