Ingredients:
- 2 cups almond flour
- ¼ cup coconut flour
- 1½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
- 3 large eggs
- ½ cup butter (melted) or coconut oil
- ⅓ cup keto sweetener (monk fruit, erythritol, or allulose)
- 1 tsp vanilla extract
- ½ cup unsweetened almond milk
- 1 cup chayote squash or zucchini (peeled, diced, and cooked with 1 tbsp butter, ½ tsp cinnamon, and 1 tbsp sweetener to mimic apple taste)
- ½ cup chopped pecans or walnuts (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or line with parchment paper.
- Prepare “apples”: In a pan, cook diced chayote/zucchini with butter, cinnamon, and sweetener for 5–7 minutes until soft. Let cool.
- Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In another bowl, beat eggs, melted butter, sweetener, vanilla, and almond milk until smooth.
- Make the batter: Gradually add dry ingredients to the wet mixture, stirring until combined. Fold in the cooked chayote/zucchini and nuts.
- Bake: Pour batter into the cake pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool & serve: Let the cake cool before slicing. Enjoy with keto whipped cream or a dusting of powdered erythritol!
