Low Carb Apple Muffins with Cinnamon-Pecan Streusel / Atkins Phase 3
1,936 views · Published 16 November 2016 · 5:26 · Indexed 6 November 2026
Channel: Anna's Kitchen & Stitchin · 2016 · Howto & Style
I found this recipe on the Atkins website, and figured they’d make a nice treat since I had all the ingredients on hand. The only change I made was to use my standard Stevia blend sweetener in place of the separate Erythritol and Stevia called for in the recipe. These were very easy to make and quite tasty. INGREDIENTS • 1 2/3 cups Almond Meal Flour • 1/2 cup half Pecans, chopped • 6 1/2 tsps Cinnamon • 1/3 tsp Salt • 24 tsps Erythritol • 1 pinch Stevia • 2 tbsps Unsalted Butter Stick • 2 large Eggs (Whole) • 1/4 cup Coconut Milk Unsweetened • 2 tsps Vanilla Extract • 2 tbsps Organic High Fiber Coconut Flour • 1 tsp Baking Powder (Straight Phosphate, Double Acting) • 2/3 cup quartered or chopped Apple DIRECTIONS 1. Preheat oven to 350 F. Prepare a muffin tin with 8 cupcake papers. 2. Combine 2/3 cup almond flour, chopped pecans, 2 tablespoons cinnamon, 1/8 teaspoon salt, 2 tablespoons granular sugar substitute, a pinch of stevia and 2 tablespoons melted butter in a small bowl. Mix with a fork until it begins to crumble. Set aside while making the muffin batter. 3. For the muffins: whisk together the eggs, 1/4 cup coconut milk, 2 teaspoons vanilla, 6 tablespoons granular sugar substitute, a pinch of stevia, and 1/2 teaspoon ground cinnamon. Add 1 cup almond flour, 2 tablespoons coconut flour, 1/4 teaspoon salt and 1 teaspoon baking powder; mix to combine then fold in 2/3 cup finely chopped apples. 4. Divide into muffin 8 wells topping each with about 2 tablespoons of the streusel. Bake for 25 minutes, remove from oven and allow to sit for 10-20 minutes to cool before removing. These may be eaten immediately or stored in an airtight container in the refrigerator for up to 1 week. Nutritional Stats Protein - 7.5g Fat - 20.6g Fiber - 5.1g Calories - 242 Net Carbs - 5.3g
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