Just-Like-Apple (Courgette) Crumble Coffee Cake

Servings: 16
Hands-on time: 15 minutes
Overall time: 45 minutes

This makes a huge tray bake, so feel free to halve the recipe and use a smaller tin (but it does freeze very well if you do make a big one)…

---

Courgette Apple Layer

• 3 medium (640 g) courgette, peeled and core removed (440 g edible parts)
• 2 tablespoons (30 ml) fresh lemon juice
• ¼ cup (40 g) granulated Steveia & erythritol, Swerve, or brown sugar substitute
• 1 teaspoon ground cinnamon

---

Cake

• 2 cups (200 g) almond flour
• ¼ cup (30 g) coconut flour
• 1 tablespoon (8 g) powdered psyllium husks
• 1 tablespoon (12 g) gluten-free baking powder, or 1½ teaspoons cream of tartar plus ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1½ teaspoons ground cinnamon, plus more for dusting
• ¼ cup (43 g) unsalted butter
• ¾ cup (150 g) granulated Stevia/erythritol, Swerve, or brown sugar substitute
• 4 large eggs
• 1 teaspoon sugar-free vanilla extract
• ½ cup (120 ml) unsweetened almond/soya/milk, at room temperature

---

Crumble Topping

• 1½ cups (150 g) almond flour
• 3 tablespoons (30 g) granulated Stevia/erythritol, Swerve, or brown sugar substitute
• 3 tablespoons (42 g) unsalted butter, cut into pieces
• 1 teaspoon sugar-free vanilla extract or ground cinnamon

---

For Serving:
Whipped cream or full-fat yogurt

---

Instructions

To Make the Courgette Apple Layer:

1. Peel the courgette, cut in half lengthwise, and scoop out the seeds using a melon baller or teaspoon. You can use the core for another recipe or discard.
2. Chop into ¼-inch (6 mm)-thick slices.
3. Place in a bowl and mix with the lemon juice. Set aside.

---

To Make the Cake:

1. Preheat the oven to 350°F (175°C)  fan or 380°F (195°C) conventional. Line a cake pan with parchment paper; any pan close to 15 x 11 x 1 inch (39 x 29 x 2.5 cm) will be ideal.
2. In one bowl, mix all the dry ingredients for the cake.
3. In another bowl, using an electric mixer, cream the butter with the erythritol.
4. Add the eggs and vanilla and keep mixing until well combined.
5. Add the almond milk and mix well. Add about a third of the dry mixture and combine well. Add the remaining two-thirds and mix until well combined.
6. Pour the cake batter into the lined cake pan. Top with the courgette slices, sprinkle with the sweetener, and dust with the cinnamon.
7. Place in the oven and bake for about 30 minutes.

---

To Make the Crumble Topping:

1. Place all the ingredients in a bowl and use your hand to combine well until you get a thick, sticky dough.
2. After the cake has been baking for 30 minutes, crumble the dough on top of the cake and place back in the oven for another 10 minutes.
3. Remove from the oven and let the cake cool. Serve with whipped cream or full-fat yogurt.

---

Storage: Store at room temperature for 1 day, in the fridge for up to 5 days, or slice and freeze for up to 3 months.

Carbs: if whole recipe divided into 16 slices: 7g Carbs per slice

Chocolaty treats!

---

Ingredients:

• 1/4 cup coconut oil
• 1/4 cup peanut butter (sugar free)
• One and a half tablespoons cocoa powder
• One and a half tablespoons granulated sweetener
• either: a splash of vanilla essence, a rounded teaspoon of coffee powder or a teaspoon of salted caramel flavouring

Instructions: 

1. Melt the coconut oil and peanut butter in a pan
2. Mix in the cocoa powder and sweetener and flavouring until dissolved
3. Pour into silicon moulds and keep in the fridge until they set.

