Low(er) Carb Apple Bread

Low(er) Carb Apple Bread

2 cups almond flour
1 tbsp coconut flour
2 tsp cinnamon (add more or less to taste - or change it up with different spices!)
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 (add more or less to taste - or sub regular sugar or sweetener or choice)
2 eggs
1 tsp vanilla extract
1 small apple, diced (or about 1 cup of diced apple pieces)

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.
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 at least 30 minutes before lifting the loaf out of the pan.
9.  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...).
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