Low(er) Carb Apple Bread

Bread.  Oh bread.  I love you, bread.  Sadly, you don’t seem to love me very much.  Or…do you love me too much?  Either way, I’ve learned that we just can’t hang out like we used to.  And that’s ok.  We’ll be like long-distance friends.  We’ll see each other every now and again.  And it’ll be fun.  But then we’ll have to part ways again.  And we’ll both be fine.  Everything in moderation.  (Even moderation, amiright?)

Now, I am all about that special occassion life.  I love to celebrate.  I like to celebrate my birthday for *at least* a week.  I’d prefer two.  I think everything should be celebrated.  Including normal boring regular everydays.  Because that’s where life gets lived, right?  So I wanted an everyday treat.  And fall makes me think of quick breads.  And my favorite quick bread is an apple quick bread.  I started making apple bread back in high school to give as Christmas presents.  I couldn’t really afford much for gifts, but I could afford some apples (and I borrowed the rest of the ingredients from my mom’s pantry)!  

Nowadays my family follows a low-carb way of eating.  So I wanted to adapt the recipe in a way that could still be enjoyed on a normal boring regular everyday.  So after a little brainstorming and a failed test batch I came up with this recipe.  You’ll notice that there’s a bit of wiggle room here.  Quick breads are VERY forgiving recipes.  You could add more apple or less apple, you could grate the apple instead of chopping it.  You could add more or less cinnamon, or you could even add some nutmeg or apple pie spice…or ginger!  Ooooh!  Add some ginger!  Let me know how it turns out!!  And let’s talk about the sweetener.  If you don’t like non-sugar sweeteners, please feel free to sub regular sugar.  I like Swerve.  It doesn’t upset my tummy, can be subbed directly for sugar in recipes, and doesn’t have a bitter aftertaste.  But I know not everyone is comfortable using them, so you do you boo!

 

      

Yes, that is a tiny desktop fan cooling down my butter.  We keep one on the kitchen counter to cool down food for Leo.

 

Low(er) Carb Apple Bread

2 cups almond flour
1 tbsp coconut flour
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/3 cup HWC
4 tbsp butter, melted and cooled (can sub coconut oil, or do half and half)
6 tbsp Swerve, granulated
2 eggs
1 tsp vanilla extract
1 small apple, diced
1.  Preheat oven to 350°F. Grease the bottom and sides of a loaf pan with coconut oil or butter, and line it with a piece of parchment paper hanging over the edges.
2.  Mix together the almond flour, coconut flour, cinnamon, baking soda and salt.
3.  In a separate bowl, whisk together the heavy whipping cream, butter, swerve, eggs and vanilla extract.
4.  Gently mix dry and wet ingredients together just until combined. Do not over mix.
5.  Gently mix the diced apple into the batter.
6.  Pour batter into the prepared loaf pan.
7.  Bake for 40 minutes, then check for doneness with a toothpick (or a regular ol’ butter knife like I do).  If it comes out clean, it’s done.  If it’s not done at 40 minutes, keep checking at 5 minute intervals until done.
8.  Put loaf pan on a wire cooling rack and let cool for 30 minutes.
9.  Using parchment paper, lift loaf out of pan and set on rack to continue cooling.
10.  Slice that first end piece off, slather it in butter, and eat it while standing over the sink.  (That way you get the best piece and any stray crumbs fall directly in the sink – two birds with one stone!)
You can keep this covered on the counter for a few days or in the fridge for a week or so (assuming you don’t eat the whole thing about 36 hours like my family seems to do…).

Click here to print!

 

  

You guys, this stuff does not photograph well.

But it’s toddler approved!! <3

 

Love,

Ashley

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