Dinner was a hit thanks to my daughter, and I just had to ask her for the recipe.

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, whisk together the applesauce, eggs, melted coconut oil, and vanilla extract until well combined.

In another bowl, mix the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For a nutty twist, fold in 1/4 cup of chopped walnuts or pecans into the batter. If you have picky eaters, consider adding a handful of sugar-free chocolate chips for a bit of sweetness. You can also experiment with spices like nutmeg or ginger for a different flavor profile. For those who prefer a dairy-free option, substitute the coconut oil with olive oil or another plant-based oil of your choice.