Discover the delicious Sugar-Free Apple Bundt Cake with Low Glycemic Index, perfect for a healthy breakfast or snack. Made with natural ingredients and no added sugar, this cake is ideal for those looking for a healthier diet without sacrificing taste. Read the recipe and enjoy the apple flavor guilt-free!
Other sugar-free desserts:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: One bundt cake
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Sugar-Free Apple Bundt Cake
- 4 eggs (XL size)
- 2.1 oz stevia
- 3 Royal Gala apples
- 2 tbsp coconut oil
- 2.67 cups Low glycemic index flour Molino Spadoni
- Or alternatively 2.67 cups low glycemic index flour Fiberpasta
- 0.4 cup cow's milk ricotta
- 3 tbsp water (at room temperature)
- 1 lemon with edible peel (peel and juice, all used)
- 1 pinch fine salt
- 1 packet baking powder
Tools needed for the recipe
- 3 Bowls
- 2 Spoons
- Knife
- Spatula
- Grater
- Food scale
- Sieve
- Bundt cake pan
Steps to make the Sugar-Free Apple Bundt Cake
Start by peeling the apples and removing the waste parts, cut them into pieces and put them in a bowl, add the lemon juice and mix (helps prevent browning) and set aside.
In another bowl, mix the eggs with stevia, ricotta, coconut oil, water, and grated lemon peel, stir and mix well.
In the third bowl, add the flour, baking powder, and a pinch of salt, quickly mix.
Gradually sift the dry ingredients into the bowl with the liquids (eggs, water, etc.) and mix continuously. Once the dry part has been added, mix from the bottom up until you get a dense, homogeneous, and lump-free mixture.
Add the apples (with all the juice) to the prepared mixture, mix, and incorporate them with the rest.
Grease the mold with coconut oil and flour it (again with low glycemic index flour), shake off the excess flour, and pour in the bundt cake mixture using the silicone spatula, level it on the surface.
Preheat the oven (static) to 392°F and once hot, bake and cook for 35/40 minutes, around 30 minutes always do the toothpick test (if it comes out dry it’s cooked) and once cooked remove from the oven.
Remove the bundt cake from the mold only when it’s cold because being very moist when hot it risks breaking.
SUGAR-FREE APPLE BUNDT CAKE WITH LOW GLYCEMIC INDEX
Advice
You can also store this bundt cake in the fridge, it will be a pleasure to enjoy it cold!
This bundt cake is also ideal for breakfast and as a snack.
If you have leftovers, you can freeze it in slices and reheat it when needed, it will be like freshly baked!
