Keto cinnamon muffins are filling with just enough sweetness to curb your cravings without being overwhelming, and the perfect companion for your morning or afternoon coffee! Packed with protein and fats, they will keep you full until the next meal!
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Our keto cinnamon muffins are the perfect bake to curb cravings without consuming sugary carbohydrates. These muffins are sweet and fluffy thanks to almond flour, which brings a subtle, delicate nuttiness to balance the natural warmth of cinnamon. Traditional cinnamon muffins are typically laden with sugar, but Erythritol helps keep our recipe keto-friendly and delicious!
This isn’t just a basic keto muffin recipe; instead, these little gems are adorned with a cinnamon streusel topping and vanilla drizzle. Adding a few components to the muffins makes them a delectable afternoon treat that will soon become a weekly bake. The nutty streusel topping brings an additional layer of flavor, and the vanilla drizzle adds the perfect amount of sweetness needed to bring all of the ingredients together.
A few elements are involved in baking our keto cinnamon muffins, but it still takes less than an hour to prep and cook every last one! It’s recipes like this that make keto bakes a breeze, and once you feel comfortable, you can experiment with flavors and have fun with different combinations. These muffins are great for your weekly meal prep as well.
Ingredients for Keto Cinnamon Muffins
For the Cinnamon Streusel Topping
- Almond Flour: Making the cinnamon streusel topping for the muffins only takes a couple of minutes, but it’s an easy way of echoing the cinnamon flavor within the cakes. Almond flour is naturally sweet with a dense texture that is ideal for sitting on top of each muffin.
- Erythritol: Keto recipes can be sweet and satisfying without sugar, and this is largely thanks to sugar alternatives such as Erythritol. The sweetener is used both in the muffin batter and in the cinnamon topping to ensure the keto muffins are lightly sweetened without being too overbearing.
- Coconut Flour: In addition to almond flour, coconut flour is also needed for the topping. Coconut flour is dense in texture, like almond flour, but the flavor offers a background tropical edge in the streusel topping that marries well with the ground cinnamon and melted butter.
- Cinnamon: Cinnamon is an ingredient featured throughout this muffin recipe as it’s the star element and boldest flavor. Ground cinnamon works best in the topping and the muffin batter, but remember, a little goes a long way! Ground spices are often more pungent than their fresh counterparts, so be sure to err on the side of caution when sprinkling the cinnamon into the mixture.
- Butter: A small amount of melted butter helps the ingredients for the streusel topping combine well together so each muffin can be crowned with a spoonful before heading into the oven to be baked.
For the Muffins
- Almond Flour: Naturally low in carbs and gluten-free, almond flour is the ideal flour to opt for when baking sweet and savory treats. It helps prevent the muffins from becoming dry in the oven, instead, keeping them light, moist, and fluffy.
- Erythritol: Our keto cinnamon muffins aren’t overly sweet, and this is intentional as the natural, earthy tones of cinnamon already produce a gentle sweetness. Adding Erythritol into the muffin batter brings a little sweetness to the cakes, but not enough to dominate the flavors and take away from the ground cinnamon.
- Protein Powder: As the name suggests, protein powder is a great way of increasing protein intake, but it’s also a fantastic ingredient to replace flour. Bringing protein powder into the mix helps thicken the muffin batter whilst also making it more satisfying and filling. Just be sure to opt for a keto-friendly protein powder that doesn't contain added sugar or syrups.
- Coconut Flour: Echoing flavors throughout dishes is a great way of balancing ingredients, and that’s exactly what happens with the streusel topping, cake batter, and vanilla drizzle. Coconut flour is used once again, but this time in the muffin mixture to bring a moist density to the batter, resulting in the fluffiest keto muffins.
- Baking Powder: Muffins need to rise in the oven, and baking powder is the ingredient that makes this happen! Only a small amount is needed to help the muffins gain some height and an airy texture in the oven.
- Cinnamon: Sprinkling cinnamon into the muffin batter not only makes the kitchen smell divine but also adds flavor and a little color to the muffins as they bake. Cinnamon is such a warm spice, and it gets to shine in these muffins, firstly in the topping and secondly in the cakes themselves.
- Salt: A dash of salt brings balance to the keto muffins and also helps enhance the flavors already dancing together in the mixing bowl! The smallest amount of salt is required, but it truly makes such a difference with the final bake, as all the ingredients work together, creating divine muffins flavored flawlessly.
- Butter: With a rich color and silky texture, melted butter helps the cinnamon muffins stay moist while in the oven. Butter has a welcoming, familiar taste, and this can be found in the muffins, where the butter works to create a soft texture and balance the sweetness of the cinnamon and Erythritol.
- Eggs: A few eggs are needed to bring the muffins to life, and this includes both the whites and the yolks. Egg yolks lighten the batter, transforming the mixture to a golden color that creates aesthetic, mouthwatering muffins the whole family will dive into.
- Almond Milk: A splash of almond milk is needed to thin the batter, but the modest almond flavor carries through into the cakes during baking, adding a nutty edge. Opting for unsweetened almond milk is best, as sweetened versions tend to contain added sugar and other ingredients that may be high in carbohydrates.
- Vanilla Extract: It may not initially seem as though a drop of vanilla extract makes any difference in a muffin recipe, but it does! Pure, high-quality vanilla extract tends to be strong in flavor, so only a small amount is needed to create a sweet vanilla undertone.
