Low Carb Apple Fritter Bread

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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.

(49 votes, average: 3.67 out of 5)
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Low Carb Apple Fritter Bread

Ingredients

    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

Instructions

  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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Maria
Maria

The cake is awesome!! Just one question the initial paragraph says 12 servings but the nutrition info says yield 16. Which is correct? Thx

Marlene Lutz
Marlene Lutz

Have you ever tried using chayote instead of Apple’s? Lower in carbs just wondering.

John
John

So, I’m not sure what a powdered vs. a granulated sweetner is? Recommendations?

Carri
Carri

Monkfruit powdered sweetener or swerve powdered is similar to powdered sugar that you use in icings and frostings where as granulated is used for baking and crystallizing or caramelizing

Fran
Fran

Has anyone else tried making this in a blender? I did, and wouldn’t recommend it. The eggs and sour cream went fine but when you add the almond flour and the rest of the ingredients, the batter is too
thick to mix in the blender. I had to stir it by hand. I don’t have a food processor, so next time I’ll use my kitchen aid mixer. I was wondering if there are blenders this would work on, just not mine.

Karenlee
Karenlee

Hi, are the nutritional amounts based on one serving or the entire loaf?

Fran
Fran

that’s per serving

Kathy
Kathy

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!!

Mary
Mary

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 »

DebH
DebH

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!

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