I live in Washington. We have TONS of apples🍎
A friend of mine gifted us with 2 big boxes of apples for 2 jars of my Keto Seedless Blackberry jam!! How lucky we were! Of course my kids ate quite a few raw, but the majority were chopped up and made into sauce!
When I first thought of how to use this fresh unsweetened applesauce in my recipes I thought of muffins. Those turned out good!!
The kids and I gobbled these up fast! They were REALLY moist and melted in your mouth tender crumb❤
I thought this time I would try out my applesauce bread recipe but make it keto!! It worked!!
So I stored it in the fridge overnight and I am making oven french toast out of it!
I figured out net carbs from the ingredients that contain them: applesauce, almond butter, and coconut flour. I did not add in the monkfruit since it is a 0 net amount.
The full recipe contains 71g net carbs. You can make this in a bread pan, as shown, cut into 10 generous pieces at 7.1g carb each.
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.
Keto Applesauce Bread
1½ cups unsweetened applesauce
4 eggs room temperature
½ cup creamy almond butter
¼ cup coconut oil melted
½ cup monkfruit sweetener
1 teaspoon vanilla extract
½ cup + 2 tablespoons coconut flour
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup chopped pecans
Preheat oven to 350°F.
In a large bowl mix applesauce, eggs, almond butter, coconut oil, monkfruit, and vanilla until well creamed.
In a small bowl, whisk dry EXCEPT pecans.
Add dry ingredients to wet ingredients and mix well.
Stir in pecans at the end before spreading into greased 9×5 bread pan. If you use a smaller bread pan, like 8×5, you may have a sinking happen in the middle due to too much batter. It will still taste fine.
Bake 60 to 65 min until toothpick tested clean AND top springs back when pressed.
Cool 30 minutes in the pan.
Remove onto cooling rack to cool before cutting.
Store in fridge up to 7 days.