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

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 239kcal
Author Marye


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


  • 2/3 cup granulated sugar free sweetener like Swerve
  • 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


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


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



  • 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.


  • 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.


  • Warm the cream cheese and butter in the microwave until very soft.
  • Stir to blend.
  • Stir in the syrup.
  • Use to top the muffins while they are still hot.
  • Sprinkle with ground nuts if desired. (not figured into nutritional info)