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

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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