Sugar-Free Classic Crumble Cake
Indulge in a guilt-free slice of perfection with this Sugar-Free Classic Crumble Cake! Crafted with nutrient-rich almond flour and whole wheat flour, this healthier twist on the beloved crumble cake is sweetened naturally with erythritol and unsweetened applesauce—making it ideal for those watching their sugar intake. A buttery, moist base pairs beautifully with a crunchy cinnamon and walnut crumble topping, offering a harmonious blend of textures and flavors in every bite. Ready in just 35 minutes and simple to prepare, this dessert is perfect for enjoying at family gatherings or as a satisfying snack at home. Whether you're seeking a diabetic-friendly treat or simply trying to cut back on sugar, this wholesome recipe delivers all the comfort of a classic cake without the guilt.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 100 grams Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 100 grams Unsalted butter, cold and diced
- 100 grams Erythritol
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 150 grams Unsweetened applesauce
- 60 ml Milk
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 50 grams Chopped walnuts
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan with butter or line it with parchment paper.
In a large mixing bowl, combine the almond flour, whole wheat flour, baking powder, baking soda, erythritol, and salt.
Add the cold, diced butter to the dry ingredients and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
In another bowl, whisk together the eggs, vanilla extract, unsweetened applesauce, and milk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Transfer the batter into the prepared springform pan, spreading it evenly.
In a small bowl, combine ground cinnamon and chopped walnuts. Sprinkle this mixture evenly over the batter to form the crumble topping.
Place the pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve the sugar-free classic crumble cake at room temperature and enjoy this delightful, guilt-free treat.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 25.6 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 576 mg | 44% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1000 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.
