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Recipes Desserts Cakes
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| Servings: | 16 |
| Author Notes: |
This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below. |
| Ingredients: |
8 ounces cream cheese 1 cup butter - softened 4 eggs 1/2 cup Vanilla Sugarfree Syrup 1 teaspoon vanilla extract 1 tablespoon lemon juice 1 cup Splenda® Granules, Maltitol or Diabetisweet 2 teaspoons baking powder 1/4 teaspoon salt 3 cups almond flour 1 cup tart apple, peeled and diced 1 cup finely chopped walnuts 1 cup Brown Maltitol or Brown Diabetisweet 1/2 cup heavy cream |
| Instructions: |
Preheat oven to 325°F. Prepare a bundt pan with spray oil.
Combine wet ingredients together in a blender until smooth. Mix dry ingredients together and then fold in wet ingredients. fold in apples and walnuts. Pour evenly into baking pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on a serving plate. While cake is cooling, make caramel topping by combining brown sweetener and heavy cream in a small sauce pan. Cook, stirring constantly until it comes to 240°F (soft ball). Remove from heat and allow to cool slightly. When topping is cooled down, drizzle over cake. Garnish with chopped walnuts. Total Net Carbs: 74 |
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