Easy Keto Cinnamon Muffins

Name: Easy Keto Cinnamon Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/4 cup brown sugar substitute ((erythritol, monk fruit, or allulose)); 2 1/2 tablespoons butter; 1/2 teaspoon vanilla; 2 egg; 1/4 cup almond milk; 1 cup almond flour; 1 tablespoon coconut flour; 2 teaspoons baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon all-spice; 1/4 teaspoon nutmeg; 1 teaspoon brown sugar substitute ((erythritol, monk fruit, or allulose)); 1 teaspoon cinnamon

Laura Lynch

50
votes
17 Comments
Jump to Recipe

These Keto Cinnamon Muffins, made with almond and coconut flour, are fluffy and moist with a delicious dusting of cinnamon sugar on top. Each muffin has just 4 net grams of carbs.

You don’t have to skip the joys of fall (read: delicious fall desserts) just because you’re on a keto diet or aren’t eating sugar. There are plenty of ways to enjoy fall flavors with a low carb count, like these keto cinnamon muffins.

Made with both almond flour and coconut flour, these muffins have a fluffy and moist interior, with a sweet cinnamon flavor. The top is dusted with a cinnamon sugar mixture that adds a little extra crunch to the top.

I love these as an easy breakfast muffin. They keep well in the refrigerator so you can just grab one in the morning. They’re also a great gluten-free, low-carb alternative to regular flour muffins. Another gluten-free alternative we love is this coffee cake. Give these a try and you’ll see what we mean.

» Also see our Keto Pumpkin Pancakes recipe and these 17 Keto/ Low Carb Breakfast Ideas.

What Flour to Use

There are many different ways you can make keto muffins, but this recipe uses a mix of almond flour and coconut flour. Both of these flours are needed to get the right consistency and texture, so I don’t recommend substituting with any other flour.

I use super fine blanched almond flour and organic super-fine coconut flour. The ones made by Wholesome Yum are great and you can trust the brand.

The recipe won’t work the same way with other flours, or other ratios of these flours, so I don’t recommend it. However, if you’re pretty experienced with flour substitutes you can give others a try.

What Kind of Sugar Substitute to Use

This recipe calls for a brown sugar substitute. Most of the major types of substitute sugar have a brown sugar option, so you can choose what you like. I mostly use allulose as a sugar substitute. Here is the brown sugar blend I use.

You can use Swerve, monkfruit, Erythritol or allulose. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I think you’ll really like it, especially if you also don’t like the cooling effect.

These substitutes have carbs in them, but most of those carbs are from sugar alcohol. Whereas other sugar alcohols (like sorbitol) cause a rise in blood sugar and insulin response when consumed, erythritol, monk fruit, and allulose have no effect on either blood sugar or insulin levels.

Learn more about low-carb sweeteners and conversion here.

Ingredients You’ll Need

Almond and coconut flour – This recipe uses a mix of almond flour and coconut flour. Both of these flours are needed to get the right consistency and texture, so I don’t recommend substituting with any other flour.
Brown sugar substitute – I use this brown sugar allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect.
Baking powder – This is your leavening agent that will help the muffins rise.
Cinnamon, All Spice, Nutmeg – These three spices add tons of warming spice flavor to the muffins.
Eggs – I use two large eggs for this recipe.
Unsweetened almond milk – Regular milk is off limit because of the sugar so we are using unsweetened almond milk.
Butter – I use salted butter, it should be softened or slightly melted before using.
Vanilla extract – To add a mild vanilla flavor.

How to Make Keto Cinnamon Muffins

Preheat the oven to 350° F. Add muffin liners to 6 slots in a muffin tin. You can also divide the batter in a 12 mini muffin pan, if you want.

Add all the muffin ingredients to a mixing bowl. Stir well to combine. Some recipe want you to mix the dry ingredients together, then the wet ingredients and combine them. I’ve tried it both ways and I can detect no difference. So save on time and bowls and just combine everything with a whisk in one bowl.

Scoop the filling into each of the muffin liners, filling it just to the top of the liner. I use muffin liners that are about 1/2″ shorter than the top of the muffin pan. I fill them just to the top of the liner. You can see below how full they are. There is enough batter to fill each to this level.

Bake the muffins for approximately 20 minutes at 350° F. The muffins are done when a toothpick inserted comes out clean. The tops will be slightly browned and no longer wet-looking. They might still be a little squishy to the touch. That’s how almond flour is, so don’t worry that they aren’t cooked through.

As the muffins are cooking, you can mix together the topping, which is about 1/2 a teaspoon of brown sugar substitute and 1/2 teaspoon of cinnamon.

When the muffins come out of the oven, sprinkle the tops with the cinnamon sugar. Since the muffins are still warm, that will enable the toppings to melt in a little and form a nice crunchy top.

Allow the muffins to cool completely before you dig in. They need to firm up and won’t really do that until they’re cooled.

How to Store Muffins

I recommend eating these within a few days. They should be stored in the refrigerator if not eaten right away. They’ll keep for 4-5 days in the refrigerator. You can also freeze these muffins after they’ve baked and cooled. They reheat well in the microwave or air fryer.

» Love this recipe? Try these Keto Blueberry Muffins or this Keto Lemon Mug Cake.

Recipe Variations to Try

There are so many great ways to change up these muffins if you’re looking for something a little different:

Add some chopped nuts to the batter to give a little texture to the muffins.
Switch out the crumbled topping for a cream cheese topping.
Add a tablespoon of ground flaxseed to give the muffins even more fiber.

Frequently Asked Questions

How many carbs are in these muffins?

Each keto cinnamon muffin contains 4 net grams of carbs. That’s total carbs minus fiber and sugar alcohols. We have intentionally kept the size of the recipe to just 6 muffins so they are a treat and you don’t have a bunch of muffins sitting around begging to be eaten. If you’re making these for a crowd, or for a family breakfast and you need more than 6, just double the recipe.

Can you freeze these muffins?

Yes. You can freeze these muffins after they’ve baked and cooled. Store in an air tight container for up to 3 months. They reheat well in the microwave or air fryer.

How much protein do cinnamon muffins have?

These cinnamon muffins have 6 grams of protein per serving, which is one muffin.

What to Serve Them With?

I don’t think you need to serve them with anything. They’re great on their own, especially warmed up a little bit. However, they are also really good with butter or cream cheese spread. Just cut them in half and spread on the butter.

Other Breakfast Recipes To Try

Click for Even More Breakfast Recipes

17 Keto / Low Carb Breakfast Ideas

What Our Readers Are Saying

Dennis Littley says:

I love baking with different flours and your keto muffins were as good as “regular flour” muffins!!

Michelle says:

SO good!

carl says:

I made these for my wife because she’s on a keto diet, but I think I ate more than she did. They’re really good.

5 from 7 votes

Keto Pumpkin Cookies

18
Oct

4.9 from 7 votes

Keto Mojitos: Low Carb Cocktails

11
Jun

5 from 6 votes

Homemade Keto BBQ Sauce Recipe

02
Jul

4.6 from 11 votes

Baked Eggplant Caprese Snacks

27
Jul

Pin it! If you liked this recipe please share it on Pinterest so others can find it too. We always appreciate your support! Follow us on Pinterest and Facebook to keep up on what we’re cooking up.