Keto Apple Cinnamon Pecan Muffins with Coconut Flour

You only need 15 minutes prep to make these apple cinnamon pecan muffins! Coconut flour muffins are gluten-free and are easy to make. A lovely breakfast treat or on-the-go sugar-free snack.

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How to make apple cinnamon pecan muffins

This section contains step-by-step instructions and photos that show how to make apple cinnamon pecan muffins. See the recipe card for complete information on ingredients and quantities.

EQUIPMENT

• 6 cup standard muffin
• Mixing bowl  
• Electric hand mixer   

Here are the INGREDIENTS you need for sugar-free apple cinnamon muffins:

Apples – Any dessert apple works well, from Granny Smith to Golden Delicious. I used Golden Gala.

Almond flour – I always use blanched superfine grind almond flour from Costco.

Coconut flour – Coconut flour is high in fiber and low in carbs. Adding coconut flour dramatically improves texture. It also absorbs more moisture than any other grain-free flour without imparting coconut flavor.

Psyllium husk – Psyllium husks are super absorbent and in recipes hold things together and help them rise for nice and fluffy baked goods.

Sweetener – I used granulated erythritol in this recipe. Any erythritol monk fruit blend will also work well, white or golden. As would allulose or xylitol. See the “KETO Zero Carb Sugar Substitute Sweeteners for Baking & Conversion Chart” post for more information on low-carb sweeteners and substitutions.

Eggs – Should be large and at room temperature for a better rise. You can put them in a bowl with hot water for 2 minutes to warm up.

Cinnamon, and baking powder

Coconut yogurt – Yogurt builds structure and gives a tang to contrast to sweet apples. You could use sour cream instead.

Rest the batter – When you rest the batter for 30 minutes, the flour will absorb more moisture, making tender, smooth apple cinnamon pecan muffins.

RECIPE TIPS AND VARIATIONS

No coconut flour – To make the recipe without coconut flour, replace it with 3 times the amount of almond flour.

No almond flour – To make the recipe without almond flour, use ½ cup of coconut flour.

Use apple pie spice – Make them taste like apple pie by adding ½ teaspoon of nutmeg and ¼ teaspoon of each allspice, ginger, and cardamom.

Can I eat an apple on a low-carb keto diet?

Apples are not considered a keto-friendly fruit as they contain a large amount of sugar (20-29 grams). Which can quickly add up and may not fit within the daily carb limit of 20-50 grams per day.  

Apples contain a high level of natural sugar, which is why you will want to avoid them while on a keto diet. However, some people may still choose to include small amounts of apples in their diet while monitoring their carb intake.

Apple cinnamon pecan muffins contain only 1/3 of an apple in each serving.

How should you store these apple cinnamon muffins?

Store cooled muffins in an airtight container in the refrigerator for up to one week. Wrap apple cinnamon pecan muffins individually, transfer them to a zipper-lock bag, and freeze them for up to 1 month. To serve from frozen, microwave for 30 seconds, then warm to 300 degrees over for 10 to 15 minutes.

How do you reheat these Keto almond flour muffins?

These apple cinnamon pecan muffins with coconut and almond flour can be reheated in the microwave or oven. Whenever you are ready to eat, pop them in the oven for about 5 minutes at 350F/180C or in the microwave for 15 seconds.

Step-By-Step Instructions

STEP 1: Lined 6-cup nonstick muffin pan with paper liners and spray with olive oil.

STEP 2: Chop pecans into small pieces.

STEP 3: Whisk almond flour, coconut flour, chopped pecans, psyllium husk, baking powder, cinnamon, and salt together in a bowl.

STEP 4: Whisk coconut yogurt, erythritol, eggs, and melted coconut oil together in a large bowl.

STEP 5: Stir the flour mixture into a yogurt mixture until fully combined. It will be quite liquid at first, but firm up within 2 minutes as psyllium husk and coconut flour soak up moisture.

STEP 6: Let it sit at room temperature for 15-30 minutes.

STEP 7: Meanwhile pill, core, and cut two small apples. Put them in a bowl and mix them with lemon juice to prevent browning. Set them aside.

STEP 8: After 20 minutes adjust the oven rack to the middle position and preheat oven to 180 Celsius/350 Fahrenheit/160C fan.

STEP 9: Drain liquid from a bowl with apples and fold them into batter. Portion batter evenly among prepared 6 muffin cups.

STEP 10: Sprinkle erythritol/cinnamon topping and put one-half pecan on top. (optional).

STEP 11: Bake until the tops are golden, and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let muffins cool in a muffin tin for 30 minutes before serving. 

Bone appetite

Low-Carb Apple Cinnamon Pecan Muffins with Coconut Flour

Light, full of fibre and packed with flavour, these Keto Apple Cinnamon Pecan Muffins make a great low-carb breakfast or on-the-go snack.

Difficulty: Easy

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Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

913

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1/2 cup peeled and chopped apples 180g (2 small apples)

• 2 teaspoon lemon juice

• BATTER

• 1/2 cup (3 ounces) blanched, finely ground almond flour

• 1/4 cup (1 ounce) coconut flour 30g

• 1/2 cup chopped pecans 55g

• 1 tablespoon psyllium husk (optional)

• 1/2 teaspoon baking powder

• 1/8 teaspoon table salt

• 1/2 cup coconut yogurt

• 1/4 cup (2 ounces) granulated erythritol 50g

• 2 large eggs

• 2 tablespoons melted coconut oil or butter.

• 1.5 teaspoon cinnamon

• TOPPING

• 1/2 tablespoon granulated erythritol

• 1/4 teaspoon cinnamon (optional)

• 6 pecans halves

Directions

• Lined 6-cup nonstick muffin pan with paper liners and spray with olive oil.
• Chop pecans into small pieces.
• Whisk almond flour, coconut flour, chopped pecans, psyllium husk, baking powder, cinnamon, and salt together in a bowl.
• Whisk coconut yogurt, erythritol, eggs, and melted coconut oil together in a large bowl.
• Stir the flour mixture into a yogurt mixture until fully combined. It will be quite liquid at first, but firm up within 2 minutes as psyllium husk and coconut flour soak up moisture.
   
• Let it sit at room temperature for 15-30 minutes.
• Meanwhile pill, core, and cut two small apples. Put them in a bowl and mix them with lemon juice to prevent browning. Set them aside.
• After 20 minutes adjust the oven rack to the middle position and preheat oven to 180 Celsius/350 Fahrenheit/160C fan.
• Drain liquid from a bowl with apples and fold them into batter.
• Portion batter evenly among prepared 6 muffin cups.
• Sprinkle erythritol/cinnamon topping and put one-half pecan on top. (optional)
• Bake until the tops are golden, and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
• Let muffins cool in a muffin tin for 30 minutes before serving. 

Recipe Video

Notes

• All nutritional data are estimates based on the products I used.

Nutrition Facts

• Total number of serves: 6
• Calories: 666kcal
• Fat: 89g
• Carbohydrates: 4.8g
• Protein: 13.6g

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