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Keto Cinnamon mUFFINS

Keto Cinnamon Muffins

These keto cinnamon muffins are soft, spiced, and low in carbs—perfect for breakfast or a sweet snack without the guilt. Easy, delicious, and totally keto-friendly!
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 10 muffins
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cup almond flour
  • ½ cup erythritol or monk fruit sweetener
  • ¼ cup melted butter or coconut oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1½ tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ cup unsweetened almond milk
  • Pinch of salt
  • ¼ tsp nutmeg or a few chopped pecans

Equipment

  • 1 Mixing Bowl
  • 1 Measuring cups and spoons
  • 1 Whisk or Electric Mixer
  • 1 Silicone or paper muffin liners
  • 1 Muffin tin
  • 1 Cooling rack

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper or silicone liners.
  2. Mix the Dry Ingredients: In a large bowl, combine the almond flour, erythritol, cinnamon, baking powder, salt and nutmeg if you’re using and mix together.
  3. Combine the Wet Ingredients: In a separate bowl, combine the eggs, melted butter, almond milk and vanilla extract and beat until combined.
  4. Mix Wet and Dry Together: Add the wet ingredients to the dry and gently mix until a lumpy batter forms. Do not over-mix.
  5. Fill the Muffin Tin: Divide the batter among the muffin cups (which should be filled about ¾ full).
  6. Bake: Bake for 18–20 minutes or until a toothpick inserted in center comes out clean.
  7. Cool and Serve: Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • I use room temperature eggs, so the butter doesn't coagulate.
  • If you want more cinnamon flavor you can sprinkle a little cinnamon sweetener on top before baking.
  • Keep in the refrigerator in an air-tight container for up to 5 days.
  • Muffins freeze well, and can be microwaved directly if you’re in a pinch for a snack.
  • If you use coconut flour in place of almond flour, you will also need to change the amount of liquid, as coconut flour absorbs more.