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Keto Apple Muffins - Cozy, Low-Carb Comfort

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups fine blanched almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon apple pie spice (or an extra 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg and a pinch of allspice)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated erythritol or allulose (adjust to taste)
  • 3 large eggs, room temperature
  • 1/3 cup unsweetened almond milk (or other low-carb milk)
  • 1/3 cup melted butter or ghee (for dairy-free, use refined coconut oil)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon apple extract (optional but boosts apple flavor)
  • 1 small tart apple (about 100–120 g), peeled and finely diced
  • 1 tablespoon lemon juice (to toss with the apple)
  • Optional add-ins: 1/3 cup chopped walnuts or pecans, or 1–2 tablespoons sugar-free caramel chips
  • Optional topping: a sprinkle of cinnamon “sugar” (1 tablespoon sweetener mixed with 1/2 teaspoon cinnamon)

Method
 

  1. Prep the pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, cinnamon, apple pie spice, baking powder, baking soda, salt, and sweetener until no lumps remain.
  3. Whisk wet ingredients: In a separate bowl, beat the eggs, almond milk, melted butter, vanilla, and apple extract (if using) until smooth and slightly frothy.
  4. Combine: Pour the wet mixture into the dry and stir with a spatula until just combined. The batter will be thick but scoopable. Let it rest for 3–4 minutes so the coconut flour hydrates.
  5. Prep the apple: Toss the finely diced apple with lemon juice. Pat dry with a paper towel to reduce extra moisture. Fold apple pieces into the batter. Add nuts if using.
  6. Fill the cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle with the cinnamon “sugar” topping if you like.
  7. Bake: Bake for 18–22 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. Do not overbake.
  8. Cool: Let muffins cool in the pan for 10 minutes, then move to a rack to cool completely. They firm up as they cool.
  9. Serve: Enjoy warm with a pat of butter, or at room temperature. They pair perfectly with coffee or tea.