Directions
1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix the unsweetened apple cider, melted coconut oil, eggs, vanilla extract, and apple cider vinegar until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Variations & Tips
If you’re catering to picky eaters or want to mix things up, try adding a handful of chopped nuts for extra texture or using a sugar-free caramel drizzle on top for added richness. You could also incorporate some finely chopped low-carb apples if you don’t mind the extra carbs. Remember, the beauty of a crazy cake is its versatility, so feel free to experiment with different spices or extracts like cloves or almond extract for a different flavor profile.
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