This low carb Cinnamon Apple Crumb Cake, or coffee cake if you prefer, is lightly sweet and flavored generously with cinnamon. The buttery apple topping is also loaded with cinnamon as well as the light crunch of toasty walnuts for texture. You can easily adapt this to a muffin format – making it the perfect portable low carb breakfast or snack!
Living in Belize, it’s not easy to get into the spirit of the changing seasons when it comes to food. It’s hot all the time, and there is no feeling of Fall on the way here. Maybe because I grew up in New England, my internal clock still knows that apples are coming into season and that the days are getting cooler though.
We will be spending almost the entire month of October in the states and I can’t wait! I’m so looking forward to crisp mornings, changing seasons, and wearing sweaters and boots again – even if only for a short time!
In the meantime, I’m using my imagination to get inspired to cook some Fall appropriate recipes for you guys, starting with this delicious Cinnamon Apple Crumb Cake!
It was a strange contrast that my house smelled like Fall in New England, while the view outside my kitchen window was still of palm trees and blue Caribbean seas – but the end result was delicious and transported me home for a few minutes.
No matter where you live and what the weather is there, I hope that you’ll have the same experience when you try this Cinnamon Apple Crumb Cake. From the amazing smells, to the warm flavors and textures – it doesn’t get much more fall inspired than this recipe!
You can easily make this into muffins, just reduce the cooking time accordingly – I’ll add instructions to the bottom of the recipe for that.
This cake is lightly sweetened so it’s not overpowering and can even be eaten for breakfast. It’s still plenty sweet for dessert though, and if you wanted to add a scoop of low carb vanilla ice cream I wouldn’t hold it against you! ?
If you find after baking it that you wish it were a little sweeter, you can sift some Swerve confectioners mixed with a little cinnamon over the top and that should do the trick!
Cinnamon Apple Crumb Cake – Low Carb & Gluten Free
A low carb and gluten free coffee cake or crumb cake that is flavored with cinnamon, apples and chopped walnuts. Perfect as a snack or with your morning coffee!
- Yield: 9 servings 1x
- Category: Low Carb Dessert Recipe
- Cuisine: American
Ingredients
For the Cake:
- 6 Tbsp butter
- 1/3 cup Erythritol sweetener (I use Swerve)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- pinch of salt
- 1 cup almond flour
- 1/3 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/2 cup unsweetened almond milk
For the apple streusel layer:
- 3 Tbsp butter
- 1 cup granny smith apples, peeled and chopped into 1/2 inch pieces
- 1/4 cup Erythritol sweetener (I use Swerve)
- 1 tsp ground cinnamon
- 3/4 cup almond flour
- 1/4 cup walnuts, chopped
- pinch of salt
Instructions
To make the cake layer:
- Cream the butter and sweetener together until smooth and fluffy.
- Add the eggs one at a time, beating well after each, then add the vanilla extract.
- In a medium-sized bowl, combine the almond flour, coconut flour, cinnamon, baking powder, xanthan gum and salt and mix well.
- Add the dry ingredients to the wet ingredients and mix.
- Pour in the almond milk and mix until just blended.
- Spread the batter into a greased 9×9 baking pan.
To make the apple streusel layer:
- Melt the butter in a medium skillet.
- Add the apples, cinnamon and sweetener and cook for 2 minutes, stirring the entire time.
- Remove from the heat and stir in the almond flour, pinch of salt and chopped walnuts. Stir well until a crumbly dough forms.
- Spoon the topping evenly over the cake batter and spread out.
- Bake the cake in a 375 degree oven for 35 minutes. If you find the topping getting too brown, cover it loosely with parchment or aluminum foil for the final 10 minutes.
- Remove from the oven and cool before slicing into 3 inch squares.
- Alternatively, you can bake these in 9 large muffin cups for about 20 minutes at 375 degrees (F) or until a knife inserted in the center comes out clean.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
Nutrition
- Serving Size: 3x3 square
- Calories: 306
- Fat: 28
- Carbohydrates: 5g net
- Protein: 8
If you’re looking for more delicious low carb apple recipes, try my Caramel Apple Mug Cake, Low Carb Apple Fritters, or Low Carb Apple Cider Donuts!
