Soft, moist, and warmly spiced, this low-carb upside-down apple cake has a beautiful caramelized apple topping without the usual sugar-heavy cake base. Almond flour, coconut flour, and a sugar-free sweetener create a tender cake that pairs perfectly with cinnamon-coated apple slices.
Why You’ll Love This Recipe
- Low-carb — Made with almond and coconut flour instead of regular flour.
- Naturally sweetened — Uses a sugar-free sweetener instead of refined sugar.
- Moist and tender — The combination of almond flour and eggs keeps the cake soft.
- Beautiful presentation — The caramelized apple slices become the topping when the cake is flipped.
- Easy to make — Simple ingredients and straightforward preparation.
Perfect For
This cake is perfect for dessert, afternoon tea, brunch, holidays, fall gatherings, family dinners, and weekend baking.
Common Mistakes to Avoid
- Using too much apple — Apples contain natural carbohydrates, so keep the topping moderate.
- Skipping parchment paper — It helps prevent the caramelized topping from sticking.
- Overmixing the batter — Mix just until combined for a tender cake.
- Flipping too late — Let the cake cool slightly, but invert it while the topping is still warm enough to release.
Required Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Sharp knife
- Parchment paper
- Small saucepan
- Cooling rack
Storage Instructions
Store the cooled cake in an airtight container in the refrigerator for up to 4 days.
For longer storage, wrap individual slices well and freeze for up to 2 months.
Thaw overnight in the refrigerator and bring to room temperature before serving.
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 35–40 minutes
Total Time: 1 hour
Servings: 10 slices
Best Season: Fall & Winter
Total Calories (Per Serving): Approximately 220 calories
📝 Ingredients
Apple Topping
- 1 medium apple, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons allulose or monk fruit sweetener
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
Cake
- 1½ cups almond flour
- 2 tablespoons coconut flour
- ½ cup allulose or monk fruit sweetener
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Note: Allulose works especially well for the topping because it caramelizes more similarly to sugar. If using monk fruit erythritol, the topping may be less caramelized.
Directions
- Preheat the oven.
Preheat your oven to 350°F (175°C). - Prepare the pan.
Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides. - Prepare the apple topping.
Melt butter in a small saucepan over medium-low heat. - Add sweetener and spices.
Stir in allulose, cinnamon, and vanilla. Cook for 1–2 minutes, stirring frequently. - Arrange the apples.
Pour the mixture into the prepared cake pan and arrange the apple slices neatly over the top. - Prepare the dry ingredients.
In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, and salt. - Mix the wet ingredients.
In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract. - Combine.
Slowly add the wet ingredients to the dry ingredients and mix until just combined. - Pour over the apples.
Carefully spread the cake batter evenly over the arranged apple slices. - Bake.
Bake for 35–40 minutes, or until the center is set and a toothpick inserted into the cake comes out mostly clean. - Cool briefly.
Allow the cake to cool in the pan for 10–15 minutes. - Invert the cake.
Place a serving plate over the cake pan and carefully flip the cake upside down. - Remove the pan.
Gently lift the pan and peel away the parchment paper. - Cool and serve.
Allow the cake to cool slightly before slicing.
Low-Carb Baking Tips
- Choose a small, naturally sweet apple rather than using a large quantity.
- Allulose gives the most convincing caramel-like topping.
- Don’t replace almond flour with coconut flour at a 1:1 ratio; coconut flour absorbs significantly more liquid.
- For an even lower-carb version, reduce the apple topping and add chopped pecans or walnuts.
- Serve with unsweetened whipped cream or Greek yogurt for extra richness.
Nutrition Facts
Per Slice — Approximate
- Calories: ~220
- Fat: ~19 g
- Cholesterol: ~75 mg
- Sodium: ~180 mg
- Potassium: ~120 mg
- Total Carbohydrates: ~12 g
- Fiber: ~4 g
- Net Carbs: ~8 g
- Sugars: ~5 g
- Protein: ~6 g
Nutrition values are approximate and depend on the apple size and sweetener used. Sugar alcohols and allulose may affect the calculation of net carbohydrates differently depending on the product.
Notes
- Extra spice: Add ¼ teaspoon ground ginger.
- Nutty version: Sprinkle chopped pecans over the apples before adding the batter.
- More caramel flavor: Use allulose for the topping.
- Dairy-free: Replace butter with melted coconut oil or vegan butter.
- Storage: Refrigerate for up to 4 days.
- Freezing: Freeze individual slices for up to 2 months.
- Serving idea: Top with unsweetened whipped cream or a spoonful of plain Greek yogurt.
Frequently Asked Questions
1. Are apples low-carb?
Apples contain natural carbohydrates, so they aren’t among the lowest-carb fruits. Using a moderate amount keeps this cake considerably lower in carbohydrates than a traditional apple cake.
2. Can I make this without coconut flour?
Yes. Replace it with additional almond flour, but the texture may be slightly different.
3. Can I use erythritol?
Yes, but it won’t caramelize as well as allulose in the apple topping.
4. Can I use green apples?
Yes. A tart green apple works especially well because its flavor balances the sweet cinnamon topping.
5. How do I prevent the cake from sticking?
Use parchment paper on the bottom and lightly grease the sides. Invert the cake while it is still slightly warm.
