Easy Keto Cinnamon Muffins

Tasty and easy-to-make low carb and Keto cinnamon muffins made using almond flour, spice, and some coconut flour. The muffins are absolutely moist and fluffy and are topped with a delicious and crumbly cinnamon streusel.

These sugar-free keto muffins are great for breakfast, paired up with a wonderful cup of tea or coffee. They are also amazing to enjoy on their own, as a snack.

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why you will love this recipe

• This recipe will give 12-15 medium-sized muffins, each having 216 calories and 2.1g net carbs. It is, therefore, definitely Keto and low carb!! This means these muffins are packed with protein and good fats, which keep you feeling fuller for longer.
• by default, these muffins are also gluten-free and sugar-free which means they can be enjoyed by people having these food sensitivites.

Ingredients needed

Here are the ingredients you will require to make the keto muffins. The full measurements are provided in the recipe card provided near the bottom of the page.

• 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. You can read about the difference between the two here.
• Coconut flour - almond flour and coconut flour work well together in Keto baking. I only used a small amount for this recipe.
• 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 tend to combine the two.
• Swerve - I used swerve granulated sweetener for this recipe. You can also use any of your preferred keto and low-carb sweeteners, such as erythritol or monk fruit sweetener.
• Spices - The spices needed are cinnamon and nutmeg. Nutmeg can be over-powering so by all means, do not try to use the eyeballing method rather, make sure to use just a small amount, as stated in the recipe card below.
• Salt.
• Almond milk - I used almond milk but this can be substituted for other keto-friendly milk such as coconut milk. It is important that it is unsweetened.
• Eggs (at room temperature) - this recipe uses 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
• Melted butter - for a dairy-free alternative or to make the recipe paleo, use coconut oil.

Additionally, you will require the following ingredients to make the cinnamon streusel topping.

• flour: almond flour and coconut flour.
• spices: cinnamon and nutmeg.
• fat: melted butter.
• Swerve sweetener brown - or your preferred low-carb brown sweetener.

Kitchen Equipment

These easy keto cinnamon muffins with streusel are bound to be a family favorite. You only require a few kitchen tools, here is what you will need:

• 2 medium-sized mixing bowls.
• A whisk or a blender in case you are using the blending method.
• Measuring cups and spoons.
• A muffin tin (12-cup or 24-cup).
• Rubber spatula.
• Muffin liners or molds - these are optional but they help protect the batter from sticking on the tin.

Step by Step Instructions

This recipe will give you about 12 keto cinnamon muffins but you can use slightly less batter per muffin as I did, to end up with 15 muffins. You can also whip up the batter for the muffins using a blender or use a whisk. There is no right or wrong method, I would say simply use whichever method you prefer.

Make sure to check out the video to 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. Here are the steps involved in making these keto cinnamon muffins:-

1. Prepare the Delicious Cinnamon Streusel

• In a bowl, stir together almond flour, coconut flour, cinnamon, nutmeg and swerve (brown). Carefully drizzle over melted butter then use a spatula or your hands to combine. Press together until you get small crumbles then set the crumbles aside on parchment paper and allow them to dry and set, as you prepare the muffin batter.

2. Make the Batter

• If you prefer, use the much quicker blending method. I like to use it when pressed for time. This method basically involves blending everything at a high speed for 30 seconds to 1 minute. Since the blender rotates at a very high speed, cold ingredients such as eggs get warmed up in the process so you don’t have to worry if you forgot to get your ingredients to room temperature before.
• The second method involves using a hand-mixer or a manual whisk. I would advise you to ensure your ingredients are at room temperature if using this method. It is also always better to start by mixing the dry ingredients first, then slowly incorporating the wet ingredients into the dry ingredients. 

Follow the following steps if using a whisk:

1. Combine the dry ingredients: Using a medium-sized bowl, add almond flour, coconut flour, nutmeg, cinnamon, baking powder, baking soda, swerve granulated sweetener and salt then combine well.
2. Mix the wet ingredients: In another bowl, whisk together the unsweetened almond milk, vanilla extract, eggs, and melted butter. Add the wet ingredients to the dry ingredients above and combine properly until you obtain a nice smooth batter.

