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.

(11 votes, average: 4.00 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

Leave a Reply

4 Comment threads
1 Thread replies
Most reacted comment
Hottest comment thread
5 Comment authors
Karen MoranoSuzanne McCarronDenisePaigeLynne Lopes Recent comment authors
newest oldest most voted
Notify of
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!


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!

Copyright © 2009-2018 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.