Description
These Keto Mini Cinnamon Sugar Muffins are a delightful low-carb treat perfect for anyone following a ketogenic lifestyle. Made with almond and coconut flour, these mini muffins are fluffy and packed with warm cinnamon flavor, coated in a buttery cinnamon-sugar blend using erythritol, a keto-friendly sweetener. They bake quickly in just 12-15 minutes, making them an excellent option for a quick snack or breakfast bite that satisfies your sweet cravings without the sugar crash.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
Sweeteners and Coatings
- ¼ cup erythritol (or sweetener of choice)
- 2 tablespoons butter, melted (for coating)
- 2 tablespoons ground cinnamon (for coating)
- ¼ cup erythritol (for coating)
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners to ensure the muffins don’t stick.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, and salt. Stir thoroughly to distribute all ingredients evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, unsweetened almond milk, vanilla extract, and melted butter until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until a thick batter forms, ensuring no dry pockets remain.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full for even baking.
- Bake Muffins: Bake in the preheated oven for 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Prepare Cinnamon-Sugar Coating: While the muffins bake, mix together the 2 tablespoons ground cinnamon and ¼ cup erythritol in a small bowl to create the coating mixture.
- Coat Muffins: Remove muffins from the oven and let them cool slightly for a few minutes. Then brush each muffin with the melted butter and roll them in the cinnamon-sugar mixture until evenly coated.
- Serve or Store: Serve the mini muffins warm or store them in an airtight container for up to 3 days to maintain freshness.
Notes
- You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia, adjusting to taste.
- Make sure not to overfill the muffin cups to prevent overflow during baking.
- Use unsweetened almond milk to keep the recipe low carb.
- These muffins are best eaten fresh but can be refrigerated to extend shelf life.
- Reheat muffins briefly before serving to refresh the buttery cinnamon coating flavor.
