Perfect Gluten Free Cake Recipe

Years ago I did my best to make gluten free cakes with rice flour and tapioca flour. These are difficult flours to bake with and often turn out gooey and or dense. Once I discovered a balanced combination of almond flour and coconut flour I never went back. Rice and tapioca flour also spike blood sugar and I encourage you to read this article on the diet differences.

Ingredients for Gluten Free Apple Muffin Recipe

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

Topping for Muffins

• Butter
• Swerve Confectioner’s
• Maple extract (optional. Can use vanilla)

Cinnamon is a must, but cardamom is optional and go light. Cardamom is a spice that can add to the flavor profile or apple or pear recipes.

What Apples are Best for Apple Muffins

I like to use Fuji or Gala Apples. Granny Smith are also used a lot in baking, but I don’t want to add more sweetener. Use whichever you like, but stay away from red delicious.

I’ve chosen not to make this recipe “keto” or low carb, even though we don’t use enough apples. I’ve seen other keto bloggers have recipes for apple crisp using zucchini, not apples and that seems odd to me. One large apple (which is all you need for this recipe) is 31 carbs, 26 net carbs, which means each muffin has under 3 carbs of fruit.

This depends on how many macros you are counting or eating otherwise. If you are eating just a 1/12th of an apple, or even 1/4th of an apple and it’s Fall, go for it. This small amount should not kick you out of ketosis. Only you can decide what is right for you. I know I post a lot of keto friendly recipes and some people will object to eating anything with any amount of apple. In that case, check out my many other keto muffins.

More Keto Muffins

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Low Carb Apple Muffins

Low carb, gluten free, sugar free with apples and cinnamon.

Course low carb muffins

Cuisine American

Keyword apple muffins, keto muffins, low carb browines

Prep Time 10 minutes minutes

Servings 12 Muffins

Ingredients

Apple Mixture

• 2 tablespoons butter
• 1 large apple chopped
• 1/2 teaspoon cinnamon
• 1 teaspoon blackstrap molasses
• 1 teaspoon lemon juice

Dry Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 2 teaspoons cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1 cup Swerve Granulated or erythritol of choice

Wet Ingredients

• 1/2 cup avocado oil
• 6 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/2 cup almond milk unsweetened

Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract or 1/2 teaspoon maple extract

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• No need to peel apples. Cut into small cubes, sauté in butter, with cinnamon and black strap molasses. Make batter while apples are cooling.
• Mix all dry ingredients except the sweetener. Set aside.
• Beat eggs for about 4 minutes in mixer or with hand mixer.
• Stream in oil.
• Add Swerve or Erythritol of choice.
• Shake sour cream, milk and vanilla in jar. Add to batter.
• Gently mix in the dry mixture.
• Stir apples into mixture.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 to 22 minutes or until golden brown.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter, stirring until all is incorporated. Immediately spoon on muffins.

The post Low Carb Gluten Free Apple Muffin Recipe appeared first on Spinach Tiger.

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

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Low Carb Apple Coffee Cake

Crunchy Apple Coffee Cake with Crunchy Walnut Topping (Low Carb, Gluten Free)

Course Keto Muffins

Cuisine American

Keyword coffeecake muffin, keto muffins, lowcarb cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Servings

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

I  used the Golden sweetener, which is a combination of erythritol and monk fruit. You can use granulated Swerve.

Nutrition

Carbohydrates: 6g | Protein: 8g | Fat: 28g | Fiber: 4g

The post Low Carb Apple Coffee Cake Muffins (GF) appeared first on Spinach Tiger.

I made pumpkin pie spice out of necessity first (I needed it) and then with strong intention. Just browsing two grocery stores I noticed big price differences, but not what you think. The discount super store was charging almost twice as much for the lesser quality spice blend and didn’t include all the ingredients the lower priced, higher quality blend did.

Many of the pumpkin spices sold in grocery stores taste like wood.

Pre-packaged spice blends aren’t always what you think they are. This made me more determined to just whip up my own.

