Keto Apple Cake || Spiced Butter Cake

by hungryelephant

One of the first keto cake recipes that I made was a butter cake and everyone loved it! It’s incredibly delicious, so I figured I would use that base to make a keto APPLE spice butter cake.

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Now, again, before anyone comes to the comment section to drag me, please note there are NO apples in this recipe. Instead, to make a good keto apple alternative is to use apple cider vinegar and some spices. Alternatively, you could also use apple extract, but I didnt have any.

This keto apple cake recipe is fairly easy to make and there’s no special ingredients (like my usual whey isolate). Not this time! If you like to bake keto treats, you should have all the ingredients in your kitchen.

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One thing I will note is when making the syrup, I ran out of cinnamon. So you will notice that I used liquid cinnamon flavouring (shoutout to OOOFlavors! not sponsored, they’re just awesome) but you can use just 1 tsp of regular ground cinnamon.

If you like this recipe, make sure to check out my original keto butter cake, keto cinnamon rolls or my keto apple crisp!



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Yield: 12

Keto Apple Cake || Spiced Butter Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Delight your guests with this amazing keto apple spice butter cake! Don't worry - there are no apples but it sure tastes like it!





  1. In a mixing bowl, whisk together the cake ingredients.
  2. Pour into a greased bundt cake pan.
  3. Bake at 350°F / 175°C for 35 minutes.
  4. While the cake bakes, melt the butter in a pot over medium heat.
  5. Whisk in your sugar substitute, vanilla, cinnamon, nutmeg, allspice, apple cider vinegar and maple syrup..
  6. Bring to a simmer, stirring occasionally so the sugar sub doesn't burn.
  7. Keep it simmering until it begins to thicken up. Should take around 3-5 minutes.
  8. Once it's thickened, take off heat and let it sit until the cake is done.
  9. When the cake is done, use a skewer or end of a utensil to poke several small holes into the top (technically the bottom) of the bundt cake.
  10. Pour the butter mixture around the cake, making sure the holes are filled with the butter. Keep swirling the pan around until your mixture has dissolved into the cake.
  11. Set aside and let it cool for 1 hour.
  12. When you’re ready to serve, place a plate on top of the bundt pan and flip it around so the cake pops right out!
  13. Serve!


This makes about 12 servings.

Nutritional Information per serving:

  • CALS: 214
  • FAT: 20.2
  • CARBS: 5.2
  • FIBRE: 2.3
  • NET CARBS: 2.9
  • PROTEIN: 5.8

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diana October 29, 2019 - 10:51 am

I’m going to make this today, but just wanted to note that the ingredient list for the syrup includes 2 tbsp apple cider vinegar, but the instructions (#4&5) don’t include adding that to the syrup mixture. I’m assuming that the 2tbsp ACV should be added to the boiling syrup, right?

hungryelephant October 29, 2019 - 10:58 am

Yes! Correct I will add it. Sorry!

Sue May 14, 2021 - 6:09 am

Can I use a round cake tune instead of a bundt tin? If so what size tin?

hungryelephant May 16, 2021 - 9:43 pm

yes, id use a 9-inch

Jennifer November 17, 2019 - 5:01 pm

Made this recipe today! Absolutely delicious! Can’t believe there are no apples in it as it has such a distinct apple taste! I’ll make again for sure!

Narelle November 28, 2019 - 2:47 am

Looking forward to making this cake. How long will it keep for, if stored in a airtight container or refridgerated?

hungryelephant November 28, 2019 - 6:43 am

Probably 4-5 days! Maybe longer

Charlotte August 28, 2021 - 6:11 pm

Would there be a way for me to add actual pieces of diced apples into this recipe?

hungryelephant August 29, 2021 - 5:05 pm

Definitely, you probably could but I would dry them out a little bit or cook them in with the syrup maybe.

If you add them in raw, theyd add moisture to the cake so it would either need to be adjusted ahead of time with the liquid or keep in the oven longer.

Mary January 16, 2020 - 10:28 pm

what type of sweetener, granular or confectioners did you use?

hungryelephant January 17, 2020 - 12:32 pm


Mary Fisher January 16, 2020 - 10:29 pm

granular or confections?

Brianna March 31, 2020 - 3:17 pm

Do you have to use a bunt pan, or can i use a cake on? if so doo i need to change the time it cooks at?

hungryelephant March 31, 2020 - 4:12 pm

You can use a cake pan but it depends on the size and shape on how long it will need to bake. what size/shape are you thinking?

PK April 20, 2020 - 8:53 pm

Can I use regular sugar for cake and syrup? I want to make this today for a bday and I don’t have sugar substitute. I have brown sugar.. could I use that?

hungryelephant April 20, 2020 - 9:12 pm

You definitely can make it using sugar! Just know if you are doing keto, it will spike your blood sugar and it obviously has loads of carbs with the sugar but it will for sure work with it 🙂

Pradnya April 21, 2020 - 11:50 pm

O. M. G. This recipe is amazing!! The cake turned out so yummy. We can’t stop eating ? and all the taste of apple without the apple! Thank you for the great recipe!

Kate Lamb June 6, 2020 - 6:37 pm

Sounds amazing!! But where does the Apple taste come from???

hungryelephant June 9, 2020 - 1:37 pm

the apple cider vinegar!

Paul September 7, 2020 - 12:23 pm

I just baked this cake and it smells wonderful. I haven’t cut into it yet or tasted it so I can’t vouch for the flavor. BUT…..the finished cake is VERY dark and looks nothing like the photo in your recipe. I’ll do a follow up after we cut and serve it.

Elaina October 26, 2020 - 12:41 pm

What size Bundt cake pan do you use? (6 or 12 cup?) or another size? Thanks!

hungryelephant November 8, 2020 - 7:17 pm

i believe it was 12!

Nikki March 17, 2021 - 11:45 pm

Best almond flour cake ever! I used a cake pan instead of a bunt. It turned out perfect. Everyone was super impressed.
Thanks for the recipe.

Rayna April 13, 2021 - 10:25 am

This was a very tatsty cake! Nevertheless I will make a few minor changes next time I make it, based on my first experience.
1. For some reason the cake stuck to my pan (regardless that it’s a non-sticking pan and I greased it well before I poured the batter in it). I couldn’t get it out without breaking it :(. I’ve had the same issue before with an almond flour bannana bread, and parchmenet paper resolved it. So next time I bake this cake I’ll definitelly use parchment paper.
2. The spices in the syrup stuck on the bottom of the cake, they did not get absorbed like the rest of the syrup. Which made the bottom of the cake a bit too spicy and sweet, vs the rest. Next time i’ll try putting all the spices in the batter itself. Hopefully this will resolve the issue.

Barbara November 18, 2021 - 7:53 pm

I made the cake last night. It was very moist and while it was good we did not get apple taste. Also why are my. Ales dense? They never rise to the size shown in picture

hungryelephant December 11, 2021 - 7:24 pm

Hmmm it might be because of your baking powder. Is it old? As for the apple taste, you could add some extra apple cider vinegar!


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