Easy Keto Cinnamon Muffins

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!

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 216kcal

Author Kate Hahnel

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).
Mixing bowl
Whisk and/or a rubber spatula
Alternatíves to a whisk/rubber spatula: Hand mixer or blender
Parchment paper

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.

Video

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.

- 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.

Store the muffins in an airtight container as follows:-

- 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