DELICIOUS Low Carb Apple Cinnamon Muffins You Can Actually Eat

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, while all-purpose flour is more economical.

stevia

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-carb sweetener, while sugar is a cost-effective option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

chopped apples

🥗Healthier: unsweetened apple slices

💰Cheaper: canned apples

Canned apples can be more affordable and convenient.

Cut the apples in half, then into quarters, and remove the core by cutting around it to reserve as much apple as possible.

Cut the apple quarters into 1/4 inch cubes.

In a non-stick skillet, add butter and the chopped apples, along with sweetener and cinnamon, and mix.

Cook the apples on low heat for about 5 minutes.

In a mixing bowl, combine almond flour, brown sweetener, cinnamon, and melted butter to make the crumble topping, mixing until combined.

In another mixing bowl, add one room temperature egg, brown sweetener, and vanilla extract.

Blend cottage cheese until smooth and creamy, then add it to the wet ingredients.

Layer in dry ingredients: almond flour, baking soda, baking powder, and a pinch of salt, and blend.

Switch to a spoon and fold in the cooled apples into the batter, using about 3/4 of the apple mixture.

Spray muffin tins with non-stick cooking spray to prevent sticking.

Spoon the batter into the muffin tins, spreading it evenly.

Top each muffin with the crumble topping, pressing it gently to stick.

Preheat the oven to 400°F (204°C) and bake for 2 minutes, then reduce the temperature to 350°F (175°C) and continue baking until done.

Allow muffins to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens