Description

These Keto Cinnamon Muffins are a delicious low-carb treat perfect for breakfast or a snack. Made with almond flour and sweetened naturally with monk fruit, they offer a moist texture and a flavorful cinnamon-sugar topping that satisfies your sweet tooth without the carb overload. Easy to prepare and gluten-free, these muffins are ideal for keto and low-carb diets.

Ingredients

Scale

Muffin Batter

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

Cinnamon-Sugar Topping

1/2 cup monk fruit sweetener
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Line a muffin pan with 10 to 12 silicone or parchment paper muffin liners to prevent sticking.
Mix dry ingredients: In a mixing bowl, combine the almond flour, monk fruit sweetener, baking powder, and salt. Stir well to evenly distribute all dry components.
Combine wet ingredients: In a separate large bowl, whisk together the melted butter, sour cream, almond milk, eggs, vanilla extract, cinnamon, and nutmeg until smooth and well blended.
Combine wet and dry mixtures: Fold the dry ingredients into the wet mixture gently but thoroughly to ensure no lumps remain and the batter is consistent.
Fill muffin cups and bake: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they’re fully baked.
Prepare cinnamon-sugar topping: While the muffins bake, mix 1/2 cup monk fruit sweetener with 1/2 teaspoon ground cinnamon in a small bowl. Separately, melt 1/4 cup butter in another small bowl.
Cool and coat muffins: Once baked, allow muffins to cool slightly. Remove liners and dip each muffin first into the melted butter, then roll them in the cinnamon-sugar mixture for a sweet, flavorful crust.
Storage: Store any leftover muffins in an airtight container at room temperature for up to 4 to 5 days to maintain freshness.

Notes

Make sure eggs and almond milk are at room temperature before mixing to prevent the batter from curdling.
Using silicone or parchment liners helps to easily release the muffins after baking.
You can substitute monk fruit sweetener with erythritol or your preferred keto-friendly sweetener.
Store muffins in an airtight container to keep them moist and fresh for several days.
For extra flavor, consider adding chopped pecans or walnuts into the batter.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: keto cinnamon muffins, low carb muffins, almond flour muffins, sugar free muffins, keto breakfast, keto snack, gluten free muffins