Moist cinnamon apple coffee cake drizzled with homemade low carb caramel sauce. Everything you love about fall in one recipe! Gluten-free and grain-free.
Whisk together almond flour, Swerve and cinnamon. Cut in butter and use your fingers to rub together until small crumbs form. Set aside.
Cake
Preheat oven to 325F and grease a 9-inch springform pan.
In a medium bowl, whisk together almond flour, whey protein, baking powder, cinnamon, baking soda, and salt.
In a large bowl, beat butter with Swerve until smooth. Beat in eggs, apple flavoring and stevia extract.
Beat in almond flour mixture in two additions, alternating with almond milk. Stir in chopped apples.
Spread batter in prepared pan. Drizzle half of the caramel sauce over top and swirl into the batter with a knife.
Bake 25 minutes, then remove from oven and sprinkle with cinnamon crumb mixture. Bake another 25 minutes, or until golden brown and center is set (if your cake is browning too quickly, cover with foil for the last 15 minutes of baking).
Remove from oven and let cool. Then run a sharp knife around the inside of the pan to loosen sides. Remove sides and drizzle with remaining caramel sauce.