Apple Almond Muffin Low Carb | Keto Friendly

I don't know about my other Keto friends but I have been MISSING APPLES.  So, I needed to come up with a recipe that would give me a taste without all the carbs.  I was also wanting to taste something sweet.  I haven't really  had cravings for sweet but a treat every now and then is nice to have but if the recipe is tasty there goes the need to feel as though you should "cheat".  That's my philosophy anyway.  I'm not "deprived".  I am satisfied.

Fall is in the air and apple season is upon is here in North Georgia.  Scores of people are driving over to our neighbors in Ellijay for pumpkins and apples.  These Apple Almond Keto Sour Cream Muffins are the perfect way to celebrate fall.  The base of the muffin is cake like and moist with a crunchy topping that has the zest of an apple mixed in.  This is a two step backing process and it's worth every effort made.  I even shared this with non-keto friends and they loved it too.  It has a secret ingredient that makes it all come together like grandma's pound cake.  Did I just say "cake"?!

​Tender Apple Almond Cake topped with a crunch streussal and a sweet almond glaze!  Keto, low carb, Atkins friendly and gluten free to boot!

​Ingredients 
​For the muffin

• ​1/2 cup butter, softened
• ​3/4 granulated sweetener Swerve
• 3 large eggs
• ​3 tbsp. finely shredded apple
• ​1 1/2 cup of almond flour
• 2 tsp baking powder
• 2 tsp white vinegar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup full fat sour cream
• ​1/4 tsp pink salt

 For the streusel topping 

• 3 tbsp. butter, melted
• 3/4 cup almond 
• 3 tbsp. Truvia brown sugar blend
• 1 tsp apple zest

Almond Glaze 

• ​1/2 cup Swerve powdered sugar substitute
• ​1/4 tsp almond extract
• ​2 tbsp heavy whipping cream
• water as needed to thin

INSTRUCTIONS 
For the muffin layer:

1. Combine all of the muffin ingredients in a blender and blend for 2-3 minutes or until smooth.
2. Preheat the oven to 350 degrees (F) and then start your streusel topping.

For the streusel topping:

1. Combine the melted butter, almond flour, Truvia, and apple zest in a small bowl and stir well with a fork until a crumbly dough forms.
2. Spoon the muffin batter from the blender into 8 large or 12 regular muffin cups – or into a mini muffin cups.
3. Crumble the streusel topping over the top of the batter.
4. Bake on the middle rack of your oven at 350 degrees for 35 minutes (large muffins) or 25 minutes (average sized muffin) or 15 minutes mini muffin OR until a toothpick or knife inserted in the center comes out clean.

For the almond glaze:

1. Combine the Swerve Powdered Sugar Substitute and heavy whipping cream in a cup or small bowl. Stir with a fork until smooth.
2. If too runny, add another Tbsp of Swerve Powdered Sugar Substitute until an opaque but still pourable glaze forms.
3. If too stiff to pour, add another tsp of water to loosen.
4. Pour the glaze over the muffins after they are baked and slightly cool. Serve warm or room temperature.
5. Store any leftovers covered in the refrigerator for up to a week.​​

Macros for  Large Muffin
Calories 290
Fat 25g
Protein 8g
​Carbs 4g
​Macros for Mini Muffin
Calories 145
Fat 6.3g
Protein 2g
​Carbs 1g