Apple Cake KETO (Taryn)

 

Keto Apple Cake is easy to make & delicious. Only 4.3 net carbs in this sugar free apple cake! Tender cake, cinnamon filling, & fresh apples.

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Prep Time15minutes mins

Cook Time35minutes mins

Total Time50minutes mins

Servings: 18

 

Calories: 245.1

 

Author: Taryn

Ingredients :

Cake:

• 2 cups almond flour
• ½ cup coconut flour
• ½ cup refined coconut oil melted
• ½ cup sour cream
• ½ cup white sweetener like Swerve
• 4 eggs
• 2 teaspoon vanilla
• 2 teaspoon baking powder
• ½ teaspoon salt

Apple Cinnamon Filling

• 2 cups granny smith apples peeled and chopped
• 1 cup brown sugar sweetener
• 6 oz butter melted (1.5 sticks)
• 2 tablespoon almond flour
• 1 tablespoon cinnamon

Instructions :

• Preheat oven to 350. Spray a 9x13 baking pan with cooking spray.
• Mix together all the cake ingredients. Spread in the prepared pan. This is a VERY thick batter.
• Mix together the filling ingredients. Spread on top of the cake batter.
• Bake at 350 for 40 min or until the cake is firm to the touch. A toothpick inserted in the center will come out with a few moist crumbs when it is done.

Notes :

Servings and Carbs: 

• This cake has 18 large pieces. There are 4.3 NET carbs per piece. The recipe can be halved to fit an 8 x 8 pan and make 9 pieces.
• If you would like an even lower carb option you can make this keto apple cake with jicama instead by using the method I use in my Keto Apple Crisp.

Brown Sugar Sweetener: 

• To easily make your own mix 1 teaspoon of molasses into 1 cup of a 1:1 sweetener. Or ½ cup of a 2:1 sweetener such as Gentle Sweet or my sweetener.

Apples:

• If you just want this to be sugar free and aren't counting carbs feel free to use 3-4 cups of chopped apples.

Substitutions: 

• Swap the sour cream for Greek yogurt or coconut cream. Feel free to use any firm apples that you like.

To Reheat: 

• If you prefer the cake to be warm, go ahead and heat it in the microwave for a few seconds. Start with 10 seconds and continue to heat as needed.

To Freeze: 

• Store the cake in a sealed container in the freezer for up to 2 months. You can thaw it in the fridge overnight before serving.

Notes on Sweetners :

• I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
• To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
• Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition :

Serving: 1piece | Calories: 245.1 | Carbohydrates: 7.5g | Protein: 4.8g | Fat: 23g | Saturated Fat: 12.1g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 158.7mg | Potassium: 87.1mg | Fiber: 3.2g | Sugar: 2.4g | Vitamin A: 337.6IU | Vitamin C: 0.7mg | Calcium: 67.2mg | Iron: 0.9mg

Apple Crisp with Jicama KETO (Taryn)*

This Keto Apple Crisp is easy to make, has the perfect amount of fall spices, and is positively delicious. With my special ingredient, you can enjoy apple crisp and still keep it low carb! This delightful dessert is also gluten-free and grain-free too.

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Let's Get Cooking!

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Prep Time20minutes mins

Cook Time2hours hrs

Total Time2hours hrs 20minutes mins

Servings: 16

 

Calories: 146

Author: Taryn  https://joyfilledeats.com/keto-apple-crisp/

Ingredients :

Apple Filling:

• 3 lbs jicama peeled and cut into thin slices about the size of an apple slice
• 1 cinnamon stick
• 1 cup brown sugar sweetener
• 2 teaspoon cinnamon
• 1 teaspoon xanthan gum
• Dried cranberries (optional but good!) I make my own KETO cranberries. Recipe here.

Crisp Topping:

• 2 cups almond flour
• ⅔ cup brown sweetener
• 5 tablespoon butter
• 1 teaspoon cinnamon

Instructions:

• Boil the jicama with a cinnamon stick until it softens. This will take 1.5-2 HOURS. It is super important to just boil the heck out of it until it loses its crunch. It will not soften more when baking. (OR see notes for how to cook in a pressure cooker). (I use my pressure cooker)

• Cut the butter into the almond flour, sweetener, and cinnamon to form the crumb topping.

• Drain the jicama. Discard the cinnamon stick, if using. Add the sweetener and cinnamon. Sprinkle on the xanthan gum and mix well. Transfer into an 8x8 baking dish. Top with the crumb topping

• Bake at 350 for 35-40 minutes until the topping is golden brown.

Notes:

• Instant Pot: you can soften the jicama in the instant pot by cooking it on manual high pressure for 60 minutes with 1 cup of water and then letting the pressure release naturally. Make sure to add the cinnamon stick or heavy sprinkle of cinnamon.  (I actually put mine in for 1.5 hours.)  

• Prep Time: prepare the jicama up to a day in advance and refrigerate it before making the crisp. It will save some time the day of making it when you are in a hurry. 

• To Reheat: place the keto apple crisp in a microwave-safe bowl and warm it up for 25-30 seconds or until hot. Check it often because it will heat up quickly and will most likely have hot spots. 

• To Freeze: wrap up the cooled low carb apple crisp and put it inside of a food container in the freezer for up to one month. Warm in the microwave after it has defrosted. The texture may be slightly different after being frozen. 

Nutrition :

Calories: 146 | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 128mg | Fiber: 6g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 1mg

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