Low Carb Apple Coffee Cake Muffins (GF)
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This low carb apple coffee cake muffins recipe is right on time for apple season, holiday season, brunch season, and hosting season. They are good enough to be featured in my keto bakery this fall, and will be a sell-out.
NOTE: If you live in the Nashville area, my bakes are sold at the Nolensville Farmer’s Market on Saturdays and at Elroy’s Coffee Shop in Franklin. You can also order for pick-up.
Have these as breakfast, which are very filling and a great high protein way to start the day. Place these on your brunch table, or serve at your next book club with hot tea.
Unlike my low apple crumb cake where I slice the apples thinly, I dice the apples for the muffins, so every bite can have an apple.
The apples are then cooked in a full stick of butter with a monk fruit sweetener and cinnamon. The entire pan is then added to the batter, and there is not extra fat added. The melted butter with the apples serves as the fat.
Made with a mix of almond flour, coconut flour, butter, eggs, cinnamon and apples, the cake is fluffy, and full of apple pieces. Topped with a streusel topping of almond flour, butter, sweetener, and walnuts, it gives all the fall muffin feels.
Walnuts in Crumb Topping
I only used the walnuts for the top with a crumb topping very similar to what I use for my keto coffee cake. You can add walnuts inside the cake, but I didn’t do that as I just wanted the topping to have the texture. I mixed softened butter with almond flour and added chopped walnuts to make the topping
Variations: Use Pecans instead of Walnuts. Add a maple or vanilla glaze. Bake in small loaf pans, bringing the batter 3/4 of the way up.
More Low Carb Recipes
- Low Carb Apple Crumb Cake
- Grain Free Apple and Almond Tart
- Grain Free Spiced Pear Cheesecake Tart
- Blue Cheese Apple Cole Slaw
- Low Carb Italian Pear Cake
If you’re NEW here, I have over 1500 recipes, so take time to browse around, especially if you’re looking for great ideas for the holidays without doing too much sugar and white flour.
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Kitchen Equipment Used
- Muffin Liners – Flat tart liners, easy to bake, easy to share.
- Cutting Board
- Cinnamon
- Swerve
Low Carb Apple Coffee Cake
Ingredients
Muffin Batter
- 2 1/4 cups blanched almond flour 240 grams
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- Apples with Melted Butter/Sweetener Mixture See below
- 1 teaspoon vanilla extract
- 6 eggs
Ingredients for Apple Mixture
- 1/2 cup butter
- 1 tablespoon lemon juice
- 1 cup Swerve granulated
- 2 apples peeled, diced
- 2 tablespoon cinnamon
Coffeecake Cinnamon Topping
- 1 cup almond flour
- 1/3 cup sugar free sweetener see notes
- 1 tablespoon cinnamon
- 4 tablespoons melted butter
- 3/4 cup chopped walnuts
Instructions
Cook Apples
- Peel apples and dice.
- In a frying pan, melt butter with cinnamon, sweetener, vanilla. Add apples and toss in buttery mixture. Cook for about 5 minutes. Set Aside.
Cinnamon Crumble Topping
- Add almond flour, Swerve, cinnamon, chopped walnuts together in separate bowl.
- Add butter and mix with hands to make crumble. Set Aside.
Make Batter
- Preheat oven to 350 on bake mode.
- Put first five dry ingredients in a bowl. Set aside,
- Add eggs to mixing bowl you are using for cake. Beat until frothy, about five minutes.
- Add half of the dry ingredients mixture to eggs while mixer is on medium.
- Add the entire apple mixture (made above)with all the melted butter.
- Add remaining dry mixture. Pour into muffin liners.
- Top with crumble (below).
- Bake in muffin tins 25-30 minutes. You might get as many as 14 depending on the size of your cups. The inside muffin tests done when the temperature is 207 F.
How to Freeze
- Muffins freeze well. Wrap each individually in plastic wrap. Take out to defrost about an hour in advance.
Notes
Nutrition
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