This toffee apple cake is a cozy fall loaf with layers of flavor. A moist almond-flour cake full of diced apple is split and filled with a creamy vanilla cheese layer, then topped with apple slices, toasted pecans and a glossy toffee drizzle.
It is made with no added sugar. Allulose sweetens the cake and turns into a golden toffee sauce that tastes like real caramel. Each of the 10 slices has about 165 calories, 8g protein and 4g net carbs.
It looks impressive on a dessert table but is simple to make in one loaf pan.
Why You’ll Love This Toffee Apple Cake
- Three layers of flavor. Apple cake, cream cheese filling and toffee topping.
- Real apple in every bite. Diced inside and sliced on top.
- Toasty pecans. A crunchy, buttery topping.
- 4g net carbs per slice. About 165 calories each.
Ingredient Notes
Flours. One cup of Bob’s Red Mill almond flour and ¼ cup of coconut flour make a tender, moist crumb that holds the apple pieces.
Yogurt and eggs. FAGE Total 0% Greek yogurt and two eggs keep the toffee apple cake soft and add protein.
Apple. One and a half small Granny Smith apples. Tart green apples hold their shape and balance the sweet toffee.
Cream cheese filling. Philadelphia Neufchâtel, Greek yogurt, powdered allulose and alcohol-free vanilla flavoring make a light, creamy center.
Toffee drizzle. Allulose and water cooked to golden amber, then finished with warm almond milk and butter.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of apples, pecans or almond flour yourself, you can look them up on USDA FoodData Central. Apples contain natural sugars, and the nutrition is estimated.
How to Make Toffee Apple Cake
You need an 8×4-inch loaf pan, parchment, an electric mixer, mixing bowls, a saucepan and a serrated knife. Prep takes about 25 minutes, the cake bakes for 50 to 60 minutes, then it cools for 2 hours and chills for 1 hour.
Make the apple pecan cake
Step 1. Heat the oven to 325°F (165°C) and line the loaf pan with parchment.
Step 2. Whisk the eggs, yogurt and allulose until smooth.
Step 3. Fold in the almond flour, coconut flour and baking powder.
Step 4. Gently stir the diced apple into the thick batter.
Step 5. Spread the batter evenly in the prepared pan.
Step 6. Arrange the apple slices and chopped pecans over the surface.
Step 7. Brush with melted butter and sprinkle with cinnamon.
Step 8. Bake for 50 to 60 minutes, until a tester shows no wet batter.
Step 9. Cool the cake completely before removing it from the pan.
Add the cream cheese filling
Step 10. Beat the Neufchâtel, yogurt, powdered allulose and vanilla until smooth.
Step 11. Slice the cooled cake horizontally, spread the filling over the bottom layer and carefully replace the top.
Make the toffee and finish
Step 12. Heat the drizzle allulose and water until golden amber.
Step 13. Remove from the heat and carefully stir in the warm almond milk and butter.
Step 14. Cool until slightly thickened, then drizzle over the assembled toffee apple cake.
Step 15. Refrigerate for 1 hour before cutting into 10 slices.
Success Tips for Toffee Apple Cake
Cool before splitting. A warm low-carb cake is tender and can break, so let it cool completely.
Use a serrated knife. Slice gently with a sawing motion for an even layer.
Watch the toffee. Allulose browns fast. Take it off the heat as soon as it turns golden amber.
Drizzle close to serving. The toffee looks glossiest when added shortly before serving.
Serving Ideas
Serve the toffee apple cake chilled with coffee or tea, or warm a slice for a few seconds and add a scoop of sugar-free vanilla ice cream.
More Sugar-Free Apple Desserts
For a fall breakfast cake, try my sugar-free pumpkin coffee cake. For a classic caramel pie, the sugar-free salted caramel apple pie is a favorite.
And for an easy apple dessert, make the sugar-free apple crumble.
Storage
Store the toffee apple cake covered in the refrigerator for up to 4 days because of the cream cheese filling.
Toffee Apple Cake FAQ
Can I skip the cream cheese layer?
Yes. The cake is delicious on its own with just the apple pecan topping and toffee drizzle.
Why did my toffee get hard?
It cooked too long or cooled too much. Warm it gently with a spoonful of almond milk to loosen it.
Can I use a different apple?
Yes, but tart, firm apples like Granny Smith hold their shape best and have fewer carbs than sweeter apples.
How many slices does this toffee apple cake make?
The loaf makes 10 slices, about 165 calories and 4g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Moist, creamy and drizzled with golden toffee, this toffee apple cake is the perfect sugar-free treat for apple season.
Sugar-Free Toffee Apple & Pecan Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C). Line an 8×4-inch loaf pan with parchment.
- Whisk eggs, yogurt, and allulose until smooth.
- Fold in almond flour, coconut flour, and baking powder.
- Gently stir diced apple into the thick batter.
- Transfer batter evenly into the prepared loaf pan.
- Arrange apple slices and chopped pecans over the surface.
- Brush with melted butter and sprinkle with cinnamon.
- Bake 50–60 minutes until a tester shows no wet batter.
- Cool cake completely before removing it from the pan.
- Beat Neufchâtel, yogurt, powdered allulose, and vanilla until smooth.
- Slice cooled cake horizontally; spread filling and carefully replace the top.
- Heat drizzle allulose and water until golden amber.
- Remove from heat; carefully stir in warm almond milk and butter.
- Cool until slightly thickened, then drizzle over the assembled cake.
- Refrigerate 1 hour before cutting into 10 slices.
Notes
- Never split warm cake; the tender crumb may break.
- Add cooled toffee shortly before serving for a glossy finish.
- No added sugar; apples contain naturally occurring sugars. Nutrition is estimated.