Keto Friendly Apple Desserts


Apple desserts you say? I thought you’d never ask. The trick to these Keto friendly apple desserts is substitute the traditional flour or carb-laden base for something a bit more fitting for Keto and Paleo diets. Dropping the refined flours and sugars, I instead use chopped nuts as the base for some unique, tasty recipes.

Keto Apple Cake

Keto Apple Cake is moist, easy to make, and incredibly delicious. Perfect for all the parties and gatherings you have planned. Tangy Granny Smith apples, fluffy cake, the ideal amount of cinnamon and no refined sugar added, this almond flour apple cake is going to be a hit. It’s gluten-free, grain-free, low carb, and keto-friendly.

close up of a bite of cake on a fork next to a scoop of ice cream

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This is one cake recipe that you may even want to eat for breakfast! I mean…it has apples in it, so why not? It’s certainly good enough to start the day with. I can’t help it; this soft, fluffy almond flour apple cake calls my name.

Now that I am sharing this sugar free apple cake recipe with you, I am confident you will enjoy making it every once in a while. If you miss eating apples since going keto, trust me, many people can relate. I think most of us think that once you start a low carb lifestyle that you will never get to enjoy the flavor of apples again. Thank goodness that isn’t true.

You simply need to be careful and smart with how you go about making it. This recipe calls for 2 cups of apples and makes 18 large servings. So basically, this means each piece is going to be 4.3 Net Carbs. As you can see it’s not going to completely ruin your carbs for the day! As a matter of fact, it’s pretty easy to incorporate a gluten free keto apple cake or my apple cider donut cake into your diet from time to time.

Ingredients Needed

When you bite into this sugar free apple cake, I am certain you’ll be so glad you made it. It’s pretty low-key, and there aren’t a ton of ingredients or directions.

Cake Ingredients:

  • Almond Flour – Don’t use just fine almond flour; it’s best to combine it with coconut flour. Using the two flours together helps balance the oiliness of the almond flour. If you want a bit of a heartier texture you can use almond meal.
  • Coconut Flour – You’ll just need ½ cup of coconut flour to get the best texture.
  • Coconut Oil – Use refined coconut oil, so it doesn’t taste like coconut. Butter flavored coconut oil works well too.
  • Sour Cream – Substitutions would be Greek yogurt or even cottage cheese.
  • Joy Filled Eats Sweetener –  I use a combination of xylitol, erythritol, and stevia in my low carb recipes. I find that this combination tastes the most like sugar while being economical because you use half the amount of most other sweeteners.
  • Eggs – If you want to lighten this up a bit you can use all egg whites.
  • Vanilla – Vanilla extract is a must when baking to highlight the other flavors.
  • Baking Powder – A leavening agent to help the cake rise. Look for aluminum-free baking powder.
  • Salt – A pinch of salt enhances the other flavors of the keto apple cake.

Apple Cinnamon Filling:

  • Granny Smith Apples – Using fresh Granny Smith apples gives you a tart and delicious flavor. They are my favorite to bake with, especially for this sugar free cake. Or you can sub in jicama using this method.
  • Brown Sugar Sweetener – You can use commercially packed brown sugar sweetener, or you can make your own by mixing 1 teaspoon of molasses into 1 cup of sweetener.
  • Butter – It will need to be melted for the best results.
  • Almond Flour – I add a little bit into the filling to balance some of the moisture
  • Cinnamon – A must for any apple recipe!

How To Make Sugar Free Keto Apple Cake

There are only 4 steps to make this low carb keto apple cake, and they are all super simple. This reminds me of an apple cider cake or a decadent apple coffee cake to serve for brunch!

Step One: Warm the oven to 350 degrees F. and prepare a baking pan by spraying it with cooking spray.

Step Two: Combine the flour, coconut oil, sour cream, sweetener, eggs, vanilla, baking powder, and salt together in a large bowl. Spread evenly in the 9×13 inch casserole dish or cake pan.

Expert Tip: The batter is going to be super thick, and that is normal.

Step Three: Mix together the apples, brown sugar sweetener, melted butter, almond flour, and cinnamon.

Spread the sugar free apple mixture on top of the cake batter.

Step Four: Bake the almond flour apple cake for 40 minutes or until it’s firm to the touch. You can insert a toothpick in the center to test doneness. It should come out dry when done.

Can I Use Different Apples in Keto Apple Cake?

Yes, you sure can. I am a fan of Granny Smith in general for baking because they hold their shape, so that’s usually what I reach for. They are also one of the lowest carb apples. There isn’t too much difference in the amount of carb in an apple so you can really just use the ones you prefer.

However, there are many other varieties of apples that would work well in a low carb apple cake. The biggest thing you need to consider is choosing something that won’t just turn to mush as it bakes. Pink Lady, Honeycrisp, Braeburn, Honey Gold, and Gala are all great choices too.

Can I Leave The Peels On The Apples?

No, the peel won’t soften enough and will leave the cake with an odd texture so it’s a good idea to remove the skin. It only takes a few extra minutes and will give you a much better low carb grain free cake in the end.

How Many Carbs in an Apple?

There are 25 carbs in an apple and 4.4 grams of fiber.

This brings us to the next question…

Are Apples Keto?

Not really. And definitely not in large quantities. BUT I believe that small amounts of fruit can be eaten in moderation. This recipe uses 2 cups of apples which is about 2-2.5 apples divided between 18 pieces. That means that each piece has approximately ⅛th of an apple. This is enough to get that apple flavor and texture with minimal carbs.

