Low Carb Apple Upside Down Muffins
7.4g
Net Carbs
7.7g
Protein
24.4g
Fat
5.4g
Fiber
285
Calories
Cooking tip: This baking recipe was developed at high elevation. If you find your muffins don’t rise as expected, or take way longer to fully bake, this is the reason why. At lower elevations, try reducing the oven to 300°F and extend the baking time by 10-15 minutes. If you find the muffins do not rise, try adding another 1/8 teaspoon baking powder and decrease the amount of sour cream by a teaspoon. These are a few options to try, and may need to be further explored if you are at a very low elevation.
Ingredients:
For the apples:
- ¼ cup unsalted butter
- 2 cups (218g) ¼ -inch thick slices granny smith apples
- ¼ cup brown swerve
- 1 pinch salt
For the muffins:
- 2/3 cup (80g) finely ground blanched almond flour
- 1 ½ tablespoons coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 tablespoons brown swerve erythritol based sweetener
- 3 tablespoons truvia sweet complete granulated stevia-erythritol sweetener
- 1/3 cup sour cream
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 Atkins Vanilla Macadamia Nut Soft Baked Bars, divided
Directions:
- Heat oven to 350°F and generously grease 8 wells of a muffin pan.
- In a medium non-stick skillet over medium high heat melt ¼ cup butter. Add sliced apples, ¼ cup brown no-sugar sweetener and pinch of salt, sautéing until very soft, 15 minutes.
- Into a medium bowl, sift together almond flour, coconut flour, baking powder, xanthan gum, cinnamon and salt. Add 3 tablespoons brown no-sugar sweetener and granulated sweetener, whisking until fully incorporated.
- In a medium bowl, whisk together sour cream, egg, 3 tablespoons melted butter and vanilla extract until very well combined and smooth. Add to the dry ingredients, whisking until incorporated. Finely chop 1 ½ of the Atkins Vanilla Macadamia Nut Soft Baked Bars and fold in.
- Evenly layer cooked apples, with even amounts of the cooked apple liquid, into the bottom of each prepared muffin well, about 30 grams in each. Evenly divide muffin batter on top of apple layer, about 3 tablespoons in each, and smooth the top. Bake for 22-25 minutes, until tops are browned and a toothpick inserted into the center comes out clean. Cool in the muffin pan for 5 minutes, then cover with an inverted serving plate, flip, and top each muffin evenly with crumbles of the remining ½ bar. Serve while warm. One muffin as described is one serving.
