One of the first keto cakes I made was a butter cake, and it was a huge hit! Since it’s so delicious, I decided to use that same base to create a keto apple spice butter cake.

INGREDIENTS

Cake

• 2 cups (200g) almond flour
• 1/2 cup (100g) sour cream
• 2 tbsp melted butter
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp nutmeg
• 3 eggs
• 1/2 cup (100g) sugar substitute
• 1 tsp baking powder
• 1 tsp vanilla

Syrup

• 1/2 cup (100g) butter
• 1/4 cup (50g) sugar substitute
• 1 tbsp sugar-free maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp nutmeg

INSTRUCTIONS

• In a mixing bowl, whisk together all the cake ingredients until smooth.
• Pour the batter into a greased bundt cake pan.
• Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted comes out clean.
• While the cake bakes, prepare the syrup:
  • Melt the butter in a pot over medium heat.
  • Stir in the sugar substitute, vanilla, cinnamon, nutmeg, allspice, apple cider vinegar, and maple syrup.
  • Bring to a simmer, stirring occasionally to prevent burning.
  • Let it simmer for 3-5 minutes until it thickens, then remove from heat and set aside.
• Once the cake is done, poke small holes into the top (which will be the bottom) of the bundt cake using a skewer or the end of a utensil.
• Pour the syrup over the cake, ensuring it seeps into the holes. Swirl the pan gently to help the mixture absorb.
• Let the cake cool for 1 hour before removing from the pan.
• To serve, place a plate over the bundt pan and carefully flip it over to release the cake.
• Slice and enjoy!

NOTES

• Makes 12 servings

Nutritional Information (per serving):

• Calories: 214
• Fat: 20.2g
• Carbs: 5.2g
• Fiber: 2.3g
• Net Carbs: 2.9g
• Protein: 5.8g