Keto Cinnamon Muffins
When you’re on a keto diet, finding delicious treats that align with your dietary goals can feel like a challenge. But fear not! These Keto Cinnamon Muffins are here to satisfy your sweet tooth while keeping your carb count in check. Bursting with warm cinnamon flavor and a delightful crumb, these muffins are perfect for breakfast, a snack, or even dessert. Plus, they’re incredibly easy to whip up, making them a go-to recipe for any keto enthusiast. Let’s dive into the details of this delectable treat!
Why This Keto Cinnamon Muffins Stands Out
These Keto Cinnamon Muffins stand out for several reasons. First, they are low in carbs but rich in flavor, thanks to the combination of almond flour and golden erythritol, which keeps the sweetness without the sugar. The addition of cream cheese gives the muffins a moist and tender texture that is hard to resist. Finally, the crunchy pecans add a delightful texture contrast, making each bite a delicious experience. If you love cinnamon rolls but want to avoid the carbs, these muffins are the perfect alternative.
Ingredient Notes
- 3 large eggs: Room temperature eggs help to create a better batter consistency.
- 1/4 cup melted butter: Adds richness and moisture, enhancing the flavor of the muffins.
- 1/2 cup cream cheese: Provides a creamy texture and a hint of tanginess.
- 1/2 cup golden erythritol: A sugar substitute that mimics the sweetness of sugar without the carbs.
- 1 1/2 cups almond flour: The base of our muffins, low in carbs and gluten-free.
- 1/2 cup chopped pecans: Adds crunch and a nutty flavor that pairs perfectly with cinnamon.
- 2 1/2 teaspoons cinnamon: The star of the show, giving these muffins their delicious, aromatic flavor.
- 1 1/2 teaspoons baking powder: Helps the muffins rise and become fluffy.
- 1 tablespoon melted butter: Used for topping, adds a rich, buttery finish.
- 1 tablespoon golden erythritol: For sprinkling on top, ensuring sweetness in every bite.
- 1 teaspoon cinnamon (optional): For an extra dusting on top for those who can’t get enough cinnamon.
Gear Up: What to Grab
- Mixing bowls: For combining your ingredients.
- Measuring cups and spoons: Accuracy is key in baking!
- Whisk: To beat the eggs and blend the wet ingredients smoothly.
- Spatula: Perfect for folding in the dry ingredients.
- Muffin tin: To bake those perfect muffins.
- Parchment paper (optional): For easy muffin removal and cleanup.
Keto Cinnamon Muffins: From Prep to Plate
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your muffins rise beautifully and bake evenly.
Step 2: Prepare the Muffin Tin
Grease a muffin tin with a little oil or line with muffin liners for easy removal later.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk together the 3 large eggs, 1/4 cup melted butter, 1/2 cup cream cheese, and 1/2 cup golden erythritol until smooth and creamy. This will form the base for our muffin batter.
Step 4: Combine Dry Ingredients
In another bowl, mix 1 1/2 cups almond flour, 2 1/2 teaspoons cinnamon, and 1 1/2 teaspoons baking powder. Stir well to ensure the baking powder is evenly distributed throughout the flour.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture. Using a spatula, gently fold them together until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 6: Add Pecans
Fold in the 1/2 cup chopped pecans gently into the batter, ensuring they’re evenly distributed.
Step 7: Fill Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
Step 8: Prepare the Topping
In a small bowl, mix together 1 tablespoon melted butter, 1 tablespoon golden erythritol, and the optional 1 teaspoon cinnamon. Drizzle this mixture over the muffin batter for an extra sweet and cinnamon-y topping.
Step 9: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 10: Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Keto Cinnamon Muffins warm or at room temperature!
International Equivalents
- 1 cup = 240 ml
- 1 tablespoon = 15 ml
- 1 teaspoon = 5 ml
- 1 cup almond flour = approximately 96 grams
- 1/4 cup butter = approximately 57 grams
Little Things that Matter
- Ensure your eggs and cream cheese are at room temperature for better mixing.
- Don’t overmix the batter; it should be just combined for the best texture.
- Feel free to substitute the pecans with walnuts or leave them out for a nut-free version.
- For additional flavor, consider adding a pinch of vanilla extract to the wet ingredients.
Cooling, Storing & Rewarming
Let your muffins cool completely on a wire rack. Store them in an airtight container in the refrigerator for up to a week. To rewarm, simply pop them in the microwave for about 15-20 seconds or enjoy them cold for a refreshing snack.
Frequently Asked Questions
Can I use other sweeteners instead of golden erythritol?
Yes, you can substitute golden erythritol with other keto-friendly sweeteners like monk fruit or stevia, adjusting the amount according to their sweetness levels.
Can I make these muffins dairy-free?
Absolutely! Substitute the butter with a dairy-free alternative like coconut oil and use a dairy-free cream cheese option.
What can I add to the muffins for extra flavor?
You can enhance the muffins by adding vanilla extract, or include sugar-free chocolate chips or dried unsweetened coconut for added texture and flavor.
How do I know when the muffins are done baking?
The muffins are done when they have risen, are golden brown on top, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
Ready, Set, Cook
Now that you have everything you need, it’s time to create these delightful Keto Cinnamon Muffins! They are not just a treat; they are a testament to how enjoyable eating low-carb can be. With each bite, you’ll savor the warm cinnamon flavor and the satisfying texture that comes from the almond flour and pecans. Whether you enjoy them fresh out of the oven or as a quick snack throughout the week, these muffins are sure to become a staple in your keto baking repertoire. Gather your ingredients, preheat your oven, and let’s make some magic happen in the kitchen! Enjoy every delicious bite of your Keto Cinnamon Muffins!
Keto Cinnamon Muffins
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease a muffin tin or line it with muffin liners.
- Step 3: In a large mixing bowl, whisk the eggs, melted butter, cream cheese, and golden erythritol until smooth.
- Step 4: In another bowl, mix almond flour, cinnamon, and baking powder.
- Step 5: Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6: Fold in the chopped pecans.
- Step 7: Scoop the batter into the muffin tin, filling each cup about 2/3 full.
- Step 8: Mix melted butter, golden erythritol, and optional cinnamon for the topping, then drizzle over the batter.
- Step 9: Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Step 10: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure eggs and cream cheese are at room temperature for better mixing.
- Don’t overmix; the batter should be just combined.
- Substitute pecans with walnuts or omit for a nut-free version.
- Add a pinch of vanilla extract for extra flavor.
