• Preheat your oven to 350 degrees F and spray a 9 or 10 inch bundt cake pan with non stick spray, set aside.
• Prepare your apples as per the ingredients section. Toss your diced apples in 1/2 tsp cinnamon and 1 tbs of tapioca flour. Set aside.
• In a large bowl, whisk together your almond flour, 1/2 cup tapioca flour, baking powder, baking soda, 1 tbs ground cinnamon, nutmeg, and salt.
• In a separate medium bowl whisk together your eggs, almond milk, monk fruit or stevia, melted butter, and vanilla extract until smooth. Pour into your dry mixture and stir until combined.
• Fold in your shredded apples.
• Pour half of your batter into your prepare bundt pan, sprinkle in your diced apples evenly over your batter and top evenly with the rest of your batter.
• Bake in your preheated oven for 35-40 minutes, or until a toothpick inserted in the center of your cake comes out clean. Allow cake to cool in your pan for 20-30 minutes then transfer to a cooling rack to finish cooling.

Cream Cheese Frosting:

• Place your cream cheese in a mixing bowl and whisk with an electric mixer until nice and smooth.
• Place your butter in a saucepan and melt over medium heat until butter starts to bubble and turn brown. Remove from heat as soon as it starts to turn brown and whish into your cream cheese.
• Add in your powdered monk fruit, almond milk (you will need to eyeball how much almond milk for desired consistency), and salt. Mix until smooth.
• spread over your cooled apple cake, slice, and enjoy!