Nothing says Fall like a fresh Apple Fritter! The fluffy, iced pastries filled with apple goodness have always been a highlight of apple picking for me (even more than cider donuts!). But alas, these yummy pastries are loaded with carbs. I came up with this Low Carb Apple Fritter Bread to satisfy my Fall craving — it provides all the flavor without the carbs.
This bread is very easy to prepare, and makes a great dish to bring to a fall gathering. No one will guess it’s low carb!
You may be thinking: where is the icing? Apple Fritters have icing! Well, I experimented with several different glazes, but couldn’t find one that tasted just right. I found the Low Carb Apple Fritter Bread to be delicious without it, so I didn’t include one with the recipe. If you do want to add a glaze, you can try this one from The Sugar Free Diva.
Don’t have a favorite low carb sweetener? Check out Low Carb Sweeteners: Which is Best? to find one that works for you. My favorite (if you didn’t know already 😊) is King Arthur Flour’s Baking Sugar Alternative*. It bakes well, is a cup for cup replacement for regular sugar, and doesn’t have the aftertaste that some low carb sweeteners do.
For more Fall flavors, check out Low Carb Mini Crustless Pumpkin Pies and Maple Bacon Brussels Sprouts.
Low Carb Apple Fritter Bread
Ingredients
Bread
- ½ cup sour cream
- 4 large eggs
- ½ tsp vanilla extract
- 2 cups super fine almond flour
- ¼ cup coconut flour
- ½ cup King Arthur Flour Baking Sugar Alternative or other sugar alternative
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp salt
Filling
- 1 small apple finely chopped
- 2 Tbsp King Arthur Flour Baking Sugar Alternative or other sugar alternative
- 1 tsp cinnamon
Instructions
- Preheat oven to 325. Grease a 9×5 loaf pan.
- Using a mixer, combine sour cream, eggs and vanilla until smooth. Add almond flour, coconut flour, sugar alternative, baking powder, cinnamon and salt. Blend until smooth.
- Spread half the batter in pan. In a small bowl, whisk together chopped apple, sugar alternative and cinnamon. Sprinkle half of this mixture over the batter. Spread remaining batter in the pan and sprinkle with remaining filling, pressing down lightly.
- Bake 50-60 minutes, watching towards the end of baking time to make sure top does not overbrown. Bread is done when a toothpick inserted into the center comes out clean. Remove from oven and cool in pan.
Equipment
