Low Carb Apple Fritter Bread


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.

(15 votes, average: 3.87 out of 5)
Low Carb Apple Fritter Bread


  • 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
  • Filling:
  • 1 small apple, finely chopped
  • Granulated sweetener equivalent to 2 tbsp sugar
  • 1 tsp cinnamon
  • Glaze:
  • Powdered sweetener equivalent to 1/4 cup sugar
  • 1 tbsp heavy cream
  • 1 tbsp water


  1. Preheat the oven to 325F and grease a 9x5 inch loaf pan very well.
  2. 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.
  3. 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.
  4. 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.
  5. Remove and let cool in the pan.
  6. 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.

Yield: 16

Food energy: 186 kcal

Total fat: 14.53g

Calories from fat: 130

Carbohydrate: 7.85g

Protein per serving: 6.77g

Total dietary fiber: 3.21g

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KarenleeKathyMaryDonna ObrienJohn Recent comment authors
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Hi, are the nutritional amounts based on one serving or the entire loaf?


I REALLY LIKE how you labeled the sweetener!! It makes converting to any of the sugar-alternatives so much easier when you start with straight sugar!! Thank you :-) And it turned out great!!


I was looking for something for carry-in at work. Came across this recipe and gave it a try. It didn’t touch my blood sugar. It’s moist and so full of flavor. I added chopped pecans with the apple filling. I will make this often. Great finish to Sunday dinner.

Donna Obrien
Donna Obrien

I’m making the low carb apple fritter bread, been on Keto diet for a month & im allergic to everythg I’m celiac serverly & I was miserably unhappy But Keto came into my life & WALLA, life good again & when I read up on Carolyn Ketchum’s recipes it was an answer to my prayers, I wanted to have some sweetness to my diet & now I don’t feel deprived, been cooking gluten free & low carb food for a month & even my daughter loves everythg! I recommend this for all who are sufferers of diabetes, celiac disease, &… Read more »


I made this last night for a get-together at my house for today. One of the gals has celiac. It was a HUGE hit with us all! I added pecans and used pecan extract instead of vanilla. OH MY!!!! Thank you Carolyn!

Karen Morano
Karen Morano

This was so good! I baked it for an hour and it was still mushy and didn’t rise at all, but honestly, that’s how most of my bread comes out. I didn’t make the glaze. My teenager said it was really good with butter. It’s been a long time since we’ve had anything with real apples in the house. Thanks for the yummy recipe!


Could we use jicama in place of apple? It’s crisp and sweet. I use it in salads sonetimes for crunch.

Suzanne McCarron
Suzanne McCarron

I’m sure you could! Just dk if you’d need to blanch/parboil the jicama first? If you tried with jicama, I’d love to hear your take!


This is one of the most interesting bread recipes I’ve seen, is it your personal recipe? or have you read it somewhere? Because I’ve never seen such a delicious recipe! Indeed, I am very impressed, I did not even see this in the culinary school.


You mention in the intro that it’s 12 servings. It’s listed with the nutritional info as 16. Can you confirm which is correct? I can’t wait to try this!!

Lynne Lopes
Lynne Lopes

Made this today & house smells like cinnamony goodness & Fall! Subbed 1tbsp of Sicilian lemon juice for the water. Oh my!!! So delish! Thank you Carolyn for the recipe!

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