You only need 5 minutes prep to make these keto apple muffins! This easy recipe contains real apple and no fake extracts, yet the net carb count is really low. A family favorite.
We love these low carb apple muffins for breakfast or as a snack. They are gluten free, gently sweet, packed with flavor and studded with juicy apple pieces. Yum!
I've also added flaxseed to the muffin batter, which increases the fibre content. This recipe is filling, yet light.
And did I mention how easy and quick it is? You only need 5 minutes to prep the batter. The muffins are ready after 25 minutes in the oven.
Here are the ingredients you need for keto apple muffins:
- Apples - Any dessert apple works well, from Braeburn to Golden Delicious to Granny Smith.
- Almond flour - I always use ground almonds. This is the same as regular almond flour in the US. If your almond flour is super fine, reduce the amount by 1-2 tablespoons.
- Coconut flour - It's best to measure this with a food scale!
- Ground flax - Make sure you always store ground flax in the freezer. It can go rancid at room temperature.
- Sweetener - I used granulated Bocha Sweet in this recipe. Any erythritol monk fruit blend will also work well, white or golden. As would allulose or xylitol.
- Eggs - Should be large and room temperature for a better rise.
- Cinnamon, vanilla extract and baking powder
- Apple cider vinegar - Increases the apple flavor. Cannot be replaced with any other vinegar!
- Cream cheese - You could use sour cream instead or a mix of yoghurt and butter.
See the recipe card for full information on ingredients and quantities.
Peel, core and chop 2 small apples. Put them in bowl with lemon juice (to prevent them from going brown) and sweetener. Stir and let the pieces sit for 30 minutes to draw out excess liquid.
Blend the eggs and sweetener until they are frothy and have doubled in volume.
Add the wet ingredients - cream cheese, apple cider vinegar and vanilla extract. Blend until combined.
Stir together the dry ingredients in a separate bowl. Then add them to the egg mix and blend until a smooth batter forms. It will be quite liquid at first, but firms up as the flax and coconut flour soak up the moisture.
Drain all excess liquid from the bowl with the chopped apples (it will be about 2 tablespoons).
Fold into the muffin batter and fill into a muffin pan lined with paper cups. You can also use a well-greased silicone muffin pan.
In a small bowl, stir together sweetener and cinnamon. Scatter over the muffins and bake them for 30 minutes or until lightly browned.
Let the muffins cool on a wire rack and enjoy!
Apples contain a fair amount of carbs. However, as long as you eat them in moderation, they it can be part of a keto diet. I make my unsweetened apple sauce every autumn, and we all love this Keto Apple Cake and my apple cinnamon granola bars. These keto apple cinnamon muffins contain 180 grams of apple in total. Spread across 8 muffins this is 22.5 grams or ¼ apple per portion.
Letting them sit in the sweetener draws out excess liquid. This way, the muffins don't become soggy and the crumb texture is light and fluffy.
It's not essential, but leaving the peel on would make the texture more rustic. I prefer the recipe with peeled apples.
This is a personal choice. All dessert apples work. Cooking apples such as Bramley would require more sweetener as they are sour.
For a richer muffin - Replace half of the cream cheese with butter for a more cake-like experience.
No coconut flour - To make the recipe without coconut flour, replace it with 3 times the amount of almond flour.
Dairy free - Replace the cream cheese with coconut cream.
Nut free - Try a 50/50 blend of sesame flour and sunflower seed flour in place of the almond flour.
Use apple pie spice - Make them taste like apple pie by adding ½ teaspoon nutmeg and ¼ teaspoon each allspice, ginger and cardamom.
Keto applesauce muffins - Use homemade applesauce instead of the apple pieces! You may need to increase the amount of flaxseed to balance the additional moisture.
Add nuts - Chopped walnuts, pecans or even my keto candied pecans.
Store at room temperature for up to 2 days or in the fridge for up to 4 days.
All almond flour muffins freeze well! Freeze for up to 3 months.
More Keto Muffin Recipes
You can check out all my keto muffin recipes here. Below are some of my faves.
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Keto Apple Muffinsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1.5 cup peeled and chopped apples 180g (2 small apples)
- 2 tbsp granulated sweetener for macerating
- 1 teaspoon lemon juice
- 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.
- Preheat the oven to 180 Celsius / 350 Fahrenheit / 160C fan.
- Blend the eggs and sweetener for 2 minutes until they are frothy and have doubled in volume.
- Add the wet ingredients - cream cheese, apple cider vinegar and vanilla extract. Blend until combined.
- 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.
- Drain all liquid from the bowl with the chopped apples (it will be about 2 tablespoons). Fold into the muffin batter and fill the batter into 8 paper muffin cups.
- In a small bowl, stir together sweetener and cinnamon. Scatter over the muffins and bake for 30 minutes or until lightly browned.