Make Pumpkin Pie Spice and Never Look Back

In a good quality pumpkin pie spice you will find cinnamon, ginger, cloves, all spice, nutmeg and mace, all ground and balanced accordingly. I played around a little and you can too if you want to adjust to your own taste buds, but I think my ratio of the spices is a great mix.

Cinnamon is the predominant spice, so be sure to use a high quality cinnamon that has an intense aroma.

Ginger is the next biggest ingredient is ginger which gives a fragrant bite to the blend.

Ground Cloves have high health benefits, but a little goes a long way, so use sparingly.

Allspice is a spice, not a blend, and looks like a peppercorn. It’s used in Carribbean cooking, grown primarily in Jamaica, but is indispensable in middle eastern cooking.

Tumeric (on Amazon). I list this as an option, but it does add another layer of flavor. Tumeric has a bitter taste with hints of orange and ginger, and a powerful antioxidant that adds a yellow color to many foods (including some jarred mustards).

Nutmeg, ground fresh, is a staple in my kitchen, and I want to encourage you to use this kind of nutmeg grinder (amazon) and fresh whole nutmeg (amazon). This is one of the spices I’m never out of, as it’s often used in pasta dishes.

Now that you know how to make pumpkin pie spice, you might want to try some of these amazing pumpkin recipes. I’ve listed mostly keto recipes, which I’ve mastered and at the end some more traditional pumpkin recipes dear to all our hearts.

My Favorite Keto Friendly Gluten Free Pumpkin Recipes

• Pumpkin Spiced Latte
• Pumpkin Cheesecake Bars
• Pumpkin Bread
• Pumpkin Streusel Muffins
• Pumpkin Maple Pecan Glazed Muffins
• Pumpkin Bundt Cake
• Pumpkin Cookies
• Pumpkin Cheesecake

Savory Pumpkin Recipes

• Savory Roasted Pumpkin with Ricotta – must try and great with roast chicken.
• Spicy Pumpkin Soup – Make with heavy cream or coconut milk.
• Carrot Pumpkin Curry Soup – delicious, savory, sweet, spicy, and yet, healthy and light. 

Traditional Recipes

• Pumpkin Cream Tart
• Pumpkin Cake with Maple Frosting
• Sandy’s Pumpkin Bread (with a touching story)
• Pumpkin Pop Tarts from Spinach Tiger
• Gluten Free Pumpkin Hand Pies
• Pumpkin Souffle from Spinach Tiger

What is YOUR favorite pumpkin recipe?

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Pumpkin Pie Spice

Homemade Pumpkin Pie Spice Blend with a surprise ingredient

Course spice blend

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 2 tablespoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon tumeric
• 1/2 teaspoon freshly ground nutmeg

Instructions

• Mix together. Adjust seasoning for your taste. You may enjoy more or less clove, etc.

The post Make Pumpkin Pie Spice and My Favorite Pumpkin Recipes appeared first on Spinach Tiger.

This spring season is very exciting for us. We are heading to Rome, Lucca and Paris in a week.

If you want to follow along, please follow my instagram account. We will either be waiting for a new pope or celebrating a new pope, and this is in the year of the Catholic Jubilee, something only traditionally executed every 25 years. There will be an extraordinary jubilee in 2033 to celebrate the resurrection.

Believe it or not, I don’t actually have a sweet tooth, even though I have a keto bakery and bring you many keto dessert recipes. However, I do love Italian desserts, as the baked goods are often made with almond flour and are not that sweet.

You can eat these muffins just as they are, or with a drizzle of vanilla glaze, which is how I sell them in my keto bakery. And, and I should mention that out of all of the the baked goods that come out of my kitchen, this is my husband’s all time favorite.

I really like using tart liners as opposed to cupcake liners for a flat, more shareable cake. You can use these or traditional liners. You can see below how much I filled the liners and with what result.

