Ingredients and Directions:
2/3 cup almond flour
1/3 cup oat fiber
1 tsp cinnamon
2 tsp apple pie spice
1 tsp baking powder
1 tsp salt
8 tbsp softened butter
3 ounces softened cream cheese
2 tbsp sour cream
1 cup brown monkfruit
1 tsp vanilla
1 cup apple filling (see below)
1/2 cup chopped walnuts for top
2 medium peeled, seeded and diced chayote
1/2 tbs lemon juice
1 tsp cinnamon
1/2 cup brown monkfruit
2/16 tsp xanthan gum
40 drops oooflavors Granny Smith Apple flavoring
Peel, de-seed, and dice chayote and add to a bowl. Add cinnamon, 1/4 cup brown monkfruit, and lemon juice. Allow to sit for about 5 minutes. In a sauce pan add all ingredients and simmer on medium to low heat. Once it starts to bubble, add in remaining 1/4 cup of monkfruit and stir. Lastly, add in apple flavoring. Allow to simmer. Once chayote is fork-tender, add in 1/16 tsp of xanthan gum and stir until thickened.
Allow to cool while you make the batter for the muffins.
For the muffins, in a bowl add all dry ingredients and mix well. Then add in butter, cream cheese, and sour cream. Mix until well-combined, then add in eggs and vanilla. Once that is mixed, add in the cooled apple filling. (Make sure it is cooled so it does not cook the eggs). Once batter is mixed, use a 3 tbsp ice cream scooper, or just using a tbsp scoop three tbsp into each cupcake cup. This will make 24 muffins. Bake at 350° for 26 minutes. Allow to cool, and enjoy!
Macros per muffin: calories 107, fat 10g, protein 3g, net carbs 1g
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