Easy Gluten Free Keto Applesauce Bread (Low Carb)
This Easy Gluten Free Keto Applesauce Bread is the perfect celebration of apples in a healthy, low carb way loaded with warm spices!At 6.8g net carbs for a generous 1/10th slice, you will be in applesauce bread heaven!
Equipment
- 9x5 bread pan
- parchment paper
Ingredients
- 1/4 cup softened butter or coconut oil
- 1/2 cup monkfruit sweetener
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 1 1/4 cups unsweetened applesauce
- 1/2 cup nut butter almond or cashew work best
- 1/2 cup + 2 tbsp coconut flour
- 3 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup pecans or keto granola optional
Instructions
- Preheat oven to 375F. Prepare your 9x5 loaf pan by lining with parchment paper.
- In a large bowl mix softened butter or coconut oil with the monkfruit sweetener until it has lightened in color, or is blended well.
- Now add in the vanilla extract and eggs. Mix well until smooth.
- Mix in applesauce then mix in the nut butter.
- Now add in the dry ingredients starting with spices, coconut flour, followed by the baking powder, baking soda and salt. Do not mix in the nuts or granola, save them for the top.
- Spread into a 9x5 loaf pan that has been lined with parchment paper.
- Now sprinkle the nuts or granola evenly over the top if you want to use them.
- Bake 50-60 minutes until a toothpick tests clean. I recommend baking it for the 50 minutes then toothpick testing the middle at an angle. Mine was done at 50 minutes, but ovens do vary, so watch the bread closely.
- Cool in pan 30 minutes before lifting out to a cooling rack to cool completely before cutting.
- Store in fridge up to 7 days or freezer up to 1 month.
- If you wish to freeze, cut into slices, lay slices in a single layer on a parchment lined baking sheet, freeze for 1 hour. Now wrap in plastic wrap, or wax paper and put in a freezer bag. To eat, thaw on counter 10 minutes.
Notes
Find my favorite ingredients here for best results!
Almond Butter
Coconut Flour
Monkfruit Sweetener
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You can also make muffins and divide accordingly.
Bake muffins at 350F for 20 min until toothpick tested clean.
I have also made jumbo muffins before baking for 35 min plus 10 min cooling time in the pan.
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| Nutrition Facts | |
|---|---|
| Serving size: slices | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 168 |
| % Daily Value* | |
| Total Fat 13.8g | 18% |
| Saturated Fat 6.6g | 33% |
| Cholesterol 74mg | 25% |
| Sodium 284mg | 12% |
| Total Carbohydrate 8.1g | 3% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 4g | |
| Protein 4.8g | |
| Vitamin D 7mcg | 35% |
| Calcium 46mg | 4% |
| Iron 1mg | 6% |
| Potassium 170mg | 4% |
Nutrition
Calories: 168kcal
Tried this recipe?Let us know how it was!