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!
Tiffany Woods says
This. is.heavenly! I needed something apple after two years strict keto, and this was all I could ask for.
Thank you, thank you, thank you!!
Nan says
Wondering the same think.
Nan says
*thing ?
Made them tonight & substituted the almond milk with 1/4 cup each heavy cream & water. Delicious!
June says
Haven’t tasted it yet, but it looks nothing like the pictures !! I followed the recipe closely! ?
Robin says
Made this today in mid-January using our own apples left over from this past fall. I used xylitol for sweetener in same amount called for in recipes and also a pinch of clove, ginger, nutmeg along with cinnamon in the cake batter. Texture to both cake and topping is very good. Taste is fairly good. My issue is the pinch of salt that goes into the cake. I use unsalted butter and made a note for future baking if I’m using unsalted butter to use 1/4 tsp of salt in cake batter and a very generous pinch in the topping. The flavor is a bit flat and more salt would bump up both flavor. Salt also has a taste synergy with sugar. Also, it may help to allow butter/sugar mixture for topping to brown for caramel note. Next time I’ll use pecans rather than walnuts. So your recipe is a keeper but my recommendation is to adjust if you are using unsalted butter & to add additional spices. A drop of caramel extract or caramel stevia would be good. Thank you.
Katey Breen says
I finally made this recipe. Followed the directions and it came out amazing!! I was craving apples and this hit the spot. I cannot believe I haven’t made this sooner. Another hit Mellissa – thank you.
Ines says
Finally made this and it is delicious! Probably the best low carb baked dessert I’ve made. Whole family loved it. Will be making this one over and over.
Mellissa Sevigny says
That’s fantastic Ines – thanks for letting me know it was a hit!
Salena Peerman says
I made this for my mother in law and myself and we loved it! Making another tomorrow!
Bridg says
Just made these today and substituted zucchini for the apples, they are great! I turned them into cupcakes. My papers were smaller and made 11. Perfect treat, thank you for the recipe.
Shannon says
Sandy, check with Keto Connect on YouTube. One of the creators is allergic to almonds, so they do a lot of recipes without them.
Patti says
Hi Melissa,
I haven’t made this yet but I’m going to. I was just wondering if you can make this in a bunt pan. I may also use the zucchini but I will add the lemon and extra sugar.
I will also make it as. I make several and freeze them. If I’m going to make a mess might as well do it right.
Thank you for all the great recipes. You haven’t let me down yet. This sound so good I can almost taste it.
Thanks