Keto Apple Cinnamon Cake

This Keto Apple Cinnamon Cake makes the perfect breakfast on a cold fall morning.

It also makes a great snack paired with a cup of coffee or tea.

This keto apple cake is soft, fluffy and moist.

It has layers of cinnamon sugar and is topped with a delicious cream cheese glaze.

It's basically keto cinnamon rolls with some apple added..in cake form.

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I know many people may consider apples “not keto” but really they are a great low carb fruit to add to your diet if you use them in small quantities like anything else.

We only use 100g of apple (or 1 small apple) for this whole recipe which allots for about 11.6g of total net carbs..divided by 12 slices of cake..

..which gives us less than one extra NET carb per cake!

PLUS, apples are low on the glycemic index and when combined with fat and protein as is in this recipe, you lower their glycemic effect even further.

So all in all, apples are great in moderation just as much as berries on a ketogenic diet!

We've also had an excess amount of apples sitting around since my family went to a local apple orchard as they do every year.

I love apples in baking so I knew I had to bake some recipes before they went bad!

I actually already made Keto Apple Fritter Cookies prior to this recipe which were a HUGE hit.

I loved them myself and may have had one too many…

But that's beside the point.

Let's get back to how this keto low carb apple cake is made.

For this recipe we use a combination of almond flour, coconut flour, arrowroot starch, xanthan gum, powdered monkfruit/erythritol sweetener, cinnamon, baking powder, baking soda and salt.

Almond flour helps to provide a delicious flavour to the loaf and a richness because of it's high fat content. Almond flour is the flour base for most keto desserts in general because of its delicious flavour.

Coconut flour is what I'd say is the second most important ingredient in keto baking.

The combination of coconut and almond flour is like a match made in heaven. Almond flour is dense and rich and not very absorbent but adds great flavour while coconut flour is VERY absorbent and helps to thicken a batter and give muffins, cakes etc. that rise we all know and love.

Recipes made with almond and coconut flour also always have a better texture than made with one flour alone (though there are always a few exceptions).

Next we add arrowroot starch and xanthan gum..

Arrowroot starch just adds this lightness and fluffiness to cakes and breads.

I recently discovered my love for it and have been adding it to a few of my desserts now!

It's not required and you can simply sub it with a little extra almond flour as mentioned below..but it's a nice ingredient to add if you have it.

You can also sub arrowroot starch 1:1 with cornstarch.

Xanthan gum is also an optional ingredient in this Keto Apple Cinnamon Cake Recipe BUT if you plan to do any amount of baking on a ketogenic diet, I ALWAYS, ALWAYS suggest you purchase this ingredient.

Xanthan gum is a staple in pretty much every baked keto dessert I make. A little goes a long way. It basically helps to thicken the batter or dough and give it an elasticity more similar to that of gluten, thus making for a more chewy/less crumbly final baked good.

I promise once you try it in your baking, you won't want to go back!

Next we have our sweetener, which in this recipe is a powdered monkfruit/erythritol blend. This blend in my opinion provides the best possible flavour to keto desserts!

Erythritol does most of the sweetening while monkfruit is added to help take the “edge off” or that cooling effect you may notice when using it on its own in baking.

You can also use this blend 1:1 with to replace sugar (although personally I use just slightly less because I do find it to be a bit sweetener than it says).

This sweetener is also powdered so it blends seamlessly into baked goods and no bake recipes without providing any strange “crunch”.

If you don't have or want to purchase this sweetener then you can also use any other sweetener that sweetens like sugar to replace the amount called for in this recipe.

The last dry ingredients we add to this Low Carb Apple Cake recipe are cinnamon, baking soda, baking powder and salt.

The only thing to note is that our baking powder content is higher than that in a typical quick bread recipe because keto ingredients tend to be heavier and need a little more lift than traditional white flour baked goods.

In terms of our wet ingredients.. we have butter, eggs, heavy cream and vanilla extract.

The butter is melted before adding to remove air and provide a denser, moist crumb to our keto cake.

We add 2 eggs as I've found this works best, 1 was just not enough moisture and lift!

Then we add the beautiful fresh apple chunks. I like to chop mine quite small for this recipe so they are evenly dispersed.

Honey Crisp and Granny Smith work well for a more “tart” apple flavour while Gala and Fuji make for a more “sweet” apple flavour.

Lastly we add vanilla extract which can either be pure or artificial, either will work.

This cake also has a secret little middle layer of cinnamon and sweetener that gives it its signature apple cinnamon flavour.

This layer is simply made up of cinnamon and truvia sweetener (Though you can use another granular sweetener if you prefer. This is just our personal favourite).

And there you have it! These ingredients make up this delicious Keto Low Carb Fresh Apple Cinnamon Cake.

