Keto Apple Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 serving Granny smith apple - 1 med. apple 120 gram Kirkland organic Vanilla unsweetened almond non-dairy beverage milk (1C/240mL) 2 serving 1 Egg- large, fresh 1.75 cup Kirkland almond flour blanched (by DEECAKES34) 5.3 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 1.1 oz Walnuts 9 tbsp Butter, unsalted
Preheat oven to 350 F.
Cream 6 tbsp. butter with 1/3 cup erythritol and/or stevia (66 grams) for two minutes. Add eggs, one at a time, mixing well between each addition. Add 1 tsp. vanilla extract.
In separate bowl, combine 1 c. almond flour, coconut flour, pinch of salt, 2 tsp. baking powder, 1 tsp. cinnamon, and 1/4. tsp. xantham gum. Add dry ingredients to butter mixture and combine until just blended. Add almond milk and mix until just blended. Divide equally between 7 jumbo muffin cups (alternatively, use a 9x9 pan).
Melt remaining butter in a pan or skillet, add 1 granny smith apple (diced, and peeled if you prefer), 1 tsp. cinnamon, 1/4 cup erythritol or stevia and cook for two minutes. Remove from heat, add remaining 3/4 cup almond flour and 1/4 c. walnut pieces. Use batter to top the muffins.
Bake at 375 for around 25 minutes, or until toothpick inserted in center comes out clean.
Serving Size: Makes 7 jumbo muffins
Number of Servings: 7
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Cream 6 tbsp. butter with 1/3 cup erythritol and/or stevia (66 grams) for two minutes. Add eggs, one at a time, mixing well between each addition. Add 1 tsp. vanilla extract.
In separate bowl, combine 1 c. almond flour, coconut flour, pinch of salt, 2 tsp. baking powder, 1 tsp. cinnamon, and 1/4. tsp. xantham gum. Add dry ingredients to butter mixture and combine until just blended. Add almond milk and mix until just blended. Divide equally between 7 jumbo muffin cups (alternatively, use a 9x9 pan).
Melt remaining butter in a pan or skillet, add 1 granny smith apple (diced, and peeled if you prefer), 1 tsp. cinnamon, 1/4 cup erythritol or stevia and cook for two minutes. Remove from heat, add remaining 3/4 cup almond flour and 1/4 c. walnut pieces. Use batter to top the muffins.
Bake at 375 for around 25 minutes, or until toothpick inserted in center comes out clean.
Serving Size: Makes 7 jumbo muffins
Number of Servings: 7
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Nutritional Info Amount Per Serving
- Calories: 398.7
- Total Fat: 35.0 g
- Cholesterol: 100.3 mg
- Sodium: 30.2 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 6.3 g
- Protein: 9.4 g
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