Keto Apple Muffins

Summer is ending and if you’re a mom school is beginning again for the family. Breakfast options are needed for busy work and school mornings. Making ahead breakfast is always a good idea to make smooth and less stressful week ahead.

These scrumptious muffins are a family favorite in my house when it’s apple season and even the non low carb and sugar free friends and family will devour this lovely breakfast treat!

Are Apples Keto?

No foods are technically keto. Ketosis is a metabolic state your body is in when you eat a very low carb diet. 

How many grams of total carbs you need to eat or not eat will make a difference in getting your body into ketosis to burn your own body fat for fat loss. That carb amount will be different for each person.    

1 small apple at 149 grams has about 77 calories and 20 grams of total carbohydrates. Some people following a keto diet will only allow themselves 20 grams of carb intake for the entire day so eating one small apple would not be helpful for them and may kick them out of ketosis. 

Using a small amount of a higher-carb fruit like apple in a recipe that makes many servings is something that can be enjoyed whether you are following a keto diet or low carb diet.

Some of you are most likely ready for all things pumpkin pie spice once September begins, but I enjoy creating special healthy recipes using beautiful luscious apples during the Fall.

Now it’s not say to get simply sub out the apples here and make these with some mashed pumpkin, you certainly could, but if you have a tradition to go apple picking in the fall then these delicious muffins will be a great recipe to use them up.

But for all my pumpkin spice lovers, here are some morning time favorite to add to your menu this week if you prefer:

Pumpkin Pancakes

Pumpkin Donuts

Pumpkin Twists

Pumpkin English Muffins

Keto Pumpkin Cream Cheese Muffins

How to Make Easy Apple Muffin Recipe

To view exact measurements, print this recipe and view nutritional information please scroll to the bottom of this blog post to see the recipe card.

Regardless of your choice of pumpkin or apple, the next time you are ready to bake, make these low carb muffins are and easy breakfast that is sure to please everyone! 

So perfect with the best texture and one bite of that delicious cream cheese swirl in the center makes you feel like your almost eating keto dessert for breakfast! Almost….but that never stops me anyway!

Ingredients

Softened butter 

Sour cream

Vanilla extract

Coconut flour

Vanilla protein powder

Monk Fruit Allulose brown sugar sub (Please use my sweetener guide and conversion chart of you want to use a different low carb sweetener)

Apple Pie Spice

Baking powder

Salt

Xanthan gum

Large eggs

Heavy cream

Apple, finely chopped (If you want to lower the total carbs even more, swap apple with chopped zucchini but definitely add the apple pie extract listed as optional below)

Softened cream cheese 

Egg yolk

Vanilla extract

Vanilla stevia

Optional: Apple Pie liquid extract for more apple flavor

Instructions

Preheat the oven to 375 degrees F.

Place the wet ingredients (butter, sour cream and vanilla extract) into a stand mixer and mix until smooth.

Whisk the next 7 dry ingredients together then add them to the mixer. Blend on low until incorporated.

Add in 1 egg at a time to the mixer until well absorbed.

Pour in the heavy cream until well absorbed.

Stir in the apple.

Set aside muffin batter while making filling. 

Clean your mixer then add the cream cheese, egg yolk, vanilla and stevia. Mix on high until smooth. Set aside.

Use cupcake liners or parchment paper liners or grease well a 12 capacity muffin pan. Fill each cup half way with batter. 

Evenly scoop cream cheese over muffin tops. Finish with remaining batter over the cream cheese on each muffin. 

If desired add a few pieces of chopped apples to the top of each muffin. Sprinkle some golden monk fruit over the top if desired.

Bake for 25 minutes or until a toothpick comes out clean. Best at room temperature or chilled. Keep refrigerated if making ahead for breakfast. 

Store in an airtight container in the fridge for up to a week or in a freezer-safe container for up to a month.

Coconut Flour Muffins 

I’ve adapted my original recipe from this Apple Muffin recipe to make these low carb, gluten free, tree nut free keto apple pie muffin because my youngest has a tree nut allergy.

 My go-to keto  flour to use is coconut flour.

I realize some with tree nut allergies are also allergic to coconut but I want to set the record straight, coconut is NOT a nut, regardless if the FDA is saying it is. It’s actually considered a fruit with a pit, like a peach.

Obviously if you or someone you love has a coconut allergy, don’t use this recipe. But for my son, he is able to enjoy anything I make using coconut products and these muffins were a hit for all my family!

Little sweet chunks of apple, creamy sweet cream cheese, you might not be able to have just one!

Interested in more yummy Apple Recipes? Check out my Low Carb Apple Danish, Apple Dump Cake, and my Low Carb Caramel Cheesecake Stuffed Apples!

These make for a delicious breakfast with your morning coffee and with just 3 grams net carb count, I think a pretty great way to start the day!

Keto Muffin Recipes

All my gluten-free muffins are delicious!

