I am a huge fan of the I Breathe I’m Hungry website for low carb recipes, everything I have made from the site has turned out exactly as stated and very tasty. I have made this recipe before but thought I would give it a try using fibre flour. I am pretty certain you could use all fibre flour but I used a mixture of flours. The result is a yummy autumn cake which can be a really good on the go breakfast as well. We are currently on the boat sitting out the rain so I needed something to occupy me, it is a little bit “faffy” but well worth it. FOR THE CAKE: 6 Tbsp butter 1/3 cup Erythritol sweetener or sweetener of choice 2 eggs 1 tsp vanilla extract 1 tsp ground cinnamon pinch of salt 1 /4 cup almond flour 3/4 cup ultra fine fibre flour 1/3 cup coconut flour 2 tsp baking powder 1/4 tsp xanthan gum 1/2 cup unsweetened almond milk FOR THE APPLE STREUSEL LAYER: 3 Tbsp butter 1 cup granny smith apples, peeled and chopped into 1/2 inch pieces (About 2 small ones) 1/4 cup Erythritol sweetener or sweetener of choice brown sweetener is particularly nice 1 tsp ground cinnamon 1/2 cup almond flour 1/4 cup ultra fine fibre flour 1/4 cup walnuts, chopped pinch of salt The original recipe comes out about 5g net carbs per portion so probably a little more with the fibre flour. INSTRUCTIONS TO MAKE THE CAKE LAYER: Cream the butter and sweetener together until smooth and fluffy. Add the eggs one at a time, beating well after each, then add the vanilla extract. In a medium-sized bowl, combine athe flours, cinnamon, baking powder, xanthan gum and salt and mix well. Add the dry ingredients to the wet ingredients and mix. Pour in the almond milk and mix until just blended. Spread the batter into a greased 9×9 baking pan. TO MAKE THE APPLE STREUSEL LAYER: Melt the butter in a medium skillet. Add the apples, cinnamon and sweetener and cook for 2 minutes, stirring the entire time. Remove from the heat and stir in the flours, pinch of salt and chopped walnuts. Stir well until a crumbly dough forms. Spoon the topping evenly over the cake batter and spread out. Bake the cake in a 190 degree C oven, gas mark 5 for 35 minutes. If you find the topping getting too brown, cover it loosely with parchment or aluminum foil for the final 10 minutes. Remove from the oven and cool before slicing into 3 inch squares. Alternatively, you can bake these in 9 large muffin cups for about 20 minutes at 190 degrees (C) or until a knife inserted in the center comes out clean.