keto apple cake

This sugar free apple cake is filled with big bursts of REAL apple pieces in every bite. Serve with keto custard, whipped cream or low carb vanilla ice cream for the ultimate keto comfort dessert. Only 6.5g net carbs per slice!

Sugar Free Keto Apple Cake

lemon

granulated sweetener (50 grams, for macerating (soaking))

eggs (large, room temperature)

butter (114 grams, melted, then cooled)

cream cheese (60 grams)

almond milk (60 ml)

granulated sweetener (100 grams, use up to ⅔ cup if you

almond flour (200 grams)

coconut flour (30 grams)

tsp baking powder

tbsp vanilla extract

cinnamon (or more, to taste)

almond flour (25 grams)

coconut flour

butter

granulated sweetener

cinnamon

Place the apples in a mixing bowl. Squeeze over a little lemon juice to stop browning. Drain any excess to prevent sogginess. Mix the apples with the sweetener. Let it sit for 30 minutes to macerate. Discard any liquid.

Prepare apples

Preheat the oven to 180 C / 350F and line the bottom of a 20 cm / 8 inch round springform with parchment paper. Grease the sides with butter.

In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, fluffy and double in size. About 2 minutes.

Add the sweetener, melted and cooled butter, cream cheese, almond milk and vanilla extract. Continue beating for another 1 minute.

Mix the almond flour, coconut flour, baking powder and cinnamon in a separate bowl. Then add to the wet ingredients and blend until you have a smooth batter.

Cake Batter

Mix all ingredients in a separate bowl using a fork.

Crumble

Separate the apple slices from the diced apple. Mix the chopped apples through the cake batter and fill the springform. Arrange the apple slices on top in a single layer. Top off with the streusel mix.

Bake in the preheated oven on the middle shelf for 60-65 minutes or until a skewer inserted comes out free of dough. Check after 35-40 minutes. If the top of the cake has browned sufficiently, loosely cover it with a piece of aluminium foil to prevent burning.

Let the cake cool completely before releasing and removing the springform.

Assembly

A keto apple cake that is flavored with cinnamon, apples and chopped walnuts. Perfect as a snack or with your morning coffee!

Keto Apple Cake - Low Carb and Gluten Free

Erythritol sweetener (I use Swerve)

eggs

vanilla extract

salt

almond flour

teaspoons baking powder

xanthan gum

almond milk

granny smith apples, peeled and chopped into 1/2 inch pieces

walnuts, chopped

Cream the butter and sweetener together until smooth and fluffy.

Add the eggs one at a time, beating well after each, then add the vanilla extract.

In a medium-sized bowl, combine the almond flour, coconut flour, cinnamon, baking powder, xanthan gum and salt and mix well.

Add the dry ingredients to the wet ingredients and mix.

Pour in the almond milk and mix until just blended.

Spread the batter into a greased 9&#215;9 baking pan.

To make the cake layer:

Add the apples, cinnamon and sweetener and cook for 2 minutes, stirring the entire time.

Remove from the heat and stir in the almond flour, pinch of salt and chopped walnuts. Stir well until a crumbly dough forms.

Spoon the topping evenly over the cake batter and spread out.

Bake the cake in a 375 degree oven for 35 minutes. If you find the topping getting too brown, cover it loosely with parchment or aluminum foil for the final 10 minutes.

Remove from the oven and cool before slicing into 3 inch squares.

Alternatively, you can bake these in 9 large muffin cups for about 20 minutes at 375 degrees (F) or until a knife inserted in the center comes out clean.

To make the apple streusel layer:

I was thinking the same thing and then read Morgan's comment! I love you too! Your recipes amaze me! I hope you're enjoying your NE trip! The leaves are changing in OH nicely!

Hello Melissa!

Can I replace the butter with coconut oil?

Very good! Haven't had apples in a while so really enjoyed this!

Had SAME problem followed receptor to a team batter was like dough and cake did not rise ?

OMstars!!!!! Absolutely delicious! Those of you planning to make this-DO IT!  I couldn't wait until it cooled - got a piece from the corner : ). It's going to be hard to only have ONE 3 x 3 piece today - it's only 3:25 pm. Thank you so-o-o-o much Mellissa. I've been following your site for 6 weeks. Down 14lbs. Hoping to be in that skirt (without stretching the seams) first Sunday in Nov.

I made this over the weekend. It is soooo good. You can't tell it's a low-carb thing. Excellent texture. My boys even eat it. Thank you!

I made mine into muffins. They were awesome! Even better the next day. Thanks so much for the recipe!

Just made this and it is delicious! Thanks again for another great recipe!

I made this recipe for my Christmas brunch today.  It's VERY good and the "crumb" is just right.  So many times cakes can be gummy and lose the texture of a good baked product.  This came out tender and moist.  I did use Xylitol in the streusel portion since I wanted it a tad sweeter, but other than that, it was perfect!  Thank you!  I'll be back to try more recipes.  I'm glad I found your website.

