I have been wanting to try out a apple loaf for a while using chopped apples and apple sauce, so here it is!
I am really impressed with this loaf. It really is so moist and just plain YUMMY! It does have a bit of that ‘low carb coconut flour texture’, but all in all, is really good!
Carb count is not all that bad either with using all that apple. One slice has 5.5 grams net carb. Perfect little low carb mid day snack, has a little carbs, protein and fiber!
I added 1/2 cup of Splenda to this recipe, but honestly you might be able to get away with less.
See the note below about why I used whole milk here. Again if you are not using whole milk, you can use cream.
Hope you enjoy!!
1/2 cup coconut flour, sifted
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup splenda
1/8 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
3 large eggs
1/2 cup whole milk, half and half, or heavy cream*
1 teaspoon pure vanilla extract
111 grams (about 1/3 cup) unsweetened apple sauce, I use one of those little snack cup sizes
1 SMALL apple(about 100 grams) peeled, chopped apples
Preheat oven to 350F
Grease a 9x3 or 8x3 loaf pan with butter. Set aside.
In small box mix coconut flour, baking soda, salt and cinnamon. Set aside
In large bowl add eggs, vanilla, milk(or cream) and splenda. Whisk by hand until combined. Mix in apple sauce. Add melted butter and continue to whisk until combined. Mix in coconut flour mixture just until smooth, do not over mix! Fold in chopped apples.
Pour batter in to prepared pan.
Bake at 350F 60-70 minutes, until tooth pick inserted comes out clean.
Let cool in pan about 5-10 minuets before taking out and transferring to rack to cool completely.
Cut in to 10 equal slices.
Can be stored in refrigerator or freezer.
Nutritional information per 1 serving:
Energy 145 kcal
Carbohydrate, by Total 8.19 g
Sugars, total 2.23 g
Fiber, total dietary 2.69 g
Protein 3.62 g
Total lipid (fat) 11.49 g
NET CARBS: 5.5 g
*I am actually trying out whole milk for the first time since low carbing. I was looking over nutritional information and it actually has LESS sugar then using half and half.. crazy huh. Less calories as well. The fat is less too, so it’s not something I going to switch to all the time. But it just might work well for baking. If you are not ready to switch to whole milk, then use half and half or heavy cream. But just remember this is more of a maintenance recipe(must like many of my others!) so switching to some milk is fine once you are in this stage.