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 butter1/3 cup Erythritol sweetener or sweetener of choice2 eggs1 tsp vanilla extract1 tsp ground cinnamonpinch of salt1 /4 cup almond flour3/4 cup ultra fine fibre flour1/3 cup coconut flour2 tsp baking powder1/4 tsp xanthan gum1/2 cup unsweetened almond milkFOR THE APPLE STREUSEL LAYER:3 Tbsp butter1 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 nice1 tsp ground cinnamon1/2 cup almond flour1/4 cup ultra fine fibre flour1/4 cup walnuts, choppedpinch of saltThe original recipe comes out about 5g net carbs per portion so probably a little more with the fibre flour.INSTRUCTIONSTO 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.