DUTCH APPLE BREAD
will need to replace the all-purpose flour and granulated sugar with keto-friendly alternatives. Here’s how:
Ingredients: Apple Bread Batter:
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1/2 cup softened butter (1 stick)
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1 cup granulated keto sweetener (such as erythritol or monk fruit sweetener)
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2 large eggs
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1/2 cup unsweetened almond milk
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1 tsp vanilla extract
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2 cups almond flour
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1/2 tsp salt
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1 tsp baking powder
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1 1/2 cups green apple, diced and peeled
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1/2 cup chopped walnuts or pecans
Dutch Crumb Topping:
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5 tbsp cold butter
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1/3 cup almond flour
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2 tbsp granulated keto sweetener
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2 tbsp brown keto sweetener
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2 tsp ground cinnamon
Vanilla Glaze:
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1 tbsp melted butter
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1/2 cup powdered keto sweetener (such as powdered erythritol)
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1 tbsp unsweetened almond milk
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1/4 tsp vanilla extract
Instructions:
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Preheat oven to 350°F. Line a bread pan with parchment paper or spray with non-stick baking spray.
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Chop apples into small square pieces, set aside.
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In a large mixing bowl, cream the butter and keto sweetener together. Add in eggs, almond milk, and vanilla extract and stir well to incorporate.
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Mix in the almond flour, salt, and baking powder. Fold in apples and nuts.
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Transfer the mixture to the prepared baking pan.
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To make the Dutch topping, combine the cold butter, brown and white keto sweeteners, almond flour, and cinnamon. Mix with a fork or pastry blender until crumbly. Then, sprinkle the topping mixture over the batter in the pan.
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Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. (Internal temperature of bread will be 200°F when fully cooked.) Let cool before adding the glaze.
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Whisk together the melted butter, powdered keto sweetener, almond milk, and vanilla extract until smooth. Remove the bread from the pan and drizzle the glaze over the top. Slice and serve. Enjoy!
Note: Store leftovers in an airtight container. The nutrition information for the keto version will differ from the original recipe.
