(Totally Legit!) Keto Apple Muffins

(Totally Legit!) Keto Apple Muffins

These. Are. Pure. Witchcraft! You're unlikely to believe that zucchini can impersonate apples to-a-t, but these (insanely tender!) low carb and keto apple muffins are proof that it most definitely can!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Breakfast, Dessert

Cuisine American, Keto

Keyword keto apple muffins, low carb apple muffins

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 221kcal

Ingredients

For the brown-butter 'apple'

1 tablespoon butter
1 large zucchini diced (about 300g)
1 1/2 teaspoon apple pie spice *
pinch salt
1-3 tablespoons golden erythritol allulose or xylitol, to taste
1-3 tablespoons lemon juice to taste

For the 'apple' muffins

64 g almond flour
30 g golden flaxseed meal
9 g psyllium husk powder
1 1/2 teaspoon baking powder
1 teaspoon apple pie spice *
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
1/3 cup sweetener
2 eggs
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
57 g butter
3 tablespoons water
1 cup brown-butter 'apple'

For the maple glaze (optional)

2 tablespoons golden erythritol powdered**
1 tablespoon sour or heavy cream
1/2 teaspoon maple extract optional

Metric - US Cups

Instructions

For the brown-butter 'apple'

Heat up the butter in a skillet or pan over medium/low heat. You want to use a skillet (or wide-base pan) as opposed to a saucepan so the juices get absorbed evenly by the zucchini. Continue to cook the butter for 2-4 minutes until brown in color.
Add in the zucchini, spices, salt and mix everything together. Add in the lower amounts of sweetener and lemon juice, cover, lower heat to low, and let simmer for 5 minutes. Remove lid and taste for sweetness and acidity; you’ll most likely need to add more of both (don’t be afraid of the lemon juice, as it’s acidity is what will give it that apple kick once it’s thoroughly absorbed).
Cover once again and cook for 10 more minutes. Remove the lid, taste again, and allow to cook uncovered for 3-6 minutes longer to thicken up the juices. Allow to rest for 10 minutes and enjoy (or allow to cool and keep in the fridge for 3-4 days).

For the 'apple' muffins

Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.
Add almond flour, flaxseed meal, psyllium husk, baking powder, apple spice, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
Add in the dry flour mixture in two parts, alternating with the water. Continue to mix for a couple minutes until fully incor-porated and elastic, the batter will thicken as you mix. Fold in brown-butter zucchini.
Scoop the batter onto the prepared muffin pans, smoothing out the tops with wet fingertips.
Bake for 30-35 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as they begin to brown (around min 25 for me). The muffins will collapse a tad post bake as they're weighed down by the zucchini, don't sweat it!
To make the glaze, sift the powdered sweetener into a small bowl. Add in the cream and maple extract, and whisk to combine (adding a teaspoon of water at a time if need be).
Store them glazed in the fridge for 3-4 days, or unglazed at room temp (my top choice).

Notes

*1 tsp apple pie spice = 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ginger and a dash of all-spice

**Golden Lakanto has some lovely maple notes, so I highly suggest just grinding it up until powdered in your bullet or spice grinder!

Please note that nutrition facts were estimated per muffin, with 1 cup of the 'apple' zucchini.

Nutrition