Keto Apple Cake
This content originally appeared on Sugar-Free Mom. Republished with permission.
The fall is here, and that means apples are in season! While some who are on a ketogenic diet are opposed to eating apples, there are plenty of people, like me, who feel that a small amount in many servings is not going to kick us out of ketosis. Maybe enjoying a whole apple yourself would kick you out of ketosis, but 1 cup in a cake with 16 servings is a very small amount. One slice is just 6 total carbs and only 3 net carbs. I believe, enjoying seasonal items makes this a lifestyle I can stick with forever, how about you?
Keto Apple Cake
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Ingredients
- 1 cup apple chopped
- 1 tsp cinnamon
- 1 cup coconut flour
- 1 cup Swerve brown sugar sub
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp apple pie spice
- 1/2 tsp salt
- 1 tsp glucomannan or xanthan gum
- 1/2 cup sour cream
- 1/2 cup butter softened or 113 grams
- 1/2 cup heavy cream
- 1 tsp apple pie extract
- 1/2 tsp cinnamon stevia or vanilla
- 6 large eggs
Optional Add-Ins
- 1/2 cup chopped pecans or walnuts
Optional Toppings
- sugar-free caramel sauce
- sugar-free maple syrup
- sugar-free butter pecan ice cream
Instructions
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Preheat your oven to 325 degrees F. Grease a silicone 9 inch bundt pan and place on a small baking sheet pan. Set aside.
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Place chopped apples and cinnamon together in a small bowl and stir to coat the apples. Set aside.
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Whisk together the coconut flour, brown sugar sub, baking soda and powder, apple pie spice, salt and glucomannan and add to a stand mixer or large bowl.
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Pour the sour cream, butter and heavy cream into the dry ingredients in the stand mixer or bowl. Blend until combined. Mix in the apple extract and stevia.
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Add one egg at a time into the batter until combined.
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Take half of the apples and spread them all around the bottom of the bundt pan. Spread half of the batter over the apples in the bundt pan. Spread the remaining apples over the batter and then the remaining batter over the apples.
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Place the pan in the middle of the oven and bake for 50-60 minutes or until a toothpick in the center comes out clean. Allow to cool. Once cooled, place your serving plate over the top of the bundt pan and flip cake over. It should easily release from the silicone pan. Slice into 16 servings and enjoy with my sugar free caramel sauce or my keto butter pecan ice cream.
Notes
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
Source: diabetesdaily.com