Best kept in the fridge or freezer as they have a low melting point

A simple to make berry cheesecake from Headbangers Kitchen (see the video below)

Nutrition: Carbs: 5g carbs per slice – makes 8 slices

---

Ingredients for the puree:

• 200g fresh or frozen berries (any berries OK)

Ingredients for the base:

• 1 cup almond flour
• 50g melted butter
• 1/2 to 1 tbspn sweetener (to taste)
• pinch of salt

Ingredients for the filling:

• 225g cream cheese at room temp (1 tub)
• 225g marscapone cheese at room temp (1 tub)
• 2 eggs at room temp
• juice of one lemon
• sweetener to taste
• 1/2 tspn vanilla extract

Instructions: 

1. Preheat oven to 175C/350F
2. Reduce the berries over a low/med heat with the sweetener until they’re a thick jammy consistency
3. Push the berries through a seive to remove the seeds
4. Grease and line an 8 inch cake tin (ideally loose-bottomed) with baking paper
5. In a bowl, mix the ingredients for the base until it comes together like a dough
6. Press the base into the prepared cake tin to cover the bottom, then bake for 10 mins
7. Turn oven down to 160C/325F
8. Mix cream cheese and marscapone in a bowl along with the sweetener. Whisk until it’s lump free (but don’t mix too much – it’ll crack later if you do)
9. Add the lemon juice and mix until combined
10. Add eggs one at a time and again, whisk until incorporated
11. Divide mixture into two parts
12. Stir berry puree into one part
13. Alternating the two mixtures, put one ladle of vanilla mix, one of berry and repeat until both batters are used up
14. Shake slightly to level
15. Bake for 35 to 40 minutes so it is set at the sides, but the middle should still have a bit of a jiggle
16. Leave to cool at room temperature, then put in fridge for 4 hours.

It’s the same recipe for all of them. They can be served hot or kept in the fridge and used cold or reheated. I like them in all formats but perhaps particularly wrapped around streaky bacon to get my fix of a carb free “bacon sandwich”.

Nutrition: Makes 2 medium pizza bases or 7 wraps | Carbs: The whole batch is 20 carbs so that is about three for a wrap or 10 for a pizza.

---

Ingredients:

• Ingredients
• 40g butter
• 60g coconut flour
• 15g psyllium husk
• 1 tsp baking powder
• Pinch salt
• 250ml boiling water

Equipment

Weighing scales, small bowl for butter, mixing bowl, rolling pin, parchment paper, large non stick frying pan or similar. A wooden spatula or similar to manipulate the wrap in the pan.

Instructions: 

1. Mix the coconut flour, Psyllium husk, baking powder and salt together with the back of a baking spoon until all the lumps of baking powder are broken down.
2. Melt the butter gently in the microwave or in a pan.
3. Slowly pour the butter into the dry mix and mix it well until it is fully mixed.
4. Pour on the boiling water slowly and keep stirring until you get a smooth dough. This happens very quickly.
5. Divide the dough depending on what you are making, two pieces for pizza etc.
6. Roll out each piece of dough. If you want it to look good, invert a bowl over it and cut round it to produce a neat circle. Put it into the dry pan over a high heat. The dough will seem to stick but after 30 seconds it lifts off and you can work your spatula under it and turn it over. Experiment with how brown or black you like them.
7. For wraps and naans, you are finished, you can keep them warm in the oven or let them cool as you wish.
8. For pizzas, Toast the base under the grill till it is hot then add the topping and return to the grill until it is cooked.

Notes on ingredients:

We buy psyllium husk online because we use so much and it is cheaper, but it is available in health food stores. Coconut flour is available in supermarkets or health food stores.

Lovely bread rolls, perfect with a burger!

Nutrition: Makes 6 rolls | Carbs: Approx 2g per roll

---

Ingredients:

• 1⁄3 cup (1¾ oz.) ground psyllium husk powder
• 1¼ cups (5 oz.) almond flour
• 2 tsp baking powder
• 1 tsp sea salt
• 1 cup water
• 2 tsp cider vinegar
• 3 egg whites
• 2 tbsp sesame seeds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mix the dry ingredients in a large bowl. Bring the water to a boil.
3. Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, while beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble Play-Doh.
4. Moisten hands with a little olive oil and shape dough into 6 separate rolls. Place on a greased baking sheet. Top with optional sesame seeds.

Notes on ingredients:

Source: https://www.dietdoctor.com/recipes/the-Keto-Bread