Low Carb Apple Muffins
Indulge in the comforting aroma of freshly baked Low Carb Apple Muffins, a guilt-free treat that's perfect for breakfast or snacking. Made with wholesome almond flour and naturally sweetened with erythritol and unsweetened applesauce, these muffins deliver all the flavor without the carb overload. Infused with warm cinnamon and studded with juicy grated apple, they strike the perfect balance of moistness and spice in every bite. A touch of chopped walnuts adds a delightful crunch, while a splash of vanilla extract enhances their cozy flavor profile. Quick and easy to prepare in just 40 minutes, these gluten-free, low-carb muffins are the ideal option for those following keto or low-sugar lifestyles. Perfectly portable and irresistibly delicious, they're sure to become a new household favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 1 teaspoon Cinnamon powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.5 cup Erythritol
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 medium Grated apple
- 0.5 cup Chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup with non-stick spray.
Step 2
In a large mixing bowl, whisk together almond flour, baking powder, cinnamon, and salt until combined.
Step 3
In another bowl, beat the eggs with a mixer until foamy, about 1 minute.
Step 4
Add the applesauce, erythritol, almond milk, and vanilla extract to the beaten eggs. Mix until all ingredients are well combined.
Step 5
Gently fold the wet ingredients into the dry ingredients until just combined; do not over mix. The batter will be thick.
Step 6
Fold in the grated apple and chopped walnuts if using.
Step 7
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Step 8
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (1017.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1978.6 |
| Total Fat 157.1g | 0% |
| Saturated Fat 17.3g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 744mg | 0% |
| Sodium 1850.6mg | 0% |
| Total Carbohydrate 218.6g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 40.5g | |
| Protein 77.9g | 0% |
| Vitamin D 207.9IU | 0% |
| Calcium 817.0mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 874.3mg | 0% |
Source of Calories