This Keto Apple Cake is not only simple to prepare but also delightfully delicious, with only 4.3 net carbs per serving. It features a tender cake base, a rich cinnamon filling, and is studded with fresh apples, all while being sugar-free.
½cupJoy Filled Eats Sweeteneralternatives available in notes
4eggs
2teaspoonsvanilla extract
2teaspoonsbaking powder
½teaspoonsalt
Apple Cinnamon Filling
2cupsgranny smith applespeeled and chopped
1cupbrown sugar sweetener
6ozbuttermelted (1.5 sticks)
2tablespoonsalmond flour
1tablespooncinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Combine all cake ingredients in a large bowl. Transfer the thick batter into the prepared pan.
In a separate bowl, mix the filling ingredients. Spread this mixture over the cake batter.
Bake for 40 minutes, or until the cake feels firm and a toothpick comes out with a few moist crumbs.
Notes
Notes
Nutrition: Each of the 18 pieces contains 4.3 NET carbs.
Halving the Recipe: You can halve the ingredients for an 8x8 pan, yielding 9 servings.
Low-Carb Alternative: For an even lower carb count, replace apples with jicama, following the method from the Keto Apple Crisp recipe.
Brown Sugar Sweetener: Create your own by mixing 1 teaspoon of molasses with 1 cup of a 1:1 sweetener or ½ cup of a 2:1 sweetener.
Substitutions: Substitute sour cream with Greek yogurt or coconut cream. Use any firm apple variety of your choice.
Reheating: Warm slices in the microwave, starting with 10-second intervals.
Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before serving.
Sweetener Notes: The recipe uses a blend of xylitol, erythritol, and stevia, which is twice as sweet as sugar. Adjustments for using Swerve, Lakanto Monk Fruit, Pyure, or Trim Healthy Mama Super Sweet are provided.