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Happy Fall, everyone! What better way to celebrate than with sugar-free apple muffins?
Actually, we’re still enjoying our trip to Switzerland, and these next few days are going to be all about hiking in the mountains. The views are beyond spectacular! The lakes are serene, the mountain peaks are staggering, and the air is crisp and fresh. There’s nothing like the Alps anywhere in the world. I wish I could stay here for at least a few weeks, but I’ll take anything I can get.
If there’s one thing I’ll be looking forward to when we return, it will be taking advantage of the fall apple harvest. September is peak season for apples. They are so crisp and sweet this time of year! One of my favorite ways to use them is making these gluten-free apple muffins with salted caramel drizzle.
Now, before I get to the sugar-free apple muffins, I have a confession to make. As wonderful as apples are, my mind is elsewhere already. As the weather cools and my thoughts turn to fall, there’s one food on my mind more than any other – pumpkins! They’ll be here before we know it, and I’m trying to not to get ahead of myself, but I’ll admit I’m pretty excited.
There are so many wonderful recipes to make with pumpkin. One thing at a time, though. For now, it’s apple season, and there are certainly amazing low carb ways to enjoy those, too.
Take these sugar-free apple muffins with salted caramel, for example. What a deliciously healthy way to use up your apples throughout the early autumn season!
They are low carb and gluten-free, using a classic almond flour batter as a base.
Easy recipes like this are great as many people have kids going back to school and need quick snacks to offer. With only 10 ingredients and 10 minutes of prep time, these gluten-free apple muffins fit the bill.
Now, let’s talk about the salted caramel drizzle. That is definitely the best part of these muffins, hands down. (Update: I’ve actually revised the recipe to use my sugar-free caramel sauce, which I think is the best. It tastes just like real salted caramel!)
If you love the combination of apples and caramel, try Gluten Free Caramel Apple Crisp from What The Fork. I’ll bet you can convert it to low carb pretty easily if you need to by using low carb flour and sweeteners.
I do think that the sugar-free apple muffins are best served warm, so that the caramel is nice and gooey. Mmm.
Tools To Make Keto Apple Muffins:
Click the links below to see the items used to make this recipe.
- Muffin Pan – You need a muffin pan for these apple muffins. I prefer to use this one.
- Large Mixing Bowl – These bowls are stainless steel and nest together for easy storage.
- Saucepan – This cookware set includes saucepans you can use to melt the butter for this recipe.
Low Carb Sugar-free Apple Muffins Recipe with Salted Caramel:
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Sugar-free Apple Muffins with Salted Caramel (Low Carb, Gluten-free)
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
- Prepare the sugar-free caramel sauce according to the instructions. At the end, stir sea salt to taste, for a salted caramel sauce.
Meanwhile, preheat oven to 350 degrees F (177 degrees C). Place 12 parchment paper mini muffin cups into a muffin pan.
- In a large bowl, stir together the almond flour, erythritol, cinnamon, and gluten-free baking powder.
- Melt the butter on the stove or in the microwave. Cool slightly, then whisk in the eggs, apple extract and caramel flavor. Stir the wet mixture into the flour mixture.
- Stir the apple pieces into the batter.
Spoon the batter into the lined muffin cups (a large cookie or ice cream scoop works well for this), filling them 3/4 of the way. Bake for 20-25 minutes, until golden.
- When the muffins are finished baking, reheat the sauce as you stir, until it turns into a thick, golden liquid again. Drizzle the salted caramel sauce on top of the muffins.
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Serving size: 1 muffin
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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