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Keto Apple Spice Muffins 1

Keto Apple Spice Muffins

These Keto Apple Spice Muffins deliver all the nostalgic fall flavors you crave while keeping your carb count impressively low at just 4.2 net carbs per muffin. Perfect for autumn mornings or afternoon treats, these muffins combine the aromatic blend of cinnamon, nutmeg, and real apple pieces for an authentic experience that doesn't compromise your ketogenic lifestyle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine Keto, Low Carb
Servings 12 muffins
Calories 192 kcal

Equipment

  • Muffin Tin
  • Parchment paper liners
  • Small Saucepan
  • Mixing Bowls

Ingredients
  

Muffin Base

  • 2 cups almond flour superfine for best texture
  • 1/3 cup monk fruit sweetener or erythritol
  • 3 large eggs room temperature
  • 1/4 cup unsweetened almond milk
  • 1/4 cup coconut oil melted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Apple Spice Mixture

  • 1 medium Granny Smith apple finely diced (about 1 cup)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 tablespoon butter
  • 1 tablespoon water

Streusel Topping (optional)

  • 1/4 cup almond flour
  • 2 tablespoons crushed walnuts or pecans
  • 1 tablespoon monk fruit sweetener
  • 1 tablespoon butter cold and cubed
  • 1/2 teaspoon cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper liners.
  • Dice your Granny Smith apple into small, uniform pieces (approximately 1/4 inch cubes).
  • In a small saucepan, melt the tablespoon of butter over medium heat. Add the diced apple, cinnamon, nutmeg, ginger, and water. Cook for 3-5 minutes until the apples slightly soften but maintain their structure. Remove from heat and let cool.
  • In a large mixing bowl, whisk together the almond flour, monk fruit sweetener, baking powder, baking soda, and salt until evenly combined.
  • In a separate medium bowl, beat the eggs until slightly frothy (about 30 seconds), then add the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Whisk until completely incorporated.
  • Pour the wet ingredients into the dry ingredient bowl. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix.
  • Gently fold in the cooled apple spice mixture until evenly distributed throughout the batter.
  • If making the streusel topping, combine the almond flour, crushed nuts, monk fruit sweetener, cold cubed butter, and cinnamon in a small bowl. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Fill each muffin cup about 3/4 full with batter. If using the streusel topping, sprinkle a generous amount over each muffin.
  • Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. For evenly baked muffins, rotate the pan halfway through baking time.
  • Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Substitution Notes:
- Coconut flour can replace almond flour (use 1/3 the amount) for nut allergies
- Coconut milk works perfectly in place of almond milk
- Butter can substitute coconut oil for a richer flavor profile
- Stevia or allulose can replace monk fruit sweetener (adjust quantities accordingly)
Storage Tips:
- Counter: Keep in an airtight container at room temperature for up to 2 days
- Refrigerator: Store in an airtight container for up to 1 week
- Freezer: Individually wrap cooled muffins in plastic wrap, then place in a freezer bag for up to 3 months

Nutrition

Calories: 192kcalCarbohydrates: 6.5gProtein: 6gFat: 17gSodium: 185mgFiber: 2.3g
Keyword Keto Muffins, Apple Spice Muffins, Low Carb Muffins, Ketogenic Baking
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