These tasty, easy-to-make, low carb and Keto cinnamon muffins with almond flour, spice, and some coconut flour are a must-try! Moist, fluffy and topped with a delicious and crumbly cinnamon streusel, you will absolutely these muffins!
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reasons to love this recipe
- Breakfast or brunch: they are ideal for breakfast or brunch, complementing tea or coffee, and are also suitable as snacks.
- Keto and low-carb: this recipe will give 12-15 medium-sized muffins, each having 216 calories and 2.1g net carbs, so definitely keto and low carb!!
- Healthy: the muffins are packed with protein and good fats, which keep you feeling fuller for longer.
ingredients needed
This is a summary of the ingredients you will require as well as possible substitutions. As always, I have provided the full measurements in the recipe card below.
- Almond flour - this is gluten-free, keto, and low carb, making it perfect for this recipe. Make sure you are using blanched almond flour and not almond meal which has a courser texture.
- Coconut flour - almond flour and coconut flour work well together in Keto baking.
- Baking soda and baking powder - as leavening agents. Combining the two together helps neutralize any acid in the dough as well as give the muffins a nice brown color. Here is a good read on why baking recipes combine baking soda and baking powder.
- Sweetener: swerve granulated sweetener is used, but alternatives like erythritol or monk fruit sweetener are also suitable.
- Seasonings and spices: salt, cinnamon and a small, measured amount of nutmeg are needed.
- Almond milk: This can be replaced with other unsweetened, keto-friendly milks like coconut milk.
- Eggs: room temperature eggs but you can also use cold eggs. In this case, I recommend using the blending method where you process all the wet ingredients using a blender or an electric whisk. This helps bring up the temperature.
- Vanilla Extract: Part of the recipe.
- Melted Butter: Coconut oil is a dairy-free or paleo alternative.
Craving more tasty keto recipes? Then try our air fryer whole chicken, peri peri spice, and healthy beef mince, next!!
kitchen equipment
Here is what you will need:
- 2 medium-sized mixing bowls.
- A whisk.
- Measuring cups and spoons.
- A muffin tin (12-cup or 24-cup).
- A rubber spatula.
- Optional muffin liners or molds to prevent batter from sticking to the tin.
how to make keto cinnamon streusel muffins
- Make the delicious cinnamon streusel: Combine almond flour, coconut flour, swerve sweetener, cinnamon, and nutmeg. Mix in melted butter until the mixture becomes crumbly then set aside.
- Preheat your oven to 350°F (180°C). If using a metal muffin tin, grease and add parchment paper liners. For silicone molds, no additional preparation is needed.
- Prepare the muffin batter: Combine the dry ingredients (almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, nutmeg, and salt) in a large bowl. In a separate bowl, whisk together the wet ingredients (eggs, almond milk, melted butter, and vanilla extract). Add the wet ingredients to the dry ingredients and mix until just combined.
- Bake: Evenly distribute the batter among the muffin molds, sprinkle with the prepared cinnamon streusel, and bake for 20-30 minutes. check doneness with a toothpick and let cool before serving.
- Make an optional chocolate drizzle or topping: for a decadent touch: Melt ½ cup of sugar-free chocolate chips in a microwave-safe container, stirring every 30 seconds. Once slightly cooled, drizzle over the muffins. This step is totally optional.
Check out the video for this recipe in the recipe card below, in case you prefer a more visual method. You can also watch more of my cooking videos on my YouTube Channel.
substitutions and variations
- Sweeteners - in this recipe, Swerve sweetener can be substituted with monk fruit sweetener or erythritol at a 1:1 ratio, and other sugar-free, low-carb sweeteners can be experimented with.
- Paleo - for a paleo version, replace butter with coconut oil, and use coconut sugar or monk fruit sweetener instead of Swerve; note that coconut sugar is naturally sweeter.
- Fiber - add a teaspoon of flaxseed meal for extra moisture and fiber. Chopped nuts or fruit like walnuts or sliced apple can also be incorporated, though using apple will increase the carb count.
refrigerating and freezing
These muffins can be made ahead making them perfect for busy weekday breakfasts. Store them as follows:
- On the Countertop: In airtight containers for 1-2 days, depending on room temperature and season. Since they're homemade without preservatives, their shelf life may be shorter than store-bought muffins.
- 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. Thaw on the countertop or quickly in the microwave when needed.
useful tips
- 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 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.
more recipes to try
Make our other easy and delicious low-carb recipes!
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Updated on November 10, 2023: Certain parts of this recipe have been simplified to enhance clarity and readability.
📖 Recipe
Easy Keto Cinnamon Muffins
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!
Video
Equipment
Muffin tin - without which we would not be making keto muffins!
Muffin liners - to protect the muffin tins (there will be little or no batter sticking on to the tins).
Whisk and/or a rubber spatula
Alternatíves to a whisk/rubber spatula: Hand mixer or blender
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
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
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.
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- 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.
-
- 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.
-
- In the Freezer: Store in a freezer bag or airtight container for 4-6 months.
Nutrition
Calories: 216kcalCarbohydrates: 5.4gProtein: 4.5gFat: 19.7gSaturated Fat: 6.7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.1gTrans Fat: 0.3gCholesterol: 24.3mgSodium: 64.1mgPotassium: 144.1mgFiber: 3.3gSugar: 1gVitamin A: 469IUVitamin C: 0mgCalcium: 78mgIron: 1mg
Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.Pin this recipe on Pinterest or tag me out on socials @weeatatlast. I love seeing your creations.
Natalie
My husband is on keto diet. He's going to love these muffins I'm sure. They look delicious. Moist and perfectly flavored. I'm making this today. Thanks for the recipe.
Kate Hahnel
Happy you would love to try them out for your hubby. Looking forward to your feedback.
LaKita
These cinnamon muffins look so good and like the perfect treat to enjoy with a warm cup of coffee in the morning!
Monica
Looove cinnamon muffins. They have the perfect warm flavor for breakfast or an afternoon treat!
Enriqueta E Lemoine
I'm saving these muffins for my back-to-school treats! The look amazing and I still can't believe they are gluten-free and sugar-free too!
Kate Hahnel
My kids love to take this with them to school too. Great as a back-to-school treat.
Jenny
What a wonderful recipe! The muffins look delicious and healthy. Thank you for your post; I will definitely make these. We eat keto and need these in our lives.
Brianna
Always on the lookout for healthy baking recipes. The cinnamon muffins were great and smelled so good while baking.
Alex
I love the idea of adding some nuts and apple to this recipe! They already sound perfect, though. I can't wait for it to cool down enough to start baking!