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

Combining ingredients for making keto cinnamon 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.

Low carb and Keto almond flour cinnamon coffee cake muffins.

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