How to Make Low Carb Apple Spice Muffins
These low carb muffins are made with coconut and almond flours instead of wheat flour (which makes them gluten-free, too), and they are sweetened with erythritol, a low-calorie sugar alcohol. The result is scrumptious muffins with only 9 grams of carbohydrate and no added sugar! These are perfect for meal prepping or a grab-and-go breakfast. They are also freeze well for longer storage—just thaw at room temperature or toast them in the oven for a warm treat!
8 min prep time
25 min cook time
12servings
1 muffin
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Step-By-Step Instructions:
- Preheat your oven to 350 degrees F. Spray a muffin tin with cooking spray.
- In a medium bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, cloves, salt. In another medium bowl, combine the oil, eggs, and almond milk.
- Pour the wet ingredients into the dry ingredients and mix. Add the apple and stir.
- Fill the muffin tins. Bake for 20-25 minutes or until a fork or toothpick comes out clean.
- To freeze: let the muffins cool completely, then remove them from the muffin pan. Arrange them in a single layer on a sheet pan and freeze for at least 2 hours. Once they are frozen solid, store them together in a freezer-safe ziptop bag. Or, wrap each muffin well in aluminum foil to store individually.
Nutrition facts
12 Servings
-
Serving Size
1 muffin
-
Amount per serving
Calories
190
- % Daily value*
-
Total Fat
16g
21%-
Saturated Fat
2.2g
11% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
60mg
20% -
Sodium
115mg
5% -
Total Carbohydrate
9g
3%-
Dietary Fiber
4g
14% -
Total Sugars
3g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
7g
-
Potassium
180mg
4%
Ingredients
avocado oil cooking spray
1
almond flour
2 cup
coconut flour
1/2 cup
erythritol or other sugar substitute
1/2 cup
baking powder
1 tsp
ground cinnamon
2 tsp
ground nutmeg
1/2 tsp
ground cloves
1/4 tsp
avocado oil
1/4 cup
large eggs
4
unsweetened vanilla almond milk
1/2 cup
small apple (peeled, cored, and finely diced)
1