Keto Apple Upside Down Cake – Vegan Recipe Options Included

Yields1 Serving

Apple Topping
 3 Granny smith apples (these are sitting around 10.5 grams of carbs each vs sweeter apples that can contain upwards of 33 grams of sugar) peeled, cored, and sliced thin (can be replaced with jicama, I'll explain in notes)*
 ½ cup Swerve (or Sukron gold) brown sugar, packed
 1 tsp Ground cinnamon (or to taste)
 ¼ cup Unsalted melted butter
*Optional Warm Fall Spices
 1 tsp Additional ground cinnamon
 1 tsp Ground ginger
 1 tsp Freshly grated nutmeg (add more or less to taste I'm super sensitive to nutmeg. You can use ground nutmeg but it won't be as aromatic or strong)
 ¼ tsp Cardamom (or to taste)
Cake
 1 ½ cups Almond flour
 2 tsp Baking powder
 ¼ tsp Kosher salt
 1 tsp Ground cinnamon (or to taste)
  cup Granulated stevia or your sugar substitute of preference. I also have had really great results with Lakanto powdered sugar, the blue bag or purple bag labeled monkfruit is great for baking. 🙂
 ½ cup Softened, unsalted butter. For vegan options, I would go with unsweetened applesauce or vegan butter.
 2 Large eggs, room temperature. I would use Just Egg here for vegan options─ best tasting alternative in my opinion. You can also lighten it up with 6 tbs of room temperature aquafaba.
 1 tsp Vanilla extract. If you don't like the alcohol flavor, I believe Trader Joes has a non-alcoholic version.
 ½ cup Full fat milk or buttermilk. For vegan option you can use 1 tbsp lemon juice to milk alternatives to create buttermilk.

1

Pre-heat over to 350° and butter or use a non-stick spray in 9" cake pan. If you don't have a 9", you will need to do a conversion for baking time.

2

Combine your brown sugar, melted un-salted butter, and ground cinnamon. Stir until they are completely combined so three can become as one~*~*

Pour the mixture into the greased-up pan and smooth until level. Ahh, so very satisfying.

3

Are you ready for the fun part? Here is where you would add your optional Fall spices. Now add the thinly sliced apples (or jicama) on top of the butter mixture.

You can arrange these in any way that you would like. Try star patterns, flowers, maybe fan them out and close together creating a lovely, even surface of apples. The pan is your canvas! <3

*note, if you are using jicama instead make sure that they are cut in half, peeled, and thinly sliced to shape them like the apples. You can sub 1 lb of jicama to 3 apples or 2 3/4 cups.

Let's Make The Cake!
4

In a separate bowl, whisk together the almond flour, cinnamon, salt, and baking powder. Set aside.

*note if you prefer a finer almond flour, you can sift all of these ingredients with the normal almond flour. It will be thick and take a bit, but it's do-able. I've done it several times. 🙂

5

In a standing mixer, or hand mixer beat the butter and granulated sugar together for around 3 to 4 minutes─ or, until light and fluffy. Like marshmallow cream~ *sigh*

6

Add your room temperature eggs one at a time, waiting until each one is fully combined, then add your pure vanilla extract. Trust me, make sure it is pure it makes all the difference. Scrape the sides as needed.

7

Add the dry ingredients to the wet ingredients in batches. I usually do it in 1/3 or 1/4 of total dry ingredients. Mix this in a steady rate at low speed, alternating the milk and dry ingredients making sure to let each batch to just combine. Not too slow, however, so you don't over-mix the batter!

8

Pour the batter on top of your lovely apple layer and try and smooth the surface to make it even.

9

Bake at 350° for 30 - 45 minutes or until a wooden toothpick inserted in the middle of the cake comes out dry. (don't forget you have wet ingredients at the bottom, so don't insert it all the way down!) Alternatively, you can give the wiggly-jiggle test and gently spank the top of the cake to see if it bounces.

10

Once it's done, remove from the oven and allow it to cool for 10 minutes. Then gently flip over the cake onto a cooling rack. I find placing a dinner, or large plate underneath first really helps. The top should look caramelized and gooey. Yum yum~

I know it's super hard to wait, but allow it to fully cool before diving in.

