Title : Apple Cake, the lower carb way
link : Apple Cake, the lower carb way
Apple Cake, the lower carb way
Sharing a recipe from Karen at Fork-Freedom, she says, "Everything you love about Autumn/Fall in one recipe! Enjoy the warmth of the cinnamon, the sweetness of the apples, and slight hints of lemon. A lower carb, grain free and sugar-free recipe suggestion.
Ingredients
8 servings
1 1/4 cup (140 g) blanched almond flour
1/4 cup (24 g) coconut flour
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/2 tsp. sea or kosher salt
1 tsp. baking powder
2 tsp. ground cinnamon
3 apples, peeled, cored and sliced thin
1/4 cup (56g) butter or ghee, room temp.
1/2 cup xylitol or Swerve powdered
1/4 cup juice from lemon (about 1 and 1/2 lemons)
4 eggs, room temp
1 tsp. vanilla extract
Caramel sauce drizzle (optional and so good!)
Directions
1. Preheat oven to 350 degrees F. Grease a 9-inch Bundt pan with oil (well)
2. In a small bowl, add almond flour, coconut flour, baking soda, xanthan gum, baking powder, salt, and cinnamon. Put aside.
3. In a standing mixer with the paddle attachment, add the room temperature butter and sweetener (xylitol or Swerve). Beat on high for 3 minutes until it is light and fluffy.
4. Turn the mixer to medium high and add 1 egg at a time, making sure it’s incorporated into the batter before adding the next. When all eggs are added, add the vanilla.
5. Add half of the lemon juice. Add the dry mixture to the bowl, mix and then add the remaining lemon juice.
6. Fold in the apples with a spatula. Batter should be light and airy. Add to the Bundt pan and spread to even out the top.
7. Bake for 35 minutes until edges are slightly brown and toothpick comes out clean.
8. Place on a cooling rack for 10 minutes. After 10 minutes, take the cake out of the pan by placing the cooling rack over the pan and flipping it over.
1 1/4 cup (140 g) blanched almond flour
1/4 cup (24 g) coconut flour
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/2 tsp. sea or kosher salt
1 tsp. baking powder
2 tsp. ground cinnamon
3 apples, peeled, cored and sliced thin
1/4 cup (56g) butter or ghee, room temp.
1/2 cup xylitol or Swerve powdered
1/4 cup juice from lemon (about 1 and 1/2 lemons)
4 eggs, room temp
1 tsp. vanilla extract
Caramel sauce drizzle (optional and so good!)
Directions
1. Preheat oven to 350 degrees F. Grease a 9-inch Bundt pan with oil (well)
2. In a small bowl, add almond flour, coconut flour, baking soda, xanthan gum, baking powder, salt, and cinnamon. Put aside.
3. In a standing mixer with the paddle attachment, add the room temperature butter and sweetener (xylitol or Swerve). Beat on high for 3 minutes until it is light and fluffy.
4. Turn the mixer to medium high and add 1 egg at a time, making sure it’s incorporated into the batter before adding the next. When all eggs are added, add the vanilla.
5. Add half of the lemon juice. Add the dry mixture to the bowl, mix and then add the remaining lemon juice.
6. Fold in the apples with a spatula. Batter should be light and airy. Add to the Bundt pan and spread to even out the top.
7. Bake for 35 minutes until edges are slightly brown and toothpick comes out clean.
8. Place on a cooling rack for 10 minutes. After 10 minutes, take the cake out of the pan by placing the cooling rack over the pan and flipping it over.
Please see original recipe, and more, here
Many 'low carbers' use almond flour and coconut flour, but if you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question.
More about Low Carb Flours (and Low Carb Cake ideas) can be seen here
Many 'low carbers' use almond flour and coconut flour, but if you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question.
More about Low Carb Flours (and Low Carb Cake ideas) can be seen here
A is for Apples - How do you eat yours? - see here
Dear reader, you will find a variety of articles and recipe ideas within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
All the best Jan
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