Low Carb Apple Crumble Cake
Indulge guilt-free with this **Low Carb Apple Crumble Cake**, a delightful dessert that combines the cozy flavors of apples, cinnamon, and nutmeg with the health-conscious benefits of a low-carb treat. Made with nutrient-rich almond and coconut flours, this cake features a moist, tender crumb infused with unsweetened applesauce and sugar-free stewed apples for natural sweetness. A buttery pecan crumble topping adds a satisfying crunch, perfectly complementing the warm, spiced cake beneath. Sweetened with granulated erythritol, this recipe is completely refined-sugar-free, making it ideal for those following keto or low-carb diets. Quick to prepare and irresistibly delicious, this elegant apple dessert is perfect for family gatherings, afternoon tea, or a fuss-free yet impressive holiday treat. Serve it warm or at room temperature for a cozy, autumn-inspired indulgence!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Granulated erythritol
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 3 whole Large eggs
- 0.5 cup Unsweetened applesauce
- 1 cup Chopped sugar-free stewed apples
- 0.5 cup Pecans, chopped
- 0.25 cup Unsalted butter, cold and cut into pieces
- 0.25 cup Granulated erythritol (for crumble topping)
- 0.5 cup Almond flour (for crumble topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, 1 teaspoon of ground cinnamon, nutmeg, erythritol, and salt. Whisk until well combined.
Add the melted butter, vanilla extract, and eggs to the dry ingredients. Stir until the batter is smooth.
Fold in the unsweetened applesauce and chopped sugar-free stewed apples until evenly distributed.
Pour the batter into the prepared cake pan and spread evenly with a spatula.
In a small bowl, prepare the crumble topping by mixing the chopped pecans, cold butter pieces, 0.25 cup of granulated erythritol, 0.5 cup of almond flour, and 0.5 teaspoon of ground cinnamon. Use your fingers to combine until the mix resembles coarse crumbs.
Sprinkle the crumble topping evenly over the cake batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve this low carb apple crumble cake warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.6 g | 329% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 26.2 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 620 mg | 48% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 968 mg | 21% | |
*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.
