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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
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
servings
Calories
239
kcal
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.
Glaze
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)
Nutrition
Calories:
239
kcal
|
Carbohydrates:
4
g
|
Protein:
5
g
|
Fat:
22
g
|
Saturated Fat:
10
g
|
Cholesterol:
72
mg
|
Sodium:
291
mg
|
Potassium:
130
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
625
IU
|
Vitamin C:
3.4
mg
|
Calcium:
66
mg
|
Iron:
1.2
mg