I know it sounds strange to use zucchini to make a crumble instead of a more traditional berry or fruit, but we all accept zucchini in a desserts like zucchini bread, and many keto recipes use zucchini instead of apples in dessert recipes. I decided to give it a shot, using a little more sweetener than I would in a berry crumble. Worked like a charm for a delicious crumble that gets in an extra serving of veggies.

Keto Zucchini Crumble Recipe

Zucchini Filling Ingredients:

Crumble Topping Ingredients:


  1. Preheat oven to 350F. Chop zucchini into bite-sized pieces. Bring zucchini, sweetener, and lemon juice to a simmer over medium heat. Cook about 15-20 minutes, until zucchini is soft and tastes sweet. Remove from heat and stir in lemon zest, cinnamon and ginger. Transfer everything from the pan including the juices to a 9x9" baking dish.

  2. In a medium mixing bowl, sift together almond flour (or lupin flour), oat fibre, vanilla protein powder, baking powder, salt, ground ginger and cinnamon. Toss in chopped pecans or pumpkin seeds and sweetener then stir in the melted butter until the mixture resembles a crumb-like consistency. Sprinkle the topping over the zucchini mixture. Bake in preheated oven for 20 minutes. Allow set for 5-10 minutes before serving topped with keto coconut milk vanilla ice cream or standard keto vanilla ice cream if not vegan. Greek yogurt also works too!

Did you try this keto zucchini crumble recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation.