Nothing says Fall like a fresh apple fritter! The fluffy, iced pastries bursting with apple goodness have always been my favorite part of apple picking (yes, even more than cider donuts!). But, like most delicious pastries, they’re packed with carbs. So, I created this Low Carb Apple Fritter Bread to capture all those cozy Fall flavors — without the carb overload.
This bread is super easy to make and perfect to share at Fall gatherings. It’s so tasty, no one will guess it’s low carb!
Now, you might be wondering, where is the icing? Traditional apple fritters have icing, right? I tried out a few different low carb glazes but just couldn’t find one that hit the mark. Honestly, this bread is so flavorful on its own, I didn’t think it needed one. But, if you’d like to add a glaze, you do want to add a glaze, The Sugar Free Diva has a recipe you can try!
Not sure which low carb sweetener to use? Check out my post, Low Carb Sweeteners: Which is Best? to find your match. My personal go-to is Lakanto Monk Fruit Sweetener. It’s a cup for cup swap for regular sugar, bakes beautifully, and skips the aftertaste that some low carb sweeteners have.
Craving more Fall flavors? Try my Low Carb Mini Crustless Pumpkin Pies and Maple Bacon Brussels Sprouts for your next seasonal treat!
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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 Lakanto Monk Fruit Sweetener or other sugar alternative
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp salt
Filling
- 1 small apple finely chopped
- 2 Tbsp Lakanto Monk Fruit Sweetener 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
Nutrition
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