Zucchini Mock Apple Strawberry Crisp


  • 1 medium zucchini
  • 10 strawberries, sliced
  • 1/2 cup wheat protein isolate 5000
  • 1/2 cup almond flour
  • 1/4 cup Splenda brown sugar (or another low carb brown sugar substitute)
  • 6 TBL cold butter (cut in pieces)
  • 1 tsp cinnamon
  • 2 TBL DaVinci sugar free sweetener syrup
  • 1 TBL lemon juice
  • 1/2 cup + 3 TBL equivalent liquid Splenda (or your favorite liquid sugar substitute)
  • 2 TBL Rolled Oats

Preparation Instructions:

Peel zucchini, cut lengthwise and remove seeds. Slice to resemble apple slices and place in a small mixing bowl. Coat zucchini with lemon juice, DaVinci syrup, and 3 TBL of liquid Splenda. Microwave for 1 minute, then set aside.

Combine sliced strawberries and zucchini in 9 X 9 baking dish.

In a large mixing bowl, combine wheat protein isolate, almond flour, brown sugar substitute (mixed with 1/2 cup liquid Splenda), cinnamon, and Rolled Oats. Cut cold butter into flour mixture until it resembles a coarse meal. Top the zucchini and strawberries.

Bake at 350 degrees for 35 minutes until nice and bubbly. For the last 3 minutes, you may want to turn on broiler to crisp the top to a light golden brown.

6 servings at approximately 3.5 carbs each.