• 3 oz. butter, melted
• 2 large eggs
• ¾ cup (5½ oz.) erythritol, Sukrin gold is our preferred brand
• 2 (11 oz.) apples, grated
• 1 cup (4 oz.) almond flour
• ¾ cup (2½ oz.) whey protein isolate (unflavored)
• ½ tbsp baking powder
• ½ tbsp ground psyllium husk powder
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 pinch salt

• ½ cup (3 oz.) Greek yogurt (0% fat)
• ¹⁄₃ cup (2²⁄₃ oz.) cream cheese, at room temperature
• 1 tbsp powdered erythritol
• 1 tsp vanilla extract

• ½ (2²⁄₃ oz.) apple, finely diced
• 2 tsp lemon juice
• ¼ tsp ground cinnamon

Instructions

Cupcakes

1. 1. Preheat the oven to 365°F (185°C). Line a 12-cup muffin pan with paper liners.
   2. Mix the melted butter, eggs, and erythritol in a large bowl. Whisk until smooth.
   3. Add the grated apples (no need to peel them), almond flour, whey protein isolate, baking powder, psyllium husk, cinnamon, ginger, and salt. Stir with a spatula until everything is combined.
   4. Scoop the batter into the lined muffin cups. Bake for 15 minutes or until the muffins have set in the middle.
   5. Remove the muffins from the oven and place them on a wire rack to cool.

Vanilla frosting

1. 1. Mix the Greek yogurt, cream cheese, powdered erythritol, and vanilla extract in a medium bowl until smooth.

Topping

1. Gently toss the diced apples in the lemon juice.
2. Top the muffins with a spoon of vanilla frosting and garnish with diced apples. To finish, dust with cinnamon and serve.