Ingredients
I love quick and easy baking recipes with minimal ingredients. This one’s a favorite because it uses only four: almonds, a sweetener, eggs, and—of course—apples. That’s it!
How to Make the Quick Low-Carb Apple Cake
First things first: Preheat your oven to 350°F (175°C) and grease a small loaf pan (about 8 inches / 20 cm). Sprinkle the pan with some ground almonds and line it with baking paper. Next, wash, peel, and dice the apple into small cubes.
Separate the eggs. Using completely clean and grease-free whisks, beat the egg whites until stiff, gradually adding 50 grams of xylitol.
In a separate bowl, whip the egg yolks with the remaining xylitol for a few minutes until they turn light and creamy. Briefly stir the ground almonds into the egg mixture. Then, gently fold the beaten egg whites into the mixture bit by bit. As with a sponge cake, avoid stirring vigorously; instead, use a whisk or dough scraper to fold everything together gently. Finally, add the apple pieces and any additional flavorings you like.
Pour the batter into the prepared pan, smoothing the surface. If desired, sprinkle with almond slivers. Bake the low-carb apple cake for about 35 minutes, then let it cool before slicing.
Top Tips
For the best results, ensure you whip the egg whites until they are very stiff, and beat the egg yolk-xylitol mixture until it's fluffy.
Take care to gently combine the ingredients at the end. You want to keep the airy texture of the egg whites intact while still achieving a cohesive batter.
I used xylitol as the sweetener in this recipe, but you can also opt for erythritol if you don’t mind the slight cooling aftertaste, or even regular sugar if you prefer.
Recipe Card
Quick Low Carb Apple Cake
Equipment
- small loaf pan (approx. 8 in/ 20 cm)
Ingredients
For the cake
- 5 eggs, medium
- 100 grams (½ cup) xylitol, or erythritol
- 200 grams (1 ¾ cups) ground almonds, blanched
- 200 grams (1 ⅔ cups) apples
Optional to refine
- 2 tablespoons coconut oil, or butter (for an even moister cake)
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- ½ teaspoon baking powder
- 40 grams (½ cup) almond slivers, as decoration on the dough
Instructions
- Preheat the oven to 350°F/175°C. Grease a small loaf pan (approx. 8 in/ 20 cm), sprinkle with almonds, and line with baking paper. Wash and peel the apple and cut it into tiny cubes.
- Separate the eggs. Beat the egg whites with completely fat-free, clean whisks until stiff, adding 50 grams of the xylitol towards the end. In a second bowl, whip the egg yolks with the remaining xylitol for a few minutes until light and creamy.
- Stir the almonds briefly into the egg cream. Gradually fold in the beaten egg whites carefully and thoroughly, but gently. Like sponge dough, you should no longer stir vigorously but rather fold in with a whisk or dough scraper. Fold in apple pieces (and finishing ingredients to taste).
- Pour the dough into the pan and smooth it down. Sprinkle with almond slivers if desired. Bake cake for about 35 minutes. Let cool before cutting.
Notes
Ingredient substitutions
Variations
This low-carb apple cake is easy to customize. Love cinnamon? Just add a bit of cinnamon powder to the batter. For a refreshing twist, mix in a splash of lemon juice or some grated lemon zest. A few drops of bitter almond extract can lend a marzipan-like flavor. If you want a moister texture, add a small amount of melted coconut oil or butter.
If this sugar-free apple cake isn’t exactly what you’re looking for, don’t worry—I’ve got plenty of other options 😉. Take a look at my other healthier apple cake recipes, like a vegan apple pie without sugar, sugar substitutes, or eggs or a low-fat apple cake.
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