I have made an apple cake along these lines before but it had less cake than this recipe.  I think this cake is even nicer.  It has a lovely texture even shortly after coming out of the oven.  When freshly baked the bottom and sides of the cake are a little crusty which I thought was lovely.  It will soften completely by the next day, however, but it is still fantastic.  I prefer this cake served at room temperature, therefore, store in the refrigerator overnight and remove an hour before serving.  It is lovely served with my Crème Fraiche.  This cake must be refrigerated once cool and remove it from the springform pan - cut into slices and store in an airtight container.  

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1  There is another article and video here: Part 2.

13/cups Gluten-Free Bake Mix 2, OR (425 mL)

  Grain-Free Bake Mix, OR 2 cups Keto Bake Mix (500 mL)

1 tsp baking powder (5 mL)

1/tsp cinnamon (1 mL)

1/tsp nutmeg (0.5 mL)

1/tsp salt (0.5 mL)

1/2 cup unsalted butter, softened (125 mL)

Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)


1/cup granulated sweetener, OR (60 mL)

  6 coffee sweetener packets

4 eggs

11/2 tsp vanilla extract (7 mL)

1/cup sour cream (60 mL)

1/cup whipping cream (60 mL)

2 cups thinly sliced apple (500 mL)

Cinnamon Sprinkle Topping:

1/cup powdered sweetener, OR (60 mL)

  your preferred sweetener

1/2 tsp cinnamon (2 mL)

Preheat the oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR alternative bake mix, baking powder, cinnamon, nutmeg and salt. In bowl with mixer, beat together butter, liquid sweetener, granulated sweetener, OR coffee sweetener, eggs and vanilla extract.  In small bowl, combine sour cream and whipping cream.  To the wet ingredients in the bowl with mixer add the dry ingredients alternately with the sour cream mixture.  Beat until smooth.  Fold in apples and turn out into a greased 8-inch (20 cm) springform pan.  Smooth out the top.

Cinnamon Sprinkle Topping:  In small bowl stir together powdered sweetener, OR alternative and cinnamon.

Sprinkle topping over cake batter. Bake about 45 minutes or until knife inserted in center comes out clean.  After 30 minutes, it may be necessary to cover lightly with foil to prevent the cake from becoming too dark brown. Allow cake to cool completely before running a knife along the edges of the springform pan and unlatching the spring.

Helpful Hints:  This cake might look fully baked at about 30 minutes, but don’t be fooled.  Check the center using a knife to see if there is still uncooked cake batter.  My cake took 45 minutes to bake.  

Yield:  10 servings
1 serving/Keto Bake Mix
242.2 calories
6.1 g protein
20.3 g fat
0.5 g fiber
7.9/6.9 g net carbs

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