Low carb and gluten free apple fritter muffins that have just 2 net carbs each? Inconceivable! These yummy muffins are made with zucchini in place of the apples but you’d never know it from the flavor. Easy to make, they freeze well for a delicious breakfast treat anytime.

For this recipe you’ll need: butter, zucchini, cinnamon, cloves, granulated sugar free sweetener,salt, sugar free cinnamon vanilla coffee syrup, apple cider vinegar, eggs, rum, almond flour, cake batter whey protein powder, coconut flour, hemp seeds, baking powder, baking soda, cashew milk, heavy cream, cream cheese, and ground pecans or other nuts if desired for topping.

If you are in a hurry click here to go straight to the low carb apple fritter muffins recipe.

Low Carb and Gluten Free, These Apple Fritter Muffins Are a Sweet Taste of Fall. From Lowcarb-ology.com

When I was growing up my parents used to take me to a restaurant that put hot apple fritters on the table instead of the usual bread basket. I loved those things! The tangy apple, sweet and spicy sugar, and crisp fritter batter was totally addictive.

These muffins remind me of those fritters. I based the recipe off an Apple Fritter Bread recipe that I had posted on my other blog but made all of the changes I needed to to ensure that it was as low carb as I could get it. I made this recipe into muffins instead of bread because of the individual size. In my house I am the only one that low-carbs. Having a big loaf of low carb bread is harder to manage than having muffins I can just toss in the freezer. If you’d like to make a loaf of quick bread then you can follow the same instructions and make it in a bread pan. You’ll probably need to cook it at 350F for 45 minutes to an hour.

Delicious Apple Fritter Muffins Are Low Carb and Gluten Free. :) From Lowcarb-ology.com

I let the batter sit for about 15 minutes because it helps the coconut flour to soften up and keeps them from having that weird dry texture that so many things with coconut flour have. It always reminds me of sawdust. Give these a try and let me know what you think. I loved them… probably a little too much.

I totally didn’t eat three of them. Must have been the dog.

Erythritol is the main sugar free granulated sweetener that I use. Other ingredients used in this recipe are:

Table of Contents

Low Carb Apple Fritter Muffins Recipe

Here’s that apple fritter muffins recipe! Give it a try. 🙂

Easy, low carb apple fritter muffins are a great breakfast or afternoon treat! From lowcarb-ology.com

Print Pin Recipe

Apple Fritter Muffins (Low Carb and GF)

Low carb apple fritter muffins are so good with coffee! Made with zucchini but you’d never know it.

Course Breakfast

Cuisine American

Keyword apple, muffin

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 239kcal

Author Katherine Peters

Ingredients

Apple Filling

2 tablespoons butter
1/2 pound zucchini peeled and diced
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup sugar free sweetener
Pinch of salt
2 tablespoons cinnamon vanilla sugar free syrup
1/4 cup apple cider vinegar

Muffins

2/3 cup sugar free sweetener
1/2 cup butter softened
2 eggs
2 tablespoons rum
3/4 cup almond flour
1/4 cup cake batter whey protein powder
1/4 cup coconut flour
1/4 cup hemp seeds
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cashew milk
1/4 cup heavy cream

Glaze

4 ounces cream cheese
1 tablespoon butter
1 tablespoon cinnamon vanilla sugar free syrup

Topping

1/3 cup Ground pecans walnuts, or nuts of choice

Instructions

Filling

Melt the butter in a heavy frying pan.
Add the zucchini and saute until soft and tender.
Stir in the cinnamon, cloves, sweetener, and salt.
Add the sugar free syrup and apple cider vinegar.
Simmer until the liquid evaporates, stirring often and watching carefully so it doesn’t scorch.
Set aside.

Muffins

Beat the sweetener and the butter until well mixed and fluffy.
Beat in the eggs and rum until smooth.
With mixer on low add the almond flour, whey protein powder, coconut flour, hemp seed, baking powder, baking soda, and salt.
Pour in the cashew milk and heavy cream.
Beat until well blended.
Set aside for 15 minutes.
Preheat the oven to 375F.
Spray 12 muffin cups with non-stick cooking spray.
add a layer of batter in each muffin cup.
Add a layer of the zucchini mixture.
Add another layer of batter and top with a layer of zucchini mixture.
Bake for 15 to 20 minutes, or until golden and done.