This tender keto apple cake has all the delicious flavor of an apple cider donut. Dusted with cinnamon and sweetener, it’s a perfect low carb fall dessert.
Nothing says fall is here like the smell of an apple cider donut. Let’s be honest, they’re pretty hard to resist at this time of year. But let’s also be honest about the fact that your blood sugar won’t thank you for it.
Thank goodness it’s easy to replicate those same flavors with keto ingredients. This Apple Cider Donut Cake is like one big giant donut, just waiting for you to dig in…without the resulting sugar high.
If you’re looking for something a little smaller, be sure to check out my Keto Apple Cider Donut Bites too!
Keto Apple Cake!
Apples are not the best choice on a keto diet, as they have a surprisingly high carb content. A typical medium apple contains 25g of carbs, 19 of which are sugar.
So sitting down and eating a whole apple is not recommended. But that does not mean you have to abstain entirely from apple deliciousness.
I sometimes like to use a little bit of real apple in a recipe that contains a number of servings, like in my Keto Caramel Apple Coffee Cake. Kept to a minimum, it lends authenticity without adding much to the carb count.
Apple cider donuts don’t actually contain any apples, instead relying on apple cider for flavor. Obviously, apple cider isn’t particularly keto friendly either, but again, using a little in a cake that serves 16 boosts the flavor and authenticity in a keto apple cake.
Baking with apple extract
Because we have to keep the apples and/or apple cider to a minimum in a keto apple cake, it’s important to use apple extract or flavoring as well.
I have this natural apple extract from Olive Nation, but One to One Flavors also sells a number of apple flavorings, including one specifically for apple cider. That might be a great choice for this keto apple cider donut cake.
I will say that no apple flavor I’ve tried is quite perfect, which is why I still added some real apple cider to this recipe. If you really want to avoid the apple cider, you can simply use more extract. It will save about 1g carbs per serving but the flavor won’t be quite the same.
How to make Keto Apple Cider Donut Cake
This is an easy keto apple cake that looks like a giant apple cider donut. How fun is that? Here are my best tips to getting it right:
- Use a bundt pan if you have one, for that fun donut shape. Bundt pans are wonderful because they add instant elegance to a simple cake recipe. But you could bake this in a 9-inch round cake pan as well.
- Be sure to grease the pan well and work the grease into every nook and cranny of the pan, to avoid sticking. The regular fluted bundt pans work best, as they look more like a donut and they don’t have deep crevices where the cake might stick.
- Using a good high powered blender or food processor will make this cake batter lighter and fluffier, but you can also just mix it in a bowl by hand.
- Yes, the protein powder is important, as it too makes keto cakes lighter and fluffier, and more like real cake. You can sub egg white protein powder, or plant based protein powders, but please do not use collagen protein as it makes baked goods gummier and hard to cook through.
- The apple cider in this recipe is just enough to boost the flavor without adding too many carbs (less than 1g per serving). If you’d prefer, you can do water and another 1/2 teaspoon to full teaspoon of apple extract. You can also use unsweetened applesauce instead.
- Brush the cooled cake all over with melted butter to help your cinnamon “sugar” stick to the outside.
- Make this an over-the-top keto apple cake by drizzling with my Keto Caramel Sauce. Absolutely heavenly!
More keto cake recipes for fall
- Keto Pumpkin Caramel Bundt Cake
- Keto Cranberry Bliss Pound Cake
- Keto Almond Ricotta Cake
- Keto Pecan Pie Cheesecake
- Keto Cinnamon Spice Cake
- Keto Pumpkin Crumb Cake
This tender keto apple cake has all the delicious flavor of an apple cider donut. Dusted with cinnamon and sweetener, it's a perfect low carb fall dessert.
- 1/2 cup sour cream
- 5 large eggs (room temperature)
- 1/3 cup Swerve Brown
- 1/3 cup Swerve Granular
- 2 tsp apple extract
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/3 cup whey protein powder
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 to 1/2 cup apple cider (or unsweetened apple sauce)
- 2 tbsp melted butter
- 2 tbsp Swerve Granular
- 1 tsp cinnamon
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Preheat the oven to 350F and grease a 10 cup capacity bundt pan well.
