Keto/Low Carb Apple Spice Cake
The perfect addition to a holiday table or even for breakfast. Even for those who have apple harvest, adding actual apples to this cake recipe is still a better option than a cake full of flour and white and brown sugar. It is super moist and fluffy with a hint of apple from unsweetened apple sauce and it feels like you are biting into stewed apples at the bottom from cooking down the chayote squash in cinnamon and allulose.
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Ingredients, blog link and macros below!!!!
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Mixing bowls-
Silicon spatulas-
Silicon whisks-
Scale -
Mini Offset Spatula -
Pyrex Measuring cup set -
Kitchen Aide 5 qt. Mixer -
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Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper, White 25 Sheets (Pack of 4), 100 Total Sheets - One Pack -
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Lakanto powdered monkfruit-
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Lakanto golden monkfruit sweetener-
Isopure Unflavored whey protein isolate-
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Keto Apple Spice Cake
Stewed Chayote and Syrup
1 Lb./approx. 2 1/2 Cups Peeled and diced chayote squash
1 Cup Allulose
4 oz./1/2 Cup Water
1 tsp. Ground Cinnamon
Batter:
8 oz./1 Cup Avocado Oil or other neutral oil (can sub butter)
192 g/1 Cup Granular 1:1 Alternative Sweetener
96 g/1/2 Cup Brown or Golden 1:1 Alternative Sweetener
1 tsp. Vanilla Extract or any you would like (ex. Caramel or apple)
4 Eggs (room temp)
8 oz./1 Cup Unsweetened Apple Sauce (Can sub homemade alternative buttermilk, sour cream, yogurt, etc.)
120 g/1 Cup (approx.) Unflavored Whey Protein Isolate
75 g/1/2 Cup+2 Tbs. (approx.) Coconut Flour
1 tsp. Xanthan Gum
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Sea Salt
2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Clove
Macros for 1/16th
230 Calories
18 g Fat
24 g Total Carbs
3 g Fiber
18 g Sugar Alcohol
3 g Net Carbs
10 g Protein
Blog Post to Full Recipe:
Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
PRINT RECIPE:
Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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HOW TO MAKE KETO PUMPKIN PIE SPICE CAKE - MOIST, FLAVORFUL & DELICIOUS WITH DAIRY FREE OPTION !
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond Flour (
Coconut Flour (
Monk fruit (
Pumpkin Pie Spice Extract (
6 inch or 15 cm round pan with a removable bottom (
Kitchen digital scale (
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I love Pumpkin Pie Spice, so we are going all out for this cake. Firstly, we add the ground spices to the cake, then we add pumpkin pie spice extract to the cream cheese frosting and finish off by dusting with some pumpkin pie spice powder. The result is the most flavorful but not overwhelming Keto Pumpkin Pie Spice Cake.
Initially, I wanted to do just a basic cake, but I changed my mind as the cream cheese frosting with pumpkin pie spice flavor is so delicious. You could opt out with the frosting to make it basic. Even with the frosting, this cake is so quick and easy without any tools required. As you know by now, I would not use any tools unless really necessary. So, you can actually whip up the cream cheese frosting within 5 minutes. I hope you enjoy this cake as much as I do.
The recipe can be viewed and printed at this link;
FOR BEST RESULTS, WEIGH THE INGREDIENTS (get a kitchen digital scale here - )
NUTRITION INFO
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 1.9 g
Dietary Fiber = 0.4 g
Net Carb = 1.5 g
Calories = 159
Total Fat = 16.1 g
Protein = 2.8 g
ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 5.6 g
Dietary Fiber = 2.2 g
Net Carb = 3.4 g
Calories = 274
Total Fat = 25.5 g
Protein = 6.9 g
CREAM CHEESE FROSTING
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 0.4 g
Dietary Fiber = 0
Net Carb = 0.4 g
Calories = 103
Total Fat = 11 g
Protein = 1.1 g
DRY INGREDIENTS
Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)
Baking Powder = 8 g / 2 tsp
Monk fruit = 24 g / 2 tbsp (Note: This small amount is to balance out the sweetness from the frosting. If you are not doing frosting, you need to increase the sweetener to 60 g / 5 tbsp. You can also use any other keto friendly sweetener.)
Salt = 2 g / 1/2 tsp
Pumpkin Pie Spice Powder;
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Cloves
WET INGREDIENTS
Whipping Cream = 190 ml / 0.8 cup (Note: You can also use coconut cream, yogurt or sour cream.)
Eggs = 3 large whole eggs
Coconut oil = 60 ml / 1/4 cup (Note: You can also use melted butter or olive oil)
FOR NON-DAIRY OPTION
1. You can replace the whipping cream with the same amount of coconut cream.
2. You can also replace the whipping cream with 160 ml / 0.6 cup of Pea or Almond Milk but the coconut or olive oil needs to be increased from 60 ml to 100 ml.
DIRECTIONS
1. Preheat the oven to 325 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
3. In another bowl, add all the dry ingredients and mix until well combined.
4. Add the wet ingredients into the dry ingredients and whisk until the batter is smooth and moderately thick.
5. Pour the batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom ( You can also use a spring form pan or any suitable pan. This cake is quite small so you can easily increase the recipe.
6. Bake at the middle rack for 40 mins or until a wooden skewer comes out clean.
7. Cool completely on a wire rack.
INGREDIENTS
CREAM CHEESE FROSTING
Cream Cheese (softened) = 113 g / 1/2 cup
Unsalted Butter (softened) = 60 g / 1/2 cup
Powdered Sweetener = 50 g / 4 tbsp (
(Note: I used Erythritol and grind into powder, but you can also use any keto friendly powdered sweetener)
Pumpkin Pie Spice Extract = 1 tsp (optional)
DIRECTIONS
1. Use a spatula to mix the cream cheese and butter until creamy.
2. Add the powdered sweetener, pumpkin pie spice extract (if using) and mix until well combined.
3. Chill until ready to use.
4. Once the cake is cooled, spread the frosting evenly on the top of the cake.
5. Dust with some pumpkin pie spice powder.
NOTE
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