Ingredients you will need to make this keto apple tart

  • fresh apples (I prefer Granny Smith because they have a lower sugar/carb content)
  • lemon juice
  • almond flour (blanched and superfinely ground always for best results)
  • butter
  • sweetener (I prefer erythritol or a monk fruit/erythritol blend like Lakanto)
  • ground cinnamon

Equipment you will need to make this recipe

I made this keto apple tart in a 10″ springform pan, which made it super easy to pop out and serve. the sides of the pan also protect the edges of the crust from over-browning, so be sure to leave them on during baking.

Because you press in the crust, there is no tedious rolling out of dough – which btw is the number one reason that I don’t have more pie recipes on IBIH. I HATE rolling out pie crust. Like LOATHE it. For real.

So, no rolling pin is needed for this keto apple tart recipe.

How to make this Keto Apple Tart

Make the crust dough.

Press it into the bottom of the pan.

Par-bake for a few minutes.

Slice your apples and stir them with the other ingredients.

Spread out on the crust.


Sprinkle with cinnamon/sweetener.


This is a very easy and forgiving recipe, but I would say for best results you should take the time to slice the apples thin so that they will lay nice and flat. If you’re making this low carb apple tart for company you can spread them in a pretty pattern if you wish.

I started to… and then lost patience about 30 seconds in and just threw on the rest.

I wasn’t planning on the sweetener/cinnamon sprinkled on top when I started out – but it made the photos look pretty, and once I tasted it I was glad I did. The slight crunch in texture and the punch of extra sweetness and cinnamon gave this keto apple tart a toasty snickerdoodle vibe that we all loved.

It also camouflages the fact that I got lazy and threw the last of the apples on, so there’s that ha ha! #protips

Whether you take the extra time to make it pretty or not, nobody will care once they taste it!

How to store this low carb apple tart

For best results I recommend storing this keto apple tart in an airtight container (or tightly wrapped in foil) in the refrigerator for up to 5 days.

It will keep well in the freezer for 3 months or more. If freezing I suggest that you slice it into servings first. Then you can just take one or two pieces out as needed, rather than trying to slice it while frozen, or thawing the entire thing to slice it when you just want one piece.

Serving Suggestions

This low carb apple tart can be served warm or cold.

I highly recommend enjoying this keto apple tart with a scoop of low carb vanilla ice cream if you can find some where you are! If not, a chilled whipped cream would work, or just eat it plain and revel in its apple-y goodness.

Variations and substitutions for this recipe

If you have a nut allergy but are fine with coconut, I recommend replacing this crust altogether rather than trying to modify it. This nut free keto pie crust from Keto Diet Blog is well rated and should work perfectly in this keto apple tart recipe.

You can replace the apples with pears, or thinly sliced peaches for a summer pie – but reduce the baking time by 12 minutes, since peaches are a softer fruit and won’t need as much time.

If you want to substitute a different sweetener you can use the same amounts if it measures the same as sugar like the erythritol does. I don’t recommend using concentrated drops or powders because it will alter the texture.

Keto Apple Cobbler

yield: 12

prep time: 30 MINUTES

cook time: 40 MINUTES

total time: 1 HOUR 10 MINUTES

This keto apple cobbler cleverly uses chayote squash instead of apples for a low carb keto friendly apple crisp substitute.


“Apple” Chayote Filling

  • 4 Chayote Squash, cooked, peeled and sliced
  • 2 Tablespoons of unsalted butter (cut into small pieces to dot the filling)
  • 1/2 cup lemon juice
  • 1/2 teaspoon of cream of tartar
  • 3/4 granulated sugar substitute , Lakanto, classic or gold
  • 2 tablespoons of cinnamon powder
  • 1/2 teaspoon of ginger powder
  • 1/4 of teaspoon of nutmeg

Cobbler Topping

  • 2 large eggs , room temperature
  • 1 1/2 cups of finely milled almond flour
  • 1/2 cup of coconut flour
  • 1/4 cup of cold unsalted butter (sliced into small pieces)
  • 1 teaspoon baking powder
  • 3 tablespoons granulated sugar-substitute
  • 1/4 teaspoon of sea salt

Icing (optional)

  • 1/4 cup of sugar substitute confectioners sugar. (I use Lakanto powdered)
  • 4 tablespoons of heavy whipping cream
  • 1/2 teaspoon of vanilla extract
  • pinch of sea salt


  1. Pre-heat 350


  1. Boil the whole chayote with enough water to cover them.
  2. Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
  3. Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
  4. Place the cooled chayote into a medium-size bowl.
  5. To the chayote add the cinnamon, ginger, nutmeg, spices, sugar substitute, cream of tartar, and lemon juice. Combine well.
  6. In a baking dish 9X9 baking dish that has been greased well with butter add the chayote filling.
  7. Dot the filling with 2 tablespoons of sliced butter.

Cobbler Topping

  1. Create the cobbler crust by combining almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
  2. Using a pastry cutter or by hand-cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
  3. Next, add the eggs and combine well but do not over mix. Set aside.

Assemble The Cobbler

  1. Top the “apple” cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
  2. Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
  3. Serve warm or cold.

Icing (Optional)

  1. Combine the confectioner’s sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt.
  2. Stir until well combined.
  3. Drizzle on top of the warm cobbler.

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