I can’t wait for you to try this keto apple cranberry cobbler. It’s packed with fall flavors and a pure delight to all the senses.
This low-carb apple cranberry cobbler is sugar-free, grain-free, and gluten-free, making it a seasonal treat that is also low in carbs.
I love me some cobbler, “crisp,” and this time of year, those cravings intensify. This is why I decided to give my popular keto apple cobbler a seasonal twist by adding cranberries to the mix.
All I can say about this is that my experiment was pure yum.
The tartness of cranberries with the sweetness of “apples,” AKA chayote squash, doing a fantastic impersonation of apples, makes this one flat-out delicious dessert.
I’m a huge fan of cranberries, which is why I have so many keto cranberry recipes.
If all those recipes are not enough to prove my obvious love for cranberries, then maybe you need to visit my freezer, because the sheer amount of frozen cranberries should convince you.
Remember to check out my other keto pie recipes, which include traditional pies, tarts, and cobblers!
Keto Apple Cranberry Cobbler
Creating a seasonal cobbler recipe that won’t cause an insulin spike was important to me. Maybe it’s just me, but during the fall and winter holidays, food temptations are at an all-time high.
I don’t know if it has to do with the weather changing or if I can’t seem to break the habit of associating memories with food.
The bright cranberries in this keto-friendly dessert would make a beautiful addition to your holiday table. The best part is that it tastes even better the next day.
Can you imagine the oohs and ahhs from your family if you serve them this treat on Christmas morning?
You can even assemble everything the night before and then bake it the next day. It’s a great way to plan your holiday treats.
I love how this keto-friendly apple cranberry cobbler is a perfect way to enjoy cranberries while in season. However, you can certainly also use frozen cranberries and enjoy them any time of year; I know I will.
Are Apples Keto-Friendly?
If you are wondering if apples are okay while following a keto diet, the short answer is no. While the saying “an apple a day keeps the doctor away” may sound catchy, apples don’t make it to the acceptable keto fruit list.
Unfortunately, they are too high in carbs to be allowed.
On average, a medium apple has 20-25 grams of net carbs. That, my friend, is enough to kick you out of ketosis and blow your entire macros for the day.
However, this girl found a tasty way to overcome this obstacle. By using chayote squash as a stand-in for the apples, you can enjoy the same flavors without the excess carbs. Aren’t I a clever girl?
Are Cranberries Keto-Friendly?
If you are wondering if cranberries are keto-friendly, I am thrilled to report that they are. You see, cranberries happen to be very low in carbs and simultaneously high in fiber.
One cup of fresh cranberries has only 12 grams and 5 grams of fiber. Ain’t that a hoot?
But the thing is that eating these raw is not cool because they are quite tart. It’s why you typically only find them in recipes like cranberry sauce or desserts that are loaded with sugar.
Thankfully, using sugar substitutes works equally well in taming the tartness.
In case you didn’t know, cranberries are considered a superfood. Since they are jam-packed with antioxidants and high in vitamins C, A, and K, they are a prized fruit.
They also contain proanthocyanidins (PACs), a powerhouse antioxidant that may help prevent diseases.
However, do your keto diet a huge favor and stay clear away from the majority of dried cranberries. Why? Well, how about the fact that most craisins are jam-packed with sugar?
The good news is they add the perfect amount of tartness to recipes like this sugar-free apple-cranberry cobbler.
Ingredients Needed To Make A Keto Cranberry Apple Crisp
“Apple” Chayote Filling
- Chayote Squash, cooked, peeled and sliced
- Whole Fresh or Frozen Cranberries
- Unsalted Butter (cut into small pieces to dot the filling)
- Lemon Juice
- Cream of tartar
- Granulated Sugar Substitute
- Cinnamon Powder
- Ginger Powder
- Nutmeg Powder
Cobbler Topping
- Eggs, room temperature
- Finely Milled Almond Flour
- Coconut Flour
- Cold Unsalted Butter (sliced into small pieces)
- Baking Powder
- Granulated Sugar-Substitute
- Sea Salt
Sugar-Free Icing (optional)
- Confectioners Sugar Substitute
- Heavy Whipping Cream
- Vanilla extract
- Pinch of Sea salt
How To Make Keto Apple Cranberry Cobbler
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Making this healthy apple cranberry cobbler is pretty straightforward.
To start making the cobbler filling, place whole chayote squash in a pot and add enough water to cover them.
Boil for about 25 to 30 minutes until cooked through but still firm. Once they’re done, let them cool down before peeling and slicing them into 1/4-inch pieces.
I recommend you use gloves to peel the skin as some people can get an allergic reaction to the skin of chayotes.
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Transfer the sliced chayote to a medium bowl and stir in cinnamon, ginger, nutmeg, the sugar substitute, cream of tartar, and lemon juice.
Make sure everything is well mixed. While you’re doing this, preheat your oven.
Then, gently fold in the fresh or frozen tart cranberries until they’re nicely blended into the mixture.
Grease a 9×9 baking dish with butter, pour in the chayote-cranberry filling, and dot the top with two tablespoons of sliced butter.
Combine almond flour, coconut flour, baking powder, salt, and sugar substitute for the cobbler topping in a bowl.
Cut in the thinly sliced cold butter using a pastry cutter or your hands until the mixture looks crumbly and resembles coarse cornmeal.