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In a high-powered blender or food processor, combine the sour cream, eggs, sweeteners, and apple extract. Blend until smooth. Add the almond flour, coconut flour, protein powder, baking powder, cinnamon, and salt. Blend again until smooth.
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Add 1/3 of the apple cider, and blend. If that batter is still quite thick, add the remaining apple cider and blend. The batter should be of a thick but pourable consistency.
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Pour into the prepared baking pan and bake 35 to 40 minutes, until the top is golden brown and firm to the touch. Remove and let cool at least 30 minutes in the pan, then flip out onto a wire rack to cool completely.
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Once cool, brush all over with the melted butter. Stir the Swerve and cinnamon together and sprinkle all over the cake.
Doraine Arias says
I am allergic to almonds, can I do this recipe with only coconut flour? Is So, sorry to bother I know it would need probably more eggs and liquid, ant suggestions? Not trying to change your amazing recipe, I just want to be able to enjoy it too!
Carolyn says
I have a couple of coconut flour only cakes that might work okay here but you will need to adjust the liquids accordingly, and the bake time could be different. Check out my Chantilly Cake recipe for the ingredients and adjust the flavours…
Kitten says
If you can have cashew flour you can use it as a substitute for the almond flour in most recipes.
Carolyn says
It’s MUCH higher in carbs.
Beverly says
I am thinking about making half the recipe to make for my grandchildren and baking the batter in my donut pan. I like the unsweetened applesauce idea, too for donuts. Is this the best recipe for that application, in your opinion, Carolyn?
Thanks for your advice
B
Carolyn says
Sure you can absolutely do this in a donut pan. Be sure to grease it well.
Michelle says
Could you swap whey protein with pea protein or some other vegan protein? Also any substitute for sour cream? I cant do dairy?
Carolyn says
Please read the tips section about protein powder. You could probably do dairy-free sour cream.
Dottie says
What do you use to grease your pan with? I have such a terrible time with my Bundt cakes sticking.
Carolyn says
It’s likely your pan, as they often lose their non-stickability. I do a layer of butter really rubbed in there, and then I do an application of coconut oil spray.
Dottie says
You are probably right about the pan, it’s over 15 years old. Thank you for the tip on what you use for greasing.
Maria says
My husband is allergic to apples, but I’m dying to make a cinnamon sugar bundt cake. What could I use instead of applesauce and get the same volume? Thanks in advance! I love your recipes – big fan!
Carolyn says
Just water is fine.
Christy says
Do you mean apple cider vinegar when you say apple cider? Thanks.
Carolyn says
No, I mean actual apple cider. 1/3 cup of vinegar would be awful in this.
Lisa says
OMG, I just realized that I made that mistake and accidentally used apple cider VINEGAR…akkkk! (To make matters worse, I couldn’t find apple extract so I subbed with lemon extract). I’m so relieved to say that it actually tastes delicious still! THANK GOODNESS. I would have cried if I’d wasted all those ingredients and threw it away. I mean, I’ve never tried the original recipe so perhaps side-by-side, mine would be disgusting in comparison but honestly, I think it’s delicious! And my non-keto kids tried a few bites and agreed that it’s not bad! Phew phew phew. I will try again one day and do it properly though!
Sherhonda says
I’m making this! The applesauce will boost the apple flavor, right? I miss the taste of an old-fashioned apple cake my mother used to make and and have learned since having to go low carb that extracts can taste horrible. I’ll have to try “flavorings” which I assume doesn’t have the terrible aftertaste some extracts can give to baked goods.
Carolyn says
Yes, the apple sauce will make it more apple-y… but the extract is pretty important too. I do not get an aftertaste from this.
Jody K says
Can you substitute oat fibre for the coconut flour? I just made your zucchini spice bar and brown sugar glaze and you had an option to sub out the coconut flour with oat fibre and the bar is quite yummy
Carolyn says
Sure, that should be fine. You will probably need a bit more of it. I’d do 1/3 cup.
