Keto Low Carb Apple Dump Cake (Gluten Free)
Keto Low Carb Apple Dump Cake is a simple recipe that is grain free, gluten free and made with no added sugar! Just 5 g net carbs using apples for those on a low carb diet and 1 g net carbs using zucchini for those on a keto diet.
Are Apples Keto Friendly?
No foods are technically keto. Ketosis is a metabolic state your body is in when you eat a very low carb diet.
How many carbs you need to eat or not eat will make a difference in getting your body into ketosis to burn your own body fat for fat loss. That carb amount will be different for each person.
1 small apple at 149 grams has about 77 calories and 20 grams of total carbohydrates. Some people following a keto diet will only allow themselves 20 grams of carb intake for the entire day so eating one small apple would not be helpful for them and may kick them out of ketosis.
Using a small amount of a higher-carb fruit like apple in a recipe that makes many servings is something that can be enjoyed whether you are following a keto diet or low carb diet.
Fall Season is Apple Season
We’ve had a rough week in my house. Not a bad week in that sense, but a pretty tough one nonetheless. Moving out of one house a few days before you can move into another is difficult with 3 kids and a dog.
The excitement of moving kept my family in good spirits. We moved out of the hustle and bustle of a small crowded city neighborhood, to a quiet country setting in the woods about 30 minutes away. Something we’ve always wanted.
It’s fitting for me to post an apple recipe being that we have a beautiful apple tree in our new, very large yard and go apple picking from our very own tree.
Something we’ve always wanted for our kids. Furniture just arrived, but with it all the boxes that make a move challenging, the unpacking of it all.
How to Make Low Carb Apple Cake
I love easy dump cake recipes because you literally just throw all the simple ingredients together in a baking dish and bake it! Boom! Done!
This is one of our favorites at this time of year and the easiest dessert for a family.
This apple dump cake makes me happy and peaceful just looking at it. It reminds me that life can be simple, just like simple recipes, and it’s ok. Because as long as you have your family and some essentials you can do anything.
We use fresh apples but below you will find an adaption to lower the carbs to help you fit this into your ketogenic diet.
Ingredients
To view exact amounts, see nutrition info and print recipe, please scroll to the bottom of this post to view the recipe card.
Cinnamon
Large eggs
Melted Butter
Apples
Directions
Preheat oven to 325 degrees.
In a large bowl whisk the dry ingredients (flour, Swerve, cinnamon and baking soda) together.
Whisk in the wet ingredients (eggs, butter and stevia) until combined.
Stir in the apple slices until coated.
Spread cake batter mixture in an even layer into a greased 9 by 13 baking pan.
Bake for 45- 50 minutes until golden brown. (Cooking times will cary with electric and gas ovens. Electric ovens tend to cook quicker than gas, so bake only 40 minutes then check.)
Enjoy hot out of the oven or room temperature with some sugar free whipped cream or add a scoop of ice cream!
How to Make this a Keto Dump Cake
If you really want to lower the carbs in this recipe, please replace the apples used for peeled and slices zucchini!
Zucchini will lower the total carbohydrate from 10 grams to just 6 total grams and net carbs per serving is just 1 gram.
I would highly recommend if you use zucchini that you add some apple pie extract because it will give a wonderful, delicious apple flavor that is needed to replicate a baked apple recipe.
While it might not be the prettiest of cakes, it is a super easy dessert! Topped with a little sugar-free whipped cream, or keto vanilla ice cream, you’ve got comfort on a plate.
No need for fancy anything at this country home we are in, just as this cake needs nothing fancy to make it spectacular.
With minimal effort on your part, this apple dump cake is a reminder that the simple things in life always make for the best recipe.
Low-Carb Apple Desserts
Keto Apple Muffins with cream cheese
Brenda’s Notes:
To make life easier we bought an apple, corer, peeler tool and it worked fabulous and it was fast!
If you don’t have Swerve you can use another sugar free sweetener but most are much sweeter than Swerve so I would suggest reducing the amount to 1/2 cup.
Here’s my Sweetener Guide & Conversion chart to help you determine how much to use of another sweetener.
