These low carb apple muffins have a buttery cinnamon crumble topping and make a delicious breakfast or gluten free sweet treat.
If you enjoy my mock apple crumble but can’t trust yourself with portion control, then enjoy one of these muffins at under 4g net carbs each. Baked with almond flour and chayote they are a great low carb muffin.
The muffin has a firm yet moist texture with the cinnamon coated chayote pieces giving a good impression of apple. The crispy crumble topping is not too sweet and provides an added crunch. I took a batch of these to my midweek art class and disappeared in almost record time. No-one else is following low carb or gluten free, so I took that as a great compliment to these low carb muffins!
Can I Replace the Chayote with Zucchini?
Zucchini makes a great low carb mock apple replacement, but I would use the yellow variety if you can use it as it is a bit sweeter than the green zucchini. Simply chop the zucchini into to small pieces, gently fry them in butter until brown and add the spices with a dash of lemon juice.
You may want to add an additional drop of apple extract if you are looking for a strong apple flavour.
Low Carb Sweetener
I have baked these low carb apple crumble muffins a few times and have enjoyed them with erythritol as well as Lakanto Golden. The golden sweetener adds another layer of taste and is great in the crumble topping. If you use xylitol, keep firmly away from your animals as it is extremely toxic. If your house is animal free, it’s a great alternative to erythritol and often easier to obtain.
Can I Use Coconut Flour?
If you do not like almond flour or have a nut allergy, you can substitute the flour with coconut flour. Reduce the quantity of the flour to ¼ cup as you don’t need as much volume. You might need to add additional liquid if the batter is too dry.
OTHER LOW CARB MUFFINS TO BAKE:
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This recipe was originally published in 2012. It has been revised along with better photographs!
Low Carb "Apple" Crumble Muffins
- Preheat the oven to 180C/350F degrees
- Peel the chayote and cut into quarters lengthways and remove the core.
- Cut into small pieces and place in a bowl.
- Add the cinnamon and nutmeg and stir to coat all the pieces.
- In a bowl whisk the butter and erythritol until smooth.
- Add the eggs, one at a time and continue to whisk.
- Add the almond flour, salt and baking power and whisk until you have a smooth batter.
- Gently spoon the spiced chayote pieces into the batter and stir for an even distribution.
MAKE THE CRUMBLE TOPPING
- Place the butter, almond flour, erythritol and cinnamon in a bowl.
- Using your fingertips gently work the mixture together so it resembles crumbs. If it gets too sticky add more almond flour.
- Lightly spray or grease a muffin tin.
- Spoon the muffin batter into the muffin tins up to just under the top.
- Sprinkle the crumble mixture over the muffin batter
- Bake for 20 minutes until the muffins are firm and golden