Keto Apple Cheddar Muffins
These Keto Apple Cheddar Muffins combine the unexpected pairing of tart apples and sharp cheddar cheese in a perfectly balanced savory low-carb muffin that will revolutionize your breakfast routine. With just 4.5g net carbs per serving, these muffins satisfy bread cravings while keeping you in ketosis.
Equipment
- Muffin Tin
- Parchment Paper Liners or Silicone Molds
- Mixing Bowls
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups almond flour finely ground for best texture
- 1/4 cup coconut flour adds structure and subtle sweetness
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp xanthan gum creates binding that gluten would typically provide
- 1 tbsp dried rosemary optional, but enhances the savory profile
Wet Ingredients
- 3 large eggs room temperature for better incorporation
- 1/4 cup unsweetened almond milk
- 1/3 cup butter melted and cooled
- 1 tbsp apple cider vinegar activates the baking soda for better rise
Star Ingredients
- 1 Granny Smith apple medium, peeled and finely diced (approximately 1 cup)
- 1 1/2 cups sharp cheddar cheese shredded (reserve 1/4 cup for topping)
- 2 tbsp fresh thyme leaves or 1 tsp dried
- 1/4 cup chopped walnuts optional for added crunch and healthy fats
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment paper liners or silicone molds.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, xanthan gum, and dried rosemary (if using). Break up any clumps in the almond flour for a smooth batter.
- In a separate medium bowl, whisk the eggs until frothy (approximately 30 seconds), then add almond milk, melted butter, and apple cider vinegar.
- Peel and finely dice the Granny Smith apple into small, uniform pieces (approximately 1/4 inch cubes). Toss the diced apple with a small pinch of salt to draw out excess moisture.
- Pour the wet ingredients into the dry ingredient bowl and stir until just combined. Avoid overmixing.
- Gently fold in 1 1/4 cups of the shredded cheddar, the prepared apple pieces, fresh thyme, and optional walnuts.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full (about 1/4 cup of batter per muffin). Sprinkle the remaining 1/4 cup of cheese over the tops of the muffins.
- Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. If the tops are browning too quickly, loosely cover with aluminum foil for the last 5 minutes.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Freeze individually wrapped muffins for up to 3 months.
- For a dairy-free version, substitute butter with coconut oil and cheddar with a dairy-free cheese alternative.
- Using freshly shredded cheese instead of pre-shredded will lower the carb count, as pre-shredded often contains anti-caking agents with added carbs.
- These muffins contain 89% fewer carbs than traditional apple muffins while delivering 35% more protein.
- Freeze individually wrapped muffins for up to 3 months.
- For a dairy-free version, substitute butter with coconut oil and cheddar with a dairy-free cheese alternative.
- Using freshly shredded cheese instead of pre-shredded will lower the carb count, as pre-shredded often contains anti-caking agents with added carbs.
- These muffins contain 89% fewer carbs than traditional apple muffins while delivering 35% more protein.
Nutrition
Calories: 235kcalCarbohydrates: 7.5gProtein: 9gFat: 19gFiber: 3g
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