This keto apple cake recipe offers a delightful way to enjoy the flavors of fall without derailing your low-carb lifestyle. With just a few net carbs per serving, this cake is perfect for family gatherings, parties, or even a guilt-free breakfast treat.
Understanding the Keto Diet and Apples
The ketogenic diet, or keto diet, shifts the body's primary fuel source from glucose to ketones, promoting fat burning. While a whole apple might be too carb-heavy for some on keto, using a small amount in a recipe like this allows you to savor the apple flavor without spiking blood sugar. This recipe uses a cup of apples divided into 16 servings. Each slice contains only 6 total carbs and 3 net carbs.
Ingredients and Substitutions
This recipe thoughtfully combines ingredients to achieve a moist, flavorful, and keto-friendly cake.
- Flours: This recipe calls for almond flour, coconut flour. The combination of almond and coconut flour helps balance the oiliness of the almond flour.
- Sweeteners: A low-carb sweetener blend of erythritol and stevia is often used. Xylitol or allulose can also be used. You can even make your own brown sugar substitute by mixing molasses into a 1:1 sweetener.
- Thickener: Glucomannan powder is used as a thickener, which is a natural, water-soluble dietary fiber derived from the konjac plant. Glucomannan is favored for its thickening properties without the sometimes slimy texture associated with xanthan gum.
- Dairy: The recipe uses sour cream, butter, and heavy cream for moisture and richness. Sour cream can be substituted with Greek yogurt or coconut cream.
- Apples: Granny Smith apples are a popular choice due to their tartness and ability to hold their shape during baking. Other apple varieties can be used, but choose ones that won't turn to mush.
- Extracts and Spices: Apple extract enhances the apple flavor, while cinnamon adds warmth and spice. Apple pie spice can also be added.
Addressing Common Questions
- Coconut: Fruit or Nut? Despite the FDA classifying coconut as a tree nut, it is botanically a fruit called a drupe.
- Can I substitute coconut flour for almond flour? No, these flours are not interchangeable. Coconut flour is denser and requires more liquids.
- Can I eat apples on keto? Yes, in moderation. This recipe uses a small amount of apple per serving to provide flavor without excessive carbs.
Step-by-Step Recipe: Keto Apple Bundt Cake
This recipe utilizes a bundt pan for an attractive presentation.
Ingredients:
- Coconut flour
- Brown sugar substitute
- Baking soda
- Baking powder
- Apple pie spice
- Salt
- Glucomannan
- Sour cream
- Butter
- Heavy cream
- Apple extract
- Stevia
- Eggs
- Chopped apples
- Cinnamon
Instructions:
Preheat oven to 325 degrees F (160 degrees C). Grease a silicone 9-inch bundt pan and place it on a baking sheet lined with parchment paper.
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Combine chopped apples and cinnamon in a small bowl.
Whisk together the coconut flour, brown sugar substitute, baking soda, baking powder, apple pie spice, salt, and glucomannan. Add to a stand mixer or large bowl.
Pour the sour cream, butter, and heavy cream into the dry ingredients. Blend until combined. Mix in the apple extract and stevia. Add one egg at a time until combined.
Spread half of the apples around the bottom of the bundt pan. Spread half of the batter over the apples. Spread the remaining apples over the batter, then the remaining batter over the apples.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
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Allow to cool completely. Invert the bundt pan onto a serving plate.
Alternative Keto Apple Cake Recipe
Here's another approach to making a keto apple cake, focusing on a 9x13 inch baking pan.
Ingredients:
- Almond flour
- Coconut oil
- Sour cream
- Sweetener
- Eggs
- Vanilla
- Baking powder
- Salt
- Granny Smith apples
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan with cooking spray.
- Mix together all the cake ingredients.
- Spread the thick batter in the prepared pan.
- Mix together the filling ingredients.
- Spread the filling on top of the cake batter.
- Bake for 40 minutes, or until the cake is firm to the touch.
Tips for Success
- Don't overmix: Overmixing the batter can result in a tough cake.
- Cool Completely: Allow the cake to cool completely before inverting or slicing.
- Storage: Store leftover pieces in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for longer storage.
- Apple Preparation: Peel the apples to avoid an odd texture in the cake. Macerating the apples in lemon juice and sweetener before baking can help draw out excess liquid and prevent a soggy cake.
- Bundt Pan Alternative: If you don't have a bundt pan, a rectangular pan can be used.
- Baking Time: A low carb apple bundt will take longer to bake.
Variations and Additions
- Spice it up: Add cardamom or other warm spices to the batter.
- Add nuts: Incorporate chopped walnuts or pecans into the batter or as a topping.
- Streusel Topping: Create a cinnamon streusel topping for added texture and flavor.
- Caramel Drizzle: Drizzle sugar-free caramel sauce over the cooled cake.
- Ice Cream Pairing: Serve with keto butter pecan ice cream or low-carb vanilla ice cream.
- Berries: This cake would work well with berries, although I would leave the cinnamon out of the cake batter.
Keto Apple Cake with Coconut Flour (Nut-Free)
This variation caters to those with nut allergies while maintaining the deliciousness of a keto apple cake.
Ingredients:
- Eggs
- Coconut cream
- Erythritol
- Zucchini or apple
- Coconut flour
- Butter
- Cream cheese
- Molasses
- Vanilla extract
- Apple extract (optional)
- Cinnamon
- Baking soda
- Sea salt
Crumb Topping
- Coconut flour
- Coconut cream
- Erythritol
- Cinnamon
Instructions:
Preheat oven to 325 degrees Fahrenheit. Grease a 9" cake pan (square or round). Set aside.
Crumb Topping: In a medium-small size bowl, stir together the dry ingredients. With a fork, smash and stir the coconut cream in, until the mixture is fully mixed and evenly crumbly. Set aside.
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Combine coconut flour, cinnamon, baking soda and sea salt in small mixing bowl.
In large mixing bowl, beat together butter and cream cheese, for 20 to 30 seconds. Add sweetener and beat again until mixed in well, about 20 to 30 seconds. Next, add coconut cream, molasses, vanilla and optional apple extract, and mix again until incorporated, about 20 seconds.
Pour dry ingredients into wet ingredients. Also add diced zucchini (or apple) and eggs. Use electric beaters on lowest speed to mix briefly but completely. Don't over-mix. Use a spatula to fold in and scrape the bottom and sides of the bowl as well.
Scrape into prepared pan. Using your fingers, crumble the crumb topping evenly over the surface.
Bake until golden brown and slightly puffed in the middle, about 35 minutes, depending on pan size. A toothpick inserted in the center will come out clean or with a couple crumbs adhering.
Serving Suggestions
- Enjoy the cake on its own with coffee or tea.
- Serve with whipped cream or keto custard for dessert.
- Pair with a cheese platter for a sophisticated treat.
- Garnish with powdered sweetener, fresh berries, or cinnamon sticks.