Low Carb Classic Apple Cake
Indulge in the comforting flavors of autumn with this **Low Carb Classic Apple Cake**, a healthier twist on a traditional favorite. Made with a blend of **almond flour** and **coconut flour**, this gluten-free treat offers a moist and tender crumb without the guilt. The natural sweetness of **unsweetened applesauce** and finely diced apples combines beautifully with warm spices like **cinnamon** and **nutmeg**, while a hint of **vanilla** adds depth to every bite. Sweetened with erythritol or your favorite low-carb alternative, this cake is perfect for those following keto, low-carb, or gluten-free diets. Ready in under an hour, it’s simple to prepare yet elegant enough to serve at gatherings. Pair it with a cup of coffee or tea to elevate your dessert experience while keeping things light and wholesome!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granular erythritol or other low-carb sweetener
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened applesauce
- 2 pieces Medium apples, peeled and finely diced
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium-sized bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk together to blend evenly.
In a large bowl, beat the softened butter with an electric mixer until creamy. Add the granular erythritol and continue beating until the mixture is light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Mix in the unsweetened applesauce until fully incorporated.
Gradually add the dry ingredients to the wet ingredients. Mix on a low speed until just combined.
Fold in the finely diced apples using a spatula, ensuring they're distributed evenly throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as a delightful low-carb dessert option.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 293.9 g | 107% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 49.9 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 476 mg | 37% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 860 mg | 18% | |
*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.