If you don’t have cinnamon stevia, use plain or vanilla.
Keto Low Carb Apple Dump Cake
Ingredients
- 1 cup coconut flour
- 1 cup Swerve granular sweetener
- 1 teaspoon cinnamon
- 1 tsp apple pie spice
- 2 teaspoons baking soda
- 6 eggs beaten
- 1/2 cup butter melted, cooled
- 1 teaspoon cinnamon liquid stevia or see notes above
- 4 cups apples or zucchini * see notes above* Gala or Fuji, peeled, cored, sliced
- 1/2 tsp apple pie extract optional if using zucchini
Instructions
- Preheat oven to 325 degrees.
- In a large bowl whisk the flour, Swerve, cinnamon and baking soda together.
- Whisk in the eggs, butter and stevia into the dry ingredients in the bowl.
- Stir in the apple slices until coated.
- Spread mixture into a greased 9 by 13 baking dish.
- Bake for 45- 50 minutes.
- Enjoy with some sugar free whipped cream!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I just made this & it came out really good! However, I had to add nearly 2 cups of heavy cream to the batter because it was so thick I couldn’t mix it! I followed every step to a T but for some reason it was more like a super thick dough vs. a batter. Still turned out good though!
I added whole milk because the batter was more like cookie dough. It tastes great. A keeper for this diabetic and celiac.
I really want to try this recipe but I feel like I also had some kind of apple cookie recipe saved too that you made and now I can’t find it anywhere…
Can you recommend the measurements for substituting almond flour instead of coconut flour?
Unfortunately it’s difficult to swap almond and coconut flour as coconut is dense is needs a lot more eggs and liquid. My rule of thumb is usually 1/4 cup coconut flour is equal to about 1 cup almond flour.
Can coconut flour be subbed with like almond?
Not easily. 1/4 cup coconut flour is equal to about 1 cup almond flour and coconut needs more eggs and liquids.
I just made this recipe. To be honest, I was a little concerned because it didn’t look like there was enough batter, but oh wow, it worked and was soooo good! This is going in my weekly rotation.
Not good. Followed directions and it was a clumpy mess. Apples under cooked the batter was dry and tasteless. Ingredients too expensive to waste on this recipe. Sorry
Just made this last weekend. I am not a coconut flour lover but I wanted to try this because I love apples but don’t eat them very often. This dump cake turned out fantastic. It is moist, delicious and “apple-y” without spiking my blood sugar through the roof! A win-win for this diabetic. Will make this over and over…..it was that easy and delicious.
Thank you!
How many servings in this recipe????
In the recipe card, under the title and picture it shows 12 servings.
I have found when substituting zucchini for apples if you stir a Tablespoon of lemon juice or vinegar (apple cider vinegar is a good choice) into the sliced zucchini before adding it to the other ingredients it adds a little tartness that makes the zucchini taste more like apples.
Made this today with zucchini since I had some extra. Turned out great if I do say so myself. Satisfied my sweet tooth without the sugar. This always amazes me. Anyway, thank you Brenda. Next time I will try it with apples.
Did you use the Apple extract? I want to make it with zucchini but too but worried it will taste artificial.
Here’s mine! I added walnuts and a drizzle of icing “sugar” on top. It’s heavenly!!! It is everything I hoped it would be! Long ago before the big D came along, I had a piece of apple cake with the icing sugar on top and I never forgot it although I thought I’d have to give it up. Even with diabetes, the apples didn’t disturb my glucose and I was in heaven tasting what seemed not much different at all to what I remember. Not too sweet, just perfect for tea, coffee, company, a get together, a holiday, a lazy Saturday morning. This is a big fat YES!!
Brenda, thank you. You’re a genius.
Thank you!
This was awesome! So much like apple cake I grew up on. I added extra fresh nutmeg and chopped the apples along with a few walnuts and pecans.
So glad you liked it!
This was super easy to make and delicious! I actually halved the recipe and it turned out great!
Hi Brenda, thank you for all the wonderful recipes you share. I’ve tried quite a number of them and I love them all! Do you think I can alter this recipe to one serving like a mug cake or something ? Thank you 😊
I halved the recipe and it turned out great!
