Keto Apple Cinnamon Rice Cake

Indulge in the cozy flavors of fall with this Keto Apple Cinnamon Rice Cake, a low-carb twist on a comforting classic. Crafted with a blend of almond and coconut flours, this moist and aromatic cake skips the traditional rice for a keto-friendly alternative that's rich in flavor and texture. Sweetened with erythritol and infused with the warm spice of cinnamon, each bite delivers the perfect balance of sweetness and spice. Unsweetened applesauce adds a subtle fruity note while keeping the carb count low, and chopped pecans bring a delightful crunch. With just 15 minutes of prep time and ready in under an hour, this guilt-free treat is perfect for dessert or an afternoon snack. Bonus: it stores beautifully in the refrigerator, making it a fantastic make-ahead option for busy weeks.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 0.25 cup erythritol sweetener
• 0.5 cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.25 cup unsalted butter
• 0.25 cup cream cheese
• 0.5 cup pecans
• 0.25 teaspoon salt
• 0.5 teaspoon xanthan gum

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or non-stick spray.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, ground cinnamon, baking powder, erythritol sweetener, and salt.

Step 3

In a separate bowl, mix together the unsweetened applesauce, eggs, melted butter, vanilla extract, and cream cheese until smooth.

Step 4

Gradually add the wet mixture to the dry ingredients and stir until fully incorporated and a batter forms.

Step 5

Fold in the chopped pecans and xanthan gum, ensuring they are evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan, spreading it evenly.

Step 7

Bake in the preheated oven for around 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Step 9

Once cool, slice into 8 pieces and serve. The cake can be stored in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Serving size	(545.8g)

Amount per serving	% Daily Value*
Calories	1598.3

Total Fat 140.5g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 11.7g
Cholesterol 494.6mg	0%
Sodium 1407.5mg	0%
Total Carbohydrate 119.9g	0%
Dietary Fiber 24.9g	0%
Total Sugars 21.4g
Protein 44.9g	0%

Vitamin D 82IU	0%
Calcium 395.7mg	0%
Iron 7.8mg	0%
Potassium 635.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.7%

Protein: 9.3%

Carbs: 24.9%