Go Back
Keto cinnamon apple muffins on a white plate with cinnamon sticks and warm spice sprinkled on top.

Soft Keto Cinnamon Apple Muffins for Breakfast - Cozy, Low-Carb, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Keto Baking
Servings 12 Muffins

Ingredients
  

  • Almond flour: Finely blanched almond flour for the best texture.
  • Coconut flour: A small amount helps structure and prevents sogginess.
  • Baking powder: For lift and a soft crumb.
  • Cinnamon + apple pie spice: Warm spice blend that highlights the apple notes.
  • Salt: Just a pinch to balance sweetness.
  • Granulated keto sweetener: Erythritol, allulose, or a blend. Choose one you like.
  • Butter: Melted and slightly cooled; coconut oil also works.
  • Eggs: Room temperature for better rise.
  • Sour cream: Adds moisture and a tender crumb. Greek yogurt works, too.
  • Vanilla extract: For depth of flavor.
  • Apple: Half of a small tart apple (like Granny Smith), finely diced. Optional but recommended.
  • Lemon juice: A splash to keep the apple bright and add a hint of tang.
  • Optional add-ins: Chopped walnuts or pecans, or a few drops of apple extract for a stronger apple note.

Instructions
 

  • Prep the oven and pan: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or coconut oil.
  • Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/2 teaspoon apple pie spice, and 1/4 teaspoon salt.
  • Stir wet ingredients: In another bowl, whisk 2/3 cup granulated keto sweetener, 1/2 cup melted butter, 3 large eggs, 1/2 cup sour cream, and 2 teaspoons vanilla until smooth.
  • Combine gently: Pour the wet mixture into the dry ingredients. Stir just until combined. The batter will be thick; that’s normal.
  • Prep the apple: Finely dice about 1/2 cup of apple (from half a small apple). Toss with 1 teaspoon lemon juice. Pat dry to remove excess moisture.
  • Fold in extras: Fold the diced apple into the batter. Add 1/4 cup chopped nuts if using. Don’t overmix.
  • Portion the batter: Divide evenly among the muffin cups, filling each about 3/4 full. Smooth the tops slightly with a spoon.
  • Optional cinnamon topping: Mix 1 teaspoon granulated sweetener with 1/2 teaspoon cinnamon and sprinkle over the muffins for a light crust.
  • Bake: Bake for 18–22 minutes, until the centers are set and a toothpick comes out clean or with a few moist crumbs.
  • Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.