I made this recipe and used half almond flour, half coconut flour. I also used half trivia for baking and half swerve brown sugar. I added pumpkin spice instead of just cinnamon. Baked it for 40 minutes. Delicious and moist! Enjoy!!
Loved this cake.. I did substitute apple sauce for butter, maple extract for cinnamon stevia and used brown sugar Swerve …
Lovely taste, was a little dry. I didn’t have liquid Stevia, so put extra granulated in. Next time I’ll substitute half almond flour and cook some of the apples first. Definitely be cooking it again.
Made this again using half cup coconut flour and half almond flour. I cooked half the apples as well. Came out amazing. My neighbour said it’s the best low carb cake yet. Lovely with fresh cream. Definitely a keeper. Thank you.
This came out good. I don’t like coconut flour so I used Lupin flour instead. I think a bit of nutmeg might be good addition also. Thanks for the recipe.
Could you use zucchini and apples?
Looking forward to trying this recipe…would it be considered gluten free? Trying to accommodate all my coworker’s dietary restrictions (vegan, keto, gluten free) is challenging lol!
Nvm I just reread the post it is gf. Thank you! 🙂
Great recipe for low carb but you shouldn’t claim it is Keto when it is not. Some people may make it not realizing that there is not enough fat to make it Keto. You would need quite a bit of sugar free whipped cream to make this Keto. (about 1 cup)
The title says low carb not keto, but also not everyone needs high fat to eat keto, I don’t and many others I know don’t. Doesn’t make a recipe not keto, just add fat to satiation, not to hit a macro number.
Does this cake need to be refrigerated?
Yes
This was wonderful, thank you!
I’ve been doing keto-ish for almost 2 years now as a T2 diabetes control. I was a very good cook/ baker before but never realized the magic of wheat flour until I couldn’t use it!
I’ve got a small handful of ‘keeper’ keto recipes that don’t taste like a cold omelette, have FLAVOUR (man what is up with getting almond flour to taste like anything!?), and contain ingredients I now stock in my new keto pantry. Your cake made it into my little book!
I cut it in half in a 9×9 glass pan. No stevia liquid so I added an extra 1.5 tsp sweetener, kept the cinnamon at 2tsp and added 1/4 tsp nutmeg. 25min then cover in foil and another 20min. I think people saying it’s dry probably have hot ovens and / or don’t understand baking in the first place. If it’s browning but not cooked COVER IT! Don’t just leave it until it’s rock hard. It’s practically impossible to be dry when it’s more than 50% apples! Thanks for the recipe.
Thank you!
I have not made it yet but wrote it down to make for Thanksgiving company. I think my husband will love it.
Just wanted to comment on the almond flour remark. I have found toasting almond flour makes a delicious crust for many recipes. We love it.
So based on the comments about the dryness, I used half the amount of coconut flour and it turned out great!
Great recipe, thank you very much!
I made this tonight but with 5 tsp of liquid stevia, as I don’t have any granulated sweetener in the house. It was delicious! I would probably add an extra apple or two, blend it and add to the mixture to make it a bit moister next time. 🙂
I used xylitol & half the amount as I don’t have a sweet tooth with the sweetness of the apple this was perfect for me. I added English toffee stevia drops.
Turned out darker than photo & moist , quick & easy to make.
I will definitely be making again. Many thanks.
Thank you!
I can’t have any artificial sweeteners. What can I add to give this a touch more sweetness than what the apples add and still keep it low carb?
Stevia isn’t artificial. Swerve isn’t artificial either. Both are low carb sweeteners that are natural and don’t spike blood sugar.
Try coconut sugar but not low carb.
Hi,
This looks really great!! Could you substitute zucchini for the apple to cut the carbs further? I think that’s what they use in “mock apple pie”.
Great idea!
Ok, I made this using 2 cups apples and 2 cups zucchini, it was amazing!!!! I will probably try all zucchini next time and get some apple pie extract. Thank you!!!!
Would this recipe work with blackberries or another berry?