Ingredients for 12 servings:
100 grams of butter
4 tbsp xylitol
1 pinch of cinnamon
200 g yogurt (Greek)
200 g almond flour
1 pack of low carb baking powder
4 tablespoons of milk
100 g of oat bran
2 egg whites
In this recipe I used non-de-oiled almond flour, which is normal blanched and ground almonds from the supermarket.
Beat the soft butter with the 4 eggs until frothy and stir in the birch sugar. Add the cinnamon, almond flour, baking powder, yogurt, milk and oat bran and stir well.
Pour into a well-greased or parchment-lined square springform pan (20 x 30 cm). Peel, core and roughly grate the apples. Beat the 2 egg whites until stiff and fold in the grated apple. Spread the apple mixture on the dough.
Bake in an oven preheated to 170 ° Celsius or 330° Fahrenheit with top and bottom heat for 40 minutes.
Tip: This cake tastes wonderful even when it is lukewarm. It is best served with a dollop of cream or a scoop of low-carb vanilla ice cream.