These Low-Carb Cinnamon Apple Spice Muffins are perfect for an autumn breakfast. They can be part of a low-carb, keto, Paleo, Atkins, diabetic, LC/HF, gluten-free, grain-free or Banting diet.
Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers or spraying lightly with coconut oil.
In a medium bowl, whisk together the almond flour, granulated stevia/erythritol blend, baking powder, cinnamon, and salt until well blended. Whisk in the butter or coconut oil. Mixture will appear mealy.
In a separate bowl, whisk together the eggs, almond milk and vanilla extract.
Pour egg mixture into the dry ingredients and stir together. Stir in diced apple.
Spoon batter into the prepared muffin pan, filling each 2/3 to 3/4 of the way full.
Bake for 25 to 30 minutes or until the top springs back when lightly touched.
Allow to cool 5-10 minutes in the pan, then remove from the baking pan and allow to finish cooling on a cooling rack.
Fat (g): 17
Carbs (g): 7
Fiber (g): 3
Protein (g): 7
Net carbs (g): 4