New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu planto get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
To get more great recipes for fall or anytime, download my super bundle of FIVE e-books for just $19.99!
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Hi Mellissa, I am from UK (England) as would love to try make this amazing recipe. Any chance of the recipe in Metric rather than Imperial measurements.
As with past experiences with measurements in imperial, the recipes always turn out horribly wrong. ( big difference conversion from weights, liquids etc…)
does anyone know what the carb count is – NOT the net carbs? ( i have T1 diabetes, need the full picture here) thanks!
This. is.heavenly! I needed something apple after two years strict keto, and this was all I could ask for.
Thank you, thank you, thank you!!
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I can’t wait to try this. Can I sub the almond milk with half n half, or heavy cream?
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Wondering the same think.
*thing ?
Made them tonight & substituted the almond milk with 1/4 cup each heavy cream & water. Delicious!
Haven’t tasted it yet, but it looks nothing like the pictures !! I followed the recipe closely! ?
Made this today in mid-January using our own apples left over from this past fall. I used xylitol for sweetener in same amount called for in recipes and also a pinch of clove, ginger, nutmeg along with cinnamon in the cake batter. Texture to both cake and topping is very good. Taste is fairly good. My issue is the pinch of salt that goes into the cake. I use unsalted butter and made a note for future baking if I’m using unsalted butter to use 1/4 tsp of salt in cake batter and a very generous pinch in the topping. The flavor is a bit flat and more salt would bump up both flavor. Salt also has a taste synergy with sugar. Also, it may help to allow butter/sugar mixture for topping to brown for caramel note. Next time I’ll use pecans rather than walnuts. So your recipe is a keeper but my recommendation is to adjust if you are using unsalted butter & to add additional spices. A drop of caramel extract or caramel stevia would be good. Thank you.
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I finally made this recipe. Followed the directions and it came out amazing!! I was craving apples and this hit the spot. I cannot believe I haven’t made this sooner. Another hit Mellissa – thank you.
Finally made this and it is delicious! Probably the best low carb baked dessert I’ve made. Whole family loved it. Will be making this one over and over.
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That’s fantastic Ines – thanks for letting me know it was a hit!
I made this for my mother in law and myself and we loved it! Making another tomorrow!
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Just made these today and substituted zucchini for the apples, they are great! I turned them into cupcakes. My papers were smaller and made 11. Perfect treat, thank you for the recipe.
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Hi Melissa,
I haven’t made this yet but I’m going to. I was just wondering if you can make this in a bunt pan. I may also use the zucchini but I will add the lemon and extra sugar.
I will also make it as. I make several and freeze them. If I’m going to make a mess might as well do it right.
Thank you for all the great recipes. You haven’t let me down yet. This sound so good I can almost taste it.
Thanks
Do you know how these do as muffins? Any adjustments I need to make? I want to make these for my daughter’s Sound of Music birthday party next weekend for the “crisp
Apple strudel”
I want to make them ahead of time and freeze them too. Any tips there? Do you think they’ll do well thawing and reheating?
Thanks!
Amy
This recipe was DELISH!!! I made them in muffin tins for easy grab on go on the way to school. Also, i may have added a cheesecake layer in between the bake and crumble. TO DIE FOR!!! I had to yell at my husband all weekend to stop pigging out on it!! LOL
Cheesecake layer is genius ! I’ll keep that in mind for next time, thank you for posting your idea.
Can you share how you added the layer
Omg this is so good! I’ve never really tried low carb baking recipes before – I always thought they’d just be gross. Not so! Mine didn’t look as pretty and my topping wasn’t really crumb-like, but it tastes delicious. Even the husband likes it!
These are SO GOOD!! I did half a batch with thin apple slices right in the batter and the other half I did a few blueberries mixed with a pinch of xanthan gum (made a nice blueberry jam btw!).