Ingredients You'll Need To Make Keto Sugar Free Apple Cake

Almond Flour
Coconut Flour
Xanthan Gum (optional)
Powdered Monkfruit/Erythritol Sweetener
Arrow Root Starch (or cornstarch)
Vanilla Extract
Apple – Granny Smith or Honey Crisp for a tart flavour, Fuji or Gala for a sweeter flavour
Truvia – My favourite granular sweetener for the center of this cake
Cinnamon

Tools You'll Need To Make This Low Carb Apple Cinnamon Cake

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Food Scale (optional but this is my favourite food scale, literally lasts a year on one set of batteries, I've had mine for ~4 years now and it's never once let me down, PLUS it will give you nutrition facts for tons of food items based on their weight and you can even add your own)
Spatula
Whisk
8 x 8 Inch Pan
Parchment Paper

Tips For Making This Keto Apple Coffee Cake

This cake takes a while to bake. Don't base it's doneness off of a toothpick or you may end up removing it to early! Instead, use your finger. It shouldn't leave a noticeable dent when gently pressing in the center of the cake. If in doubt, lower the oven temperature slightly and continue baking a few extra minutes.
This loaf is also tasty with different nut mix-ins. We love mixing in walnuts, almonds or pecans!
This cake is also great topped with homemade easy keto caramel sauce, which you can find a recipe for HERE.
Don't worry if this cake looks darker brown on top..it's not burnt. It's the cinnamon!

Why Do I Need Xanthan Gum And Arrow Root Starch For This Keto Apple Cinnamon Cake, Can I Just Make It Without These Ingredients?

Xanthan gum is essential to texture when it comes to gluten free and keto baking. It binds the flour with the liquid and prevents crumbliness..leading to more moist, soft and chewy baked goods. It's expensive but a very tiny amount goes a long way. Your one bag may last you a year or more!
Technically you don't NEED xanthan gum for this sugar free low carb apple cake recipe but If you plan on doing any amount of keto baking (or even cooking as it's used in sauces as well) then I'd recommend purchasing a bag. You'll be glad you did!
Arrowroot Starch is optional in this recipe. If you have cornstarch you can actually substitute that. But arrowroot starch simply adds a bit of a “melt in your mouth” texture to recipes. It helps things stay soft in the center and overall just adds a really nice lightness to the loaf.

Can I Still Make This Low Carb Apple Cinnamon Cake If I Don't Have Almond Flour?

You can try but just know that coconut flour alone has a slightly more pronounced flavour, the overall texture of the loaf may also be slightly less soft and rich as almond flour has a bit more fat in it for the amount we use.
Use 1 cup (112g) total coconut flour for this keto cake recipe and an additional 1/2 a whisked egg if making without almond flour

Can I Still Make This Keto Apple Cinnamon Cake If I Don't Have Coconut Flour?

Again, you can try! But coconut flour adds a nice bit of “fluffiness” to the batter, the texture is really nice with both almond flour and coconut flour and helps to lower the overall calories BUT you can likely make this loaf just fine with almond flour alone if you wanted. It just may be a bit more dense and slightly higher in calories.
Use 2 1/2 cups (280g) almond flour for this keto cake recipe if making it without coconut flour.

How To Store Low Carb Keto Apple Cinnamon Loaf Cake

To store this sugar free apple cinnamon cake, layer the slices between parchment paper in an airtight container and store in the fridge for up to 5 days OR…
Freeze and thaw/microwave when you want it at a later date!

Low Carb Keto Apple Cinnamon Cake Recipe

Serves: 9 pieces

Ingredients:

Apple Cake

1 cup almond flour, 112g
1/2 cup coconut flour, 56g
1 tbsp arrowroot starch, 7g (optional, replace with cornstarch OR 2 tablespoons of almond flour if not using)
2 tsp baking powder
1/2 tsp xanthan gum (optional, helps with texture)
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
10 tbsp salted butter, melted, 150g
1/2 cup powdered monkfruit/erythritol sweetener, 90g
2 eggs, room temperature
1 tbsp heavy cream
1 tsp vanilla extract
1 small apple, chopped, 100g

Cinnamon/Sweetener Layer

1 tsp cinnamon
1 1/2 tbsp truvia sweetener (or 3 tbsp of a sweetener that measures like sugar)

Glaze

1/4 cup powdered monkfruit/erythritol sweetener, 48g
1 tbsp cream cheese
1 tbsp light cream (half and half, 18%, milk of choice, etc will all work fine, just don't use heavy cream or it will thicken too much)
1/4 tsp vanilla extract

Directions:

