Low Carb Apple Crumb Cake
Crunchy Cinnamon Topping atop Apple Cake (Low Carb, Gluten Free)
Servings: 12 Servings
Ingredients
Muffin Batter
- 2 1/4 cups blanched almond flour 240 grams
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- Apples with Melted Butter/Sweetener Mixture See below
- 1 teaspoon vanilla extract
- 6 eggs
Ingredients for Apple Mixture
- 1/2 cup butter
- 1 tablespoon lemon juice
- 1 cup Swerve granulated
- 2 apples
- 1 tablespoon cinnamon
Coffeecake Cinnamon Topping
- 1 cup almond flour
- 1/2 cup Swerve Granulated Sweetener
- 1 tablespoon cinnamon
- 4 tablespoons melted butter
Glaze
- 1 cup Swerve Confectioner's Sweetener
- 4 tablespoons water can use heavy cream
- Maple Extract option
- 1 cup Swerve Sweetener Confectioner's See notes
Instructions
Batter
- Preheat oven to 350 convection bake or bake.
- Peel apples and slice thinly.
- Prepare pan. Add parchment to bottom and spray including sides of pan.
- Put first five dry ingredients in a bowl. Set aside,
- Add eggs to mixing bowl you are using for cake. Beat until frothy, about five minutes.
- In a frying pan, melt butter with cinnamon, sweetener, vanilla. Add apples and toss in buttery mixture. Turn off stove. The apples will continue to cook inside the cake.
- Add half of the dry ingredients mixture to eggs while mixer is on medium.
- Add the entire apple mixture with all the melted butter.
- Add remaining dry mixture. Pour into prepared pan and muffin liners.
- Top with crumble (below).
- Bake in an 8 or 9 inch cake pan 25-30 minutes. You will have batter left over to make 3 to 4 muffins. Bake muffins 20 minutes. Cake and muffins are done when the inside is at 207 degrees F.
Cinnamon Crumble Topping
- Add almond flour, Swerve, cinnamon together in separate bowl.
- Add butter and mix with hands to make crumble.
Glaze
- Mix Confectioner's Sweetener with water (or heavy cream) adding a tablespoon at a time until you have a glaze thin enough to drizzle.
- Flavor with maple extract. Add just 2 or 3 drops to glaze for a maple flavor.
- Drizzle Glaze after cake has cooled OR You could just sprinkle with confectioner's sweetener.
How to Freeze
- Muffins freeze well. Wrap each individually in plastic wrap. Take out to defrost about an hour in advance.
Notes
I used the Golden sweetener, which is a combination of erythritol and monk fruit. You can use granulated Swerve.
Nutrition
Carbohydrates: 6g | Protein: 8g | Fat: 28g | Fiber: 4g