Low-Carb Apple-Pecan Bread
Yield: 1 8-by-4-inch loaf
1 1/2 cups blanched almond flour
1/4 cup arrowroot
2 scoops collagen peptides
1 tsp baking soda
1 tsp cinnamon
1/4 tsp fine sea salt
2 large eggs, at room temperature
1/3 cup Swerve Brown sweetener (or other sweetener of choice)
1/2 cup plain full-fat Greek yogurt
1 tsp vanilla extract
2 Granny Smith apples, peeled, chopped
1/2 cup pecans, chopped
Preheat oven to 350ºF; grease an 8-by-4-inch loaf pan, then line with parchment.
In a large bowl, combine almond flour, arrowroot, collagen, baking soda, cinnamon and salt; whisk to mix well. In a blender, combine eggs, sweetener, yogurt and vanilla. Pour yogurt mixture into flour mixture; stir well. Fold in apples and pecans.
Transfer batter to loaf pan, spreading evenly. Bake 30 minutes, then cover with foil and continue baking until cooked through, 20 to 25 minutes longer. Let cool in pan on a wire rack for 15 minutes, then remove bread from pan and place on rack to cool completely. Store leftovers tightly wrapped in the fridge.