Why You’ll Love This Recipe
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Delightfully soft mini muffins that satisfy your cinnamon-sugar cravings without the sugar crash.
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Mini size means easy portion control and minimal baking time.
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Uses almond and coconut flour to keep it gluten-free and keto-friendly.
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Quick to prep and bake—ready in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Almond flour
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Coconut flour
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Erythritol or other keto-friendly sweetener
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Baking powder
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Salt
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Ground cinnamon
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Eggs
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Melted butter or coconut oil
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Unsweetened almond milk or heavy cream
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Vanilla extract
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(Optional) Powdered erythritol for topping
Directions
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Preheat oven to 350°F (175°C). Line a mini muffin tin with liners or grease lightly.
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In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, and ground cinnamon.
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In another bowl, whisk eggs, melted butter (or oil), almond milk, and vanilla.
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Pour wet ingredients into dry and stir until just combined—do not overmix.
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Divide batter evenly into the mini muffin cups, filling about ¾ full.
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Bake for 14–17 minutes, or until a toothpick inserted in the centers comes out clean.
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Meanwhile, mix a bit of powdered erythritol (or sweetener) with cinnamon in a small bowl.
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As soon as muffins come out, let them cool 2–3 minutes, then lightly brush or spray tops with butter and dip them into the cinnamon-sugar mixture.
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Cool completely on a wire rack.
Servings and timing
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Makes 24 mini muffins.
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Prep time: 10 minutes.
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Bake time: 15 minutes.
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Total time: About 25 minutes.
Variations
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Chocolate-chunk twist: Stir in a tablespoon of sugar-free chocolate chips.
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Maple spice: Add ½ tsp maple extract and a pinch of nutmeg.
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Savory version: Omit sweetener and cinnamon; add herbs like rosemary and thyme for a savory mini muffin.
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Nut-free: Use sunflower-seed flour instead of almond flour (may alter texture).
Storage / Reheating
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Store cooled muffins in an airtight container at room temperature for up to 3 days.
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Refrigerate for up to 7 days.
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Freeze in a freezer bag for up to 3 months—thaw at room temperature.
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To reheat: microwave individual muffins for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
FAQs
What almond flour is best for keto baking?
Choose finely ground, blanched almond flour. Coarse nut meals won’t hold together as well.
Can I use another sweetener?
Yes—swap erythritol for monk fruit or stevia blends, adjusting to taste since sweetness levels vary.
Why include both almond and coconut flour?
Almond flour gives moisture and richness, while coconut flour adds structure and absorbs liquid, preventing sogginess.
Do I have to grease the mini muffin tin?
If you use liners, greasing isn’t necessary. Without liners, a light coating of butter or oil prevents sticking.
Can I make full-size muffins?
Yes—just increase bake time to about 20–22 minutes and fill the cups accordingly. Expect fewer muffins.
Are these dairy-free?
Use coconut oil instead of butter and unsweetened almond milk or other dairy-free milk to make them dairy-free.
How do I get a perfect cinnamon-sugar coating?
Brush tops with melted butter while still warm, then immediately dip or sprinkle sugar-free cinnamon mixture on them.
Can I make the batter ahead of time?
Yes, store batter covered in the fridge up to 12 hours, but stir before baking as coconut flour absorbs moisture.
Why are mine dense?
Possible causes: overmixing batter, using too much coconut flour, or using coarse almond meal. Also ensure you included baking powder.
Can I double the recipe?
Absolutely—just bake in batches or use two mini muffin tins. Ensure batter is portioned evenly for consistent results.
Conclusion
These Keto Mini Cinnamon Sugar Muffins are a simple, sweet, and satisfying way to enjoy a breakfast treat or snack without spiking carbs. Their small size makes them ideal for portion control, and you can customize them with flavors or dietary preferences. Give them a try and discover how easy and delicious low‑carb baking can be!
Print
- Total Time: 25 minutes
- Yield: 24 mini muffins
- Diet: Gluten Free
Description
These Keto Mini Cinnamon Sugar Muffins are low-carb, gluten-free treats packed with warm cinnamon flavor and perfect for breakfast or snacking on a keto diet. They’re fluffy, quick to make, and easy to customize.
Ingredients
1 cup almond flour
2 tbsp coconut flour
1/3 cup erythritol or other keto-friendly sweetener
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs
1/4 cup melted butter or coconut oil
1/4 cup unsweetened almond milk or heavy cream
1 tsp vanilla extract
(Optional) 2 tbsp powdered erythritol for topping
(Optional) 1/2 tsp ground cinnamon for topping
(Optional) Extra melted butter for brushing tops
Instructions
- Preheat oven to 350°F (175°C). Line or grease a mini muffin tin.
- In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
- In a separate bowl, whisk eggs, melted butter or coconut oil, almond milk, and vanilla extract.
- Combine the wet and dry ingredients and stir until just mixed—do not overmix.
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 14–17 minutes, or until a toothpick inserted comes out clean.
- Mix powdered erythritol with cinnamon in a small bowl for topping.
- Let muffins cool for 2–3 minutes, then brush tops with melted butter and dip or sprinkle with cinnamon-sugar mixture.
- Cool completely on a wire rack.
Notes
- Use blanched almond flour for best texture.
- Don’t overmix the batter to keep muffins light.
- You can store batter in the fridge up to 12 hours before baking.
- Double the recipe to make more, baking in batches if needed.
- Customize with sugar-free chocolate chips or flavor extracts like maple.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 60
- Sugar: 0g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
