Swirled Caramel Nut Cake Directions:
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Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
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In a large bowl, whisk together the flour, baking soda, salt, sweetener, cinnamon, and nutmeg.
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In a separate bowl, mix applesauce, melted butter, yogurt, eggs, and vanilla extract until smooth.
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Stir the wet ingredients into the dry ingredients until just combined.
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Fold in the chopped walnuts and mix gently.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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In a small saucepan over low heat, combine butter, sweetener, cream, and salt. Stir until the mixture slightly thickens.
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Remove from heat and mix in the vanilla extract and softened cream cheese until fully smooth.
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Drop spoonfuls of the frosting mixture over the batter and swirl gently with a knife.
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Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 15 minutes. Remove from the pan and let it cool completely on a wire rack.
WW Points Calculation:
Flour (1 1/2 cups): 15.00
Baking Soda: 0
Sea Salt: 0
Allulose Blend (1 cup total): 0
Unsweetened Applesauce (1/2 cup): 0
Light Butter (6 tbsp): 6.00
Fat Free Greek Yogurt (1/4 cup): 0
Eggs (2): 0
Vanilla Extract (2 tsp): 0
Spices: 0
Chopped Walnuts (1/2 cup): 13.00
Fat Free Cream Cheese (2 tbsp): 0
Fat Free Heavy Cream (1/4 cup): 1.50
Total Points: 35.50
Servings: 10
Points per Serving: 3.55
Nutrition Information:
Calories: 143
Fat: 6g
Protein: 4g
Carbohydrates: 18g
Sugar: 2g
Sodium: 146mg
I'm waiting for your comments! Enjoy!
