Keto Apple Cider Doughnut Muffins
You'll love these moist apple cider doughnut muffins, with a crunchy coating just like the real thing.

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Keto Apple Cider Doughnut Muffins

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Ingredients

Adjust Servings:
2 bags of cinnamon apple spice tea with 1 cup of boiling water
1 tbsp mulling spices In a teabag. You can buy these or make them, just make sure there's no sugar added!
2 cups super fine ground almond flour
1 cup of your favorite 1-to-1 sugar substitute I used Swerve granular 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

Nutritional information

3g
Net Carbs
188
Calories
16g
Fat
5g
Carbs
5g
Protein
2g
Fiber
  • 30 minutes
  • Serves 12
  • Medium

Ingredients

Directions

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‘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 like 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 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!

Still craving fall flavors? Try my No-Bake Pumpkin Pie Cheesecake in a mason jar!

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Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.)

5
Done

Slowly add the dry ingredients to the wet mixed ingredients while mixing, until it creates a batter.

6
Done

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.

7
Done

Optional:

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!

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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12 Comments Hide Comments

I AM VERY SURPRISED THE CARBS AND SUGARS ARE NOT POSTED.
WHAT IS THE COUNT FOR THE POSTINGS. IT WOULD BE VERY HELPFUL

Sorry I haven’t found a way to print less than what is on the page, and I need the ads to keep the recipes free 🙂

What brand of almond floor 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.

my muffins were delicious but I think 1 cup of tea is too much liquid. They were very runny and sagged in the middle. The taste is good I just need to work on texture and appearance,

Hmm.. I wonder if they needed to cook longer for your particular oven? I’ve made these a bunch in two different ovens, and you can see from the step by step photos that they held up great. Would love to hear if you try them again with less tea, or more cooking, what your results are.

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