This Low Carb Apple Spice Cake with Brown Sugar Free Frosting is made with real Honeycrisp apples, but only 2 of them, shredded and spread through the whole cake, so each of the 16 squares has just 7g carbs.
Almond flour and five warm spices make every bite soft, moist, and full of fall flavour, and it's topped with a fluffy brown sugar free frosting and crunchy walnuts.
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Jump To:
- Why this low carb apple spice cake works
- Ingredients for Sugar Free Apple Spice Cake
- Step by step instructions
- How to make low carb apple spice cake
- Tips for the best almond flour apple cake
- Apple Spice Cake Variations & Swaps
- Macros & Nutrition
- How to store low carb apple spice cake
- Frequently Asked Questions
- More low carb dessert recipes
- Recipe Card
With a background in natural nutrition, I test every low carb dessert in my own kitchen until the texture holds up without sugar, and this sugar free apple spice cake is one I keep coming back to every October.
If you're on an apple kick like I am, try my Sugar Free Apple Crisp, Low Carb Apple Cinnamon Donuts, Low Carb Apple Ricotta Cake, or Low Carb Apple Cheesecake Bars next.
Why this low carb apple spice cake works
- Almond flour base: keeps this low carb apple cake tender and moist without any wheat flour.
- Shredded Honeycrisp apples: shredding spreads the apple through every bite and adds moisture, so you get apple flavour everywhere instead of chunky pockets.
- Five warm spices: cinnamon, ginger, allspice, cloves, and nutmeg give it real apple spice cake flavour, like apple pie in cake form.
- No added sugar: powdered sweetener goes in the cake and brown sweetener goes in the frosting, so this is a no-sugar-added apple cake from top to bottom.
- One bowl batter: dry ingredients first, then the wet ones go right into the same large bowl
- 8x8 pan: an easy apple snack cake that cuts into 16 even squares
Ingredients for Sugar Free Apple Spice Cake
- Almond flour: the base of this almond flour apple cake. It bakes up soft and keeps the carbs low
- Baking powder and salt: baking powder gives the cake lift, and a pinch of salt balances the sweetness and brings out the spices
- Powdered sweetener: dissolves right into the batter, so there's no gritty texture. I like to use this Powdered Sweetner I get on Amazon.
- Warm spices: cinnamon, ground ginger, allspice, ground cloves, and nutmeg. The cloves are a small amount on purpose, because a little goes a long way
- Eggs: hold everything together, since almond flour has no gluten
- Unsalted butter: softened, so it mixes smoothly into the batter and adds richness
- Vanilla extract: rounds out the spices in both the cake and the frosting
- Honeycrisp apples: Just 2 medium apples, peeled and shredded, and they hold their flavour after baking.
- Cream cheese: gives the frosting body and a little tang
- Brown sweetener: the key to the brown sugar free frosting, adding that caramel-like brown sugar taste, I use this Brown Sweetener.
- Heavy whipping cream: whipped into the cream cheese, it makes the frosting light and fluffy
- Walnuts: chopped and sprinkled on top for crunch
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb apple spice cake
STEP 1: Mix the dry ingredients: Preheat the oven to 350°F. Then whisk the almond flour, baking powder, salt, powdered sweetener, and all five spices together in a large bowl until the spices are evenly mixed in.
STEP 2: Add the wet ingredients and apples: Add the eggs, softened butter, and vanilla, and combine with a rubber spatula. Then fold in the shredded apples until they're evenly mixed through the batter.
STEP 3: Bake: Spread the batter in a parchment-lined 8x8 pan and bake for 30 to 35 minutes, until a toothpick in the centre comes out clean.
STEP 4: Frost and chill: Once the cake has cooled, spread on the brown sugar free frosting, top with walnuts, and refrigerate for 2 hours before cutting into squares.
* See the recipe card for a complete list of ingredients and measurements.
Pro Tip
Beat the cream cheese and the heavy cream in separate bowls before you combine them. Whipping the cream on its own first builds air into it, so when everything comes together and you beat it to stiff peaks, the brown sugar free frosting is light and fluffy instead of dense, and it holds its shape once it sets in the fridge.
