Low Carb, Sugar Free Apple Walnut Caramel Cake

Note from Cheri: Low Carb Dessert guru April S. Fields' (author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes) shared this recipe with us. This recipe is part of an article April did for us on low carb breads. Click here for the whole article and lots more of April's low carb cake and bread recipes. Click here for lots more low carb recipes!

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

Makes 16 Servings Preheat oven to 325°. 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° (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 Per Serving: 4.63