apple cider vinegar cream

KETO APPLE CAKE || SPICED BUTTER CAKE

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

VEGAN APPLE ARUGULA SALAD WITH CANDIED WALNUTS, DATES AND FETA

This Vegan Apple Arugula Salad with Walnuts and Dates is a perfect taste of fall in every bite! The sweet, chewy Medjool dates complement the peppery arugula, crisp apples, and rich candied walnuts. Whether you enjoy it as a satisfying lunch or a light weeknight dinner, this salad offers a delightful mix of harvest flavors that will leave you craving more!

INGREDIENTS

Candied Walnuts

  • 1 cup raw unsalted walnut pieces
  • ½ tablespoon avocado oil
  • ½ tablespoon pure maple syrup
  • ¼ teaspoon fine salt

Maple Apple Cider Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 large garlic clove
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper

Salad

  • 5 ounces baby arugula
  • 1 sweet red apple, stem and core removed, sliced or chopped
  • 1 green apple, stem and core removed, sliced or chopped
  • ¼ small red onion, thinly sliced (about ½ cup)
  • 2 pitted Medjool dates, diced (soft dates work best)
  • ⅓ cup vegan feta cheese (I recommend VioLife brand from Sprouts or Whole Foods)

INSTRUCTIONS

  • Prepare the candied walnuts: Preheat your oven to 300°F. In a small mixing bowl, combine the walnut pieces, avocado oil, maple syrup, and salt. Stir well to coat the walnuts evenly. Spread them out on a small baking sheet lined with parchment paper, ensuring the pieces aren’t touching. Bake for 8 minutes, then remove from the oven and let them cool on the sheet. Set aside.
  • Prepare the dressing: While the walnuts are baking, make the dressing. In a mini food processor, blend the olive oil, apple cider vinegar, maple syrup, garlic, salt, and black pepper until smooth and creamy. Set aside.
  • Assemble the salad: In a large mixing bowl, combine the arugula, red and green apples, red onion, dates, and vegan feta cheese. Once the candied walnuts have cooled slightly, add them to the salad. Just before serving, drizzle the salad with the prepared dressing and toss gently to coat everything evenly.
  • Serve: Divide the salad between two plates for an entrée-sized portion, or four plates for appetizers. Serve immediately, ensuring the salad remains crisp and the walnuts are still warm. Enjoy!