Keto Snickerdoodle Muffins (Gluten-Free)
User Reviews
5
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Prep Time
5 mins
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Cook Time
18 mins
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Total Time
23 mins
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Servings
10
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Calories
276 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Keto Snickerdoodle Muffins (Gluten-Free)
Description
This recipe combines almond flour and oat fiber with baking powder and spices such as cinnamon and nutmeg to form the dry base. In a separate bowl, eggs, melted butter, sour cream, heavy cream, vanilla extract, and a sugar substitute (Swerve) are blended to create the wet mix. Mixing wet and dry ingredients yields the batter, which is portioned into silicone muffin cups and baked at 350 °F. The topping, a mixture of cinnamon and Swerve sweetener, is brushed on with melted butter while the muffins are warm to enhance flavor and texture.
The muffins offer a spiced, soft texture with a recognizable snickerdoodle flavor profile while being gluten-free and suitable for keto diets due to the ingredient choices. Using oat fiber adds texture closer to traditional baked goods. They are best enjoyed fresh and warm with the cinnamon-sweet topping.
The recipe notes suggest oat fiber improves texture and can be replaced with a mixture of psyllium husk powder and coconut flour if unavailable, but with adjustments to liquid content. This adaptation maintains the muffins’ characteristic bite and crumb in the absence of gluten and wheat flour.
Ingredients
FOR THE MUFFINS
- 1 ¾ cups almond flour
- ¼ cup oat fiber see notes
- 2 egg
- ½ cup sour cream
- ½ cup butter melted
- ⅓ cup heavy cream
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup Swerve Confectioners Sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- Pinch salt
FOR THE TOPPING
- 2 tablespoons butter melted
- 2 tablespoons Swerve granular sweetener
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F.
- Mix the almond flour, oat fiber, baking powder, cinnamon, nutmeg and salt in a mixing bowl and set aside.
- In a separate bowl, mix the eggs, butter, sour cream, Swerve, heavy cream and vanilla extract. Mix the wet and dry ingredients together using a hand mixer or whisk, until well combined.
- Using an ice cream scoop, fill the silicone baking muffin cups with the batter and bake for 18 minutes or until a toothpick, when inserted comes out clean. Mix the Swerve granular and ground cinnamon together and set aside for the topping.
- While the muffins are still warm, brush the tops with the melted butter. Sprinkle some of the cinnamon/Swerve mixture over the tops and dig in!!
Notes
- Oat fiber is key for texture and zero net carbs; replace with psyllium husk powder and coconut flour if needed, adjusting liquids accordingly.
- Use a sugar substitute like Swerve to keep muffins keto-friendly while maintaining sweetness.
- Gluten-free almond flour provides the base for moist, tender muffins with traditional snickerdoodle spices.
- Brush warm muffins with melted butter and cinnamon-sugar topping for best flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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