‘Tis the season for all things fall, and the sad lack of apples, cider, and doughnuts in the ketogenic diet is not lost on me. In fact, I find this the most challenging season to stay on track, because as a New Englander, my blood is probably at least 25% apple cider. If you like to eat your way through autumn as I do, you’ll love these moist apple cider doughnut muffins, with a crunchy coating just like the real thing (and they’re non-keto kid approved!)
I chose to make these Apple Cider Doughnut Muffins instead of doughnuts because I find that this combo holds together better as a muffin, AND because not everybody has doughnut tins. I hope you enjoy them!
Keto Apple Cider Doughnut Muffins
Servings: 12
Prep Time: 15 minutes| Cook Time: 15 minutes | Total Time: 30 minutes
Nutritional Facts: 3g Net Carbs| 188 Calories | 16g Fat | 5g Carbs | 5g Protein | 2g Fiber
Ingredients:
- 2 bags of cinnamon apple spice tea (with 1 cup of boiling water)
- 1 tbsp mulling spices in a teabag or cheesecloth (you can make or buy it just make sure it’s sugar-free)
- 2 cups super fine ground almond flour
- 1 cup of your favorite 1-to-1 sugar substitute
- 1/2 cup, softened salted butter
- 1 tbsp sour cream
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
Steps:
- Boil one cup of water, then let tea bags and mulling spices (in a teabag or wrapped in cheesecloth) steep for five minutes. Then remove bags and set aside.
- Meanwhile, preheat your oven to 375F and grease or line a 12-cup muffin tin. Set up two medium-sized bowls, one for wet(ish) ingredients and one for dry ingredients.
- In your wet bowl, use a hand mixer to whip up your butter and sweetener until creamy. Then add eggs, sour cream and vanilla extract and mix until combined. Make sure your mulled tea is cool enough that it won’t cook the eggs, then add it to the wet bowl and mix until smooth.
- In your dry bowl, mix almond flour, cinnamon, nutmeg, cloves, baking powder and baking soda (Note: Although most baked sweets use a pinch of salt, you won’t need it here because we’re using salted butter.)
- Slowly add the dry ingredients to the wet mixed ingredients while mixing, until it creates a batter.
- Pour the batter into the muffin tin or cups, then bake for about 15 minutes, or until the tops are slightly browned, and you can insert a fork into the top and it will come out clean.
- Let cool, and then for the full apple orchard effect, brush the tops of your muffins in melted butter, then sprinkle with more granulated sweetener and cinnamon on top to add some crunch and a little more melt-in-your mouth perfection!
Keto Apple Cider Doughnut Muffins
If you like to eat your way through autumn as I do, you’ll love these moist apple cider doughnut muffins, with a crunchy coating just like the real thing (and they’re non-keto kid approved!)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 Servings 1x
- Category: Breakfast
Ingredients
- 2 bags of cinnamon apple spice tea (with 1 cup of boiling water)
- 1 tbsp mulling spices in a teabag or cheesecloth (you can make or buy it just make sure it’s sugar-free)
- 2 cups super fine ground almond flour
- 1 cup of your favorite 1-to-1 sugar substitute
- 1/2 cup, softened salted butter
- 1 tbsp sour cream
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Boil one cup of water, then let tea bags and mulling spices (in a teabag or wrapped in cheesecloth) steep for five minutes. Then remove bags and set aside.
- Meanwhile, preheat your oven to 375F and grease or line a 12-cup muffin tin. Set up two medium-sized bowls, one for wet(ish) ingredients and one for dry ingredients.
- In your wet bowl, use a hand mixer to whip up your butter and sweetener until creamy. Then add eggs, sour cream and vanilla extract and mix until combined. Make sure your mulled tea is cool enough that it won’t cook the eggs, then add it to the wet bowl and mix until smooth.
- In your dry bowl, mix almond flour, cinnamon, nutmeg, cloves, baking powder and baking soda (Note: Although most baked sweets use a pinch of salt, you won’t need it here because we’re using salted butter.)
- Slowly add the dry ingredients to the wet mixed ingredients while mixing, until it creates a batter.
- Pour the batter into the muffin tin or cups, then bake for about 15 minutes, or until the tops are slightly browned, and you can insert a fork into the top and it will come out clean.
- Let cool, and then for the full apple orchard effect, brush the tops of your muffins in melted butter, then sprinkle with more granulated sweetener and cinnamon on top to add some crunch and a little more melt-in-your mouth perfection!
Nutrition
- Serving Size: 12
- Calories: 188
- Fat: 16g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
Keywords: Apple Cider Doughnut Muffins
9 comments
What is in a mulling spice? can you buy it with other spices?
Yes, you can usually find it in the tea section, or make your own with a recipe online (there are lots!)
What brand of almond flour did you use? I made these with Bob’s, which was 10 net carbs/muffin, not including the extra ingredients. Thank you
I used Bob’s Fine Almond Flour, it’s 2 net carbs per two tablespoons – only 32 net carbs in the whole recipe. Divided by 12 muffins is 2.6 net carbs per muffin from the almond flour.
If I cannot find mulling spices, can I use an extra tea bag of the apple cinnamon tea? I have lots of it.
I imagine it could be less flavorful so maybe steep a bit longer?
★★★★★
The tea is such a clever way to get such a great apple flavor. This recipe is delicious!
★★★★★
We can’t wait to make these again! 🙂
★★★★★
I also loved the idea of using tea and mulling spices for flavor, but these did not come out for me at all. I doulble and triple checked amounts of my ingredients and have no idea what went wrong. The batter did not look like the photos at all. It was totally liquid. I decided to try to bake them up and see what happened. As expected, they were not done at time. I baked a bit longer and had to get them a bit overdone on top to get solid. The tops sunk in, and when I went to take the liners off, the pan was very oily at the bottom, and the muffin was set but very moist. The flavor was decent, but these are not something I would share with anybody! Would love to know if you have any ideas.
Comments are closed.