Low Carb Zucchini Apple-Stuffed Crumb Cake

 

 

This delicious low carb and gluten-free Zucchini Apple-Stuffed Crumb Cake is the perfect bake to embrace the coming Fall weather.  Light zucchini spice cake topped with a layer of apples which have been tossed in a cinnamon butter followed by a crunchy cinnamon crumb makes this the perfect breakfast or dessert.   Drizzle it with some caramel and serve it with a warm cup of coffee and you are guaranteed to have the best day ever!

If you haven't already guessed by the title, I had a hard time deciding which type of apple dessert would start my fall recipes.

Apple coffee cake? 

Or maybe a delicious Cinnamon Zucchini Loaf?

And who doesn't love Cinnamon Apples?

Not knowing which to pick and not getting any help from Mr. Grumbles, I decided to create a recipe that incorporated all my favourite desserts into a delightful low carb and gluten-free Zucchini Apple-Stuffed Crumb Cake.

 

 

 

What ingredients do you need to make this gluten-free Zucchini Apple-Stuffed Crumb Cake 

For the Gluten-free Zucchini Spice Cake:

• almond flour
• coconut flour
• whey protein powder (unflavored or vanilla)
• zucchini
• sweetener
• coconut oil
• eggs
• baking soda and baking powder
• apple pie spice, vanilla and salt

For the Cinnamon Apple Stuffing:

• granny smith apple
• butter
• cinnamon
• sweetener

For the low carb Crumb Topping:

• almond flour
• coconut flour
• sweetener
• apple pie spice
• butter
• salt

 

 

 

How do you make this deliciously moist Zucchini Apple-Stuffed Crumb Cake?

• In a small mixing bowl, combine all the crumb ingredients and set it to the side
• In a medium-size bowl, add in all the dry ingredients for the cake and whisk to incorporate
• Add the wet cake ingredients (except for the zucchini) to the dry ingredients and whisk to combine everything
• Remove ¼ cup of batter and mix it into the crumb ingredients and set it aside.
• Spread the remaining mixture into a well-greased spring-form pan
• Bake for 20 minutes
• While the bottom layer is baking, combine the apple stuffing ingredients and mix them all together
• Remove the cake from the oven and carefully spread the apple topping over the cake layer
• Top the apple layer with the crumb mixture
• Return the cake to the oven and bake for an additional 30 minutes
• Allow cooling fully before removing the outer ring of the spring-form pan.
• Once cooled, top with powdered sweetener or a drizzle of caramel

 

 

 

What if I don't have a 6-inch spring-form pan?

You can easily make this in an 8 or 9-inch spring-form pan by simply doubling the ingredients.  You will also most likely have to increase the baking time.

Since there are only 2 of us in our house, I like this smaller version so I have yet to try a larger cake.  However, if you do, please let me know how it turns out as well as how long it took to bake and I will add the information for other readers.

If you have a 6-inch regular cake pan, you could easily use it instead of a spring-form pan.

You could also probably use a shallow pie pan as well.

 

 

What if I don't have any Whey Protein powder?

Whey protein powder helps gluten-free baking rise but does not affect the taste at all.

If you don't have any whey, simply replace the whey protein with more almond flour and just realize that your crumb cake maybe a little denser.

 

 

 

Tips and Tricks for this Sugar-Free Zucchini Apple-Stuffed Crumb Cake 

• Use granny smith or golden delicious apples
• Top the crumb cake with powdered sugar or a drizzle of caramel sauce or vanilla caramel sauce.
• You can buy sugar-free or regular caramel sauce at the store.  You can usually find it near the ice cream cones.  Smucker's is a common brand that you can find in most grocery stores.
• You can use a cake pan, pie pan or a square pan instead of the 6-inch spring-form pan
• IF you change the size of the pan, you may need to change the baking time - the thinner the cake, the less time you will need to bake it in the oven
• If you are not counting carbs, you could double the amount of apple for a stronger apple flavour
• If you don't want to use apples, you could always chop up chayote squash and increase the amount of sweetener by 1-2 tbsp.

 

 

 

How should you store this low carb Zucchini Apple-Stuffed Crumb Cake?

You can store this sugar-free Zucchini Apple-Stuffed Crumb Cake on the counter in an airtight container for about 2-3 days. 

It should last at least 5 days and possibly up to 7 days if you store it in the fridge...it has never lasted long enough in our house!

If you are the only gluten-free or keto person in your house, this delicious Crumb Cake freezes REALLY well.  Simply divide it into pieces and place them in the freezer for up to 3 months.

 

What if I want to make this gluten-free but not sugar-free?

You can easily replace the sweetener in this recipe with a direct 1:1 sugar replacement.

 

 

 

If you like this Zucchini Apple-Stuffed Crumb Cake recipe, you may also enjoy:

 

 

Cheddar Apple Chive Tart (Gluten-Free, Keto, Healthy)

 

 

Apple Cheddar Bacon Pizza (Gluten-Free, Keto)

 

 

Gluten-Free Frangipane Apple Tart

 

 

Sausage Apple Cheese Dip (Gluten-Free, Keto)

 

 

"Apple" Cinnamon Crumb Bread (Gluten-Free, Keto, Healthy)

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