Keto Cinnamon Sugar Muffins: A Delicious Low-Carb Twist on a Classic Treat
These muffins deliver the comforting taste of classic cinnamon sugar with a keto-friendly twist using almond and coconut flours and low-carb sweeteners. They’re moist, flavorful, and perfect for breakfast or snacks without kicking you out of ketosis.
Equipment
- 12-cup muffin tin
- Silicone liners or cooking spray
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Ingredients
Muffin Base:
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ cup low-carb sweetener erythritol, monk fruit, or blend
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ⅓ cup melted butter or coconut oil
- 1 tsp vanilla extract
Cinnamon Sugar Topping:
- 2 tsp cinnamon
- ¼ cup low-carb sweetener
- Optional: pinch of nutmeg
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or lightly grease.
- In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, and nutmeg (if using).
- In a separate bowl, beat eggs. Add almond milk, melted butter or coconut oil, and vanilla extract; mix well.
- Slowly add wet ingredients to dry ingredients, stirring gently until just combined. Let batter rest for 5 minutes.
- Divide batter evenly into muffin cups, filling about ¾ full.
- Mix extra sweetener with cinnamon for topping; sprinkle evenly over muffins.
- Bake 18-22 minutes until golden and a toothpick inserted comes out mostly clean. Start checking at 18 minutes.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Nutrition (Per Muffin)
- Calories: 190 kcal
- Total Fat: 15g
- Total Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
- Protein: 6g