Low Carb Italian Apple Cake (Torta di Mele Sant'Orfeo)
Equipment
- 9" deep pie pan or lined springform pan.
Ingredients
- 5 Medium Apples Peeled.
- Juice of 1 Lemon
- 120 Grams Raisins Optional; Can Subsitute with Lily's Chocolate Chips, Any Dried Fruit of Your Choice, Or Nuts Such as Pecans or Walnuts.
- 6 Tbsp Almond Flour
- 2 Tbsp Coconut Flour
- 1 Tsp Cinnamon
- 1 Tsp Vanilla Extract
- 3 Large Eggs
- 1/2 Cup Sweetener Swerve Granular Sweetener.
- 10 Tbsp Butter Melted.
- 1 Tbsp Baking Powder
- 2 Tbsp Heavy Whipping Cream
- Swerve Sweetener Confectioners Icing Sugar Replacment; Dusting.
Instructions
- Preheat oven to 375°
- Soak raisins in warm water and set aside. Option: Raisins can also be soaked in a bit of rum.
- Peel the apples and cut them into bite size pieces. Toss them in lemon juice to prevent browing. Set aside.
- In a large bowl, whisk together the almond flour, cocont flour and cinnamon. Set aside.
- Using a hand mixer or stand mixer; beat the eggs, sweetener and vanilla extract together.
- Next, mix in the melted butter.
- Once combined, slowly add in the mixed flours to the egg mixture.
- In a small bowl, mix together the baking soda and heavy whipping cream until it foams.
- Fold in the baking soda mixture with the flour mixture.
- Drain the raisins and thoroughly squeeze out the excess water. Chop the raisins into small bite size pieces.
- Drain the apples to remove the excess lemon juice.
- Stir the apples and raisins into the flour mixture.
- Pour the cake mixture into a deep pie pan or lined springform pan.
- Bake for approx. 1 hour or until knife pulls out clean.
- Serve cool or lukewram.
- Before serving, lightly sprinkle some powdered sugar on top of the cake. We recommend Swerve Sweetener Confectioners Icing Sugar Replacement.
- Enjoy!
Notes
Nutrition Information (8 Servings):
- 315 Calories
- 31.8g Carbohydrates
- 5.2g Fiber
- 19.9g Fat
- 4.6g Protein