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apple pie muffins

Keto Apple Pie Muffins

Course: Dessert
Cuisine: Low Carb
Keyword: coconut flour recipes, low carb muffins
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 9 muffins
Calories: 260kcal
Author: Angela Coleby
Soft vanilla low carb muffins are filled with a mock apple pie filling and covered with whipped cream for a divine low carb treat.
Print Recipe

Ingredients

Apple Pie Filling

Muffin

  • ½ cup butter softened
  • ½ cup monkfruit sweetener or other low carb sweetener
  • 4 medium eggs
  • ½ cup coconut flour
  • cup whey protein powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons almond milk may need more if mixture too dry

Topping

  • 1 cup whipping cream
  • ½ teaspoon vanilla extract

Instructions

Make the apple filling

  • Peel the chayote squash and slice the top and bottom off.
  • Cut the chayote into small squares
  • Place the chayote into a small saucepan with water and bring to the boil.
  • Cover and simmer for 8-10 minutes until soft. This may take longer depending how firm the chayote pear is.
  • Drain the chayote and place in bowl. Toss in the cinnamon and sweetener.
  • Set aside to cool.

Make the Muffins

  • Preheat the oven to 180C/350F degrees and line a muffin tin with 9 liners.
  • In a medium bowl whisk the butter and low carb sweetener together until smooth.
  • Whisk in the eggs, one at a time until light and fluffy.
  • Add the coconut flour, whey protein powder, baking powder, vanilla, almond milk and salt. Whisk to combine.
  • If the muffin mixture is too thick, add more almond milk.
  • Spoon the mixture into the muffin cases and bake for 25-30 minutes until the muffins are golden and firm.
  • Remove from the oven and allow too cool.

Assemble

  • Cut a well in the muffins and set aside the sponge. It may need trimming as it will be placed back on top of the filling.
  • Spoon the chayote into the muffin well up to the top.
  • Place the muffin lip on top of the chayote.
  • In a small bowl, whisk the cream and vanilla extract until thick.
  • Spoon the cream into a piping bag.
  • Pipe the cream on top of the muffin. Sprinkle with cinnamon to serve.

Notes

Makes 9 muffins.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1muffin | Calories: 260kcal | Carbohydrates: 6g | Protein: 8g | Fat: 23g | Fiber: 3g