These Keto Cinnamon Muffins, made with almond and coconut flour, are fluffy and moist with a delicious dusting of cinnamon sugar on top. Each muffin has just 4 net grams of carbs.
You don’t have to skip the joys of fall (read: delicious fall desserts) just because you’re on a keto diet. There are plenty of ways to enjoy fall flavors with a low carb count, like these keto cinnamon muffins.
Made with both almond flour and coconut flour, these muffins have a fluffy and moist interior, with a sweet cinnamon flavor. The top is dusted with a cinnamon sugar mixture that adds a little extra crunch to the top.
I love these as an easy breakfast muffin. They keep well in the refrigerator so you can just grab one in the morning. They’re also a great gluten-free, low-carb alternative to regular flour muffins.
What Flour to Use
There are many different ways you can make keto muffins, but this recipe uses a mix of almond flour and coconut flour. Both of these flours are needed to get the right consistency and texture, so I don’t recommend substituting with any other flour.
The recipe won’t work the same way with other flours, or other ratios of these flours.
What Kind of Sugar Substitute to Use
This recipe calls for a brown sugar substitute. Most of the major types of substitute sugar have a brown sugar option, so you can choose what you like. I mostly use allulose as a sugar substitute. Here is the brown sugar blend I use.
You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I think you’ll really like it, especially if you also don’t like the cooling effect.
Learn more about low-carb sweeteners and conversion here.
Ingredients You’ll Need
- Almond and coconut flour – This recipe uses a mix of almond flour and coconut flour. Both of these flours are needed to get the right consistency and texture, so I don’t recommend substituting with any other flour.
- Brown sugar substitute – I use this brown sugar allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect.
- Baking powder – This is your leavening agent that will help the muffins rise.
- Cinnamon, All Spice, Nutmeg – These three spices add tons of warming spice flavor to the muffins.
- Eggs – I use two large eggs for this recipe.
- Unsweetened almond milk – Regular milk is off limit because of the sugar so we are using unsweetened almond milk.
- Butter – I use salted butter, it should be softened or slightly melted before using.
- Vanilla extract – To add a mild vanilla flavor.
How to Make Keto Cinnamon Muffins
Add all the muffin ingredients to a mixing bowl. Stir well to combine. Some recipe want you to mix the dry ingredients together, then the wet ingredients and combine them. I’ve tried it both ways and I can detect no difference. So save on time and bowls and just combine everything with a whisk in one bowl.
Scoop the filling into each of the muffin liners, filling it just to the top of the liner. I use muffin liners that are about 1/2″ shorter than the top of the muffin pan. I fill them just to the top of the liner. You can see below how full they are. There is enough batter to fill each to this level.
Bake the muffins for approximately 20 minutes at 350° F. The muffins are done when a toothpick inserted comes out clean. The tops will be slightly browned and no longer wet-looking. They might still be a little squishy to the touch. That’s how almond flour is, so don’t worry that they aren’t cooked through.
As the muffins are cooking, you can mix together the topping, which is about 1/2 a teaspoon of brown sugar substitute and 1/2 teaspoon of cinnamon.
When the muffins come out of the oven, sprinkle the tops with the cinnamon sugar. Since the muffins are still warm, that will enable the toppings to melt in a little and form a nice crunchy top.
Allow the muffins to cool completely before you dig in. They need to firm up and won’t really do that until they’re cooled.
I recommend eating these within a few days. They should be stored in the refrigerator if not eaten right away. They’ll keep for 4-5 days in the refrigerator. You can also freeze these muffins after they’ve baked and cooled. They reheat well in the microwave or air fryer.
Frequently Asked Questions
How Many Carbs Are In These?
Each keto cinnamon muffin contains 4 net grams of carbs. That’s total carbs minus fiber and sugar alcohols. We have intentionally kept the size of the recipe to just 6 muffins so they are a treat and you don’t have a bunch of muffins sitting around begging to be eaten.
If you’re making these for a crowd, or for a family breakfast and you need more than 6, just double the recipe.
Can You Freeze These Muffins?
Yes. You can freeze these muffins after they’ve baked and cooled. Store in an air tight container for up to 3 months. They reheat well in the microwave or air fryer.
What to Serve Them With?
I don’t think you need to serve them with anything. They’re great on their own, especially warmed up a little bit. However, they are also really good with butter or cream cheese spread. Just cut them in half and spread on the butter.
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Easy Keto Cinnamon Muffins
- 1/4 cup brown sugar substitute
- 2 1/2 tablespoons butter
- 1/2 teaspoon vanilla
- 2 egg
- 1/4 cup almond milk
- 1 cup almond flour
- 1 tablespoon coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon all-spice
- 1/4 teaspoon nutmeg
For the topping:
- 1 teaspoon brown sugar substitute
- 1 teaspoon cinnamon
- Preheat the oven to 350° F. Add muffin liners to 6 slots in a muffin tin.
- Add all the muffin ingredients to a mixing bowl. Stir well to combine. Fill to the top of the muffin liners, or about 3/4 of the muffin well.
- Bake for approximately 20 minutes. Muffins are done when a toothpick inserted comes out clean.
- Mix together the topping ingredients. Sprinkle over the tops of the muffins.
- Allow the muffins to cool completely before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.