Tips for the best almond flour apple cake
- Soften the butter first: cold butter won't blend into the almond flour, and you'll end up with streaks in the batter
- Shred, don't chop: shredded apple melts right into the cake. Chopped apple leaves wet pockets and makes the squares harder to cut cleanly
- Trust the toothpick: ovens vary, so start checking at 30 minutes. A clean toothpick in the centre means it's done
- Let it cool completely: frosting a warm cake melts the whipped cream, so give it time on the counter before frosting
- Don't skip the chill: 2 hours in the fridge sets the frosting so you get clean, sharp squares
Apple Spice Cake Variations & Swaps
- Pecans instead of walnuts: they work just as well on top, with a slightly sweeter crunch
- Nut-free topping: skip the walnuts and finish with a light dusting of cinnamon
- Apple pie spice: use it in place of the five individual spices, at about 2 teaspoons total
- Other apples: Granny Smith gives a tarter apple spice cake. Gala or Fuji stay sweet like Honeycrisp
- Swap the brown sweetener: a regular granulated sweetener works in the frosting, but you lose that brown sugar flavour
Macros & Nutrition
Each square of this low carb apple spice cake has 7g carbs and 5g protein. That includes the brown sugar free frosting and walnuts.
Nutrition Per Square (Makes 16)
| Calories | 230 |
| Fat | 21g |
| Total Carbs | 7g |
| Fiber | 2g |
| Sugar | 3g |
| Protein | 5g |
How to store low carb apple spice cake
- Store covered in the fridge for up to 5 days, since the cream cheese frosting needs to stay cold
- Freeze squares in an airtight container for up to 2 months and thaw overnight in the fridge
- The walnuts soften a little after a day or two, so add them right before serving if you're making it ahead and want the crunch
Frequently Asked Questions
Yes. Any apple works, but Honeycrisp apples give the best balance of sweet flavour and moisture. Granny Smith works if you like it a little tart.
Yes. It's made with almond flour and no wheat flour. Check the label on your baking powder to be sure it's gluten free.
Not as a 1:1 swap. Coconut flour absorbs much more liquid, so the cake would turn out dry. You will need to make some modifications and decrease the amount of coconut flour and increase the amount of liquid. The best rule of thumb is to replace every 1 cup of almond flour with a ¼ cup of coconut flour. Then, increase the amount of liquid by using one additional egg for every ¼ cup of coconut flour called for in the recipe.
The chill sets the whipped brown sugar free frosting, so it holds its shape and the cake cuts into clean squares.
Recipe Card
Low Carb Apple Spice Cake with Brown Sugar Free Frosting
RECIPE VIDEO
Ingredients
Cake
- 2 cups (224 g) almond flour
- 1 teaspoon (4 g) baking powder
- ¾ cup (93.75 g) powdered sweetener sugar substitute
- ½ teaspoon cinnamon
- ½ teaspoon Ground Ginger
- ½ teaspoon all spice
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 3 large eggs
- ¾ cup (170.25 g) unsalted butter softened
- 1 teaspoon (4.93 ml) vanilla extract
- 2 medium honey crisp apples peeled and shredded
Brown Sugar Free Frosting
- 4 oz (113.4 g) cream cheese softened
- ¼ cup (47.5 g) brown sweetener divided
- 1 teaspoon (4.93 ml) vanilla extract
- ¼ cup (59.15 ml) Heavy Whipping Cream 35%
- ¼ cup (29.25 g) chopped walnuts
Instructions
Cake
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, baking powder, salt, powdered sweetener, cinnamon, ginger, allspice, nutmeg, and cloves until combined.
- Add the eggs, softened butter, and vanilla. Mix with a rubber spatula until a smooth batter forms.
- Fold in the shredded apples until they're evenly incorporated.
- Transfer the batter to the prepared pan and spread it into an even layer.
- Bake for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean. Let the cake cool completely.
Brown Sugar Free Frosting
- While the cake bakes, beat the softened cream cheese with 2 tablespoon of the brown sweetener using an electric mixer until smooth.
- In a separate bowl, beat the heavy cream with the remaining 2 tablespoon brown sweetener and the vanilla.
- Combine both mixtures and beat until stiff peaks form.
- Spread the frosting over the cooled cake and sprinkle with chopped walnuts.
- Refrigerate for at least 2 hours to set the frosting, then cut into 16 squares.
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Warm spices, sweet apples, and that brown sugar free frosting make this the cake I want on the counter all fall.