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easy low carb apple cake

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Easy Low-Carb Apple Cake Recipe – Keto & Gluten-Free | Fork Freedom
1 hour 5 min 8 servings 244 cal per serving Updated Jan 2025
Keto Low-Carb Gluten-Free Sugar-Free
Low-carb apple bundt cake drizzled with caramel sauce

This soft, tender low-carb apple cake is packed with fresh apples and warm cinnamon. Furthermore, it’s made with almond flour and sugar-free sweeteners, delivering all the cozy fall flavors without the blood sugar spike. As a result, it’s perfect for breakfast, snack, or dessert—and even better with a drizzle of sugar-free caramel sauce!

Jump to Recipe
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Yield
8
Calories
244
Net Carbs
12.7g

Ingredients

  • 1 1/4 cup (140g) blanched almond flour
  • 1/4 cup (24g) coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea or kosher salt
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 3 apples, peeled, cored and sliced thin (Gala, Fuji, or Granny Smith work well)
  • 1/4 cup (56g) butter or ghee, room temperature
  • 1/2 cup xylitol or Swerve powdered
  • 1/4 cup (60ml) fresh lemon juice (about 1 1/2 lemons)
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • Optional: Sugar-free caramel sauce for drizzling

Instructions

  1. Preheat and prep: First, preheat oven to 350°F. Then, grease a 9-inch bundt pan very well with oil or butter (don’t skip this—it prevents sticking!).
  2. Mix dry ingredients: In a small bowl, combine 1 1/4 cup almond flour, 1/4 cup coconut flour, 1/2 teaspoon baking soda, 1/2 teaspoon xanthan gum, 1/2 teaspoon salt, 1 teaspoon baking powder, and 2 teaspoons cinnamon. Set aside.
  3. Cream butter and sweetener: Meanwhile, in a stand mixer with paddle attachment, beat 1/4 cup room temperature butter and 1/2 cup sweetener (xylitol or Swerve) on high for 3 minutes until light and fluffy. In fact, this step is important for a tender cake!
  4. Add eggs and vanilla: Next, turn mixer to medium-high. Add 4 eggs one at a time, making sure each is fully incorporated before adding the next. Then add 1 teaspoon vanilla and mix.
  5. Add lemon juice and dry ingredients: Add 2 tablespoons lemon juice. After that, add the dry mixture and mix until combined. Finally, add the remaining 2 tablespoons lemon juice and mix until smooth.
  6. Fold in apples: Gently fold in 3 sliced apples with a spatula. The batter should be light and airy. Pour into the greased bundt pan and spread evenly.
  7. Bake: Bake for 35 minutes until edges are slightly golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and serve: Place pan on a cooling rack for 10 minutes. After 10 minutes, invert the cake onto the cooling rack by placing the rack over the pan and flipping. Let cool completely before slicing. Optionally drizzle with sugar-free caramel sauce.

⚠️ Important Safety Note

If you have dogs: Xylitol is toxic to dogs. If using xylitol, store the cake securely away from pets. Consider using Swerve or Lakanto instead if you’re concerned about pet safety.

Pro Tips for Perfect Apple Cake

  • Grease that pan well: First and foremost, bundt pans can be tricky. Use plenty of oil or butter, especially in all the ridges, to prevent sticking.
  • Room temperature matters: Additionally, room temperature butter and eggs create a lighter, fluffier cake. Therefore, take them out 30 minutes before baking.
  • Don’t skip the lemon juice: Furthermore, the lemon brightens the apple flavor and adds subtle tang that balances the sweetness perfectly.
  • Mix apple varieties: For best results, combine sweet (Gala, Fuji) and tart (Granny Smith) apples to create the best flavor balance.
  • Slice apples thin: Moreover, thin slices (about 1/4 inch) distribute evenly throughout the batter and bake perfectly tender.
  • Optional caramel drizzle: Finally, make it extra special with our sugar-free caramel sauce—it takes this cake to the next level!

Storage & Freezing

Room temperature: First, store tightly wrapped at room temperature for up to 2 days.

Refrigerator: Alternatively, store covered in the refrigerator for up to 4 days. The cake stays moist and delicious.

