• Preheat oven to 350 degrees F. (180 C., Gas 4)
• Line 9 or 10 inch cake pan with parchment paper and spray with baking spray. If you use pan with removable bottom, wrap bottom heavily with foil. If you don't have that kind of pan, line your pan with parchment paper.

Dry Ingredients

• Mix all dry ingredients together including the powdered erythritol, (Swerve). Set aside.

Prepare Apples

• Peel and slice apples thinly.
• Place in bowl with lemon juice and teaspoon cinnamon, tablespoon swerve. Set apples aside.

Homemade Brown Sugar

• Mix molasses with Swerve. Use back of spoon and keep mixing in the molasses. Eventually, it incorporates completely. You can use a food processor, but I find the spoon easy.

Brown Sugar Glaze

• Heat butter and brown sugar in small saucepan on low until melted.
• Add in heavy cream. Stir and cook on low for a few minutes until all is incorporated. Set aside.

Wet Ingredients

• Mix eggs on high for about 3 minutes until very well blended.
• While mixer is still running. stream in oil slowly (or melted butter if you go that route).
• Mix sour cream, vanilla and almond milk together in separate bowl. Stream into mix.
• Add dry mix on low just until mixed. Over-mixing makes cake tough.

Assemble

• Place apples in cake pan in concentric circles.
• Pour brown sugar butter mixture over apples.
• Add cake batter to cake pan. Smooth out top with offset spatula.
• Bake in lower rack of the oven for 50 minutes to 60 minutes. Put tin foil over cake at 30 minutes, as almond flour burns easily. Check at at 40 minutes, and again at 50 minutes to check for doneness. Cake will be able to bounce when touched. Inside middle should be at 210 degrees F.
• Allow to cool completely before removing cake. Use a knife to go around the sides.
• Using a flat plate, turn over so that apples are the top of the cake. If using a removable bottom pan, release that first, before turning over.
• If the top of cake isn't caramelized enough once you turn the cake over, place in broiler for five minutes. Watch carefully.
• Cool completely before serving.
• Cake can be kept in refrigerator up to one week, can be frozen.