Servings
Font
Back
Keto Cinnamon Muffins
5 from 33 votes

Keto Cinnamon Muffins

These Keto Cinnamon Muffins feature almond flour, pecans, and cinnamon rounded out with eggs, butter, cream cheese, and erythritol for sweetness. They have a tender crumb with a lightly crunchy topping made from chopped pecans, butter, and sweetener. The muffins bake to a golden brown and carry a warm cinnamon flavor, suitable for low-carb diets.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 7
Calories: 362 kcal
Course: Breakfast, Snacks
Cuisine: British

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

    Cup of Yum
  1. Preheat the oven to 180C / 350 F electric or 160C / 320 F fan and line a muffin pan with paper cups.
  2. Whisk the eggs with an electric mixer or in a food processor until fluffy, pale and double in size. This takes about 2 minutes.
  3. Add the melted butter, cream cheese and sweetener and beat until smooth.
  4. 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.
  5. Now, prepare the pecan crunch streusel: Stir together chopped pecans, melted butter and sweetener in a bowl.
  6. Fill the batter into the prepared paper cups and top with the pecan streusel.
  7. 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

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%)

Nutrition Facts

Serving: 7 Serving

Amount Per Serving

Calories 362

% 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.