Keto Apple Cinnamon Cake – The Best Keto Apple Dessert Recipe
You know those days when the leaves start to fall, and suddenly, your kitchen starts whispering, “bake something warm and spiced”? That’s exactly how this Keto Apple Cinnamon Cake was born. I was staring at my fridge, wondering how to scratch that apple-pie itch without blowing up my carb count—and boom, this cozy gem happened.
This cake pulls you in with the sweet scent of cinnamon and tender apple texture—all without real apples. Yep, you heard me. We’re using zucchini, but don’t panic. It’s shredded, sautéed, and doused in apple extract until it fools even the pickiest eater. My partner legit thought it was the real thing. Bless their innocent taste buds.
So whether you’re curled up with tea or bringing dessert to the next keto potluck, this little number brings the warm fuzzies. Plus, it’s gluten-free, low carb, and one of those Keto Apple Dessert Recipes Easy enough for a weeknight treat. Let’s call it what it is—a win for all of us cake lovers watching carbs.
Servings: 12 slices
Ingredients
- 1/2 cup butter, softened
- 2/3 cup granular erythritol sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp apple extract
- 1/3 cup sour cream
- 1 1/4 cups almond flour
- 1/3 cup coconut flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup shredded zucchini, peeled (about 1 small zucchini)
- 1 tsp butter (for sautéing)
- 1/2 tsp cinnamon (for sautéing)
- 1/2 tsp apple extract (for sautéing)
Instructions
- Preheat your oven to 350°F. Grease an 8x8-inch baking dish and set it aside.
- Peel, shred, and squeeze out excess moisture from your zucchini using paper towels.
- In a skillet over medium heat, melt 1 tsp butter. Add shredded zucchini, 1/2 tsp cinnamon, and 1/2 tsp apple extract. Sauté for 3–5 minutes until soft. Let cool slightly.
- In a large bowl, cream together the butter and erythritol until fluffy.
- Add in eggs, vanilla, apple extract, and sour cream. Mix until smooth.
- In another bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt.
- Stir the dry mixture into the wet mixture, then gently fold in the sautéed zucchini.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 33–36 minutes or until a toothpick inserted comes out clean.
- Cool completely before slicing into squares. Try not to eat half the pan in one sitting (no judgment if you do).