Top the Orange Muffin with A Glaze

The keto orange olive oil is topped with a simple orange-flavored glaze also made with Swerve’s Confectioner’s. On that note, when I ran out of the Swerve brand, I used the Lakanto brand of confectioner’s and it was equally good.

Macros

Don’t be too concerned that you are eating a lot of carbs because one orange with the skin (provides fiber) makes 12 servings. So you are only eating 1/12 of an orange with protein, fat and fiber.

• Net Carbs: 5 grams
• Protein: 8 grams
• Fat: 22 grams
• Calories: 260

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More Spinach Tiger Recipes

• Keto Creamsicle Cupcakes (Orange Cake, Vanilla Buttercream)
• Keto Coffee Cake Muffins
• Keto Meyer Lemon Budino
• Keto Lemon Blueberry Bundt Cake
• Keto Orange Butter Dutch Baby

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Keto Orange Olive Oil Muffins

Grain Free, Sugar Free, Low Carb Orange Muffiins

Course Cake, Dessert

Cuisine American

Keyword keto cake, orange cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Muffins

Calories 260kcal

Equipment

• Muffin Liners
• Vitamix Blender (Or super blender)
• Baking Sheet

Ingredients

Preparation for Bundt Pan

Bundt Cake

• 1 large navel orange

Dry Ingredients

• 260 grams blanched almond flour 2 1/2 cups
• 28 grams coconut flour 2 tablespoons
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredient Group

• 1 cups Granulated Swerve
• 1/2 cup olive oil extra virgin
• 6 extra large eggs
• 1 teaspoon vanilla extract
• 1 Orange
• 1/2 teaspoon orange extract

Orange Glaze

• 1 1/2 cups Swerve Confectioner's Sweetener see notes
• 6 tablespoons water
• dash orange extract

Instructions

• Spray liners with baking spray. This batter may make more than 12 depending on the liners you are using.
• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode to keep from browning, but it's fine to use a convection oven too.

Orange Mixture

• Wash Navel orange and trim off the bottom, if necessary.
• Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
• Add to Vitamix or super blender. Pulse until you have a texture of course puree, with a little bit of zest showing. Add orange extract. You may need to add a little of the reserved water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated. It can also be made ahead and frozen.

Dry Ingredients

• Whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, Swerve granulated. Set aside.

Make Batter

• Beat eggs for five minutes. I use my whipping wand.
• Slowly stream in oil.
• Add vanilla extract.
• Add orange mixture to batter.
• Add dry mixture beating on low.
• Use an Ice cream scoop to scoop batter onto each liner.
  
• Bake for 18 to 22 minutes depending on what liner you use. Use a food thermometer. It needs to be between 207 and 210 F.
• Cool completely before adding glaze.
  

Glaze

• Mix confectioner's with water and a dash of orange extract, until you have a pourable glaze you can drizzle.

Notes

Swerve Confection: You can also use another brand such as Lakanto.

You can skip the glaze and sprinkle with confectioner’s sweetener as an option.

Nutrition

Serving: 1of 12 | Calories: 260kcal | Carbohydrates: 8g | Protein: 8g | Fat: 22g | Fiber: 3g

The post Keto Orange Olive Oil Muffins appeared first on Spinach Tiger.

The muffin is flavored with maple and filled with blueberries, topped with a maple glaze. It’s a sugar free, mobile blueberry pancake breakfast on the go.

Keto Bakery Owner

If this is your first time here, you may not know I’ve owned a home keto bakery since 2019. Since that time I’ve been able to perfect keto muffins and cakes and experiment with lots of flavors, extracts, fruits, and sweeteners. You can choose to add the maple butter glaze or eat them without glaze, heated up and topped with butter.

Ingredients for Keto Blueberry Pancake Muffin

Amazon pays me a small commission for the following.

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Swerve Confectioner’s Sweetener
• Avocado Oil
• Baking Powder
• Sour Cream (substitute with coconut milk for dairy free and skip the glaze).
• Blueberries
• Maple Extract

Frozen Blueberries

I prefer frozen blueberries, and I place them in the muffins after the batter is in the liners. This way the batter doesn’t turn blue. Frozen blueberries tend to be sweeter than store-bought unless you have local blueberries you know are sweet.