I also had my batter come out kind of thick, too. Usually my mug cakes are 1/4c almond flour, 1 egg, 2tbsp of water, 1tbsp of coconut oil, pinch of baking powder, and they come out fluffy and very pourable batter. I had to spoon the batter into the cups, but it still came out yummy. Next time I’ll melt the butter into the almond flour mix and omit coconut flour.
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I made this coffee cake this summer and made 1 change. I substituted 3/4 c chopped peaches for the cup of apples. I liked it, but wasn’t excited about it, so in the freezer it went. Then last night I took out 2 pieces of the coffee cake and put them in the fridge to thaw. Today when I ate one after lunch, it was all I could do to not eat the second piece, too. The flavor, the sweetness, everything combined to make an outstanding dessert. I will bake this again and again!
Thank you, Mellissa!
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Sounds great with the peaches and good to know freezing it only makes it better!!!
Hi Can’t wait to try this recipe but can you tell me how much brown sugar or raw cane sugar to use instead of the swerve?
Thanks so much!
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I don’t normally comment on recipes I’ve tried, but this was just too yummy not to! Thank you!! It doesn’t taste low carb & is now my go to dessert when I need a treat.
I substituted psyllium husk for the xanthan gum & it was perfect.
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What’s the total carbs on this if you know by chance? I subbed the coconut flour for oat fiber and I’m trying to figure out the carb count now. Thanks!
First keto treat in a good while. So glad this is the one I chose :) Thankyou
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We’ve been having absolutely miserable and gloomy weather the past few weeks here. Yesterday I tried out this cake and it was exactly what I needed to lift my spirits! As much as I would have loved to keep it to myself I did share and it got rave reviews from my family! This is the kind of warm and comforting dessert that I need on a cold winter morning with a nice cup of coffee.
:)
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I am alergic to almonds. Yay.. not! So trying to find low carb recipes not using almond flour is giving this gal a headache. Do you have any suggestions? Thanks so much.
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Sandy, check with Keto Connect on YouTube. One of the creators is allergic to almonds, so they do a lot of recipes without them.
I just signed up on your site yesterday but having some issues. I am using an iPhone and seems half the time when I go back out of one recipe , it takes me totally out and I have to sign in over again. Gets kind of frustrating. Also, tried to sign up for the forums yesterday and had some problems and today don’t see where to sign up at all. To cover myself, I am senior and not too proficient with a computer much less this iPhone. any help will be appreciated
CAN YOU MAKE THIS WITH SPLENDA/ BROWNSUGAR MIX?
Made this on Sunday. Was so delicious. Had it for dessert and breakfast!! Thanks!!!
I made this recipe for my Christmas brunch today. It’s VERY good and the “crumb” is just right. So many times cakes can be gummy and lose the texture of a good baked product. This came out tender and moist. I did use Xylitol in the streusel portion since I wanted it a tad sweeter, but other than that, it was perfect! Thank you! I’ll be back to try more recipes. I’m glad I found your website.
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Thanks for the feedback Jane, glad you found us too!
Just made this and it is delicious! Thanks again for another great recipe!
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I made mine into muffins. They were awesome! Even better the next day. Thanks so much for the recipe!
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I made this over the weekend. It is soooo good. You can’t tell it’s a low-carb thing. Excellent texture. My boys even eat it. Thank you!
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OMstars!!!!! Absolutely delicious! Those of you planning to make this-DO IT! I couldn’t wait until it cooled – got a piece from the corner : ). It’s going to be hard to only have ONE 3 x 3 piece today – it’s only 3:25 pm. Thank you so-o-o-o much Mellissa. I’ve been following your site for 6 weeks. Down 14lbs. Hoping to be in that skirt (without stretching the seams) first Sunday in Nov.
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Glad it was a hit Donna! Congrats on the 14lbs – that’s awesome!
oh I can’t wait to make this after apple picking this weekend! New England fall is here, the leaves they are ‘achanging- enjoy your time back in New England- if you’re in NH, send me a msg~ love your recipes, thank you for sharing your knowledge and expertise with the rest of us :)
Love you for sharing this with us. Thank you, thank you, thank you♥
I wasn’t aware of this sweetener, so bonus there and have to check this out with it, thank you! I miss low carb baking but haven’t because the recipes haven’t been very good, so thank you for this!
