Cinnamon Apple Crumb Cake - Low Carb & Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1 cup Granny smith apples

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 2 Eggs

• Baking & Spices

  • 1 3/4 cup Almond flour
  • 2 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 1/3 cup Coconut flour
  • 1/2 cup Erythritol sweetening
  • 2 pinch Salt
  • 1 tsp Vanilla extract
  • 1/4 tsp Xanthan gum

• Nuts & Seeds

  • 1/4 cup Walnuts

• Dairy

  • 9 tbsp Butter

Found on ibreatheimhungry.com

Description

Ingredients

• 6 Tbsp butter
• ⅓ cup Erythritol sweetener (I use Swerve)
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• pinch of salt
• 1 cup almond flour
• ⅓ cup coconut flour
• 2 tsp baking powder
• ¼ tsp xanthan gum
• ½ cup unsweetened almond milk
• 3 Tbsp butter
• 1 cup granny smith apples, peeled and chopped into ½ inch pieces
• ¼ cup Erythritol sweetener (I use Swerve)
• 1 tsp ground cinnamon
• ¾ cup almond flour
• ¼ cup walnuts, chopped
• pinch of salt

Directions

• Cream the butter and sweetener together until smooth and fluffy.
• Add the eggs one at a time, beating well after each, then add the vanilla extract.
• In a medium-sized bowl, combine the almond flour, coconut flour, cinnamon, baking powder, xanthan gum and salt and mix well.
• Add the dry ingredients to the wet ingredients and mix.
• Pour in the almond milk and mix until just blended.
• Spread the batter into a greased 9x9 baking pan.
• Melt the butter in a medium skillet.
• Add the apples, cinnamon and sweetener and cook for 2 minutes, stirring the entire time.
• Remove from the heat and stir in the almond flour, pinch of salt and chopped walnuts. Stir well until a crumbly dough forms.
• Spoon the topping evenly over the cake batter and spread out.
• Bake the cake in a 375 degree oven for 35 minutes. If you find the topping getting too brown, cover it loosely with parchment or aluminum foil for the final 10 minutes.
• Remove from the oven and cool before slicing into 3 inch squares.
• Alternatively, you can bake these in 9 large muffin cups for about 20 minutes at 375 degrees (F) or until a knife inserted in the center comes out clean.

Nutrition