Name: Keto Mini Cinnamon Sugar Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups almond flour; 2 tablespoons coconut flour; 1 tablespoon baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 2 large eggs; ½ cup unsweetened almond milk; 1 teaspoon vanilla extract; 3 tablespoons melted butter; ¼ cup erythritol (or sweetener of choice); 2 tablespoons butter, melted (for coating); 2 tablespoons ground cinnamon (for coating); ¼ cup erythritol (for coating)

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These delightful keto mini cinnamon sugar muffins offer all the comfort of traditional cinnamon treats without the carb overload. Soft, fluffy, and infused with warm cinnamon flavor, these bite-sized treats satisfy your sweet cravings while keeping you on track with your low-carb lifestyle.

Why You'll Love This Recipe

These mini muffins are a game-changer for anyone following a ketogenic diet who misses traditional baked goods. They're incredibly simple to make with basic keto pantry staples, and the cinnamon-sugar coating creates that classic flavor you crave without the actual sugar. Perfect for breakfast on-the-go, an afternoon pick-me-up, or a satisfying dessert that won't kick you out of ketosis. Each muffin is just 150 calories with minimal net carbs, making them a guilt-free indulgence that fits perfectly into your macros.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Almond flour forms the foundation of these muffins, providing a moist, tender crumb while keeping the carb count low. It's rich in healthy fats and protein, making these muffins more satisfying than traditional flour versions.

Coconut flour works alongside almond flour to create the perfect texture. It absorbs moisture efficiently, which helps these muffins achieve their ideal consistency without needing gluten.

Baking powder ensures your muffins rise properly, creating that light, fluffy texture we all love in a good muffin.

Ground cinnamon brings warm, aromatic flavor to both the muffin batter and coating. It's not just delicious but also offers anti-inflammatory properties and helps regulate blood sugar.

Salt balances the sweetness and enhances all the flavors in the recipe. Even a small amount makes a significant difference in the final taste.

Eggs provide structure, moisture, and protein to these keto muffins. They act as a binding agent that holds everything together in the absence of gluten.

Unsweetened almond milk adds necessary moisture without the carbs of regular milk. Its mild flavor works perfectly in baked goods.

Vanilla extract adds depth of flavor that complements the cinnamon beautifully. A little goes a long way in enhancing the overall taste experience.

Butter contributes richness and that unmistakable buttery flavor that makes these muffins taste indulgent. It also helps create a tender crumb structure.

Erythritol is a natural sugar that provides sweetness without the carbs or impact on blood sugar. It works beautifully in baked goods and creates that classic sweet flavor without the metabolic downsides of sugar.

Directions

Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, and salt. Stir until well combined.
In another bowl, whisk together the eggs, almond milk, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
Spoon the batter into the mini muffin tin, filling each cup about ¾ full.
Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick comes out clean when inserted into the center.
While the muffins are baking, prepare the cinnamon-sugar coating. In a small bowl, mix together the ground cinnamon and erythritol.
Once the muffins are done, remove them from the oven and let them cool for a few minutes. Then, brush each muffin with the melted butter and roll them in the cinnamon-sugar mixture until coated.
Serve warm or store in an airtight container for up to 3 days.

Servings and Timing

This recipe yields 12 delicious mini muffins, making it perfect for meal prep or serving a small group. Each muffin contains approximately 150 calories. The preparation takes just 10 minutes, with 15 minutes of baking time, for a total of 25 minutes from start to finish. These portion-controlled treats make it easy to enjoy a sweet bite without overindulging.

Variations

Chocolate Chip Version: Add 2-3 tablespoons of sugar-free chocolate chips to the batter for a chocolatey twist.

Nutty Addition: Fold in ¼ cup of chopped pecans or walnuts for added texture and healthy fats.

Orange Cinnamon: Add 1 teaspoon of orange zest to the batter for a bright, citrusy note that pairs beautifully with cinnamon.

Pumpkin Spice: Replace the cinnamon in the batter with pumpkin pie spice for a seasonal favorite.

Cream Cheese Filled: Create a small well in each muffin before baking and add a teaspoon of sweetened cream cheese for a cheesecake-like center.

Storage/Reheating

These keto mini muffins will stay fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week, though the cinnamon coating may soften slightly.

To freeze, place the muffins in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag or container and store for up to 3 months. This prevents them from sticking together.

When ready to enjoy, thaw refrigerated muffins at room temperature for about 30 minutes. For frozen muffins, thaw overnight in the refrigerator or at room temperature for several hours.

To reheat, warm the muffins in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes. For the best texture, you can also briefly toast them in a toaster oven for 1-2 minutes to crisp up the exterior. Consider adding a fresh dusting of the cinnamon-erythritol mixture after reheating for that just-baked taste.

FAQs

Can I use a regular-sized muffin tin instead of a mini muffin tin?

Yes, you can use a standard muffin tin, but you'll need to adjust the baking time to about 18-22 minutes. This recipe will yield approximately 6 regular-sized muffins instead of 12 mini ones.

What can I substitute for almond flour if I have a nut allergy?

If you have a nut allergy, sunflower seed flour is the best 1:1 substitute for almond flour in keto baking. Keep in mind that sunflower seed flour can sometimes turn baked goods slightly green due to a chemical reaction, but this is harmless.

Can I use a different sweetener instead of erythritol?

Absolutely! Monk fruit sweetener, allulose, or xylitol can all work well as substitutes for erythritol. Just be aware that xylitol is toxic to dogs, so keep it away from pets if you choose that option.

Why did my muffins turn out dry?

Keto flours like almond and coconut flour can be tricky to work with. The most common reason for dry muffins is overmeasuring the coconut flour, which is extremely absorbent. Make sure to measure precisely or consider using slightly less if you prefer a moister muffin.

How can I make these muffins dairy-free?

To make these dairy-free, substitute the butter with melted coconut oil in both the batter and for the coating. The flavor profile will change slightly, but they'll still be delicious.

Why didn't my muffins rise properly?

Check if your baking powder is fresh—it loses potency over time. Also, overmixing the batter can prevent proper rising, so mix just until the ingredients are combined.

Can these muffins be made ahead for meal prep?

Yes! These are excellent for meal prep. Make a batch, allow them to cool completely, and store them in the refrigerator for quick, grab-and-go breakfasts or snacks throughout the week.

What's the net carb count per muffin?

While the recipe shows each muffin contains 150 calories, the net carb count is approximately 2-3 grams per mini muffin, making them perfect for a keto diet.

Can I add berries to this recipe?

Yes, you can fold in ¼ cup of fresh berries like blueberries or raspberries. Be aware that this will add some carbs, so adjust your daily intake accordingly if you're strictly monitoring carbs.

My muffins stuck to the pan. How can I prevent this?

For fool-proof removal, use both non-stick spray and parchment paper liners. Alternatively, use a silicone mini muffin pan, which makes removal extremely easy without any additional greasing required.

Conclusion

These keto mini cinnamon sugar muffins prove that following a low-carb lifestyle doesn't mean giving up on the simple pleasures of baked goods. With their perfect blend of warm cinnamon, subtle sweetness, and satisfying texture, they're bound to become a regular treat in your keto recipe rotation. They're versatile enough for breakfast, snack time, or dessert, and their portion-controlled size helps prevent overindulgence. Whether you're a seasoned keto baker or just starting your low-carb journey, these muffins deliver all the comfort of traditional cinnamon treats without compromising your dietary goals. Enjoy them warm from the oven for the ultimate cozy experience, or prepare them in advance for convenient, keto-friendly snacking all week long.