I don’t understand why, but I had a complete fail : (
The topping is amazingly delicious, but the cake part would not turn into a batter – I kept adding more and more
milk, but it just wouldn’t turn into a batter….so weird.
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And you’re sure you had the softened butter, and eggs, and almond milk in there? Because that would be more than enough to make a batter with 1 cup of almond flour and 1/3 cup coconut flour – Did you mix up and use 1 cup coconut flour because that would be too absorbent and would definitely give you trouble? Sorry it didn’t work out, wish I could help you figure out what went wrong!
Found the problem. When the guys went to whole foods and went to the bins and picked out the almond flour, it turns out the bin had almond flour and coconut flour mixed in together! The flour was the regular color of almond flour, the texture was a bit different, and the smell was a little coco-nutty, but I just shrugged it off. Obviously there was A LOT of coconut flour mixed in and I should have believed my nose lol.
I am definitely going to try this recipe again; just bought a new batch of almond flour from somewhere else..no hint of coconut.
Had SAME problem followed receptor to a team batter was like dough and cake did not rise ?
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OMG, esta para la lista de preferidos. ! gracias
Is the xanthan gum required, or can it be omitted or substituted?
You can omit it, but it may make the texture a tad crumbly and less fluffy and soft. Not a problem in a cake like this!
Can we substitute xantham gum with guar gum?
This looks amazing! Thank you so much for the recipe. Cannot wait to try it!
Hope you like it Kelly!!
So excited to try these!!! I may try to sub zucchini for the apples to both lower the carbs and lower my supply of zucchini…I will let you know if its an epic fail :)
I would say if you use zucchini to bump your sweetener up a bit and maybe a squeeze of lemon juice to mimic the acidity of apples and you might be on to something! Let us know how it goes!
Ok so just an update. The zucchini was perfect texture wise and I loved the results. I didn’t get your comments until today so I had already made it, but I also thought of the lemon juice right after I had made it without. So, I should preface by saying I’m not a huge apple fan, so if anyone planning this sub is then they should for sure add the lemon juice. I didn’t think it needed any additional sweetener. I liked that it was just subtly sweet like a coffee cake. Mellissa, just on another note….thanks a ton for your site. Working on a huge weight loss goal via low carb and you have been a Godsend for recipes to keep me on the straight and narrow. :)
So happy that it worked out with the zucchini – will try that myself soon! And you’re welcome! ?
Very good! Haven’t had apples in a while so really enjoyed this!
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My daughter is trying to be dairy-free right now to see if it helps with inflammation and, then, with her Lyme Disease. She can use ghee but, obviously, it doesn’t have the same body to it as butter. I can figure out the topping, that won’t be a problem.
I assume I can substitute coconut oil for the butter in cakes, cookies, muffins, etc. My question is: have you ever used ghee in baking in place of butter? I am not a huge fan of coconut oil so am thinking of trying it 1/2 and 1/2 with ghee.
I am game to try it and see what happens but if you have experience with subbing in ghee already … I can make an informed decision. :) Trust me … I hate the replies that ask you “can I use XXX in place of YYY” so I am not asking what can I sub in. Just asking if you have experience with it. :)
Thank you for your awesome recipes!
Barbara, can you please let us know how is the oil working instead of butter? I try as much as I can be to be dairy free for the same reason as your daughter is facing.
Hello Melissa!
Can I replace the butter with coconut oil?
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Seriously, you live in the Caribbean and you don’t know how to spell it?!!?
Thanks for catching that, typing too fast and didn’t notice it was misspelled!
Seriously… she gave us this great recipe and you are concerned about her spelling. You are Petty.. get a life. I can’t wait to make this.. thank you!
Have I told you lately that I love you?
Back atcha Morgan! ?
I was thinking the same thing and then read Morgan’s comment! I love you too! Your recipes amaze me! I hope you’re enjoying your NE trip! The leaves are changing in OH nicely!
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