Keto Cinnamon Muffins
User Reviews
5
Keto Cinnamon Muffins
Description
Keto Cinnamon Muffins are prepared using a batter of eggs whipped until fluffy, then combined with melted butter, cream cheese, and erythritol, giving a creamy, rich base. Almond flour and pecans are folded in together with cinnamon and baking powder to provide structure and spice. The pecan streusel topping adds texture and crunch on the finished muffins.
The muffins bake at moderate heat until golden and cooked through, with a moist but firm crumb. The combination of cream cheese and butter adds richness while erythritol keeps the sweetness keto-friendly. The cinnamon spice is pronounced, complemented by the nutty pecans mixed throughout and on top.
These muffins can be served at breakfast or as a snack. They keep well stored in airtight containers at room temperature or refrigerated, and they freeze well for longer storage. Baking yields 7 muffins each with about 5 grams net carbs.
The pecans used in the batter can be ground finer than those in the topping for varied texture. Adjusting baking time based on oven can ensure the muffins set perfectly without overbaking.
Ingredients
Cinnamon muffin batter
- 3 egg large, room temperature
- ¼ cup butter melted, 57g
- ¼ cup cream cheese 60g
- ⅓ cup erythritol 67g, golden
- 1.5 cup almond flour 150g
- ½ cup pecans 55g, chopped
- 2.5 teaspoon cinnamon
- 1.5 teaspoon baking powder
Pecan crunch streusel
- ½ cup pecans 55g, chopped
- 1 tablespoon butter melted
- 1 tablespoon erythritol golden
- ½ teaspoon cinnamon optional
Instructions
- Preheat the oven to 180C / 350 F electric or 160C / 320 F fan and line a muffin pan with paper cups.
- Whisk the eggs with an electric mixer or in a food processor until fluffy, pale and double in size. This takes about 2 minutes.
- Add the melted butter, cream cheese and sweetener and beat until smooth.
- In a separate bowl, stir together all remaining dry ingredients for the batter: almond flour, chopped pecans, cinnamon and baking powder. Add to the wet ingredients and blend until you have a smooth batter.
- Now, prepare the pecan crunch streusel: Stir together chopped pecans, melted butter and sweetener in a bowl.
- Fill the batter into the prepared paper cups and top with the pecan streusel.
- Bake for about 25-30 minutes or until golden brown and a skewer inserted comes out clean.
Notes
- Each muffin contains about 5 grams net carbs, suitable for keto diets.
- Fine-ground pecans are used in the batter, while coarser pecans top the muffins for texture contrast.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days.
- These muffins freeze well for up to 3 months when properly wrapped.
- The recipe may yield 7 muffins depending on batter division; careful measuring helps achieve 8 muffins if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Total Carbohydrates | 7.7g | 3% |
| Protein | 10g | 20% |
| Fat | 35.1g | 54% |
| Saturated Fat | 9.2g | 46% |
| Fiber | 4.2g | 17% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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