Keto Apple Cider Doughnut Muffins (2024)

Keto Breakfast Ideas

by Amanda C. HughesOctober 22, 2018

by Amanda C. HughesOctober 22, 20189 comments

‘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:

1. 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. 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. 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. 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. Slowly add the dry ingredients to the wet mixed ingredients while mixing, until it creates a batter.
   
6. 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. 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!
   
   

Print

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

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, as an Amazon Associate I earn from qualifying purchases. This helps to pay down the cost of keeping this blog up and running.