Keto Classic Apple Dumplings

Indulge in a guilt-free twist on a classic dessert with these Keto Classic Apple Dumplings! Perfectly spiced and delightfully tender, this recipe cleverly swaps traditional apples for zucchini, creating a low-carb treat that mimics the texture and flavor of the original. A buttery almond and coconut flour dough envelopes the warm, cinnamon-kissed zucchini filling, while a sprinkle of pecans adds a satisfying crunch. With only 30 minutes of prep time and a quick bake, this gluten-free, keto-friendly dessert is perfect for satisfying sweet cravings without breaking your diet. Serve these golden-brown dumplings warm with a drizzle of sugar-free caramel or a dollop of whipped cream for an extra layer of decadence.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 Medium zucchini
• 1.5 cups Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Xanthan gum
• 0.5 cup Granulated erythritol
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 6 tablespoons Butter, unsalted
• 1 Egg
• 1 teaspoon Vanilla extract
• 1 tablespoon Water
• 1 teaspoon Lemon juice
• 0.25 cup Chopped pecans
• 2 tablespoons Butter, to brush

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

Peel, core, and dice the zucchini into small cubes. These will mimic apple pieces.

Step 3

In a saucepan over medium heat, combine the diced zucchini, lemon juice, and a splash of water. Cook until the zucchini softens but is not mushy, about 5-7 minutes. Drain excess moisture if needed.

Step 4

In a mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, erythritol, cinnamon, and salt. Stir well.

Step 5

Cut in the unsalted butter using a pastry cutter or a fork until the mixture resembles coarse crumbs.

Step 6

Add the egg and vanilla extract to the dry ingredients and mix until a dough forms. If it's too sticky, you can chill it in the fridge for 10 minutes.

Step 7

Divide the dough into 4 equal parts. Roll each part into a ball and then flatten into a disc.

Step 8

Scoop about 2 tablespoons of the cooked zucchini onto each disc of dough. Sprinkle with chopped pecans.

Step 9

Carefully fold the dough around the filling to seal. If the dough cracks, patch with pieces from the edges.

Step 10

Place the dumplings on the prepared baking sheet.

Step 11

Melt the remaining butter (about 2 tablespoons) and brush it over the dumplings.

Step 12

Bake for 20-25 minutes or until golden brown.

Step 13

Serve warm, optionally with a drizzle of an erythritol-based caramel sauce or whipped cream for extra decadence.

Nutrition Facts

Serving size	(893.9g)

Amount per serving	% Daily Value*
Calories	2154.1

Total Fat 197.6g	0%
Saturated Fat 71.9g	0%
Polyunsaturated Fat 1.7g
Cholesterol 442.9mg	0%
Sodium 1222.6mg	0%
Total Carbohydrate 172.7g	0%
Dietary Fiber 37.0g	0%
Total Sugars 19.5g
Protein 51.1g	0%

Vitamin D 66.3IU	0%
Calcium 479.9mg	0%
Iron 9.9mg	0%
Potassium 1444.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 7.6%

Carbs: 25.8%