LOW CARB KETO APPLE MUFFINS

You only need 5 minutes prep to make these keto apple muffins! This easy recipe contains real apple and no fake extracts, yet the net carb count is really low. A family favorite.

We love these low carb apple muffins for breakfast or as a snack. They are gluten free, gently sweet, packed with flavor and studded with juicy apple pieces. Yum!

I’ve also added flaxseed to the muffin batter, which increases the fibre content. This recipe is filling, yet light.

And did I mention how easy and quick it is? You only need 5 minutes to prep the batter. The muffins are ready after 25 minutes in the oven.

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INGREDIENTS

Here are the ingredients you need for keto apple muffins:

• Apples – Any dessert apple works well, from Braeburn to Golden Delicious to Granny Smith.
• Almond flour – I always use ground almonds. This is the same as regular almond flour in the US. If your almond flour is super fine, reduce the amount by 1-2 tablespoons.
• Coconut flour – It’s best to measure this with a food scale!
• Ground flax – Make sure you always store ground flax in the freezer. It can go rancid at room temperature.
• Sweetener – I used granulated Bocha Sweet in this recipe. Any erythritol monk fruit blend will also work well, white or golden. As would allulose or xylitol.
• Eggs – Should be large and room temperature for a better rise.
• Cinnamon, vanilla extract and baking powder
• Apple cider vinegar – Increases the apple flavor. Cannot be replaced with any other vinegar!
• Cream cheese – You could use sour cream instead or a mix of yoghurt and butter.

See the recipe card for full information on ingredients and quantities.

INSTRUCTIONS

Step 1

Peel, core and chop 2 small apples. Put them in bowl with lemon juice (to prevent them from going brown) and sweetener. Stir and let the pieces sit for 30 minutes to draw out excess liquid. 

Step 2

Blend the eggs and sweetener until they are frothy and have doubled in volume.

Step 3

Add the wet ingredients – cream cheese, apple cider vinegar and vanilla extract. Blend until combined. 

Step 4

Stir together the dry ingredients in a separate bowl. Then add them to the egg mix and blend until a smooth batter forms. It will be quite liquid at first, but firms up as the flax and coconut flour soak up the moisture. 

Step 5

Drain all excess liquid from the bowl with the chopped apples (it will be about 2 tablespoons).

Step 6

Fold into the muffin batter and fill into a muffin pan lined with paper cups. You can also use a well-greased silicone muffin pan.

Step 7

In a small bowl, stir together sweetener and cinnamon. Scatter over the muffins and bake them for 30 minutes or until lightly browned.

Let the muffins cool on a wire rack and enjoy!