1
In a medium mixing bowl, combine the dry ingredients: almond flour, tigernut flour, tapioca flour, baking powder, and salt. Mix well.
2
In another bowl, cream the butter and granulated allulose together using an electric mixer, or a handheld whisk. Beat until light and creamy.
3
Add the eggs into the butter mixture, one at a time, incorporating them. Stir in the vanilla extract and ground cinnamon, blending until smooth.
4
Gradually fold in the dry ingredient mixture into the wet ingredients. Mix until just combined to keep the cake tender; avoid over-mixing. You will get a creamy, thick cake batter.
5
Stir in the chopped apples gently, ensuring they are evenly distributed throughout the batter.
6
Pour the batter into your prepared springform pan, smoothing the top with a spatula for an even bake. Sprinkle one teaspoon of granulated sweetener on top.
7
Bake in a preaheated oven at 350F (180C) for 40-45 minutes, or until the cake is golden brown, crispy on top, and firm to the touch. A toothpick inserted into the center should come out clean.
8
Allow the cake to cool in the pan for 10 minutes, then carefully remove it and gently transfer it to a serving platter. Be careful, using two spatulas, as the cake is still quite soft while warm.
9
Lightly dust with inulin powder or your chosen powder sweetener. Slice, serve, and savor every bite!