Keto Apple Crumble Cake
Indulge in guilt-free decadence with our Keto Apple Crumble Cake, a low-carb masterpiece that reimagines classic comfort food. Perfectly moist and subtly sweet, this dessert swaps traditional apples for grated zucchini, creating an innovative, keto-friendly twist that mimics the texture of fruit while cutting carbs. A blend of almond and coconut flour delivers a tender crumb, while aromatic cinnamon and a walnut-studded crumble topping add warmth and crunch. Sweetened with erythritol and enriched with creamy butter, this delightfully spiced cake is perfect for a crowd, offering up to 10 servings of pure keto indulgence. Ready in just one hour, it’s an ideal choice for satisfying your sweet tooth while staying true to your low-carb lifestyle. Perfectly suited for keto desserts, low-carb baking, and healthy indulgences, this recipe belongs on your menu!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 0.75 cup granulated erythritol
- 0.5 cup unsalted butter
- 3 large eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 2 teaspoons cinnamon
- 0.25 teaspoon salt
- 1 small zucchini
- 1 tablespoon lemon juice
- 0.5 cup walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with butter or coconut oil.
Peel the zucchini, then grate it using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine almond flour, coconut flour, 0.5 cup erythritol, baking powder, 1 teaspoon cinnamon, and salt.
In a separate bowl, melt the unsalted butter and allow it to cool slightly. Then add eggs, almond milk, and vanilla extract. Whisk to combine.
Pour the wet ingredients into the dry ingredient mixture and stir until just combined. Fold in the grated zucchini and mix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a small bowl, combine the remaining 0.25 cup erythritol, 1 teaspoon cinnamon, and chopped walnuts for the crumble topping.
Evenly sprinkle the crumble mixture over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Once cooled, slice the Keto Apple Crumble Cake and serve. Enjoy your keto-friendly dessert!
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 224.1 g | 81% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 13.2 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 736 mg | 57% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
