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Keto Cinnamon Apple Muffins - Cozy Flavor With Low-Carb Simplicity

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry ingredients: 2 cups fine blanched almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon apple pie spice (optional but recommended)
  • 2 teaspoons baking powder (aluminum-free)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated erythritol or monk fruit blend (adjust to taste)
  • Wet ingredients: 3 large eggs, room temperature
  • 1/3 cup unsweetened almond milk (or other low-carb milk)
  • 1/3 cup melted butter or refined coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • Apple component: 1 small firm apple (about 3–4 ounces), peeled and finely chopped (about 2/3 cup), or 1/2 cup unsweetened apple pulp from a spiralizer
  • Optional: 1–2 tablespoons lemon juice to toss with the chopped apple to reduce browning
  • Optional add-ins and toppings: 1/3 cup chopped walnuts or pecans
  • 1 tablespoon granular sweetener mixed with 1/2 teaspoon cinnamon for sprinkling
  • 1 tablespoon chia seeds for extra fiber

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or lightly grease with oil or butter.
  2. In a large bowl, whisk together almond flour, coconut flour, cinnamon, apple pie spice, baking powder, baking soda, salt, and sweetener. Break up any clumps so the mixture is even.
  3. In a separate bowl, whisk the eggs, almond milk, melted butter (or oil), vanilla, and apple cider vinegar until smooth and slightly frothy.
  4. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter should be thick but scoopable. If it seems too thick, add 1–2 teaspoons more almond milk.
  5. Fold in the chopped apple and any optional nuts, keeping the mix-ins evenly distributed without overmixing.
  6. Divide the batter evenly among the muffin cups. If using the cinnamon-sweetener topping, sprinkle it over each muffin.
  7. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and improves the crumb.