Keto Apple Muffins
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Keto Apple Muffins calories by ingredient
Introduction
With only 7 net carbs per jumbo muffin, these are a good breakfast option for keto followers. With only 7 net carbs per jumbo muffin, these are a good breakfast option for keto followers.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
Tips
Don't be afraid to adjust sweetener and spices to taste.
Directions
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.