For the Vanilla Drizzle
- Erythritol: Echoing the flavors of the muffins is a vanilla drizzle that wouldn’t be very sweet if it weren’t for Erythritol. It’s such a diverse sweetener and ensures the drizzle is sweet and sticky without the need for sugar or syrup.
- Water: Whisked together with Erythritol and vanilla, water transforms the drizzle into a liquid texture able to be doused over the muffins. The muffins ideally need to be cool before pouring on the glaze as it has a runny texture, although being mindful of the volume of water used will help create a thicker drizzle.
- Vanilla Extract: Vanilla and cinnamon are classic flavors that are hard to tear apart, and our keto cinnamon muffin recipe is no exception. A vanilla drizzle is the finishing touch of the muffins and adds a sweet burst of flavor with every bite.
How To Make Keto Cinnamon Muffins
These keto cinnamon muffins take only 10 minutes to prep and 30 minutes to cook, making them easy and quick enough to whip up with less than an hour’s notice. It’s worth putting a little time into the streusel topping and vanilla drizzle as both of these elements enhance the muffins for even more of a treat; keto-friendly, of course!
Step one: Preheat the oven to 325°F (162°C) and line a muffin tin or silicone muffin tray with cupcake liners. This will help stop them from sticking to the pan in the oven so each muffin can be removed seamlessly.
Step two: Combine the dry ingredients in a large mixing bowl. This includes almond flour, Erythritol, protein powder, coconut flour, baking powder, cinnamon, and salt.
Step three: In a separate bowl, make the cinnamon streusel topping by combining almond flour, Erythritol, coconut flour, and cinnamon. Add melted butter into the bowl and mix everything thoroughly before setting the bowl aside.
Step four: Add the wet ingredients of butter, eggs, almond milk, and vanilla extract to the dry muffin ingredients and mix thoroughly until well combined with no lumps of flour or protein powder.
Step five: Slowly pour the batter into each of the prepared muffin lines and top each one with a tablespoon of the streusel topping. Bake the cinnamon muffins for approximately 30 minutes or until a toothpick comes out clean from the center.
Step six: While the muffins are baking in the oven, make the vanilla drizzle by whisking together the powdered Erythritol, water, and vanilla extract, adding more or less water to adjust the texture.
Step seven: Allow the muffins to cool completely before glazing them with the vanilla drizzle.
Tips And Variations
Keto Holiday Spice Muffins: Cinnamon is recognized as a popular spice during the holiday season, but there’s a way to make these cinnamon muffins even more well-suited for winter. Along with ground cinnamon, sprinkling ground ginger, cloves, and nutmeg into the muffin batter adds even more depth of warm flavor and delicious aromas in the kitchen.
Keto Cinnamon Pecan Muffins: Adding a pecan edge to the keto muffins is a breeze and only requires the addition of a handful of pecans. Finely chop pecans and add them to the cake batter, and roughly chop more to add to the streusel topping for a crunchy, nutty flavor boost.
Keto Cinnamon Muffins With Stevia: Erythritol works well in these keto cinnamon muffins, but it’s also possible to use stevia. Stevia and many other keto sweeteners may be sweeter than Erythritol, so it’s wise to start by adding a smaller amount and go from there.
Frequently Asked Questions
How Many Carbs Are In Keto Cinnamon Muffins?
Our keto cinnamon muffins contain just 6.0g of net carbs per serving, and this is largely thanks to using Erythritol in place of sugar and various flours in place of wheat flour. Changing the ingredients and playing around with flavors may alter the total carbs included in the recipe, but opting for keto ingredients will always keep the carb content low.
Why Didn’t My Keto Cinnamon Muffins Rise?
There are a few different possible causes of muffins not rising in the oven. This issue can be caused by using expired baking powder, an incorrect oven temperature, undermixing the batter, and not using enough raising agents.
Why Are My Almond Flour Muffins Crumbly?
Muffins made with almond flour can sometimes be crumbly, and this can be caused by overbaking and removing the muffins from their tray or mold before they are fully cooled. Almond flour keeps the texture of baked goods moist, but this means cakes and muffins can be extra tender when they are still hot from the oven. Allowing the muffins to cool completely before attempting to remove them from their trays is the best way to avoid a crumbly muffin.
Keto Cinnamon Muffins Recipe
For the Cinnamon Streusel Topping
For the Cinnamon Muffins
For the Vanilla Drizzle
- ¼ cup Powdered Erythritol
- 2 tablespoon Water
- ½ teaspoon Vanilla Extract
To Make the Cinnamon Streusel Topping
- In a medium mixing bowl, combine the almond flour, Erythritol, coconut flour, and cinnamon. Add the melted butter and mix well to combine. Set aside.
To Make the Cinnamon Muffins
- Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the almond flour, Erythritol, protein powder, coconut flour, baking powder, cinnamon, and a pinch of salt.
- Add the butter, eggs, almond milk, and vanilla to the dry ingredients and mix until well combined.
- Pour the batter into the prepared lined muffin tin.
- Top each with a tablespoon of the topping and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan before removing before glazing.
To Make the Vanilla Drizzle
- Whisk together the powdered Erythritol, water, and vanilla. Add more water to adjust the texture as needed.
- Drizzle over the muffins and serve.