This is a delicious, moist coffeecake with just the right about of cinnamon to create a universally-appealing dessert, that you could easily take along to a function or get-together, if desired. I believe it will be enjoyed by high-carbers as well, and they may not realize it is low-carb! That is always the best part, in my opinion!
People often think of this sort of dessert for Fall; however, give me an apple dessert any time of year. They are a classic!
Low-carbers who are low-carb and not keto will appreciate this dessert. Apple can be used judiciously in desserts without going overboard. If you are doing Keto, check out my delicious Low-Carb "Apple" Crumble recipe below. You, too, need not feel deprived.
The sour cream which is high in fat keeps this cake lovely and moist, and is what makes this a coffeecake. Leave it out and you have an apple crispy crumble dessert, which is wonderful as well. Your choice! Lovely served with my Creme Fraiche!
Make
sure you grease the pan really well. I didn't try to mimic brown sugar
in this recipe - typically that means adding a little molasses to the
batter or Cinnamon Streusel Topping, etc.
If you find your cake is browning too much in the oven, cover lightly with foil for the rest of the baking time. A cake tester or knife inserted in the center of the cake should not come out with wet dough clinging to it.
Too much allulose can affect the tummy (laxative effect) for some people, that is why I suggested another sweetener by the time I got to the Cinnamon Streusel Topping in this recipe.
Talking about the Cinnamon Streusel Topping, if you would like more texture and crunch, then add chopped pecans or walnuts to the topping. That would be delicious as well.
This is clearly a moderate carb dessert, and a special occasion dessert if you are still in the dieting phase. This is a wonderful maintenance dessert, if you think you will indulge too much. You could use less apple, as this recipe has a generous amount of apple in it.
I replaced the flour in this recipe with either bake mixes or the latest option I am giving of almond flour plus oat fiber. That is a good alternative for those who don't want to make a bake mix, but do remember, if you use my recipes frequently to bake, it is convenient to have one of my bake mixes handy. The Keto bake mix requires a little more as it is not as robust as the Gluten-Free Bake Mix 2. Again, the almond flour option is not as robust as either of those options, so use the amount of bake mix given to substitute with almond flour and the amount of oat fiber suggested. Bake Mix will keep well in airtight container at room temperature (even in a humid climate like ours) for several weeks. You can also keep it in the refrigerator or freezer. Leftover bake mix is great to add to Parmesan cheese (kind in a canister) along with seasonings to "bread" meat, fish, chicken or vegetables. Delicious!
Update: I made this recipe again and the crumble is better with 1 tbsp less butter - the crumble keeps its shape better, and even better if one adds chopped nuts like pecans or walnuts. Stay tuned for a few more photos! By the way, I think my preference is to make the crumble topping without the nuts. I like the softer texture.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
MORE APPLE DESSERT RECIPES:
Apple Cinnamon Coffeecake with Caramel Topping
Ingredients: 
1/2
cup unsalted butter, softened (125 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
Allulose blend to equal 1/4 cup sugar (60 mL)
(I used sucralose/allulose
blend but monkfruit/allulose is fine)
1 cup sour cream (250 mL)
3 large eggs
1 tbsp vanilla extract (15 mL)
21/4 cups Gluten-Free Bake Mix 2, (560 mL)
OR Keto Bake Mix (use 1/4 cup more), OR
almond flour plus 3 tbsp oat
fiber (45 mL)
1 tbsp baking powder (15 mL)
1/8
tsp salt (0.5 mL)
3 cups peeled, cored, diced apples (750 mL)
(Granny Smith apples work well)
Cinnamon Filling:
Allulose blend to equal 1/4 cup sugar (60 mL)
1 tsp cinnamon (5 mL)
1/2
tsp cocoa (2 mL)
Cinnamon Streusel Topping:
3/4
cup Gluten-Free Bake Mix 2, OR (175 mL)
Keto Bake Mix, OR
almond flour plus 1 tbsp oat fiber (15 mL)
Allulose blend to equal 1/4 cup sugar (60 mL)
1/2 tsp cinnamon (2 mL)
1/4 cup butter, melted (60 mL)
1/2 cup pecans or walnuts, chopped, optional (125 mL)
Preheat the oven to 350°F (180°C).
In food processor, or in bowl with mixer, mix butter,
liquid sweetener, allulose blend, sour cream, eggs and vanilla extract until
smooth.
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR almond plus oat fiber, baking powder and salt. Add dry ingredients to wet
ingredients and mix. Stir in apples.
Cinnamon Filling: In small bowl, combine allulose blend,
cinnamon and cocoa.
Cinnamon Streusel Topping: In medium bowl, combine Gluten-Free Bake Mix
2, OR Keto Bake Mix, OR almond flour plus oat fiber, allulose blend, cinnamon and
salt. Stir in butter, chopped pecans or walnuts, if using.
Grease a 9 x 13-inch (23 x 33 cm) baking dish
well. Spread half the batter in the
baking dish. Sprinkle with Cinnamon Filling. Spread remaining batter on top. Sprinkle with Cinnamon Streusel Topping. Bake about 50 minutes (check earlier), or
until cake tester or knife comes out clean. Place under broiler on high for 2
minutes to brown topping some more. Serve with my Crème Fraiche or with low-carb
vanilla ice cream.
Yield: 24 servings
1
serving
153
calories
3.4
g protein
12.7
g fat
0.3 g fiber
5.6
g net carbs
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