These soft, fluffy keto cinnamon muffins are a great way to start the morning. They're also the perfect grab-and-go breakfast that you can make ahead of time!
Busy mornings don't mean you have to miss out on breakfast. Make these keto-friendly cinnamon muffins a few days ahead of time so you and the kids can grab one as you head out the door. They store well and freeze well!
❤️ Why you'll love it
You will love these muffins because they are packed with flavor and topped with a sugary, sweet cinnamon mixture. You get a good cinnamon and keto-friendly sugar coating because we dip the muffins into the butter and then coat them. This adds so much extra flavor to the muffins.
These keto cinnamon muffins are also easy to make! In about 30 minutes, you can have a delicious breakfast or snack ready to eat. You will also love that you can easily freeze them and pull them out when you want to enjoy them. Just make them ahead of time, freeze them, and grab one when you're ready!
🥘 Equipment Used
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A good quality muffin pan and liners are what you will need to bake these muffins.
🧾 Ingredients Used
- Almond flour: To make these muffins low-carb, almond flour is used instead of all-purpose flour.
- Sweetener: Monk fruit sweetener. It's one of my favorite sweeteners to use.
- Dairy: Butter, sour cream, unsweetened almond milk, eggs.
- Spices/seasonings: Vanilla extract, cinnamon, nutmeg, and salt.
- Baking powder. To help the muffins rise.
🔪 How To Make This Recipe
- Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners.
- Add the almond flour, monkfruit sweetener, baking powder, and salt to a mixing bowl. Mix to combine.
- Whisk together the melted butter, sour cream, almond milk, egg, vanilla extract, cinnamon, and nutmeg in another large bowl.
- Fold the dry ingredients into the wet ingredient mixture. Mix well, making sure there are no lumps.
- Divide the batter evenly between the muffin cups and bake them for about 25 minutes, or until a toothpick inserted comes out clean.
To make the cinnamon-sugar topping:
- In a small bowl, combine ½ cup monk fruit sweetener and cinnamon. In a separate small bowl, melt the butter.
- Once the muffins are baked, let them cool. Then, remove the muffin liners, dip each muffin in the melted butter, and coat them in the cinnamon and sweetener mixture.
🥫 Storing and Reheating
The muffins are best right out of the oven, but if you have leftovers, you can easily store them. Once they have cooled down, store them in an airtight container or Ziploc bag at room temperature for 4 to 5 days.
You can also freeze these easy keto cinnamon muffins after they have been baked. It's best to give them a good flash freeze first. To do this, you can place them on a tray, uncovered, and put them into the freezer for an hour. Then, place them in a freezer bag or airtight container and store them in the freezer for about three months.
After storing them in the fridge or freezer, you can easily reheat them in the microwave for a few seconds to warm them up. If they're frozen, microwave them for about 30 seconds so that they thaw before you eat them.
💭 Tips and Variations
- Add a pinch of pumpkin spice or other flavoring to the batter before baking them. This will give them an extra pop of flavor.
- You can add fruits to the batter before cooking. Chopped strawberries or blackberries will give the cinnamon muffins some extra flavor and texture.
- Nuts can be added in as well. Chopped walnuts or pecans would taste amazing in these cinnamon muffins!
🍽️ What can I eat this recipe with?
These muffins are amazing on their own, but you can also enjoy this keto dessert with your favorite morning breakfast. They're amazing with your morning coffee, latte, or tea. For cold mornings, enjoy them with some hot chocolate.
👩🍳 Frequently asked questions
Are cinnamon muffins keto-friendly?
Common cinnamon muffins are not keto-friendly. However, I've swapped out the sugar and flour for keto-friendly alternatives to give you this recipe for cinnamon sugar muffins.
Does it matter what kind of almond flour you use?
When it comes to any baked good, using a super fine almond flower will help your baked items come out fluffy and not grainy.
Can I make these ahead of time?
Yes! You can make these muffins ahead of time and either store them in the fridge or freezer.
📚 Related Recipes
Check out these other tasty keto breakfast and dessert recipes!
📖 Recipe
Keto Cinnamon Muffins
Equipment
Ingredients
- 2 ½ cups almond flour
- ½ cup monk fruit sweetener
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt optional, but recommended
- ¼ cup butter melted
- ¼ cup sour cream
- ⅓ cup almond milk at room temperature
- 3 large eggs at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- pinch of nutmeg
For the cinnamon sugar topping:
- 2 tablespoons monk fruit sweetener
- ½ teaspoon ground cinnamon
- ¼ cup butter melted
Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners.
- Add the almond flour, monkfruit sweetener, baking powder, and salt to a mixing bowl. Mix to combine.2 ½ cups almond flour, ½ cup monk fruit sweetener, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- In another large bowl, whisk together the melted butter, sour cream, almond milk, eggs, vanilla extract, cinnamon, and nutmeg.¼ cup butter, ¼ cup sour cream, ⅓ cup almond milk, 3 large eggs, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, pinch of nutmeg
- Fold the dry ingredients into the wet ingredient mixture. Mix well, making sure there are no lumps.
- Divide the batter evenly between the muffin cups and bake them for about 25 minutes, or until a toothpick inserted comes out clean.
To make the cinnamon-sugar topping:
- In a small bowl, combine ½ cup monkfruit sweetener and cinnamon.2 tablespoons monk fruit sweetener, ½ teaspoon ground cinnamon
- In a separate small bowl, melt the butter.¼ cup butter
- Once the muffins are baked, let them cool. Then, remove the muffin liners, dip each muffin in the melted butter, and coat them in the cinnamon and sweetener mixture.
- Store leftover muffins in an airtight container for up to 4 to 5 days.
Notes
- Add a pinch of pumpkin spice or other flavoring to the batter before baking them. This will give them an extra pop of flavor.
- You can add fruits to the batter before cooking. Chopped strawberries or blackberries will give the cinnamon muffins some extra flavor and texture.
- Nuts can be added in as well. Chopped walnuts or pecans would taste amazing in these cinnamon muffins!
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
These muffins are sooooo good. I'll make these on a regular basis.
They are one of my favorite breakfasts too!
Delicious, I will be making these often!!
Thanks for your feedback, Paula!