3. Measure the batter for the keto cinnamon muffins into muffin molds: Divide the batter equally into greased and lined muffin molds. Alternatively, you can use silicone muffin molds.
4. Sprinkle the cinnamon streusel on top and bake in an oven at 350 degrees F (approximately 180 degrees C) for about 20-30 minutes, or until a toothpick inserted in the middle comes out clean.
5. Check for readiness: Do this by inserting a toothpick in the middle of the muffins. The toothpick should come out clean if done. Additionally, you will know the low-carb cinnamon muffins are baked once the tops turn golden and the streusel looks crumbly.

3. Make the optional chocolate drizzle or topping

This step is totally optional and is not included in the video below. It is only meant to give your keto cinnamon muffins a decadent touch. Pour about ½ cup of sugar-free chocolate chips into a microwave-friendly container. Microwave at a medium level, stirring every 30 seconds until melted. Allow the melted chocolate to slightly cool then drizzle on top of the muffins.

Substitutions and Variations

• Sweetener - wondering whether you can substitute the swerve sweetener for something else? You can substitute it for classic monk fruit sweetener or erythritol on a 1:1 ratio. Feel free to also experiment with your favorite sugar-free and low-carb sweetener brands.
• Paleo option - substitute the butter in the recipe for coconut oil and use coconut sugar or monk fruit sweetener in place of the Swerve sweetener, to make the recipe paleo. Simply note that coconut sugar tends to be more naturally sweeter. I personally haven't tested honey or maple syrup as paleo substitutes for this recipe but feel free to give it a go.
• Flaxseed meal - Stir in a tablespoon of ground flaxseed for some extra moisture and fiber. To make this recipe vegan by not using the eggs, add some flaxseed meal combined with water (also known as flax egg). To do this, simply combine 2 tablespoons of flaxseed meal with 6 tablespoons of water and allow this to sit for at least 10 minutes.
• Chopped nuts and fruit - try experimenting with different chopped nuts and fruit. You can add half a cup of chopped walnuts or sliced apple to this recipe. The carb count will be higher if you decide to use chopped apple.

Storage

These low-carb and Keto cinnamon muffins can be made ahead making them perfect for busy weekday breakfasts. You can also make them a day before for your brunch or breakfast. Store them on the countertop, in the fridge or freezer as follows:

• On the countertop: transfer to suitable airtight containers and store for 1-2 days, but this will totally depend on how warm your house is, as well as the time of year. Baked goods such as cakes and muffins contain eggs which can quickly go bad if not stored properly. Also, seeing that these are homemade and contain no preservatives, it is safe to conclude that they may not last as long as the store-bought ones, which is not entirely a bad thing!
• In the fridge: just like most muffins, I would not advise keeping these sugar-free keto muffins longer than a week in the fridge as storing muffins in the fridge tends to make them go stale quicker. They also harden up much faster in the fridge.
• In the freezer: Can you freeze low-carb and keto cinnamon muffins? The simple answer is yes. You can store them in the freezer for 4-6 months. Transfer them to a freezer bag or an airtight container before freezing. To thaw, remove the number of muffins you would like and place them on the kitchen counter. Pressed for time? Simply thaw them using the microwave, it is that easy! 

More Recipes To Try

Fancy more dessert recipes? Or maybe, just like me, you sometimes crave something else for your keto breakfast or brunch other than eggs, something sweet? Here are some easy and delicious low-carb dessert and breakfast recipes that you can try.

• Keto Almond Flour Linzer Cookies
• Easy Mocha Keto Chocolate Cake
• Chocolate Dream-Pie with Coconut Crust
• Keto Banana Muffins
• Chocolate Hazelnut Sandwich Cookies

This recipe was first written in 2020. I have since updated it to include more user-friendly photographs for the step-by-step instructions.