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More Keto Breakfast Muffins

• Keto Coffee Cake
• Keto Lemon Blueberry Muffin
• Keto Strawberry Muffins
• Keto Carrot Muffin
• Keto Vanilla Glazed Donut Muffins

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Keto Blueberry Pancake Muffins

Low carb, gluten free, sugar free keto blueberry maple muffins that tastes like pancakes.

Course Keto Muffins

Cuisine American

Keyword blueberry, keto muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup Swerve Granulated
• 1/2 cup avocado oil
• 6 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/4 cup almond milk
• 1/4 teaspoon Maple Extract

Maple Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 1/4 cup butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Maple extract, more if needed
• 1 teaspoon water

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients except the sweetener. Set aside.
• Beat eggs well.
• Slowly stream in avocado oil.
• Mix sour cream and almond milk, shaken in jar. Add to mix.
• Add maple extract and vanilla extract.
• Gently mix in the dry mixture.
• Do a taste test to see if you have enough maple flavor. Microwave 1 teaspoon of batter for about 20 seconds.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Add blueberries, pressing into batter.
• Bake for 15 to 22 minutes at 350 F. or until golden brown.
• Prepare maple glaze and spoon over the top.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter and maple extract together, stirring until all in incorporated. Immediately spoon on muffins. This will dry to a glaze.
• The muffins are also good without glaze and with butter.

The post Keto Blueberry Pancake Muffin appeared first on Spinach Tiger.

Spiced with cinnamon and flavored with a bit of maple and orange extracts, it reminds me of my mom’s stove top sweet potatoes. (In fact if you make these, you can use the leftovers to make these mini breads.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sweet Potato
• Cinnamon
• Canadian Maple Extract
• Orange Extract (optional)

Mini Loaves

This recipe will make three small mini loaves and these are the pans I use. These loaves make a great breakfast.

Sweet Potato Bread for Breakfast

I highly recommend this hit your breakfast/brunch table. Yesterday I ate a piece for breakfast and never was hungry again for dinner. This is one of the reasons these kinds of cakes/muffins/breads to have early in the day. The almond flour, coconut flour, eggs and avocado oil help to keep appetite in check.

Can You Eat Sweet Potatoes on a Keto Diet?

The hard answer is no. The answer here for sweet potato bread is yes. I only use one sweet potato to make three loaves or 18 slices or 6 slices per loaf. Net Carbs: 4.

Macros: Net Carbs: 4 Fat: 15 g. Protein: 6 g.

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More Keto Friendly Quick Breads

• Keto Pumpkin Bread
• Keto Orange Cranberry Bread

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Keto Sweet Potato Bread

Sugar free, grain free, Low Carb Sweet Potato Bread with Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto, grain free, sweet potato cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 12 Muffins

Calories 190kcal

Equipment

• 3 Mini Bread Pans Buy Here at Amazon

Ingredients

Dry Ingredients

• 2 1/2 cups almond flour blanched
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric optional
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons cinnamon

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1/4 cup coconut or almond milk if needed
• 1 teaspoon vanilla extract
• 1 small sweet potato
• 3 drops orange extract see notes
• 6 drops maple extract

Topping

• 1 cup chopped pecans

Instructions

• Bake or Microwave Sweet Potato. Bake at 400 for 35 minutes or until soft. It's easier to microwave for about 6 minutes. Cool.
• Use a spoon to take sweet potato out of shell. Use fork to smash. Don't puree. You will want small flecks of sweet potato in the batter. You should have at least a half cup of sweet potato.

INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including spices, Swerve granulated Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well
• Stream in avocado oil.
• Add in smashed sweet potatoes.
• Add in dry ingredients. Mix on low until just incorporated.
• Batter is thicker than cake batter, but you might want to dd coconut milk or almond milk of the batter seems too thick.
• Top with chopped pecans.

