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APPLE
CINNAMON COFFEE CAKE WITH SALTED CARAMEL TOPPING
With the cooler days of Fall and Winter, apple desserts come to mind. Do you miss apple coffee cake from your
high-carb days? I did too, until I made
this recipe based on an old beloved recipe of mine from yesteryear. I think
this low-carb version is even nicer! Don't let the various stages of this desssert scare you off. You can use your own favorite sweetener and you can skip the Caramel Topping or you can buy a commercial one. Just as lovely served with whipped, sweetened cream. However, that said, as long as you have the Caramel Topping ingredients, it is a very simple and quick blend-and-use recipe.
Disclaimer: I am 98% sure that the almond flour plus oat fiber alternative will produce good results in this recipe.
Ingredients:
3 small
apples, peeled, cored and sliced
(Granny Smith, if possible)
21/2 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (625 mL), OR almond flour plus 4 tbsp oat fiber (60 mL)
1 tsp baking powder (5 mL)
1/2 tsp
baking soda (2 mL)
1 tsp cinnamon (5 mL)
1/4 tsp
salt (1 mL)
2/3 cup
unsalted butter, softened (150 mL)
3 eggs
1/2 cup
whipping cream (125 mL)
1/3 cup granulated sweetener, OR (75 mL)
8 coffee sweetener packets
11/2 tsp unflavored gelatin (7 mL)
1/2 cup
toasted pecans, chopped (125 mL)
1/4 cup
Gluten-Free Bake Mix 2, OR alternative (60 mL)
4 tsp powdered sweetener (20
mL)
1/2 tsp
cinnamon (2 mL)
2 tbsp butter, melted (30 mL)
Liquid sweetener, to taste
(optional)
Salted Caramel Topping - Easy Blender recipe:
1/3 cup
unsalted butter (75 mL)
1/3 cup
whipping cream (75 mL)
1/3 cup
whole milk powder, OR skim (75 mL)
(look at Costco, Mexican section of grocery stores)
1/3 cup
vanilla whey protein (75 mL)
3 tbsp powdered sweetener,
OR (45 mL)
1 tbsp water, OR as necessary
(15 mL)
1 tsp molasses (5 mL)
1/2 tsp
vanilla extract (2 mL)
1/16 tsp
salt (0.25 mL)
Instructions:
Preheat oven to 350°F (180°C). Place apples in casserole dish with a little
water and microwave 1 to 2 minutes to soften. Grease a 9 x 13-inch (23 x 33 cm)
glass baking dish. In large bowl, combine
Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative, baking powder, baking soda, cinnamon and salt; stir
together well.
In
food processor or mixer bowl, process butter.
Add eggs, liquid sweetener, whipping cream, granulated sweetener and gelatin. Process a couple of minutes. Add dry ingredients; process. Spread batter evenly in prepared baking dish.
Push apple slices into batter (batter does not need to cover apples). Sprinkle with Pecan Crumb Topping. Bake 25 to 30 minutes, or until a knife
inserted in center comes out clean, and surface is turning golden brown. Do not over bake.
Pecan
Crumb Topping: In small bowl, combine pecans, Gluten-Free Bake Mix 2, powdered sweetener and cinnamon.
Stir in melted butter and liquid sweetener, if using.
Salted Caramel
Topping: In food processor or blender, process butter, liquid
sweetener, whipping cream, whole milk powder, vanilla whey protein, powdered sweetener, OR coffee sweetener packets, water (as necessary), molasses,
vanilla extract and salt until smooth.
Drizzle all over the cake in generous amounts, but leaving some cake
peeping through.
Yield: 24 servings
with/without
caramel
205.6/159.5
calories
4.7/3.3
g protein
18.2/14.1
g fat
0.4/0.4 g fiber
5.8/4.8
g net carbs
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