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Danish Apple Cake (Æblekage) Low Carb Recipe

Low Carb Version of Traditional Danish Apple Trifle
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Prep Time 30 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American, Danish
Servings 10
Calories 269 kcal

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.
Keyword Æblekage, Apple, cake, Trifle