Easy Keto Cinnamon Muffins
User Reviews
4.9
66 reviews
Excellent
Easy Keto Cinnamon Muffins
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Enjoy these delicious and moist Keto cinnamon muffins! Made with almond flour, aromatic spices, and a bit of coconut flour, these muffins also come with a tasty and crumbly streusel topping that you will love!
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Ingredients
Cinnamon Muffins
- 2¼ cups blanched almond flour
- 3 tablespoon coconut flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon baking soda
- ½ teaspoon Gluten-free baking powder
- ⅛ teaspoon salt
- ⅓ cup swerve granulated sweetener
- ½ teaspoon vanilla extract
- ½ cup almond milk
- ½ cup melted butter
- 4 medium-sized eggs room temparature
Streusel topping
- ⅓ cup blanched almond flour
- 4 tablespoon coconut flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ cup melted butter
- 4 tablespoon Swerve sweetener brown
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Instructions
Cinnamon Streusel
- For the cinnamon streusel: In a medium-sized bowl, mix almond flour, coconut flour, swerve sweetener, cinnamon, and nutmeg. Add the melted butter and mix until you obtain small crumbles. Set aside.
Muffins
- To make the muffins, first preheat the oven to 350°F (180°C). If using a metal muffintin, grease and line with parchment paper liners. For silicone muffin molds,there's no need for liners or greasing.
- In a large bowl, whisk together all the dry ingredients (almond flour, coconut flour, swerve sweetener, baking powder, baking soda,cinnamon, nutmeg, and salt).
- In another bowl, combine the wet ingredients (eggs, almondmilk, melted butter, and vanilla extract). Add this wet mixture to the dry ingredients and mix until combined.
- Divide the batter equally between the muffin molds. Sprinklethe prepared cinnamon streusel on top.
- Bake for 20-30 minutes or until the tops are golden brownand a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool for 5-10 minutes before serving.
- Store the keto cinnamon muffins in a suitable airtight container.
Equipments used:
Notes
- Carb count does not include sugar alcohols since these do not have an impact on blood sugar in most people. Net carb count eliminates both sugar alcohols and fiber.
- Carb count does not include sugar alcohols since these do not have an impact on blood sugar in most people. Net carb count eliminates both sugar alcohols and fiber.
- Store the muffins in an airtight container as follows:-
- To make the recipe vegan, substitute eggs with a 'flax egg' (2 tablespoons of flaxseed meal mixed with 6 tablespoons of water, rested for 10 minutes). Use vegan butter.
- To make the recipe vegan, substitute eggs with a 'flax egg' (2 tablespoons of flaxseed meal mixed with 6 tablespoons of water, rested for 10 minutes). Use vegan butter.
- For a quick mix, blend all ingredients for 30 seconds to 1 minute; the high-speed warms cold ingredients. If using a hand-mixer or whisk, start with room-temperature ingredients, mixing dry ones first and then adding wet ones.
- For a quick mix, blend all ingredients for 30 seconds to 1 minute; the high-speed warms cold ingredients. If using a hand-mixer or whisk, start with room-temperature ingredients, mixing dry ones first and then adding wet ones.
- This recipe will give you about 12 muffins but you can use slightly less batter per muffin as I did, to end up with 15 muffins.
- This recipe will give you about 12 muffins but you can use slightly less batter per muffin as I did, to end up with 15 muffins.
- On the countertop: for 1-2 days. In the Fridge: They can last up to a week but may go stale or harden quicker.
- On the countertop: for 1-2 days.
- In the Fridge: They can last up to a week but may go stale or harden quicker.
- In the Freezer: Store in a freezer bag or airtight container for 4-6 months.
- In the Freezer: Store in a freezer bag or airtight container for 4-6 months.
Nutrition Information
Show Details
Calories
216kcal
(11%)
Carbohydrates
5.4g
(2%)
Protein
4.5g
(9%)
Fat
19.7g
(30%)
Saturated Fat
6.7g
(34%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2.1g
Trans Fat
0.3g
Cholesterol
24.3mg
(8%)
Sodium
64.1mg
(3%)
Potassium
144.1mg
(4%)
Fiber
3.3g
(13%)
Sugar
1g
(2%)
Vitamin A
469IU
(9%)
Vitamin C
0mg
(0%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 5.4g | 2% |
| Protein | 4.5g | 9% |
| Fat | 19.7g | 30% |
| Saturated Fat | 6.7g | 34% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2.1g | 11% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 24.3mg | 8% |
| Sodium | 64.1mg | 3% |
| Potassium | 144.1mg | 3% |
| Fiber | 3.3g | 13% |
| Sugar | 1g | 2% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 0mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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