Preheat oven to 350. Line a quarter sheet pan with parchment paper and spray with cooking spray.
Combine the dry ingredients and browned butter in a medium bowl. Add all the remaining ingredients for the cake batter and mix well. Spread in the prepared pan.
Bake for 17-20 minutes or until golden in color and firm to the touch.
Compote
Meanwhile, combine the apples, sweetener, butter, and cinnamon in a small saucepan.
Cook over medium heat for 5 minutes or until the apples start to soften. If using a different variety of apples this may take longer. Mix in the xanthan gum and cook for 2-3 more minutes until it thickens.
Icing
Mix the butter, cream cheese, and powdered erythritol with an electric mixer until fluffy.
Assembly
Cut 2 six-inch circles and two half circles with the cake ring. Please look at the photo of this within the blog post.
Place the cake ring on your serving plate of choice. Line the cake ring with the plastic cake collar as shown.
Place the two half circles of baked cake in the bottom of the lined cake ring. Top with ⅓ of the apple compote. Then top with ⅓ of the frosting by dropping spoonfuls all over and spreading gently with the back of a spoon.
Repeat the layers two more times.
Chill the cake for at least 2-3 hours before unmolding it and serving.
Video
Notes
Nutrition: This recipe has between 8-12 servings. 8 larger pieces each will have 10 NET carbs. The nutrition facts are for 12 smaller pieces. There will be 6.7 NET carbs per serving. To reduce the carbs further sub in chayote squash for the apples, this brings the carbs to 4.9 net.Browned Butter: To make the browned butter simply cook the butter in a small saucepan over medium heat for about 5 minutes until golden and fragrant. Small browned bits will form at the bottom and the top will be foamy.Notes on Sweeteners: