*Note: This recipe is not strictly keto as it contains apples. All the other ingredients are keto-friendly. So if you're willing to splurge a little, this recipe is perfect! I just can't let autumn pass without apples and pumpkins!
Ingredients:
1/2 cup butter, softened
5 oz. cream cheese, softened
3 eggs
3/4 cup powdered erythritol
2 Tbsp. coconut flour
1-1/2 cups almond flour
1/2 tsp. xantham gum
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. nutmeg
1/4 tsp. clove
1/2 tsp. sea salt
1 tsp. baking powder
2 cups peeled, chopped apples (about 2 large apples)
For the caramel sauce:
5 Tbsp. butter
3 Tbsp. xylitol or other granulated sweetener
2/3 cup heavy cream
1 tsp. vanilla
pinch of salt
Preheat oven to 350.
Beat together the butter and cream cheese until smooth.
Add the eggs, beat again.
Add the powdered erythritol, beat until smooth.
In a separate bowl, mix together the flours, xantham gum, spices, salt and baking powder,
Slowly add the flour mixture into the butter mixture until it's all fully combined.
Fold in the apples.
Spread batter into a greased, spring-form cake pan (or 9x13 dish and decrease the baking time by 5-10 minutes).
Bake for 45 minutes, or until toothpick comes out clean.
Meanwhile, make the caramel sauce by melting the butter and xylitol. Whisk this until it's lightly browned. Add the cream. Simmer for 7 minutes, whisking often. Add the vanilla and salt. Let mixture cool to thicken.
After the cake has cooled for about 10 minutes (to help it set), poke holes evenly throughout with the back of a wooden spoon.
Gently pour the caramel sauce into the holes.
Let fully cool before cutting.
Store in fridge.
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