My Low-carb French Apple Cake is one of my favourite go-to recipes whenever I’m craving something sweet and I can rest assured it won’t send my Blood Glucose Levels (BGL) sky-rocketing.
At just under one portion per slice, it’s the perfect guilt-free treat!
Almond meal and Lupin Flour are a great combo in this recipe. You can find out more about the benefits of using Lupin Flour for diabetic-friendly baking in my previous post, Loopy About Lupin Flour.
A big challenge for me in developing this recipe was working out what to use as a low-carb, low GI, sugar-free alternative to icing sugar, to decorate the top of the cake. I did a lot of research and couldn’t find a solution.
After one too many sleepless nights spent pondering this mystery, it dawned on me – dehydrated apples!
But I had literally just sold my dehydrator just months prior as I never used it, and at that moment I regretted having sold it, as I had no idea whether it was even possible to buy dehydrated fruit.
I knew about dried apples, but this wasn’t going to work. Dried apples still contain quite a lot of moisture, so it would have been impossible to create a powder out of them.
So after scanning the market, low and behold, I was surprised to find dehydrated apples at my local health food store as well as in the baking section of most major supermarkets – bingo, I had struck gold!
I bought a few packets and got them home to experiment. To achieve a really fine powder, I found I had to pulse the dehydrated apples in the food processor for a few minutes and then use a fine sieve to dust the top of the cake with the apple powder.
It worked a treat! Dehydrated apple icing!
I have since discovered some online stores that actually sell dehydrated fruit powders in an array of varieties, so if you can get your hands on a packet, it’s definitely an easier way to achieve the same outcome without all the effort.
This recipe is so close to the real thing you’ll think you’re eating something naughty!
So give it a go, this is one recipe you’ll keep coming back to!
Email me or leave a message via the comment section of this blog and tell what you think of this recipe. I’d also love to hear about your food challenges living with diabetes.
Low carb French Apple Cake
- 150 g Almond meal
- 50 g Lupin flour
- 100 g Greek yoghurt full fat
- 1 tsp Unsweetened vanilla extract
- 1 tsp 100% Pure stevia extract
- 2 tsp Cinnamon ground (1 tsp to be added to the flour mix and 1 tsp when cooking the apples separately)
- 1/4 tsp Almond extract
- 3 Eggs (large)
- 4 Green apples (small)
- 1 tbsp Lemon zest (approx. half a lemon)
- 2 tsp Regular baking powder
- 1/2 tsp Bicarbonate of soda
- 50 g Crushed walnuts
- 1/4 cup Full fat milk
For the top: 25g crushed walnuts and 10g dehydrated apples.
Preheat oven to 180 degrees Celsius.
Peel and core the apples and dice into small pieces. Place into a heat-proof bowl with 1 tsp cinnamon and mix well til all pieces are coated. Place into a microwave and cook for 3 minutes (no need to add water). Allow to stand and cool slightly.
Place all dry ingredients into a bowl and mix well.
In a separate bowl, place all wet ingredients and mix well.
Combine all the wet and dry ingredients, and the cooked apples (and any remaining juice from the bowl) together and mix well. Pour mixture into a medium sized round baking dish (approx. 18 cm diameter).
Sprinkle top with crushed walnuts and bake for approx. 45 minutes or until cooked. Once cooked, remove cake from the oven and allow to cool.
Meanwhile, add dehydrated apples to a food processor and blend til a fine powder is created. Using a very fine sieve, dust the top of the cooled cake and place on a platter to serve.