Apple Crumble Keto Breakfast Muffins

Celebrate seasonal autumn apples with these pie-inspired muffins that will make all your low-carb breakfast dreams come true. 

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The ultimate grab-and-go breakfast, these lightly spiced muffins are made with almond flour to keep them lower in carbs but highly satisfying.

Apple Crumble Muffins



Prep Time
15 min
Cook Time
20 min
35 min



  • 1 cup almond flour
  • 4 large eggs, whisked
  • 1 apple, peeled and diced
  • 1⁄4 cup unsweetened vanilla almond milk
  • 1 tbsp granulated monk fruit sweetener (TRY: Now Foods Organic Monk Fruit 1 to 1 Sugar Replacement)
  • 2 tbsp coconut oil
  • 2 scoops marine collagen
  • 1 tbsp ground cinnamon
  • 1 tsp baking powder
  • 1⁄8 tsp sea salt


  • ½ cup almond flour
  • 2 tsp solid coconut oil
  • ½ tsp granulated monk fruit sweetener (TRY: Now Foods Organic Monk Fruit 1 to 1 Sugar Replacement)
  • ½ tsp ground cinnamon


  1. Preheat oven to 325°F. Grease a 12-count nonstick muffin pan with cooking spray or line with paper muffin cups.
  2. To a large bowl, add all muffin ingredients and mix to combine. Divide batter among muffin cups.
  3. In a small bowl, combine crumble ingredients. Using your hand, cut coconut oil into flour. Sprinkle topping over muffins.
  4. Bake for 20 minutes, or until a toothpick inserted into the center of muffin comes out clean. Let cool.

NOTE: If following our Meal Plan, freeze 6 muffins for later in the week. Store remaining muffins in a container in the fridge. Reheat in a toaster oven when called for.

Nutrition Information

  • Serving Size 1⁄4 of recipe
  • Calories 437
  • Carbohydrate Content 21 g
  • Cholesterol Content 186 mg
  • Fat Content 35 g
  • Fiber Content 7 g
  • Protein Content 18 g
  • Saturated Fat Content 11 g
  • Sodium Content 280 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 16 g
  • Polyunsaturated Fat Content 6 g