Easy Keto Cinnamon Muffins
User Reviews
4.9
Easy Keto Cinnamon Muffins
Description
Easy Keto Cinnamon Muffins combine almond flour and coconut flour to create a dense but tender muffin suitable for keto diets. Spices like cinnamon and nutmeg give the muffins a warm, aromatic flavor, while baking powder and soda provide lift. The sweetener Swerve replaces traditional sugar to keep net carbs low. The batter is mixed from separate dry and wet ingredients, combining eggs, almond milk, melted butter, and vanilla extract with the dry flour and spice blend.
On top, a streusel made with almond flour, coconut flour, cinnamon, nutmeg, butter, and brown Swerve adds a crumbly, flavorful finish. The muffins bake at 350°F until golden brown, with a toothpick test to confirm doneness. The resulting texture balances moistness from almond flour with the crumbly streusel topping, offering spiced sweetness without the net carbs of typical muffins.
These muffins make a suitable low-carb snack or breakfast when adhering to ketogenic guidelines. The warm cinnamon and nutmeg flavors pair well with coffee or tea. Storing muffins in airtight containers on the countertop for a couple of days or longer in the fridge keeps them fresh. Freezing is also possible for longer storage.
Vegan substitutions include using a flax egg and vegan butter. Mixing the batter with a blender or hand mixer and starting with room-temperature ingredients improves texture. Slightly reducing batter per muffin yields additional smaller muffins, useful for portion control.
Ingredients
Cinnamon Muffins
- 2¼ cups almond flour blanched
- 3 tablespoon coconut flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon baking soda
- ½ teaspoon baking powder gluten-free
- ⅛ teaspoon salt
- ⅓ cup swerve granulated sweetener
- ½ teaspoon vanilla extract
- ½ cup almond milk
- ½ cup butter melted
- 4 egg room temparature, medium-sized
Streusel topping
- ⅓ cup almond flour blanched
- 4 tablespoon coconut flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ cup butter melted
- 4 tablespoon Swerve sweetener brown
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.
Notes
- The carb counts exclude sugar alcohols as they minimally affect blood sugar; net carbs subtract fiber and sugar alcohols.
- Store muffins airtight at room temperature for 1-2 days or refrigerate up to a week to prevent staleness.
- Muffins also freeze well for 4-6 months when stored properly in freezer bags or containers.
- To make vegan, replace eggs with 'flax eggs' made by mixing flaxseed meal and water, and use vegan butter.
- Muffin count varies from 12 to 15 depending on batter amount per cup; adjust as desired.
- Using room temperature ingredients and blending properly improves muffin consistency and rise.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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