Pre-heat oven to 350*F.
In a bowl, add your dry ingredients including; almond flour, coconut flour, arrowroot starch, powdered monkfruit/erythritol sweetener, xanthan gum, baking powder, baking soda, cinnamon and salt.
In another bowl, melt your butter in the microwave then add your eggs, heavy cream and vanilla extract.
Whisk well until smooth.
Add the wet ingredients to the dry ingredients and stir well until batter becomes thick.
Add your apple chunks and mix once more.
Line an 8×8 loaf pan with parchment paper (leave some over-hang so you can easily remove the loaf later).
Press half of the mixture evenly into the pan. Mix your cinnamon and truvia sweetener and sprinkle half of it over the batter.
Press the rest of the apple mixture evenly over the top of that layer and sprinkle with the rest of the cinnamon and truvia sweetener.
Bake for 28-35min or until the cake has started to brown on top and doesn't leave a dent when you gently press your finger down in the center.
Let the cake cool fully before removing it from the pan.
Prepare your glaze by whisking together the above 4 glaze ingredients in a small bowl until smooth.
Drizzle the glaze over the cake. Once it's set, you can slice and serve! Enjoy your Low Carb Keto Apple Cinnamon Cake!

Nutrition for 1/9th of recipe: 255 calories | 22.3g fat | 3.9g NET carbs | 5.1g protein | 3.8g fiber

To store this sugar free apple cinnamon cake, layer the slices between parchment paper in an airtight container and store in the fridge for up to 5 days OR…

Freeze and thaw/microwave when you want it at a later date!

Print Recipe

5 from 2 votes

Keto Apple Cinnamon Cake Recipe

Prep Time20

Cook Time30

Cooling Time10

Total Time1

Course: Breakfast, Dessert, Snack

Keyword: keto apple cake, keto apple cinnamon cake, low carb apple cake

Servings: slices

Calories: 255kcal

Ingredients

Apple Cake

1 cup almond flour 112g
1/2 cup coconut flour 56g
1 tbsp arrowroot starch 7g (optional, replace with cornstarch OR 2 tablespoons of almond flour if not using)
2 tsp baking powder
1/2 tsp xanthan gum optional, helps with texture
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
10 tbsp salted butter melted, 150g
1/2 cup powdered monkfruit/erythritol sweetener 90g
2 eggs room temperature
1 tbsp heavy cream
1 tsp vanilla extract
1 small apple chopped, 100g

Cinnamon/Sweetener Layer

1 tsp cinnamon
1 1/2 tbsp truvia sweetener or 3 tbsp of a sweetener that measures like sugar

Glaze

1/4 cup powdered monkfruit/erythritol sweetener 48g
1 tbsp cream cheese
1 tbsp light cream half and half, 18%, milk of choice, etc will all work fine, just don't use heavy cream or it will thicken too much
1/4 tsp vanilla extract

Instructions

Pre-heat oven to 350*F.
In a bowl, add your dry ingredients including; almond flour, coconut flour, arrowroot starch, powdered monkfruit/erythritol sweetener, xanthan gum, baking powder, baking soda, cinnamon and salt.
In another bowl, melt your butter in the microwave then add your eggs, heavy cream and vanilla extract.
Whisk well until smooth.
Add the wet ingredients to the dry ingredients and stir well until batter becomes thick.
Add your apple chunks and mix once more.
Line an 8x8 loaf pan with parchment paper (leave some over-hang so you can easily remove the loaf later).
Press half of the mixture evenly into the pan. Mix your cinnamon and truvia sweetener and sprinkle half of it over the batter.
Press the rest of the apple mixture evenly over the top of that layer and sprinkle with the rest of the cinnamon and truvia sweetener.
Bake for 28-35min or until the cake has started to brown on top and doesn't leave a dent when you gently press your finger down in the center.
Let the cake cool fully before removing it from the pan.
Prepare your glaze by whisking together the above 4 glaze ingredients in a small bowl until smooth.
Drizzle the glaze over the cake. Once it's set, you can slice and serve! Enjoy your Low Carb Keto Apple Cinnamon Cake!

Notes

Ingredients You'll Need To Make Keto Sugar Free Pumpkin Bread

- Almond Flour
- Coconut Flour
- Xanthan Gum (optional)
- Powdered Monkfruit/Erythritol Sweetener
- Arrow Root Starch (or cornstarch)
- Vanilla Extract
- Apple - Granny Smith or Honey Crisp for a tart flavour, Fuji or Gala for a sweeter flavour
- Truvia - My favourite granular sweetener for the center of this cake
- Cinnamon

Tips

This cake takes a while to bake. Don't base it's doneness off of a toothpick or you may end up removing it to early! Instead, use your finger. It shouldn't leave a noticeable dent when gently pressing in the center of the cake. If in doubt, lower the oven temperature slightly and continue baking a few extra minutes.
This loaf is also tasty with different nut mix-ins. We love mixing in walnuts, almonds or pecans!
This cake is also great topped with homemade easy keto caramel sauce, which you can find a recipe for HERE.
To store this sugar free apple cinnamon cake, layer the slices between parchment paper in an airtight container and store in the fridge for up to 5 days OR...
Freeze and thaw/microwave when you want it at a later date!
See the post for more tips on substitutions