Description
These Keto Mini Cinnamon Sugar Muffins are a delightful low-carb treat perfect for a quick breakfast or snack. They are easy to make and bursting with cinnamon flavor, making them a favorite among keto and non-keto eaters alike.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered erythritol
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1/3 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a mini muffin tin.
- Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, almond milk, melted butter, and vanilla.
- Combine Wet and Dry Ingredients: Add wet ingredients to the dry mixture and stir until well combined.
- Bake: Spoon batter into muffin cups and bake for 15–18 minutes until a toothpick comes out clean.
- Prepare Topping: Mix erythritol and cinnamon for topping.
- Coat Muffins: Once baked, cool muffins slightly and coat with cinnamon ‘sugar’ topping.
Notes
- For added flavor, brush the muffin tops with melted butter before coating with cinnamon topping.
- Store in the fridge for up to 5 days or freeze for longer shelf life.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80
- Sugar: 0 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
