Low Carb Apple Coffee Cake
Crunchy Apple Coffee Cake with Crunchy Walnut Topping (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 peeled, diced
- 2 tablespoon cinnamon
Coffeecake Cinnamon Topping
- 1 cup almond flour
- 1/3 cup sugar free sweetener see notes
- 1 tablespoon cinnamon
- 4 tablespoons melted butter
- 3/4 cup chopped walnuts
Instructions
Cook Apples
- Peel apples and dice.
- In a frying pan, melt butter with cinnamon, sweetener, vanilla. Add apples and toss in buttery mixture. Cook for about 5 minutes. Set Aside.
Cinnamon Crumble Topping
- Add almond flour, Swerve, cinnamon, chopped walnuts together in separate bowl.
- Add butter and mix with hands to make crumble. Set Aside.
Make Batter
- Preheat oven to 350 on bake mode.
- 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.
- Add half of the dry ingredients mixture to eggs while mixer is on medium.
- Add the entire apple mixture (made above)with all the melted butter.
- Add remaining dry mixture. Pour into muffin liners.
- Top with crumble (below).
- Bake in muffin tins 25-30 minutes. You might get as many as 14 depending on the size of your cups. The inside muffin tests done when the temperature is 207 F.
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