Bring some Hygge to your days with this Danish Apple Cake (Æblekage) Low Carb Recipe. I have updated this classic Danish dessert recipe by adding my Latina flare. One serving of this delicious apple dessert has only 7g net carbs!
Ingredients
For this low carb Danish Apple Cake (Æblekage) recipe, I used only one apple and about 6 chayote squash.
Chayote a squash originally from Mexico and Latin America. It has a mild sweet flavor and its texture (when cooked) is similar to cooked apples. It is high in nutrients, soluble fiber and antioxidants while being low in calories and carbs.
Low Carb Apple Chayote Sauce
The classic Æblekage is made with apple sauce. I lowered the carbs of this recipe by making an apple and chayote sauce instead.
To make the apple/chayote sauce peel and remove the seed and core from the chayote and the apples. Then chop in small cubes.
Place in the pressure cooker and add sugar substitutes, cinnamon, the juice of a lemon and a little water. Cook at high pressure for 12 minutes. If you do not have a pressure cooker, cook the mixture in a pot for about 20 to 30 minutes, until the fruit is cooked.
Once cooked, remove the cinnamon sticks, remove the lid and continue to cook until the juices have reduced.
Then, using an immersion blender, blend until your desired texture. I like my apple sauce chunky, but you can blend until smooth if you prefer a softer texture.
Nut Crumble
The classic Æblekage is made with layers of toasted bread with butter and sugar. My Danish Apple Cake (Æblekage) Low Carb Recipe uses pecans and almond flour instead.
Chop the pecans and mix with the almond flour and sugar substitute. Then, in sauté in a pan at medium high heat until nuts are toasted and fragrant. Transfer to a lined cookie sheet, spread and let it cool down.
Whipped Cream
Combine the heavy cream, sugar substitute and vanilla extract and whisk until you have stiff peaks.
Assembly
Start forming layers with the Chayote/Apple sauce, the nut crumble and whipped cream. You can sprinkle the top layer of whipped cream with cinnamon or some of the nut crumble (like shown in the pictures).
You can make individual servings or serve in a trifle bowl.
Danish Apple Cake (Æblekage) Low Carb Recipe
Equipment
- Instant Pot or Pressure Cooker
- Blender
Ingredients
Apple/Chayote Sauce
- 6 Cups Chayote Squash Chopped
- 1 Granny Smith Apple
- ½ Cup Sugar Substitute
- ¼ Cup Brown Sugar Substitute
- 1 Lemon Juice
- 3 Cinnamon Sticks
- ¼ Teaspoon Salt `
- ¼ Cup Water
Nuts Crumble
- 1 Cup Pecans Chopped
- 2 Tablespoons Almond Flour
- 2 Tablespoons Butter
- 2 Tablespoons Sugar Substitute
Whipped Cream
- 1 ¾ Cups Heavy Whipping Cream
- 3 Tablespoons Sugar Substitute
- 1 Teaspoon Vanilla Extract
Instructions
Apple/Chayote Sauce
- Peel and remove seeds from the chayote. Then chop in bite size cubes.
- Peel and remove core from apple. Then chop in bite size cubes.
- Add chopped chayote and apple to pressure cooker. Add lemon juice, sugar substitutes, salt and cinnamon sticks. Mix until well combined.
- Add 1/4 cup of water to the chayote and apple mixture and set the pressure cooker for 12 minutes.
- After the cooking time, when pressure has been released. Set on the sauté function (if using Instant Pot) and and with the lid opened cook to let the juices reduce.
- Remove cinnamon sticks and blend or puree to desire consistency.
- Let it cool for a few minutes. The transfer to a bowl, cover and place in the refrigerator to cool until ready to use.
Nut Crumble
- Line a cookie sheet with parchment paper and set aside.
- Chop pecans and mix with sugar substitute and almond flour.
- Add butter to a heated sauté pan (medium heat) and let butter melt.
- Once butter is melted add the nuts mixture and stir until they become golden and fragrant.
- Remove from heat immediately and place on the lined cookie sheet.
- Let the the nuts cool completely.
Whipped Cream
- Pour heavy cream, sugars substitute and vanilla extract in a cool, clean and dry bowl.
- Whisk until forming stiff peaks.
- Place whipped cream in a pastry or plastic zip lock bag and keep in the refrigerator until ready to use.
Assemby
- Set aside 1 tablespoon of the nut crumble.
- In a large glass bowl or individual cups (3-4 oz) start creating layers of apple sauce, nut crumble and whipped cream.
- Repeat layering and finish with a top layer whipped cream sprinkled with the reserved nut crumble or cinnamon.
- Cover and let it set in the refrigerator for at least couple of hours or overnight before serving.
More Low Carb Sweet Recipes
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