Freezing: For longer storage, wrap cooled cake in two layers of plastic wrap, then a layer of foil or place in a zip-top freezer bag. Freeze for up to 12 months. Thaw at room temperature before serving.

Serving tip: Finally, bring to room temperature or warm slightly in the microwave (15-20 seconds) for the best flavor and texture.

Why This Recipe Works

This low-carb apple cake delivers tender, moist texture without refined flour or sugar. In fact, the combination of almond flour and coconut flour creates the perfect crumb, while sugar-free sweeteners keep it keto-friendly.

The Perfect Flour Combination

Almond flour provides moisture and a tender crumb. However, using it alone would make the cake too dense. That’s where coconut flour comes in—it absorbs moisture and creates lift. As a result, these two flours balance each other beautifully. For best results, use Bob’s Red Mill or Anthony’s brands, which are very finely ground for smooth texture.

Sweetener Options That Work

Xylitol is the star sweetener in this recipe. Not only does it contain 40% fewer calories than sugar, but it also doesn’t spike blood sugar levels. Furthermore, it creates moist, fluffy cakes with excellent texture. Alternatively, you can substitute with Swerve or Lakanto for similar results.

Essential Ingredients Explained

  • Xanthan gum: This ingredient provides structure and helps the cake hold together without gluten. In addition, it’s essential for almond flour baking success.
  • Lemon juice: First, it brightens apple flavor and adds subtle tang. Moreover, the acid helps activate the baking powder for better rise.
  • Fresh apples: Using a mix of sweet and tart varieties creates the best flavor. Additionally, the natural sweetness of apples means you need less added sweetener.
Slice of low-carb apple bundt cake on white plate

Beautiful bundt shape with tender apple-studded crumb

Frequently Asked Questions

Can I use a different pan instead of a bundt pan?
Yes! You can use a 9-inch square or round cake pan. However, the baking time may increase slightly (check at 40 minutes). While a bundt pan creates a beautiful presentation, a regular pan works perfectly.
What can I substitute for xylitol?
Use Swerve (erythritol blend), Lakanto (monk fruit), or allulose. All work great in this recipe. However, if using allulose, add slightly more to taste as it’s less sweet than xylitol. On the other hand, avoid using straight erythritol—it can crystallize and create a gritty texture.
Can I make this dairy-free?
Yes! First, substitute the butter with ghee (which is technically dairy but lactose-free). Alternatively, you can use dairy-free butter like Miyoko’s. Additionally, coconut oil also works but will give the cake a subtle coconut flavor.
Why did my cake stick to the bundt pan?
Bundt pans need thorough greasing—use plenty of butter or oil and make sure to get into all the ridges. Furthermore, let the cake cool for exactly 10 minutes before inverting. Too soon and it falls apart; too long and it sticks.
Can I use only almond flour (no coconut flour)?
I don’t recommend it. Coconut flour absorbs moisture and creates structure that almond flour alone can’t achieve. As a result, without it, the cake will be too dense and may not rise properly.
How do I know when the cake is done?
The edges should be slightly golden brown and pulling away from the pan. Additionally, a toothpick inserted in the center should come out clean or with just a few moist crumbs. However, if it’s wet with batter, bake for another 5 minutes and check again.
Is this really low-carb with fresh apples?
Yes! At 12.7g net carbs per serving (16.8g total carbs minus 4.1g fiber), this is significantly lower than traditional apple cake (35-45g net carbs). Furthermore, the apples provide natural sweetness so you need less added sweetener. For stricter keto, serve smaller portions.

More Low-Carb Desserts You’ll Love:

Nutrition Facts (Per Serving)

Calories 244
Total Fat 11.8g
Total Carbohydrate 16.8g
Dietary Fiber 4.1g
Net Carbs 12.7g
Sugars 8.8g
Protein 6.7g

* Nutrition values are estimates. Actual values may vary based on specific ingredients used.

Disclaimer

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Comments

  1. Vandana says

    Made this cake last night for a friend’s birthday. It was amazing! People loved it. Thank you so much for the recipe. I think people will be talking about this cake for a while. 🙂 I doubled the quantity and still it was gone in 10 minutes. Made it completely vegan and sugar free.

