Low-Carb Walnut, Poppy Seed & Apple Cake with Mascarpone Cream

  • Prep Time
    40 mins
  • Cook Time
    15-20 mins
  • Serving
  • Ready In
    1 hour

An Elegant Cake for Festive Occasions

I have to admit, I first saw a cake very similar to this “Low-Carb Walnut, Poppy Seed & Apple Cake with Mascarpone Cream” on a Hungarian recipe webpage. This elegant cake immediately started my imagination. I have to make this cake – I thought – but only in a keto version! But when I looked at the original recipe, I realized that the description and preparation of the recipe was too complicated. It wasn’t enough to just replace the flour and sugar with keto-friendly flour and sweetener, but I also had to completely rewrite the whole recipe and preparation procedure because I like simple and clear things in the kitchen as well. In addition, if I left the recipe unchanged, no one would have wanted to bake this otherwise great and very delicious cake. That’s why I came up with a much simpler but carb-reduced recipe version for this flashy, three-layer cake so many of you can make and enjoy this wonderful walnut poppy apple cake without guilt, which can be a great decoration for a set table for any festive occasions. 

Mixing fruit or seeds into the dough of cakes is always a good idea. We always get some delicious, flavor-rich end result. Poppy seeds with lemon zest, or apple and walnut with cinnamon are also great taste-pairs separately. But all this in a cake together gives a real taste orgy experience already at the first bite, which is connected with the vanilla taste of the creamy mascarpone cream and the slightly sour and acrid taste of the cranberry sauce, and finally all of these are crowned by the slightly bitter dark chocolate.

You will get a wonderful, delicious dessert not only externally but also internally. However, there is still a secret to this cake. It is advisable to prepare it at least one day before consumption so that the flavors blend well. And although poppy is mostly eaten around Christmas, don’t stay away from it any other time, as it has plenty of useful trace elements in it, as well as walnuts.


Walnut Sponge Cake Layer

Poppy Seed Sponge Cake Layer

Apple Sponge Cake Layer


More ingredients


1 slice of cake

  • Daily Value*
  • Calories: 667
    33.4 %
  • Fat: 62.3 g
    37.8 %
  • Total carbs: 20.6 g
    31.7 %
  • Sugar: 7.3 G
    18.3 %
  • Fiber: 7.9 g
    31.6 %
  • Net carbs: 12.7 g
    31.8 %
  • Protein: 16.9 g
    22.6 %
  • Potassium: 2473 mg
    70.7 %
  • Sodium: 156.5 mg
    6.8 %


    This recipe isn’t short, but don’t be scared about it. The experience of success and the fantastic end result will make up for all the effort.


    Preheat the oven to 350 F / 180 C.


    Put the eggs, oil, sweetener in a deep bowl. Mix well, then add the milk. Measure the dry ingredients (flours, ground walnut and baking powder), in another bowl and mix.


    Pour the flour mixture into the egg mixture and mix them.


    Grate the apples on a large hole grater.


    Squeeze the grated apple (the juice will not get into the cake).


    Put the eggs, oil, sweetener in a deep bowl. Mix well, then add the milk. Measure the dry ingredients (flours and baking powder) and grated apple in another bowl.


    Pour the flour mixture into the egg mixture, add the grated apple too and mix them together.


    Grease the baking trays with grease (or butter) and sprinkle with coconut flour or place parchment paper on the bottom and sides, then pour the two mixtures into the baking trays separately.


    Bake the walnut and apple sponge cake sheets in 15-20 minutes.


    While the walnut and apple sponge cake sheets are baking, prepare the ingredients for the poppy seed sponge cake sheet as well.


    Mix the ingredients according to the other two sheets.


    When the walnut and apple sponge cakes are baked, take them out of the oven.


    Place the sponge cake sheets on parchment paper and allow to cool. In the meantime, prepare one baking sheet (grease and flour as before) for baking poppy seed sponge cake, and bake this as well.


    While the poppy seed sponge cake is baking, make the cake cream. Beat the whipping cream into a hard foam. In another bowl, mix the mascarpone well with the powdered sweetener, then add the whipped cream and stir until smooth.


    Smear the smoother side of the apple sponge cake with the cream.


    Draw waves into it with a fork and sprinkle with ground walnuts. This will be the top of the cake.


    Spread the other two sponge cake tops with cranberry sauce. Let it dry. It is better for the sponge cake to absorb the moisture of the sauce (jam) before you apply the cream.


    Spread the sponge cake layers with the cream as well and stack them on top of each other.


    Place the walnut at the bottom, the poppy seed in the middle and the apple sponge cake at the top.


    Melt the dark chocolate with a little coconut fat, mix well and drizzle on top of the cake, onto the wavy cream sprinkled with the ground walnuts.


    Put in the refrigerator. Slice the next day.

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