Prepare Bread Pans

• Place parchment pan in each bread pan, so that it comes up the sides. as seen in picture.
  
• Bake for 25 to 30 minutes at 350 bake. Inside temperature should reach 207 degrees F. If you are using a convection oven, bake at 325. I actually baked one of these in a toaster oven.
  

Notes

Orange Extract. If you don’t have this, use some orange zest or a small squeeze of orange. You can always skip the orange, but I  find it adds that extra something.

 

Nutrition

Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g

The post Keto Sweet Potato Bread appeared first on Spinach Tiger.

The ingredients will be familiar to you if you are used to baking low carb cakes.

Ingredients

• almond flour
• coconut flour
• eggs
• avocado oil
• blueberries
• butter
• baking powder
• salt
• cinnamon
• xanthan gum

This is a great breakfast cake. You can make these as individual cakes (6) or as a one pan cake. I sell these as individual cakes in my keto bakery and they are very popular. I especially like them warmed up. Consider putting the smaller cakes in your kid’s lunch box as a healthy alternative to sweets. It will deliver nutrition and is very filling.

My Favorite Baking Pans

I baked this in a pie pan, but you can bake this in a square or round cake pan. My favorite and I mean favorite cake pans are from USA Pan. Once you bake in USA pans, you will never use any other kind of pan again. These can be purchased by Amazon (I earn small commission). You will love these pans. They don’t warp and they are quick release.

• Best 9 inch square pan.
• Best 9 inch round pan.

The Crumb Topping

The crumb topping is made with a mixture of almond flour, melted butter, erythritol, and cinnamon. The crunchy top is delicious.

Tips for Low Carb Blueberry Crumb Cake

• You can use this same recipe to make a one-pan coffee cake by skipping the blueberries.
• Add chopped pecans to the topping.
• Top with glaze drizzle. Mix Swerve Confection with water until you have the right consistency to drizzle. This will make the cake a little sweeter, but doesn’t add carbs.
• Make sure to bake long enough to result in a crispy topping.
• Use parchment paper on bottom to easily release.

More Low Carb Recipes You Might Like

• Pumpkin Streusel
• Low Carb Apple Crumb (Streusel Version)
• Blueberry Crumb Muffins
• Blueberry Lemon Muffins
• Low Carb Blueberry Tarts

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Keto Blueberry Crumb Muffins

Crunchy Cinnamon Topping atop Vanilla-Cinnamon Cake filled with blueberries

Course Keto Muffins

Cuisine American

Keyword coffeecake muffin, keto muffins

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Servings 10 servings

Calories 261kcal

Ingredients

Muffin Batter

Batter Dry Ingredients

• 1 3/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1/3 teaspoon salt
• 3/4 cup Swerve Granulated or your choice erythrtol

Batter Wet Ingredients

• 4 eggs
• 1/3 cup avocado oil (plus 1 tablespoon)
• 3 tablespoons sour cream
• 3 tablespoons almond milk (or coconut milk)
• 1 teaspoon vanilla extract
• 3/4 cup blueberries fresh or frozen

Coffeecake Cinnamon Topping

• 3/4 cup almond flour
• 1/3 cup Swerve Granulated
• 1 tablespoon cinnamon
• 3 tablespoons butter melted

Instructions

• Preheat oven to 350 convection bake or bake.

Cinnamon Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Muffin Batter
• Add all dry ingredients together. Set Aside.
• Add butter and mix with hands to make crumble. Refrigerate while making batter.