    Subbed Lakanta golden monkfruit granulated sugar. I have found Lakanato sugar to be a little sweeter than sugar so reduced the amount by around 10%. Used miyakonos vegan butter.

    For the frosting made a coconut cream frosting with powdered lakanto and dash of vanilla. Didn’t wait long enough for the cake to cool down so the frosting partially melted into the cake. I only had one bundt pan so put the second half in a round springform. People said the springform cake was more moist.

  5. Loretta Spann says

    I made this cake this afternoon. It turned out delicious. I had to substitute the coconut flour. I used the Almond flour with flaxseed meal and a little cassava flour. I also used coconut sugar. I am at my daughter’s house so I don’t have my usual ingredients. Thank you so much for sharing this yummy cake!

  7. Dee says

    Hi! My husband is on low carb diet and there’s something about the Fall Season looming that triggers my craving for old fashioned Apple Kuchen. I found your recipe by accident and since I had 4 Pink Lady Apples in fridge, went to work to try out your recipe. Well, I must say it did not disappoint. Moist and delicious, and you’re right, it tastes like the real thing! I followed the recipe as written, just added some chopped pecans and sprinkled with Swerve Icing Sugar. Great recipe. Hubby loved it! Will be making again & again. Thank you!

  9. Katherine Costa says

    What is the sauce drizzled on top of the low carb apple cake? There is no mention of it in the recipe.

  11. J. says

    I made the cake as instructed & it was delcious! The lemon juice in the cake was brilliant- it was subtle, yet gave the cake depth of flavor. I’ve ended up cutting the apples lengthwise only, but next time will try your advice & slice them width-wise as well. Thank you for the great recipe!

  12. Karen says

    Hi, sorry for the confusion. Follow the actual recipe. I need to remove that paragraph in the post- it was the older version of the recipe. Also, with the apples, I cut the apple into 4 quarters, lengthwise and then slice up width wise because it makes slightly smaller pieces. You could do it either way, though. Let me know how it goes!!

  13. J. says

    Thank you for the link! I just wanted to also clarify what do with the apples once they’ve been peeled: You’ve wrote in the description BEFORE the recipe: “Start by peeling and slicing the apples. Place them in a bowl with cinnamon and lemon juice.” But in the instruction in the recipe itself, it doesn’t mention anything about coating the apples with cinnamon & lemon first…So I’m not sure which instruction to follow ? Also when cutting the apples, should I slice the apples legthwise then slice them again in half also (horizontally)?

  15. J says

    Hi, is there a recipe for the caramel glaze shown in the picture (on top of the cake) ?

  19. Holly Prince says

    So yummy. I did use sugar free apple pie filling instead of apples and I used pumpkin pie spice. I also through in a few walnuts, but it was so good.

  20. Karen says

    You can use either. I like the look of the bundt pan but just grease it really well (especially along the middle). If you use a square pan, it may need a little more time in the oven.

  23. Karen says

    Hi Barbara I’ve never swapped it directly so I can’t say for sure. Here’s an article I found that talks about subbing it. Looks like you would need more flour. If you try this, I’d love to know how it turns out so I can update the post to let others know!

  25. Lindsay says

    We picked apples yesterday and made this cake today. My five year old says this is the goodest cake she has ever had. High praise!

  27. Karen says

    That should be fine! I haven’t tried it with this recipe but typically I’m able to swap Swerve easily with coconut sugar! Lmk how it goes!

  31. Karen says

    Hi Tanya,
    Coconut flour soaks up a lot more liquid than almond flour so you’ll need to compensate for that. The general rule is substitute 1 cup of almond flour with 1/4 cup of coconut flour, and add one egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe. I’ve never tried this so it may be risky but if you do try it, lmk how it goes!

  32. Tanya says

    Could you sub coconut flour for this recipe? Any suggestions on how much would be equivalent to the almond flour? Thanks

  34. Angela says

    Omg soo good! Easy to make and delicious, I’m going to try this again and add some crushed walnuts.