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Keto Apple Muffins
5 from 27 votes

Keto Apple Muffins

Keto Apple Muffins use almond and coconut flours combined with cream cheese, eggs, and spices like cinnamon to create low-carb muffins with a moist crumb. Small apples are macerated with lemon juice and sweetener to add moisture and gentle sweetness without excess carbs. Topped with cinnamon-sweetened granulated sweetener, these muffins offer a balanced flavor suitable for keto diets.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 8
Calories: 177 kcal
Course: Breakfast
Cuisine: British

Ingredients

  • 1.5 cup apple 180g (2 small apples, peeled and chopped
  • 2 tbsp granulated sweetener for macerating
  • 1 teaspoon lemon juice
Batter
  • 1 cup almond flour 100g
  • ¼ cup coconut flour 30g
  • ¼ cup granulated sweetener 50g (use ⅓ cup / 67g for a sweeter muffin)
  • 2 tablespoon Flaxseed 14g, ground
  • 1.5 teaspoon baking powder
  • 2 teaspoon cinnamon
  • ½ cup cream cheese 120g
  • 3 egg large
  • 2 tbsp apple cider vinegar
  • 1 teaspoon vanilla extract
Topping
  • 1 tbsp granulated sweetener
  • ½ teaspoon cinnamon

Instructions

    Cup of Yum
  1. Optional, but recommended: Macerate the apples. Peel, core and chop 2 small apples. Put them in bowl with 1 teaspoon lemon juice and 2 tablespoon sweetener. Stir and let sit for 30 minutes to draw out the liquid.
  2. Preheat the oven to 180 Celsius / 350 Fahrenheit / 160C fan.
  3. Blend the eggs and sweetener for 2 minutes until they are frothy and have doubled in volume.
  4. Add the wet ingredients - cream cheese, apple cider vinegar and vanilla extract. Blend until combined.
  5. Stir together the dry ingredients in a separate bowl. Add to the egg mix and blend until a smooth batter forms. It will be quite liquid at first, but firms up within 2 minutes as the flax and coconut flour soak up moisture.
  6. Drain all liquid from the bowl with the chopped apples (it will be about 2 tablespoons). Fold the apples into the muffin batter and fill the batter into 8 paper muffin cups.
  7. In a small bowl, stir together sweetener and cinnamon. Scatter over the muffins and bake for 30 minutes or until lightly browned.

Notes

  • Each muffin contains approximately 2 grams of net carbs, with 8 muffins per batch.
  • Reducing apple quantity to 1 cup lowers carbs to 4.3g per muffin and sugar to 3.1g.
  • Best stored in the refrigerator up to 4 days or frozen up to 3 months.
  • Replacing half the cream cheese with butter yields a richer, more cake-like texture.

Nutrition Information

Calories 177kcal (9%) Total Carbohydrates 8.5g (3%) Protein 7.1g (14%) Fat 13.9g (21%) Saturated Fat 4.4g (22%) Fiber 3.3g (13%) Sugar 3.9g (8%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 177

% Daily Value*

Calories 177kcal 9%
Total Carbohydrates 8.5g 3%
Protein 7.1g 14%
Fat 13.9g 21%
Saturated Fat 4.4g 22%
Fiber 3.3g 13%
Sugar 3.9g 8%

* Percent Daily Values are based on a 2,000 calorie diet.