Make Cake

• Prepare pan. Place parchment on bottom of pan. Spray with olive oil or coconut oil baking spray.
• Add eggs to mixing bowl. Beat until frothy, about five minutes.
• Stream in oil, slowly.
• Add sour cream to milk in a cup and mix well. Add to batter.
• Add vanilla.
• Add dry mixture to batter and mix on low, just until incorporated. Don't over mix. (see how to complete below).
• Fill 9 inch cake pan with batter.
• Add in blueberries by hand. Mixing too aggressively into batter will result in blue batter. Don't completely bury the blueberries.
• Top with crumble.
• Bake for approximately 30 minutes. Check at 20 minutes. You will want a golden top.
• Cake done when the middle is at 207 degrees F. in the center. I use a meat thermometer for all my cakes. If cake isn't done but topping is, top with foil and continue baking until middle reaches 207 F.

Nutrition

Serving: 170 g | Calories: 261kcal | Carbohydrates: 7g | Protein: 7g | Fat: 24g | Fiber: 3g

The post Low Carb Blueberry Crumb Cake appeared first on Spinach Tiger.

Today, I took it up a notch but adding a crumb coating made from almond flour, swerve sweetener, butter and cinnamon.

I like to first make a basic vanilla butter cake and add fresh peaches, vanilla extract and a little bit of cinnamon. The topping gives these muffins that extra crunch.

Why I Love This Low Carb Peach Crumb Muffin Recipe

First of all I love peaches, especially since they are quintessentially summer, sweet and refreshing. The peaches mix well with a vanilla based batter, and this crumb topping adds just the right amount of crunch and cinnamon. It’s the perfect summer muffin.

What Sweetener do I use for Low Carb Peach Muffins?

I use powdered erythritol, specifically the Swerve brand, but you can use the Lakanto brand also. I use Swerve in my bakery and I’ve written here about why I use it.

How to Peel Peaches

Peeling peaches is so easy. Cut an x on the bottom. Blanch in boiling water for one minute. Let Cool. Now Peeling is easy. Then slice peaches which will be put in once batter is in the baking pan.

Make this in a Skillet

I love the idea of skillet muffin cake like this one. If that’s you, just half the recipe, and bake a little longer.

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More Low Carb/Keto

• Cinnamon Coffee Cake
• Blueberry Crumb
• Peach Cake
• Peach Muffins

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Grain Free Peach Muffins

Grain Free, Keto Friendly Peach Muffins

Course Keto Muffins

Cuisine American

Keyword grain free muffins, keto muffins, low carb muffins, peaches

Prep Time 20 minutes minutes

Calories 205kcal

Ingredients

• 2 medium peaches

Dry Ingredients

• 260 grams almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup Granulated Swerve (Powdered Erythritol)

Wet Ingredients

• 1/2 cup avocado oil can use melted butter
• 6 eggs
• 4 tablespoons sour cream 60 grams
• 1/3 cup almond milk
• 1 teaspoon vanilla extract

Crumb Topping

• 1 cup almond flour
• 1/2 cup Swerve
• 4 tablespoons butter
• 1 tablespoon cinnamon

Instructions

• Please read through the recipe, set out all ingredients.
• Preheat oven to 350 degrees F, 180 C.

Peel Peaches

• Cut an x on each peach end. Place in boiling water for one minute.
• Cool. Peel peaches and chop into small pieces. Set aside.
  

Batter

• Beat eggs in mixer.
• Stream in oil.
• Add Swerve (or sweetener of choice).
• Add sour cream.
• Add vanilla.
• Add dry ingredients. Mix for about 20 seconds, using spatula, making sure to get all dry ingredients incorporated.
• Fill muffin tins. An ice cream scoop works well with this kind of batter, which will be thick. If you think it's too thick, you can thin it a little with the almond milk.
• Add chopped peaches to each muffin. Top with crumble.
• Bake for 20 to 25 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time and will take 15 to 20 minutes.)

Crumb Topping

• Melt butter. Add in almond flour, sweetener and cinnamon. Use hands to crumble.
  

Nutrition

Serving: 112 | Calories: 205kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g

The post Low Carb Peach Crumb Muffin appeared first on Spinach Tiger.

These keto white chocolate cranberry muffins are very similar to these low carb raspberry white chocolate muffins I made here. The good news is that it’s a lot more affordable right now to use cranberries and they don’t have those annoying raspberry seeds.

