Keto Apple Recipes for Fall

basket of apples

Cinnamon Apples and Vanilla Sauce

This low carb dessert is sinfully delicious. Choose firm, tart apples and use the highest quality ingredients you can find.


Vanilla Sauce:

2 ½ cups heavy whipping cream
½ teaspoon vanilla
2 tablespoons butter
1 egg yolk


Place vanilla, butter and 1/3 cup heavy whipping cream in a saucepan. Bring to a light boil and then simmer for about five minutes; stir frequently. Once the cream sauce thickens, remove from heat. Quickly whisk in the egg yolk, pour into a bowl and chill in refrigerator.

Whip the remaining heavy cream until soft peaks form; fold in the cream sauce. Chill for at least one hour.

Note: You can prepare the cream sauce up to a day in advance.


Cinnamon Apples:

3 tart, firm apples cored and thinly sliced
Note:  We recommend leaving the peel on for extra flavor, color and nutrition but peel them before cooking if you prefer.
3 tablespoons butter
1 ½ teaspoons ground cinnamon

Heat butter in a large skillet over medium high heat and sauté apples until softened and beginning to brown. Add cinnamon and cook for another minute or so. Remove from heat.

Put it all together! Fill dessert bowls with vanilla sauce, top with warm apples and serve immediately.


Low Carb Apple Berry Crisp  

Enjoy a warm and crunchy Fall dessert while keeping your carbs low by substituting nut flour and coconut nectar.

Preheat oven to 350 degrees. Prepare the filling first; while it simmers, prepare the topping.



4 cups tart apples, peeled and sliced
½ cup unsweetened dried unsweetened cranberries
1/3 cup water
¼ teaspoon liquid stevia
1 teaspoon almond flour
2 teaspoons ground cinnamon
¼ teaspoon sea salt

Add all ingredients to a large saucepan with a cover. Heat to a low simmer and cook until apples soften, about 10 minutes. Add more water – one tablespoon at a time – if needed.


1 cup almond flour
1/3 cup dried unsweetened cranberries
2 tablespoons buttery flavored coconut oil, melted
¼ teaspoon liquid stevia
2 ½ tablespoons water
½ teaspoon almond extract
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon allspice

Add liquid ingredients to a small bowl and combine. In a large bowl stir dry ingredients together. Add wet to dry and combine well.

Fill an 8” x 8” baking dish with the apple filling. Sprinkle topping over apples. Bake for 30 minutes or until browned.

Serve with almond milk vanilla ice cream or coconut whipped topping. Or both!

apple cranberry sauce

Crockpot Low Carb Apple Cranberry Sauce 

This homemade applesauce gets a kick from cranberries. It is easy to make, has no added sugar, and is the perfect topping for sliced pork tenderloin or grilled chops.

20 medium or 15 large Honey Crisp Apples, cored and sliced
1 cup fresh cranberries
1 ¼ cup water
½ teaspoon sea salt
¼ teaspoon liquid stevia
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
½ teaspoon allspice

Fill crockpot with apple slices and cranberries. Add water, sprinkle with salt and cook on low for six hours. Mix remaining ingredients together in a small bowl and then stir into the apple sauce. It’s ready to enjoy as a toping over pork tenderloin slices, grilled pork chops, or just about anything else.


Lori Rodgers – Lori’s passion for food and fine dining began at an early age. She started reading Gourmet at 8, and was fortunate to have a father who included her in his travels to cites across the US, often frequenting restaurants she had read about in the magazine. After studying hotel and restaurant management at FSU for two years and thoroughly enjoying the summer program in Switzerland, she graduated with a degree in International Business with a minor in Spanish. Lori owned and operated the family business, Bert Rodgers Schools of Real Estate for 25 years, indulging her cooking hobby by whipping up meals for family and friends on the weekends. She has two teenagers who have adopted a vegan lifestyle, adding a new challenge to Lori’s cooking repertoire. Lori recently sold the business and is embarking on a new chapter and new career, returning to her true calling, cooking and exploring the multifaceted world of food!


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