Low Carb Apple Crisp Muffins
Satisfy your sweet tooth without breaking your diet with these Low Carb Apple Crisp Muffins! Made with a blend of almond and coconut flours, these muffins are gluten-free, grain-free, and low in carbs, perfect for keto or low-carb lifestyles. The natural sweetness of chopped apples and unsweetened applesauce pairs beautifully with warm spices like cinnamon and nutmeg, delivering all the cozy flavors of classic apple crisp in a handheld treat. Topped with crunchy walnuts and sweetened with erythritol for a guilt-free indulgence, these moist and tender muffins are ready in just 40 minutes. Perfect for breakfast, snacks, or dessert, they’re sure to become a favorite fall-inspired baked good.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup erythritol sweetener
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 3 large eggs
- 0.5 cup unsweetened applesauce
- 0.25 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup chopped apple (peeled and cored)
- 0.25 cup melted coconut oil
- 0.5 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together almond flour, coconut flour, erythritol sweetener, baking powder, cinnamon, nutmeg, and salt until well combined.
In another bowl, beat the eggs, then add in the unsweetened applesauce, almond milk, and vanilla extract. Mix until all wet ingredients are well incorporated.
Pour the wet ingredients into the dry ingredients, mixing until just combined.
Gently fold in the chopped apple and melted coconut oil, ensuring the apple pieces are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each one about two-thirds full.
Sprinkle chopped walnuts over the top of each muffin, pressing them gently into the batter.
Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious, low-carb treat!
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 41.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 615 mg | 47% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
