This gluten-free keto apple fritter bread recipe uses zucchini as mock apples. It makes the perfect warm and delicious fall treat for those watching carbs and sugar!
Fall is the perfect season for warm and cozy baked goods. In fact, you’ve probably seen tons of low-carb pumpkin recipes for breads, muffins, cookies, and more.
But what about apples, the other classic fall flavor? This fruit is higher in carbs and usually not eaten on a keto diet. That’s why I created my gluten-free mock apple zucchini bread!
It uses chopped zucchini and apple extract to mimic the fruit’s flavor and texture. There are no actual apples needed! It’s a great way to enjoy this classic fall treat without the guilt.
So when you’re looking for something delicious to enjoy on a chilly fall day, give this mock apple fritter recipe a try!
Making Keto Apple Fritter Zucchini Bread
This recipe comes together in three simple parts. First, we’ll prep the batter by mixing together the ingredients.
Next, we’ll assemble the layers. And finally, we’ll bake our delicious bread and finish it off with a sweet glaze!
To start, we’ll make the batter:
- Using an electric mixer, beat together the white granular sweetener and butter until smooth and creamy. Then beat in the eggs, one at a time, and apple extract until fully blended.
- In a separate bowl, sift together the flours, baking powder and optional xanthan gum.
- Add the dry ingredients into the creamed butter mixture and stir until well-combined.
- Add the almond milk into the batter and mix until smooth.
The next step is layering the apple fritter bread:
- Preheat the oven to 350°F and either line a 9×5-inch loaf pan with parchment paper or grease.
- Mix the low-carb brown sweetener and cinnamon together in a small bowl, then set aside.
- Spread half of the batter into the loaf pan. Add half of the chopped zucchini, then half the brown sweetener and cinnamon mixture. Lightly press the zucchini into the batter.
- Spread the remaining batter over the zucchini layer.
- Top with the rest of the zucchini mixture plus the cinnamon mixture. Lightly press the chopped zucchini into the batter.
- Bake until top is golden brown and toothpick inserted near center comes out clean. Then remove to a cooling rack.
Finally, cool and add the glaze:
- Allow the bread to cool for about 15 minutes.
- Meanwhile, prepare the glaze by mixing together powdered sweetener and heavy cream until well-combined.
- Once the bread has cooled, drizzle with the glaze.
Cut the apple zucchini bread into 12 slices and enjoy!
Using Xanthan Gum
Xanthan gum is often used as a low-carb binding agent in baked goods. However, not everyone likes using this ingredient.
If you prefer to use guar gum, you could substitute the xanthan gum. It should be a suitable replacement to hold the gluten-free bread together.
The other option is to simply omit the xanthan gum. Just be aware that the bread does crumble a bit more without it.
Carbs in Apple Fritters
Apples themselves are a higher-carb fruit that is not recommended on a low carb diet. Once you include them in baked goods like apple fritters, that increases the carbs even more.
For example, one apple fritter from Dunkin’ Donuts has 60 grams of total carbohydrates and 27 grams of sugar!
Compare that to this recipe for keto apple fritter bread. If you cut the loaf into 12 slices, each slice will have 6 grams of total carbohydrates and 3 grams of fiber. That leaves us with 3 net carbs and only 1 gram of sugar per slice.
What a difference! That’s why I love making my own mock apple recipes to satisfy a craving for a fall-flavored treat.
Other Fall Recipes
Looking for more cozy low carb recipes to make when the weather starts to turn? Check out a few of these favorites:
- Low Carb Pumpkin Bread with cream cheese filling is a sweet spice bread that’s sure to become a favorite low carb treat!
- Keto Apple Crisp is another easy recipe that uses zucchini and apple extract to trick your taste buds into thinking it’s the real thing!
- Turkey Pumpkin Chili in the slow cooker is super filling and perfect for warming up on a chilly day.
- Keto Apple Pie is a different option for mimicking apples with chayote squash in a classic low carb dessert.
- Keto Pumpkin Bars with chocolate chips are low-carb, gluten-free, and easy to make for a wonderful fall treat!
Apple Fritter Bread Recipe
It’s so nice to have low carb ways to enjoy the seasons. Fall is when we crave delicious and cozy recipes. With a few ingredient swaps, we can still enjoy classics without the guilt!
These keto apple fritters are a great example. This dish just captures autumn in every bite! Once you give it a try, you may find yourself making it all season long.
And with only 3 net carbs per slice, there’s no reason not to indulge!
Keto Apple Fritter Zucchini Bread
- ¼ cup brown sweetener
- 1 teaspoon cinnamon
- ½ cup low carb sugar substitute I used Sukrin
- ½ cup butter softened
- 3 eggs
- 2 teaspoons apple extract
- 1 cup almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum optional
- ½ cup unsweetened almond milk
- 1 medium zucchini peeled, seeded and chopped
- ¼ cup powdered sweetener
- 2-3 tablespoons heavy cream
- Preheat oven to 350°F. Use a 9×5-inch loaf pan and spray with non-stick spray or line with parchment paper. I prefer to use parchment paper so it’s easy to remove the loaf from the pan after baking.
- Mix Sukrin Gold and cinnamon together in a bowl. Set aside.
- In another medium-sized bowl, beat white granular sweetener and butter together using an electric mixer until smooth and creamy.
- Beat in eggs, 1 at a time, until blended in; add in apple extract.
- Combine and sift together flours and baking powder in medium bowl.
- Add dry mix into creamed butter mixture and stir until blended.
- Mix milk into batter until smooth.
- Spread half the batter into the prepared loaf pan; add half the zucchini, then half the Sukrin Gold/cinnamon mixture. Lightly pat apple mixture into batter.
- Spread the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour to 1 hour 10 minutes.
- To make glaze, mix powdered sweetener and cream together until well mixed.
- Let cool for about 15 minutes before drizzling with glaze.
Array ( [serving_size] => 1 [calories] => 171 [carbohydrates] => 6 [protein] => 4 [fat] => 15 [saturated_fat] => 6 [cholesterol] => 64 [sodium] => 113 [potassium] => 125 [fiber] => 3 [sugar] => 1 [vitamin_a] => 365 [vitamin_c] => 2.9 [calcium] => 75 [iron] => 0.8 [serving_unit] => slice )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: August 27, 2015… Last Updated: August 21, 2020 with new photos and information for the recipe.