Preheat the oven to 350Line a 9 by 5-inch loaf pan with parchment paper and lightly spray the inside with coconut oil.
For the apples, add all ingredients to a medium skillet over medium heat. Cover the skillet and cook until the apples are softened but not mushy and the liquid is evaporated, about 8 minutes, stirring occasionally. Cool.
For the bread, whisk together the almond flour, milled golden flaxseed, Swerve Confectioners, cinnamon, salt, baking soda, and nutmeg in a in a large bowl.
In a medium bowl, whisk together the ghee or coconut oil, eggs, cream, water, vanilla, vinegar, molasses, and stevia glycerite.
Add the wet ingredients to the dry all at once and stir to combine, being careful not to over-mix. Fold in the cooled apples.
Immediately pour the batter into the prepared pan (the batter will be thick), and spread it out evenly.
Bake until a toothpick inserted into the center comes out clean, about 65 to 75 minutes. (You can drape a piece of foil over the top if it starts to get too brown before the inside is cooked through.)
Cool the bread on a wire rack before slicing. Store any leftovers wrapped in the fridge for up to 1 week.
Net Carbs: 6g per serving
Recipe yields 1 (9 by 5-inch) loaf; cut it into 12 slices and 1 slice is 1 serving.
A handful of walnuts or pecans is delicious in this bread! Stir them in along with the cooked apple.
Once this bread is a few days old, I like to toast it before serving.