This Keto Apple Cake, or low carb apple crumb cake if you want to get fancy with it, is lightly sweet and flavored generously with cinnamon. The buttery apple topping is also loaded with cinnamon as well as the light crunch of toasty walnuts for texture. It’s one of our favorite keto apple desserts!
You can easily adapt this keto apple cake into a handy muffin format – making it the perfect portable low carb breakfast or snack!
Living in Belize, it’s not easy to get into the spirit of the changing seasons when it comes to food. It’s hot all the time, and there is no feeling of Fall on the way here. Maybe because I grew up in New England, my internal clock still knows that apples are coming into season and that the days are getting cooler though.
We will be spending almost the entire month of October in the states and I can’t wait! I’m so looking forward to crisp mornings, changing seasons, and wearing sweaters and boots again – even if only for a short time!
In the meantime, I’m using my imagination to get inspired to cook some keto apple recipes for you guys, starting with this delicious Keto Apple Cake!
It was a strange contrast that my house smelled like Fall in New England, while the view outside my kitchen window was still of palm trees and blue Caribbean seas – but the end result was delicious and transported me home for a few minutes.
No matter where you live and what the weather is there, I hope that you’ll have the same experience when you try this Low Carb Apple Cake.
From the amazing smells, to the warm flavors and textures – it doesn’t get much more fall inspired than this recipe!
You can easily make this recipe into keto apple muffins, just reduce the cooking time accordingly – I’ll add instructions to the bottom of the recipe for that.
This keto apple cake is lightly sweetened, so it’s not overpowering and can even be eaten for breakfast. It’s still plenty sweet for dessert though, and if you wanted to add a scoop of low carb vanilla ice cream I wouldn’t hold it against you!
If you find after baking it that you wish this keto apple cake was a little sweeter, you can sift some Swerve confectioners mixed with a little cinnamon over the top and that should do the trick!
More Keto Apple Recipes
Keto Apple Cheesecake Bars – All Day I Dream About Food
If you make this keto apple cake please take a moment to rate and comment on the recipe below to let us know how it turned out!
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Keto Apple Cake – Low Carb and Gluten Free
- Total Time: 47 minutes
- Yield: 9 servings 1x
- Diet: Diabetic
Description
A keto apple cake that is flavored with cinnamon, apples and chopped walnuts. Perfect as a snack or with your morning coffee!
Ingredients
For the Cake:
- 6 tablespoons butter
- 1/3 cup Erythritol sweetener (I use Swerve)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
- 1 cup super fine blanched almond flour
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/2 cup unsweetened almond milk
For the apple streusel layer:
- 3 tablespoons butter
- 1 cup granny smith apples, peeled and chopped into 1/2 inch pieces
- 1/4 cup Erythritol sweetener (I use Swerve)
- 1 teaspoon ground cinnamon
- 3/4 cup almond flour
- 1/4 cup walnuts, chopped
- pinch of salt
Instructions
To make the cake layer:
- Preheat the oven to 375 degrees.
- Cream the butter and sweetener together until smooth and fluffy.
- Add the eggs one at a time, beating well after each, then add the vanilla extract.
- In a medium-sized bowl, combine the almond flour, coconut flour, cinnamon, baking powder, xanthan gum and salt and mix well.
- Add the dry ingredients to the wet ingredients and mix.
- Pour in the almond milk and mix until just blended.
- Spread the batter into a greased 9×9 baking pan.
To make the apple streusel layer:
- Melt the butter in a medium skillet.
- Add the apples, cinnamon and sweetener and cook for 2 minutes, stirring the entire time.
- Remove from the heat and stir in the almond flour, pinch of salt and chopped walnuts. Stir well until a crumbly dough forms.
- Spoon the topping evenly over the cake batter and spread out.
- Bake the cake in a 375 degree oven for 35 minutes. If you find the topping getting too brown, cover it loosely with parchment or aluminum foil for the final 10 minutes.
- Remove from the oven and cool before slicing into 3 inch squares.
- Alternatively, you can bake these in 9 large muffin cups for about 20 minutes at 375 degrees (F) or until a knife inserted in the center comes out clean.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Keto Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3×3 square
- Calories: 306
- Fat: 28g
- Carbohydrates: 5g net
- Protein: 8g
To get more great recipes for fall or anytime, download my super bundle of FIVE e-books for just $19.99!
Amy says
Do you know how these do as muffins? Any adjustments I need to make? I want to make these for my daughter’s Sound of Music birthday party next weekend for the “crisp
Apple strudel”
I want to make them ahead of time and freeze them too. Any tips there? Do you think they’ll do well thawing and reheating?
Thanks!
Amy
Catherine says
This recipe was DELISH!!! I made them in muffin tins for easy grab on go on the way to school. Also, i may have added a cheesecake layer in between the bake and crumble. TO DIE FOR!!! I had to yell at my husband all weekend to stop pigging out on it!! LOL
Bridg says
Cheesecake layer is genius ! I’ll keep that in mind for next time, thank you for posting your idea.
Nicole says
Can you share how you added the layer
Leila says
Omg this is so good! I’ve never really tried low carb baking recipes before – I always thought they’d just be gross. Not so! Mine didn’t look as pretty and my topping wasn’t really crumb-like, but it tastes delicious. Even the husband likes it!
CraftyMrsG says
These are SO GOOD!! I did half a batch with thin apple slices right in the batter and the other half I did a few blueberries mixed with a pinch of xanthan gum (made a nice blueberry jam btw!).
I also had my batter come out kind of thick, too. Usually my mug cakes are 1/4c almond flour, 1 egg, 2tbsp of water, 1tbsp of coconut oil, pinch of baking powder, and they come out fluffy and very pourable batter. I had to spoon the batter into the cups, but it still came out yummy. Next time I’ll melt the butter into the almond flour mix and omit coconut flour.
Jacque says
I made this coffee cake this summer and made 1 change. I substituted 3/4 c chopped peaches for the cup of apples. I liked it, but wasn’t excited about it, so in the freezer it went. Then last night I took out 2 pieces of the coffee cake and put them in the fridge to thaw. Today when I ate one after lunch, it was all I could do to not eat the second piece, too. The flavor, the sweetness, everything combined to make an outstanding dessert. I will bake this again and again!
Thank you, Mellissa!
Mellissa Sevigny says
Sounds great with the peaches and good to know freezing it only makes it better!!!
Julia Streak says
I don’t normally comment on recipes I’ve tried, but this was just too yummy not to! Thank you!! It doesn’t taste low carb & is now my go to dessert when I need a treat.
I substituted psyllium husk for the xanthan gum & it was perfect.
Dana says
What’s the total carbs on this if you know by chance? I subbed the coconut flour for oat fiber and I’m trying to figure out the carb count now. Thanks!
Remember baking says
First keto treat in a good while. So glad this is the one I chose :) Thankyou
bojana says
We’ve been having absolutely miserable and gloomy weather the past few weeks here. Yesterday I tried out this cake and it was exactly what I needed to lift my spirits! As much as I would have loved to keep it to myself I did share and it got rave reviews from my family! This is the kind of warm and comforting dessert that I need on a cold winter morning with a nice cup of coffee.
:)
bstavley says
I just signed up on your site yesterday but having some issues. I am using an iPhone and seems half the time when I go back out of one recipe , it takes me totally out and I have to sign in over again. Gets kind of frustrating. Also, tried to sign up for the forums yesterday and had some problems and today don’t see where to sign up at all. To cover myself, I am senior and not too proficient with a computer much less this iPhone. any help will be appreciated