Caramel Apple Coffee Cake KETO (Carolyn)

16 Servings | 4 Net Carbs

Ingredients:

Cinnamon Crumb:

• ¼ cup almond flour
• 1 tablespoon Swerve Sweetener
• 1 teaspoon cinnamon
• 1 tablespoon butter

Cake:

• 3 cups almond flour
• 6 tablespoon unflavored whey protein powder
• 2 teaspoon baking powder
• 1 ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter softened
• ½ cup Swerve Sweetener
• 3 large eggs
• ½ teaspoon apple flavoring
• ¼ teaspoon stevia extract
• ⅔ cup almond milk
• 1 medium apple peeled and cored, chopped fine

Caramel Sauce

• ¼ cup butter
• 3 tablespoon Swerve Brown
• 3 tablespoon Bocha Sweet
• ½ cup heavy cream
• ¼ teaspoon xanthan gum
• ¼ teaspoon kosher or sea salt
• 2 tablespoon water
• For Salted Caramel Sauce:
• ½ teaspoon additional kosher salt or sea salt

Instructions:

Cinnamon Crumb

Whisk together almond flour, Swerve and cinnamon. Cut in butter and use your fingers to rub together until small crumbs form. Set aside.

Cake

Preheat oven to 325F and grease a 9-inch springform pan.

In a medium bowl, whisk together almond flour, whey protein, baking powder, cinnamon, baking soda, and salt.

In a large bowl, beat butter with Swerve until smooth. Beat in eggs, apple flavoring and stevia extract.

Beat in almond flour mixture in two additions, alternating with almond milk. Stir in chopped apples.

Spread batter in prepared pan. Drizzle half of the caramel sauce over top and swirl into the batter with a knife.

Bake 25 minutes, then remove from oven and sprinkle with cinnamon crumb mixture. Bake another 25 minutes, or until golden brown and center is set (if your cake is browning too quickly, cover with foil for the last 15 minutes of baking).

Remove from oven and let cool. Then run a sharp knife around the inside of the pan to loosen sides. Remove sides and drizzle with remaining caramel sauce.

Caramel Sauce:

In a medium saucepan over medium heat, combine butter, Swerve, and Bocha Sweet. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).

Remove from heat and add cream. Mixture will bubble vigorously.

Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.

Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.

For salted caramel, simply stir in additional salt at the end.

The sauce can be stored in the fridge for a week or so (I've actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

Source:  All Day I Dream About Food