My Favorite Keto White Chocolate Chips (Choc Zero)

I purchase all my chocolate from Choc Zero for the Bakery. I am also an affiliate and earn a small commission.

Use Promo Code SpinachTiger10 to save 10% on your orders for Choc Zero.

Best Tools for This Recipe (Amazon Affiliate)

• Confectioner’s Wand
• Wilton Drizzle Spoon (better than any of the fancy ones)
• Jumbo Cupcake/Tart Liners (These come in 600 pack for under $20. If you intend to do a lot of baking, these are great and affordable. You can also bake these muffins in regular cupcake holders.

Grab a few bags of cranberries while they’re at the store and freeze them. You can make this all year.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

I used my left over sugar free cranberry sauce, but I put a modified version in recipe for you.

More Keto Recipes You Might Like

• Sugar Free Cranberry Sauce
• Orange Cranberry Bread
• Orange Cranberry Muffins
• White Chocolate Raspberry Bundt Cake
• Chocolate Raspberry Bundt Cake
• Raspberry White Chocolate Blondies
• White Chocolate Macadamia Raspberry Cookies
• Cranberry Orange Holiday Cocktail

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Low Carb Cranberry White Chocolate Muffins

Low carb, gluten free, sugar free, keto friendly vanilla cake with vanilla glaze.

Course Keto Muffins

Cuisine American

Keyword keto muffins

Prep Time 10 minutes minutes

Servings 12 Muffins

Calories 204kcal

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 1 tablespoon baking powder
• 2 tablespoons coconut flour
• 6 large eggs
• 1/2 cup extra virgin olive oil or avocado oil
• 4 tablespoons sour cream 60 grams
• 1/3 cup almond milk unsweetened
• 1/3 cup sugar free white chocolate chips
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup Swerve Granulated
• 1/2 cup Sugar Free Cranberry Sauce

Cranberry Sauce

• 1 cup cranberries
• 2 cups water
• 1/2 cup confectioner's Swerve
• orange zest optional
• 1/2 teaspoon cinnamon

Glaze Ingredients

• 3 tablespoons water
• 1 dash salt
• 1 cup Swerve Confectioner's Sweetener

Instructions

• Make Cranberry Sauce Below. Allow it to cool, while assembling ingredients for muffins.

Muffin Instructions

• Mix all dry ingredients including sweetener. Set aside.
• Mix eggs well, about five minutes.
• Stream in oil.
• Mix sour cream and almond milk together in jar. Then add to mixture.
• Gently mix in the dry mixture.
• Add in the white chocolate chips.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Add blended cranberry sauce AFTER the batter is in the cupcake pan. This will ensure the batter doesn't turn pink. Add a tablespoon and swirl.

Cranberry Sauce

• Mix all ingredients except the Swerve in saucepan. Cook on medium heat until cranberries pop.
• Cool to 108 degrees C. and then add in the Swerve. This prevents crystalilzation.
• Once cooled, pour off excess liquid. Taste for sweetness. Add more if necessary.
• Place sauce in blender and blend for about 10 to 20 seconds until you have a thick puree. Add in some of the cooled liquid if it's too thick. You want the consistency of a thick maple syrup.

Baking

• Bake for 15 to 20 minutes or until lightly golden at 350 F (180 C.)
• Glaze AFTER Muffins Completely Cool.

Glaze

• Mix Confectioner's Sweetener with water, until you have consistency that will allow for a drizzle.
• Prepare glaze and drizzle over the top.
• You might also want to sprinkle extra confectioner's sweetener over top before serving. (optional)

Nutrition

Serving: 1of 12 | Calories: 204kcal | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Fiber: 3g

The post Low Carb Cranberry White Chocolate Muffins appeared first on Spinach Tiger.

This low carb apple crumb cake is keto friendly, grain free, gluten free and absolutely delicious. In fact, it’s so good, it was served at my husband’s men’s group and as they finished it, one of the guys wanted the recipe.

