These low-carb, apple-rose cinnamon cupcakes are great for diet and look complex but are actually very easy to make. These delicious low-carb, gluten-free cupcakes are made with coconut flour and flavored with cinnamon. Place thin slices of apple in the cupcake mixture to resemble a rose. The result is a wonderfully moist cinnamon cupcake with a layer of apple. These cupcakes also smell delicious while baking! When I showed these to the Head Gourmet, I got double praise I didn't know you could cook so well. If anyone needs it, Couch can be contacted until further notice. 
Is apple keto? Before the keto police rounded up their forks, apples aren't strictly keto because they contain 11.4 grams of net carbs per 100 grams. However, this recipe uses one apple and chops it fine. Divided among 6 cupcakes, the entire recipe comes in at just 4 grams of net carbs in each cupcake. How to make Low Carb Pink Apple Cake Making roses is as easy as putting apple slices in the cupcake batter and stacking them on top of each other. Here are the visual steps on how to do that. Cupcake batter is an easy recipe for coconut batter that I use. This recipe only makes 6 cupcakes, so you may want to double the amount if you want to bake a larger amount. Material Coconut Flour (If you'd like to use almond flour, I've included a tip in the recipe tips below). Monk fruit - I used brown monk fruit for a deeper flavor to go with the cinnamon. Plain white sweetener will also work well. Apple - red was used for the color but green would be just as beautiful.
- butter
- the egg
- cinnamon
- Almond milk
- vanilla extract
- baking powder and salt
making rose apple Remove the apple core and cut it into thin slices. Place the slices in a bowl with the water and lemon and microwave for 3 minutes to soften them. It should be soft to roll and also taste good. Pour coconut flour cake mixture into cupcake liners. 
Top the star with large apple slices and place it on the outside edge of the cupcake. Put more pieces inside the outside pieces. For the middle, roll a small piece of apple and place it in the center of the cupcake. Ready to bake! Recipe suggestions Cut the apple slices as thin as possible to get a delicate apple rose. Gently sprinkle apple slices in cinnamon before assembling for a stronger cinnamon flavor. Almond flour can be used in place of coconut flour. I would recommend this strawberry muffin recipe for a cupcake mix. Then add the apple slices. This cupcake recipe makes more cupcakes so you may need to adjust the portions. Material
- Coconut flour cup
- cup of melted butter
- 3 medium eggs
- ½ cup monk fruit sweetener or other low-carb sweeteners
- 3 tablespoons of almond milk
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- Half a teaspoon of salt
- apple slices
- 5 ounces of red apple core removed
- 2 teaspoons lemon juice
- 3 tablespoons of water
instructions
- Heat the oven to 200°C/400°F.
- Combine butter, eggs, erythritol, vanilla essence, and coconut milk.
- Add the coconut flour, baking powder, salt, and cinnamon and stir until the dough becomes smooth.
- Pour the mixture into cupcake cups.
- Cut the apples into quarters and remove the cores and core.
- Finely chop the apple and put it in a bowl with lemon and water.
- Put the apple slices in the microwave for 3 minutes to soften the slices.
Gently place the apple slices into the cupcake mixture with the peeled edge on top. Start from the outside and place the pieces inside each other to create a rose effect. Bake for 20-25 minutes, until firm. Eat and enjoy! Notes Makes 6 cupcakes The net carbs will be the total carbs minus the fiber count. Sugar alcohols are not included in the carbohydrate count. Variations may occur for various reasons including product availability and food preparation.