Categories: bread, breakfast, low carb

Ingredients

• 1/4 cup swerve
• 1/4 cup xylitol
• 1/4 cup water
• 1/4 cup whipping cream
• 1 tbsp butter
• 1/4 tsp vanilla
• 1/4 tsp salt
• 1/4 tsp xanthan gum
• *1/4 cup almond flour
• *1 tbsp swerve
• *1 tsp cinnamon
• *1 tbsp butter
• **3 cups almond flour
• **6 tbsp unflavored whey protein powder
• **2 tsp baking powder
• **1 1/2 tsp cinnamon
• **1/2 tsp baking soda
• **1/2 tsp salt
• **1/2 cup butter, softened
• **1/2 cup swerve
• **3 eggs
• **1/2 tsp apple flavoring
• **1/4 tsp stevia extract
• **2/3 cup almond milk
• **1 med apple, peeled, cored, and chopped

Directions

1. For the caramel sauce, combine water, swerve, and xylitol in a heavy saucepan over medium heat

2. Stir until swerve and xylitol dissolve; bring to a boil and cook without stirring 7 to 9 min until it begins to darken in color (it may smoke slightly)

3. Remove from heat and stir in whipping cream, butter, vanilla and salt (it may bubble vigorously)

4. Sprinkle with xanthan gum and whisk in quickly to combine; set sauce aside

5. For the cinnamon crumb (*), whisk together almond flour, swerve and cinnamon; cut in butter and rub together with fingers until crumbs form

6. Preheat oven to 325F and grease a 9-in springform pan

7. For cake (**), in a medium bowl, whisk together almond flour, whey protein, baking powder, cinnamon, baking soda, and salt

8. In a large bowl, beat butter and swerve until smooth; beat in eggs apple flavoring, and stevia extract

9. Beat in almond flour mixture in two additions, alternating with almond milk; stir in chopped apples

10. Spread batter into prepared pan; drizzle half of the caramel sauce over top and swirl into batter with a knife

11. Bake 25 min, then remove from oven and sprinkle with cinnamon crumb mixture; bake another 25 min until golden brown and center is set

12. Remove from oven and allow to cool; run a sharp knife around the edge to loosen

13. Drizzle with remaining caramel sauce and serve

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