Dessert

Keto Cinnamon Muffins Recipe

ByCharlotte Montgomery October 15, 2025October 15, 2025

Introduction

These Keto Cinnamon Muffins are a delicious low-carb treat perfect for breakfast or a snack. Made with almond flour and sweetened with monk fruit, they offer a warm cinnamon flavor without the guilt. Enjoy them fresh or with a cinnamon-sugar coating for extra indulgence.

The image shows several small, round muffins covered in a layer of granulated cinnamon sugar, sitting on a white marbled surface. One muffin is broken open, revealing a soft, light beige, fluffy inside with a slightly crumbly texture. The outer layer is golden brown with a rough sugar-crystal coating that glistens in the light. The muffins are closely arranged in a casual pattern with some crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups almond flour
1/2 cup monk fruit sweetener
1 1/2 teaspoons baking powder
1/4 teaspoon salt (optional, but recommended)
1/4 cup butter (melted)
1/4 cup sour cream
1/3 cup almond milk (at room temperature)
3 large eggs (at room temperature)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of nutmeg
2 tablespoons monk fruit sweetener (for topping)
1/2 teaspoon ground cinnamon (for topping)
1/4 cup butter (melted, for topping)

Instructions

Step 1: Preheat your oven to 350 degrees F (177 degrees C) and line a muffin pan with 10 or 12 silicone or parchment paper muffin liners.
Step 2: In a mixing bowl, combine almond flour, monk fruit sweetener, baking powder, and salt. Stir to mix evenly.
Step 3: In another large bowl, whisk together melted butter, sour cream, almond milk, eggs, vanilla extract, cinnamon, and nutmeg until smooth.
Step 4: Fold the dry ingredients into the wet mixture, stirring well to ensure the batter is lump-free and uniform.
Step 5: Divide the batter evenly among the muffin cups, then bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: For the cinnamon-sugar topping, combine 2 tablespoons monk fruit sweetener and 1/2 teaspoon cinnamon in a small bowl.
Step 7: Melt 1/4 cup butter in a separate small bowl.
Step 8: When muffins have cooled, remove liners, dip each muffin in melted butter, then coat them thoroughly in the cinnamon-sugar mixture.

Tips & Variations

Use silicone muffin liners for easy removal and less mess.
Room temperature ingredients help the batter mix more evenly and create a better texture.
Substitute sour cream with Greek yogurt for a lighter version.
Add chopped nuts or sugar-free chocolate chips for extra flavor and texture.
For a spicier twist, increase cinnamon or add a pinch of ground cloves.

Storage

Store leftover muffins in an airtight container at room temperature for up to 4 to 5 days. To reheat, warm in a microwave for 15–20 seconds or in a toaster oven for a crispier texture. These muffins can also be frozen for up to 2 months—thaw at room temperature before reheating.

How to Serve

The image shows several small round muffins covered all over with a sparkling coating of cinnamon sugar crystals. One muffin in the center is bitten, revealing a soft, light golden inside with a crumbly texture. The muffins sit on a white marbled surface, and a few sugar granules and crumbs are scattered around them, emphasizing their sugary topping and tender inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of monk fruit?

Yes, you can substitute monk fruit sweetener with other keto-friendly sweeteners like erythritol or stevia blends, but adjust the quantity based on sweetness levels and your taste preference.

Are these muffins suitable for those with nut allergies?

This recipe uses almond flour, which is a tree nut product, so it is not suitable for individuals with nut allergies. For a nut-free keto muffin, consider using coconut flour or a seed-based flour, but note the texture and liquid ratios will differ.