11

The cake will last up 3-4 days as long as it is in an air-tight container. I suspect, however, that your family won't let it sit that long. 😉

Enjoy your well-earned treat!

xoxo - Grey

Ingredients

Apple Topping
 3 Granny smith apples (these are sitting around 10.5 grams of carbs each vs sweeter apples that can contain upwards of 33 grams of sugar) peeled, cored, and sliced thin (can be replaced with jicama, I'll explain in notes)*
 ½ cup Swerve (or Sukron gold) brown sugar, packed
 1 tsp Ground cinnamon (or to taste)
 ¼ cup Unsalted melted butter
*Optional Warm Fall Spices
 1 tsp Additional ground cinnamon
 1 tsp Ground ginger
 1 tsp Freshly grated nutmeg (add more or less to taste I'm super sensitive to nutmeg. You can use ground nutmeg but it won't be as aromatic or strong)
 ¼ tsp Cardamom (or to taste)
Cake
 1 ½ cups Almond flour
 2 tsp Baking powder
 ¼ tsp Kosher salt
 1 tsp Ground cinnamon (or to taste)
  cup Granulated stevia or your sugar substitute of preference. I also have had really great results with Lakanto powdered sugar, the blue bag or purple bag labeled monkfruit is great for baking. 🙂
 ½ cup Softened, unsalted butter. For vegan options, I would go with unsweetened applesauce or vegan butter.
 2 Large eggs, room temperature. I would use Just Egg here for vegan options─ best tasting alternative in my opinion. You can also lighten it up with 6 tbs of room temperature aquafaba.
 1 tsp Vanilla extract. If you don't like the alcohol flavor, I believe Trader Joes has a non-alcoholic version.
 ½ cup Full fat milk or buttermilk. For vegan option you can use 1 tbsp lemon juice to milk alternatives to create buttermilk.

Directions

1

Pre-heat over to 350° and butter or use a non-stick spray in 9" cake pan. If you don't have a 9", you will need to do a conversion for baking time.

2

Combine your brown sugar, melted un-salted butter, and ground cinnamon. Stir until they are completely combined so three can become as one~*~*

Pour the mixture into the greased-up pan and smooth until level. Ahh, so very satisfying.

3

Are you ready for the fun part? Here is where you would add your optional Fall spices. Now add the thinly sliced apples (or jicama) on top of the butter mixture.

You can arrange these in any way that you would like. Try star patterns, flowers, maybe fan them out and close together creating a lovely, even surface of apples. The pan is your canvas! <3

*note, if you are using jicama instead make sure that they are cut in half, peeled, and thinly sliced to shape them like the apples. You can sub 1 lb of jicama to 3 apples or 2 3/4 cups.

Let's Make The Cake!
4

In a separate bowl, whisk together the almond flour, cinnamon, salt, and baking powder. Set aside.

*note if you prefer a finer almond flour, you can sift all of these ingredients with the normal almond flour. It will be thick and take a bit, but it's do-able. I've done it several times. 🙂

5

In a standing mixer, or hand mixer beat the butter and granulated sugar together for around 3 to 4 minutes─ or, until light and fluffy. Like marshmallow cream~ *sigh*

6

Add your room temperature eggs one at a time, waiting until each one is fully combined, then add your pure vanilla extract. Trust me, make sure it is pure it makes all the difference. Scrape the sides as needed.

7

Add the dry ingredients to the wet ingredients in batches. I usually do it in 1/3 or 1/4 of total dry ingredients. Mix this in a steady rate at low speed, alternating the milk and dry ingredients making sure to let each batch to just combine. Not too slow, however, so you don't over-mix the batter!

8

Pour the batter on top of your lovely apple layer and try and smooth the surface to make it even.

9

Bake at 350° for 30 - 45 minutes or until a wooden toothpick inserted in the middle of the cake comes out dry. (don't forget you have wet ingredients at the bottom, so don't insert it all the way down!) Alternatively, you can give the wiggly-jiggle test and gently spank the top of the cake to see if it bounces.

10

Once it's done, remove from the oven and allow it to cool for 10 minutes. Then gently flip over the cake onto a cooling rack. I find placing a dinner, or large plate underneath first really helps. The top should look caramelized and gooey. Yum yum~

I know it's super hard to wait, but allow it to fully cool before diving in.

11

The cake will last up 3-4 days as long as it is in an air-tight container. I suspect, however, that your family won't let it sit that long. 😉

Enjoy your well-earned treat!

xoxo - Grey

Keto Upside Down Apple Cake – A Yummy Fall Treat

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