Buttery apples are baked inside the cake and blanketed with a cinnamon crunchy topping. This is a low carb breakfast or dessert treat.

Sweetener (Golden)

There is an extra special flavor using a golden monk fruit/erythritol blend that is similar to a light brown sugar. Don’t worry if you are using a different sweetener; it will still be good.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

You can also make these into 12 muffins. This recipe makes one 8 inch pan and 4 muffins.

Process

• Peel Apples. Chop. Sauté in 4 ounces butter (1 stick or 1/2 cup) with cinnamon and sweetener. NOTE: You do not cook the apples until done. Melt the butter with the sweetener and cinnamon, some lemon juice and then add apples in to toss. They will cook inside the cake.
• Beat eggs in mixer, until whipped well.
• Add half of the dry ingredients, followed by all of the apple mixture
• Add remaining mixture. Add vanilla.
• Fill pan 2/3 full. Use remaining batter to make muffins. (I make one 8 inch cake pan and four muffins).
• Top with a crumb mixture made with butter, almond flour, sweetener and cinnamon.
• Bake until inside middle registers at 207 degrees F. ( approx.20 minutes for muffins, 30 minutes for cake).

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Macros

8 net carbs, 30 gram fat per serving. (12 servings per recipe).

Low Carb Recipes Using Apples and Pears

• Low Carb Apple Muffin Recipe with a Butter Glaze
• Low Carb Apple Upside Down Cake
• Low Carb Italian Pear Cake
• Grain Free Apple Almond Tart
• Keto Spiced Pear Cheesecake Tart (can use apples or pears)

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Low Carb Apple Crumb Cake

Crunchy Cinnamon Topping atop Apple Cake (Low Carb, Gluten Free)

Course Keto Muffins

Cuisine American

Keyword apple muffins, coffeecake muffin, keto muffins, lowcarb cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Servings

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
• 1 tablespoon cinnamon

Coffeecake Cinnamon Topping

• 1 cup almond flour
• 1/2 cup Swerve Granulated Sweetener
• 1 tablespoon cinnamon
• 4 tablespoons melted butter

Glaze

• 1 cup Swerve Confectioner's Sweetener
• 4 tablespoons water can use heavy cream
• Maple Extract option
• 1 cup Swerve Sweetener Confectioner's See notes

Instructions

Batter

• Preheat oven to 350 convection bake or bake.
• Peel apples and slice thinly.
• Prepare pan. Add parchment to bottom and spray including sides of pan.
• 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.
• In a frying pan, melt butter with cinnamon, sweetener, vanilla. Add apples and toss in buttery mixture. Turn off stove. The apples will continue to cook inside the cake.
• Add half of the dry ingredients mixture to eggs while mixer is on medium.
• Add the entire apple mixture with all the melted butter.
• Add remaining dry mixture. Pour into prepared pan and muffin liners.
• Top with crumble (below).
  
• Bake in an 8 or 9 inch cake pan 25-30 minutes. You will have batter left over to make 3 to 4 muffins. Bake muffins 20 minutes. Cake and muffins are done when the inside is at 207 degrees F.

Cinnamon Crumble Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Add butter and mix with hands to make crumble.

Glaze

• Mix Confectioner's Sweetener with water (or heavy cream) adding a tablespoon at a time until you have a glaze thin enough to drizzle.
• Flavor with maple extract. Add just 2 or 3 drops to glaze for a maple flavor.
• Drizzle Glaze after cake has cooled OR You could just sprinkle with confectioner's sweetener.
  

How to Freeze

• Muffins freeze well. Wrap each individually in plastic wrap. Take out to defrost about an hour in advance.

Notes

I  used the Golden sweetener, which is a combination of erythritol and monk fruit. You can use granulated Swerve.

Nutrition

Carbohydrates: 6g | Protein: 8g | Fat: 28g | Fiber: 4g

The post Low Carb Apple Crumb Cake with Maple Glaze appeared first on Spinach Tiger.