Low-carb apple & cinnamon cakes

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These are easy-peasy, delicately light low-carb cakes, that can be mixed up, put in and taken out of the oven within half an hour. I don’t bake cakes that often at the moment, so if I’ve made the decision to bake some, I’m usually impatient to get them done – and eaten! – warm from the oven in super quick time. These were a great hit with my hubby and three-year-old, made all the better with a side dollop of thick clotted cream. Nothing sings summer like clotted cream!

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Ingredients (makes 10 cakes approx)

100g butter
60g ground almonds
60g coconut flour
80g xylitol (you can use other sweeteners, but adjust as per the quantity substitutions advised)
2 eggs
3 heaped tbsps Greek yoghurt
2 tbsp flaked almonds (approx)
1 tsp baking powder
1 level tsp cinammon
1 medium to large apple, peeled, cored and chopped into small chunks

Method

Melt the butter and transfer to a mixing bowl. Gradually add all the other dry and wet ingredients and beat to a smooth mixture. Finally stir in the apple chunks.

Lightly grease a cupcake tin, or put paper cases on a baking tray. Share the mixture evenly across the tin or cases. Sprinkle some flaked almonds on top.

Put in an oven pre-heated to 180 degrees (160 degrees for fan oven) for 18-20 minutes. Eat warm from the oven or cool.

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