This low carb apple espresso cake muffins recipe is true on time for apple season, vacation season, brunch season, and internet hosting season. They’re adequate to be featured in my keto bakery this fall, and will likely be a sell-out.
NOTE: If you happen to stay within the Nashville space, my bakes are bought on the Nolensville Farmer’s Market on Saturdays and at Elroy’s Espresso Store in Franklin. You can even order for pick-up.
Have these as breakfast, that are very filling and an excellent excessive protein approach to begin the day. Place these in your brunch desk, or serve at your subsequent guide membership with scorching tea.
In contrast to my low apple crumb cake the place I slice the apples thinly, I cube the apples for the muffins, so each chunk can have an apple.
The apples are then cooked in a full stick of butter with a monk fruit sweetener and cinnamon. Your complete pan is then added to the batter, and there’s not further fats added. The melted butter with the apples serves because the fats.
Made with a mixture of almond flour, coconut flour, butter, eggs, cinnamon and apples, the cake is fluffy, and stuffed with apple items. Topped with a streusel topping of almond flour, butter, sweetener, and walnuts, it provides all the autumn muffin feels.
Walnuts in Crumb Topping
I solely used the walnuts for the highest with a crumb topping similar to what I exploit for my keto espresso cake. You possibly can add walnuts contained in the cake, however I didn’t do this as I simply wished the topping to have the feel. I combined softened butter with almond flour and added chopped walnuts to make the topping
Variations: Use Pecans as a substitute of Walnuts. Add a maple or vanilla glaze. Bake in small loaf pans, bringing the batter 3/4 of the way in which up.
Extra Low Carb Recipes
If you happen to’re NEW right here, I’ve over 1500 recipes, so take time to browse round, particularly for those who’re on the lookout for nice concepts for the vacations with out doing an excessive amount of sugar and white flour.
Pin This
Kitchen Gear Used
Low Carb Apple Espresso Cake
Crunchy Apple Espresso Cake with Crunchy Walnut Topping (Low Carb, Gluten Free)
Servings: 12 Servings
Substances for Apple Combination
- 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
Prepare dinner Apples
-
Peel apples and cube.
-
In a frying pan, soften butter with cinnamon, sweetener, vanilla. Add apples and toss in buttery combination. Prepare dinner for about 5 minutes. Set Apart.
Cinnamon Crumble Topping
-
Add almond flour, Swerve, cinnamon, chopped walnuts collectively in separate bowl.
-
Add butter and blend with fingers to make crumble. Set Apart.
Make Batter
-
Preheat oven to 350 on bake mode.
-
Put first 5 dry components in a bowl. Put aside,
-
Add eggs to mixing bowl you might be utilizing for cake. Beat till frothy, about 5 minutes.
-
Add half of the dry components combination to eggs whereas mixer is on medium.
-
Add all the apple combination (made above)with all of the melted butter.
-
Add remaining dry combination. Pour into muffin liners.
-
High with crumble (beneath).
-
Bake in muffin tins 25-Half-hour. You may get as many as 14 relying on the scale of your cups. The within muffin assessments accomplished when the temperature is 207 F.
I used the Golden sweetener, which is a mix of erythritol and monk fruit. You should use granulated Swerve.
Carbohydrates: 6g | Protein: 8g | Fats: 28g | Fiber: 4g
Please observe me on instagram. If you happen to make this recipe, please tag me #spinachtiger.
If you happen to love this recipe, please give it 5 stars. It means loads. xoxo
