Description

Delight in these Keto Mini Cinnamon Sugar Muffins, perfect for a low-carb breakfast or snack. Made with almond and coconut flours, these moist, flavorful muffins are coated in a buttery cinnamon-sugar blend that satisfies your sweet tooth without the carbs. Quick to prepare and bake, they’re an ideal keto-friendly treat for any time of day.

Ingredients

Dry Ingredients

1 ½ cups almond flour
2 tablespoons coconut flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup erythritol (for coating)
2 tablespoons ground cinnamon (for coating)
¼ cup erythritol (or sweetener of choice, for batter)

Wet Ingredients

2 large eggs
½ cup unsweetened almond milk
1 teaspoon vanilla extract
3 tablespoons melted butter (for batter)
2 tablespoons melted butter (for coating)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, stir together the almond flour, coconut flour, baking powder, ground cinnamon, and salt until thoroughly combined.
Mix Wet Ingredients: In another bowl, whisk the eggs, unsweetened almond milk, vanilla extract, and melted butter until smooth.
Make Batter: Pour the wet ingredients into the dry ingredients and mix gently until a thick batter forms. Avoid overmixing to keep the muffins tender.
Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full for even rising.
Bake: Bake the muffins for 12-15 minutes or until they turn golden brown and a toothpick inserted in the center comes out clean.
Prepare Cinnamon-Sugar Coating: While baking, mix ground cinnamon and erythritol in a small bowl to create the coating mixture.
Coat Muffins: Once baked, remove muffins from the oven and let them cool slightly. Brush each muffin with melted butter then roll them in the cinnamon-sugar mixture until fully coated.
Serve or Store: Serve the muffins warm for best flavor. Store any leftovers in an airtight container for up to 3 days to maintain freshness.

Notes

Ensure eggs and almond milk are at room temperature for best batter consistency.
You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia powder, adjusting to taste.
Using paper liners simplifies cleanup and prevents sticking but greasing the tin works well too.
For a dairy-free version, use coconut oil instead of butter.
Muffins are best enjoyed fresh but can be warmed in the oven or microwave before serving.
Keep muffins in an airtight container to avoid drying out.