Ryan says
Look at you coming through yet again! Just last weekend I went to a small outdoor birthday gathering, and I happened past a shelf of freshly baked apple cider donuts at the supermarket. Since gathering are usually the perfect excuse for me to buy the kind o carby things that would (a) be too tempting to have around the house and (b) definitely be gone by the end of the gathering, I grabbed a couple of bags. I was able to get my fix without the guilt but this recipe will keep me honest for the upcoming fall! Thanks as always, I ordered the apple extract before I even finished reading, and look forward to making this one!
jodi chandler says
If using Ooo Flavors would the ratio be the same?
Carolyn says
Unfortunately, I have no idea. It’s much stronger, I would read up about it on their site.
Kate Gloss says
I used 2 dropperfuls of their Apple cider extract along with 1/3 cup of apple cider and baked in a donut pan! Soooo good!
Catherine says
Can I freeze half the cake? There are only 2 of us and I don’t want to overindulge. Also, I’m in the UK. Cam I swap truvia for the white swerve? I cam get brown swerve just nit white here,
Thank you!
Carolyn says
Absolutely freeze it. Truvia is 2x as sweet as Swerve, I think. Check the package and then cut back accordingly.
Elizabeth says
I have a large container of Whey Protein Isolate. Can I use this in your recipes calling for Whey Protein Powder? Thank you so much for all the work you do to provide us with exceptional low-carb goodies. I couldn’t have gone low-carb without you.
Carolyn says
Yes that works.
Elizabeth says
Great, thanks.
Liz says
I just made this!! It’s amazing!! But how do I store it? Is on the counter ok? I’m sure it’ll last longer in the fridge, but it tastes better at room temp! Do you think overnight on the counter would be ok? I suppose I’m apprehensive about it because of the sour cream in the recipe.
Carolyn says
It will be fine on the counter for 3 or 4 days, unless you live in a very warm, humid climate.
angela K calabrese says
Have you ever tried apple pie spice instead of the extract?
Carolyn says
No but if it’s just spices like pumpkin pie spice, it won’t give it enough apple flavor.
Heather says
I ordered some sugar free spiced apple cider as the liquid to try instead of apple cider or unsweetened apple sauce. I hope it turns out! Thanks!
Alisha says
My Mom made this for my birthday, it was so delicious. I made your vanilla ice cream to go along with it and hands down your recipes are the best!
Carolyn says
Excellent!
Margaret Shea says
Hi, Carolyn, I’ll be making this cake for MY birthday this weekend? Using a blender or food processor — is this INSTEAD of a large stand mixer like my KitchenAid?
Thanks, I love your recipes and your books. Thank you also to donating to the relief efforts of the wildfires. I bought my most recent book because of this.
Margaret
Margaret Shea says
That’s weird. I don’t know why my exclamation points became question marks.
Carolyn says
Yes, instead of am mixer.
Patricia says
I don’t tolerate serve well so is there another sweetener I can use?
Carolyn says
How about BochaSweet or allulose?
Kelly says
I wish I could give this recipe 10 stars ⭐️
Of all the many keto treats I have made this one rivals them all! Delicious!
Mark says
Carolyn, I saw the previous question about the use of a kitchen aid mixer, could I use my mixer instead of a blender/food processor? Would that make the batter fluffy?
Can’t wait to make this cake, thank you!
Carolyn says
It’s not as good but you can mix it by hand or in a mixer.
Mark says
Thank you!
Jamie T Greer says
Love the consistency and ease of this blender cake!!
Can I change up the flavors ie. lemon
I would lose the cinnamon and use lemon extract but should I keep the apple sauce?
Carolyn says
Change it up and sub water for the apple cider.
Maria says
What would be an alternative for the whey protein powder? How about collagen protein powder with MCT oil?
Carolyn says
Please read the tips section, as I address that.
Dawnj says
Used my Kitchen Aid mixer to blend the batter as I don’t have a big enough food processor. The crumb came out like a light coffee cake. Used unsweetened apple sauce (apple cider comes in a gallon this time of year here). Keeps well in the fridge. Made caramel sauce and whipped cream for toppings. Huge hit. Carolyn is the best of the best.