This recipe suggestion from Hannah Healy is for a healthy apple cake, which is slightly sweet, moist and fluffy with hints of cinnamon. It’s the perfect paleo, low carb, gluten free and sugar free dessert for holidays or any occasion, and works out at just 5.6g net carbs per slice.
The combination of almond flour and coconut flour is what helps make the texture of this cake so great. What one flour lacks, the other one makes up for. It’s best not to substitute these flours as it will drastically change the texture. Be sure to use blanched almond flour, not almond meal.
The eggs are critical to making this recipe work since they are needed as a binder with the coconut flour. They also make the cake fluffy. It’s best not to substitute them.
Net carbs for one slice is 5.6g.
1 1/4 cup blanched almond flour
1/2 cup granulated monk fruit sweetener or swerve
1/4 cup coconut flour
dash of sea salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp vanilla extract
1/4 cup almond milk
1 tbsp coconut oil + 1 tbsp more for greasing the pan
1/2 cup unsweetened apple sauce
1/2 tsp apple cider vinegar
1/4 cup swerve confectioners sweetener (optional- for sprinkling on top)
Need help with weight/measurement conversion
Instructions and recipe notes
Cinnamon Coffee Cake, it’s low carb – see here
Apple Dump Cake, it’s low carb, grain free, gluten free – see here
If you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question. Of course you may also be interested, or want to know more about them. If that is the case then Libby at ‘Ditch The Carbs’ site has a very good guide, and you can read it here
All the best Jan