We've been having absolutely miserable and gloomy weather the past few weeks here. Yesterday I tried out this cake and it was exactly what I needed to lift my spirits! As much as I would have loved to keep it to myself I did share and it got rave reviews from my family! This is the kind of warm and comforting dessert that I need on a cold winter morning with a nice cup of coffee. 

:)

First keto treat in a good while. So glad this is the one I chose :) Thankyou

I don't normally comment on recipes I've tried, but this was just too yummy not to! Thank you!! It doesn't taste low carb &amp; is now my go to dessert when I need a treat.
I substituted psyllium husk for the xanthan gum &amp; it was perfect.

I made this coffee cake this summer and made 1 change. I substituted 3/4 c chopped peaches for the cup of apples. I liked it, but wasn't excited about it, so in the freezer it went. Then last night I took out 2 pieces of the coffee cake and put them in the fridge to thaw. Today when I ate one after lunch, it was all I could do to not eat the second piece, too. The flavor, the sweetness, everything combined to make an outstanding dessert. I will bake this again and again!
Thank you, Mellissa!

These are SO GOOD!! I did half a batch with thin apple slices right in the batter and the other half I did a few blueberries mixed with a pinch of xanthan gum (made a nice blueberry jam btw!).
I also had my batter come out kind of thick, too. Usually my mug cakes are 1/4c almond flour, 1 egg, 2tbsp of water, 1tbsp of coconut oil, pinch of baking powder, and they come out fluffy and very pourable batter. I had to spoon the batter into the cups, but it still came out yummy. Next time I'll melt the butter into the almond flour mix and omit coconut flour.

Just made these today and substituted zucchini for the apples, they are great! I turned them into cupcakes. My papers were smaller and made 11. Perfect treat, thank you for the recipe.

I made this for my mother in law and myself and we loved it!  Making another tomorrow!

Finally made this and it is delicious!  Probably the best low carb baked dessert I've made.  Whole family loved it.  Will be making this one over and over.

Made this today in mid-January using our own apples left over from this past fall. I  used xylitol for sweetener in same amount called for in recipes and also a pinch of clove, ginger, nutmeg along with cinnamon in the cake batter. Texture to both cake and topping is very good. Taste is fairly good. My issue is the pinch of salt that goes into the cake. I use unsalted butter and made a note for future baking if I'm using unsalted butter to use 1/4 tsp of salt in cake batter and a very generous pinch in the topping. The flavor is a bit flat and more salt would bump up both flavor. Salt also has a taste synergy with sugar. Also, it may help to allow butter/sugar mixture for topping to brown for caramel note. Next time I'll use pecans rather than walnuts. So your recipe is a keeper but my recommendation is to adjust if you are using unsalted butter &amp; to add additional spices. A drop of caramel extract or caramel stevia would be good. Thank you.

This. is.heavenly! I needed something apple after two years strict keto, and this was all I could ask for.
Thank you, thank you, thank you!!

Love your recipes! This is just lovely. I recently discovered the keto apple trick where you cut out the seeds of zucchini, chop it up, let it sweat a bit in a pan and use it just like apples. Fewer carbs, and with the fall spices and zucchini tastes just like apples. I've made "apple" butter, "apple crisp" and all kinds of things with it... And now this beautiful dessert!!! Everyone loves it! I used pecans instead of walnuts and cream instead of almond milk. We had some keto vanilla ice cream on the side. Thank you thank you and bless you for all of your hard work!!! 🥰🥰🥰

this recipe is flipping awesome. I only have stevia packets at home right now so I adjusted to that and legit still came out flipping amazing. Thank you for sharing this wicked recipe you make folks like me who follow low carb / keto due to so many gut issues ACTUALLY taste good :) keep on killin it!

This tender keto apple cake has all the delicious flavor of an apple cider donut. Dusted with cinnamon and sweetener, it&#039;s a perfect low carb fall dessert.

Keto Apple Cider Donut Cake

sour cream

eggs ((room temperature))

Swerve Brown

Swerve Granular

tsp apple extract

whey protein powder

tbsp baking powder

tsp salt

apple cider ((or unsweetened apple sauce))

tbsp butter

tbsp Swerve Granular

Preheat the oven to 350F and grease a 10 cup capacity bundt pan well.

In a high-powered blender or food processor, combine the sour cream, eggs, sweeteners, and apple extract. Blend until smooth. Add the almond flour, coconut flour, protein powder, baking powder, cinnamon, and salt. Blend again until smooth.

Add 1/3 of the apple cider, and blend. If that batter is still quite thick, add the remaining apple cider and blend. The batter should be of a thick but pourable consistency.

Pour into the prepared baking pan and bake 35 to 40 minutes, until the top is golden brown and firm to the touch. Remove and let cool at least 30 minutes in the pan, then flip out onto a wire rack to cool completely.

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