APPLE CIDER DONUT CAKE (LOW CARB)
yield: 16 servings
- 1/2 c Sour Cream
- 5 Large Eggs
- 1/3 c Pyure Brown Sugar
- 1/3 c Pyure Granulated Sugar
- 2 tsp Apple Extract
- 2 c Almond Flour
- 1/3 c Coconut Flour
- 1/3 c Whey Protein
- 1 Tbsp Baking Powder
- 1 tsp Cinnamon
- 1 tsp Salt
- 1/2 c Apple Cider
- 2 Tbsp Melted Butter
- 2 Tbsp Pyure Granulated Sugar
- 1 tsp Cinnamon
Preheat oven to 350 degrees and grease a 10 cup Bunt pan - well.
In a high-powered blender or food processor, combine the sour cream, eggs, sweeteners, and apple extract. Blend until smooth.
Add the almond flour, coconut flour, protein powder, baking powder, cinnamon, and salt. Blend again until smooth.
Add 1/3 of the apple cider, and blend. If that batter is still quite thick, add the remaining apple cider and blend. The batter should be of a thick but pourable consistency.
Pour into the prepared baking pan and bake 35 to 40 minutes, until the top is golden brown and firm to the touch.
Remove and let cool at least 30 minutes in the pan, then flip out onto a wire rack to cool completely.
Once cool, brush all over with the melted butter. Stir the Swerve and cinnamon together and sprinkle all over the cake.
Suggestion: see this receipe for flour cake - Apple Cider Donut Cake full of carbs