Next, add the eggs and mix until everything comes together; try not to overmix. Set the topping aside.
To assemble the cobbler, crumble the topping over the chayote filling, spreading it evenly. Bake in your preheated oven at 350 degrees for 35 to 40 minutes or until the cobbler is hot, bubbly, and golden brown.
You can enjoy this delicious crisp recipe, warm or cold.
If you’d like, you can make an optional icing by mixing a confectioner’s sugar substitute, heavy whipping cream, vanilla extract, and a pinch of salt.
Start with two tablespoons of cream and add more until you get the consistency you like. Drizzle this icing over the warm cobbler just before serving.
Alternatively, you can serve it with a scoop of vanilla ice cream that is low in carbs and fits into a low-carb diet.
Leftovers can be kept in the fridge in an airtight container for up to five days or frozen for up to three weeks. Enjoy!
Sugar-Substitute Options
As far as which sweeteners you can use in this cranberry apple crumble, you have a few choices.
My go-to sweetener is Lakanto Monk Fruit because the texture is what comes close to sugar and because there is barely any aftertaste. It is a monk fruit and erythritol blend, and it’s become my favorite.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides instead of fructose or sucrose.
That’s why it’s a great all-natural sugar substitute with zero calories and zero glycemic index impact.
I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.
It’s also a sugar substitute that browns and caramelizes just like sugar. Swerve is made from ingredients found in select fruits and starchy root vegetable and contains no artificial ingredients, preservatives, or flavors.
Swerve is the name brand of Erythritol it’s unlike other sugar alcohols has a 0 % impact on blood sugar.
If you are a fan of stevia, I recommend a stevia-erythritol blend. The only one I like is the brand Pyure. I can really taste the bitterness of stevia, and that’s why I rarely bake with it.
If you decide to use Pyure, you must use only half the amount the recipe calls for. This is because it’s a much sweeter option.
Lastly, if you cannot easily find a more natural sugar substitute, you can also use Splenda with great success.
Tag Us
I sure hope you will give this keto apple-cranberry cobbler a try. Low-carb desserts, like this easy recipe, is one the whole family will love, making it perfect during the holiday season.
Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
I invite you to visit my Keto Baking Tips to ensure you are setting yourself up to succeed every time you bake with ketogenic ingredients.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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Keto Apple Cranberry Cobbler (Gluten-Free)
This keto apple cranberry cobbler cleverly uses chayote squash instead of apples for a low carb keto friendly apple crisp substitute. The added cranberries give this classic dish a seasonal twist.
Ingredients
"Apple" Chayote Filling
- 4 chayote squash, cooked, peeled and sliced
- 1 cup of whole fresh or frozen cranberries
- 2 tablespoons of unsalted butter (cut into small pieces to dot the filling)
- 1/4 cup lemon juice
- 1/2 teaspoon of cream of tartar
- 3/4 granulated sugar substitute
- 2 tablespoons of cinnamon powder
- 1/2 teaspoon of ginger powder
- 1/4 of teaspoon of nutmeg
Cobbler Topping
- 2 large eggs , room temperature
- 1 1/2 cups of finely milled almond flour
- 1/2 cup of coconut flour
- 1/4 cup of cold unsalted butter (sliced into small pieces)
- 1 teaspoon baking powder
- 3 tablespoons granulated sugar-substitute
- 1/4 teaspoon of sea salt
Sugar-Free Icing (optional)
- 1/2 cup of sugar substitute confectioners sugar. (I use Lakanto powdered)
- 2-4 tablespoons of heavy whipping cream
- 1/2 teaspoon of vanilla extract
- Pinch of sea salt
Instructions
Filling
- Boil the whole chayote with enough water to cover them.
- Cook the chayote squash for about 25 to 30 minutes. They should still be firm but cooked through.
- Allow the chayote squash to cool. Peel and slice the now-cooled chayote into 1/4-inch slices. I recommend you use gloves to peel the skin as some people can get an allergic reaction to the skin of chayotes.
- Place the cooled chayote into a medium-sized bowl.
- To the chayote, add the cinnamon, ginger, nutmeg, spices and sugar substitute, cream of tartar, and lemon juice. Combine well.
- At this time, preheat the oven to 350-degree.
- Next, toss in the 1 cup of fresh or frozen cranberries and mix till fully incorporated.
- In a baking dish, 9X9 baking dish that has been greased well with butter, add the chayote-cranberry filling.
- Dot the filling with two tablespoons of sliced butter.
Cobbler Topping
- Combine the almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute to create the cobbler crust.
- Using a pastry cutter or by hand, cut the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
- Next, add the eggs and combine well, but do not over-mix. Set aside.
Assemble The Cobbler
- Top the "apple" cobbler with the crumb crust. Break up the crust topping into small pieces and evenly distribute it.
- Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
- Serve warm or cold.
- Store leftovers in the refrigerator for up to 5 days or up to 3 weeks in the freeze
Icing (Optional)
- Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, and a pinch of salt. Start with two tablespoons of cream and add more if necessary to thin the icing.
- Stir until well combined.
- Drizzle on top of the warm cobbler.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 9.4gSaturated Fat: 3.1gCholesterol: 41mgSodium: 43mgCarbohydrates: 5gNet Carbohydrates: 3.1gFiber: 1.9gSugar: 0.6gProtein: 3.5g