Easy Keto Pumpkin Muffins

Keto Blueberry Muffins

Keto Chocolate Chip Muffins

Keto Raspberry Vanilla Muffins

Keto Cinnamon Roll Muffins

Low Carb Apple Muffins 

Print

Low Carb Apple Cream Cheese Muffins

Servings 12

Calories 254kcal

Ingredients

Muffin Batter

• 8 tbsp butter softened
• 4 oz sour cream
• 1 tsp vanilla extract
• 1 cup coconut flour
• 1/4 cup vanilla protein powder
• 3/4 cup Monk Fruit Allulose brown substitute or low carb brown sugar sub
• 1 tsp Apple Pie Spice
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp xanthan gum
• 6 eggs
• 1/4 cup heavy cream
• 1/2 cup apple finely chopped

Cream Cheese Filling

• 8 oz cream cheese softened
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp vanilla stevia

Instructions

• Preheat the oven to 375 degrees F.
• Place the butter, sour cream and vanilla extract into a stand mixer or food processor and mix until smooth.
• Whisk the dry ingredients together then add them to the mixer. Blend on low until incorporated.
• Add in 1 egg at a time to the mixer until well absorbed.
• Pour in the heavy cream until well absorbed.
• Stir in the apple.
• Set aside batter while making filling. 
• Clean your mixer then add the cream cheese, egg yolk, vanilla and stevia. Mix on high until smooth. Set aside.
• Use cupcake liners or grease well a 12 capacity muffin tin. Fill each cup half way with batter. 
• Evenly scoop cream cheese over each muffin. Finish with remaining batter over the cream cheese on each muffin. 
• Top with a few pieces of apple if desired. Sprinkle some Brown Sugar Sub over the top if desired.
• Bake for 25 minutes or until a toothpick comes out clean. Best at room temperature or chilled. Keep refrigerated if making ahead for breakfast. 

Notes

Net Carbs: 3 g

This recipe makes 12 muffins.

This recipe was first published in August 2017.

Nutrition

Serving: 1muffin | Calories: 254kcal | Carbohydrates: 7g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 262mg | Potassium: 155mg | Fiber: 4g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 0.4mg | Calcium: 75mg | Iron: 1mg

The post Low Carb Keto Nut Free Apple Cream Cheese Muffins appeared first on Sugar-Free Mom.

Soft Keto Coconut Flour Muffins

Morning muffins with a cup of coffee is a divine way to start any day. Making muffins on the weekend for the family is also a comforting and relaxing way to begin the weekend. I really love muffins and I mean REALLY. Just something about the texture and then with a smear of butter melting all over a warm muffin, it’s just heavenly to me.

I don’t have very many low carb muffins here on the blog, but I do have these Grain Free Cinnamon Roll ones that are fantastic and these Copycat Vitatop Banana Bread Muffins.

Prior to going low carb, I have some that are sugar free, but not too low in carbs. If carbs aren’t an issue and you’re just watching your sugar be sure to check out these Blueberry Muffins, Banana Bread Muffins or these Chocolate Muffins.

Low Carb Chocolate Chip Nut Free Muffins

BUT THESE Muffins are the best muffins I think I have ever made! Recently I had made these Keto Blueberry Muffins from my friend Kim over at Low Carb Maven and they were spectacular!

Because my youngest has a tree nut allergy, I often use coconut flour as my low carb flour of choice for family recipes. Kim’s muffin recipe uses some cream cheese to get that moistness in the muffin. Just like my Cloud Bread recipe, I’m a fan of using sour cream so that’s what I did when I made these.

They even are fabulous the next day, not dry at all! I stored mine in the fridge then heated one for 30 seconds in the microwave to warm it then of course, added butter!

The base of this recipe can be used again and again, just change out what you add to it. Change out the chocolate chips to blueberries or raspberries even. But the chocolate chips are a nice treat for my family on the weekends.

Hope you enjoy these as much as we do! My picky hubby LOVED them as did each of my children, all the picky ones too!

Keto Sugar Free Chocolate Chip Muffins

Print

Sugar-Free Chocolate Chip Muffins (Low Carb, Nut Free)

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 179kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 stick butter softened
• 4 ounce sour cream
• 1 tsp vanilla extract
• 1 cup coconut flour
• 1/2 cup Monk Fruit Allulose sweetener
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp xanthan gum
• 6 eggs
• 1/2 cup heavy cream
• 1/2 cup sugar-free chocolate chips

Instructions

• Preheat oven to 425 degrees F.
• In a stand mixer blend the butter, sour cream and vanilla extract. until smooth.
• Whisk the coconut flour, Sweetener, baking powder, salt, xanthan gum together then add to stand mixer on low to combine.
• Add one egg at a time to the stand mixer until incorporated.
• Pour in the heavy cream and blend until combined.
• Stir in the chocolate chips by hand.
• Grease a 12 capacity muffin pan or use cupcake liners.
• Bake muffins for 5 minutes then reduce temperature to 350 degrees F and continue to bake for 20-25 minutes or until golden and toothpick in center comes out clean.

Notes

Net Carbs: 2.3g

This recipe was first published in May 2017 and updated with video in May 2019.

Nutrition

Serving: 1muffin | Calories: 179kcal | Carbohydrates: 4.3g | Protein: 4.5g | Fat: 16.1g | Saturated Fat: 8.8g | Cholesterol: 128mg | Sodium: 203mg | Fiber: 2g | Sugar: 0.7g

The post Sugar-Free Chocolate Chip Muffins (Low Carb, Nut Free) appeared first on Sugar-Free Mom.