It’s apple season! And while apples by themselves are not very low carb or diabetes friendly, using an apple or two in low carb baked goods can really satisfy that craving. I used one small apple in this low carb apple fritter bread recipe and it’s spread over 12 servings. This apple fritter bread is delicious and smells like fall when it’s baking.
- 1/2 cup sour cream
- 4 large eggs
- 1/2 tsp vanilla extract
- 2 cups almond flour
- Sweetener equivalent to 1/2 cup sugar
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 small apple, finely chopped
- Granulated sweetener equivalent to 2 tbsp sugar
- 1 tsp cinnamon
- Powdered sweetener equivalent to 1/4 cup sugar
- 1 tbsp heavy cream
- 1 tbsp water
- Preheat the oven to 325F and grease a 9x5 inch loaf pan very well.
- In a blender or food processor, combine the sour cream, eggs, and vanilla extract. Blend until smooth. Add the almond flour, sweetener, coconut flour, baking powder, cinnamon, and salt and blend again until smooth.
- Spread half of the batter into the prepared baking pan. In a small bowl, whisk together the chopped apple, sweetener and cinnamon and sprinkle half over the batter in the pan. Spread the remaining batter and sprinkle with the remaining filling, pressing lightly to adhere.
- Bake 50 to 60 minutes, watching carefully so the top doesn’t brown too much. If it is browning too quickly, cover lightly with a piece of foil (shiny side up). A tester inserted into the center should come out clean when the bread is done.
- Remove and let cool in the pan.
- In a small bowl, whisk together the powdered sweetener and cream. Add just enough water to thin it out to a thin pourable consistency. Drizzle over the cooled bread.