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Keto Snickerdoodle Muffins Recipe
It is no secret that I love muffins. They are easy grab-and-go breakfasts for those busy mornings that you don’t want to cook.
And they make delicious snacks as well!
Even better, this recipe uses easy-to-find ingredients, which is important to me. Trust me, I don’t want to go from store-to-store or spending hours online searching for ingredients. And I know you don’t want to do that either.
If you have done any Keto baking, you probably have most (if not all) of these ingredients on hand already.
And if you don’t, you can probably find them at your local grocery store. And, of course, they are easy to find online as well.
So, grab a muffin pan as well as a few ingredients and make these Keto snickerdoodle muffins today!
Almond Flour Baking Tips
Almond flour has become a pretty popular low carb flour in the Keto community over the last few years.
When it first hit the Keto baking scene, almond flour was pretty hard to find. I had to buy it online or in expensive grocery stores.
However, even though almond flour has become a staple in Keto recipes, there are a few tips and tricks to using it to make sure your Keto baked goods turn out perfectly delicious each time.
Be sure to know the difference between almond flour and almond meal.
Almond flour is simply almonds that have been blanched to remove their skins and ground into a fine powder-like flour.
On the other hand, almond meal is almonds that are ground with their skins into a coarse texture.
Recipes will typically state if almond flour or almond meal is needed. However, just pay attention to the recipe to make sure you know which one to purchase.
More importantly, be sure you grab the right one when you are shopping! I have accidentally grabbed a bag of almond meal a few times by mistake when I’ve been in a hurry and not paying attention.
Always store almond flour in your refrigerator or freezer.
Even though it has flour in its name, it is still a perishable item that must be kept in your refrigerator or freezer after opening. Otherwise, the oils from the almonds go rancid at room temperature, and no one wants that!
A good rule of thumb is that almond flour can be safely stored in your refrigerator for up to 6 months and in your freezer for up to 1 year.
Measure your almond flour with a food scale.
Actually, this is a great tip for all baking. Food scales are much more accurate ways to measure than cups and tablespoons.
And food scales are pretty inexpensive if you go for a no-frills one, which is what I use.
However, if you don’t have a food scale, you can still use a measuring cup. Just be careful to not pack it with as much almond flour as possible.
Do not scoop the almond flour from the bag using the measuring cup. Simply spoon the almond flour from the bag into the measuring cup.
Baked goods made with almond flour must cool to room temperature before enjoying.
Before I learned this tip, I threw away quite a few baked goods because I tried them fresh out of the oven.
If you don’t let your baked goods cool to room temperature, the texture will likely be gummy and completely unsatisfactory.
Trust me on this, it is better to resist the temptation to try these muffins while they are still warm because you will be disappointed in the texture. They will still taste amazing though!
Other Keto Breakfast Recipes To Try
If these Keto snickerdoodle muffins have you hungry for more delicious Keto breakfast recipes, then you are in luck!
From gingerbread muffins to mocha muffins, I have all of your Keto muffin needs covered.
And for a sweet breakfast casserole, be sure to try my overnight pancake breakfast casserole.
But if savory casseroles are your jam, you don’t want to miss my sunshine breakfast casserole or my meat lover’s breakfast casserole.
Of course, I have all of the traditional breakfast recipes you could want from waffles to pancakes and low carb smoothies.
So, be sure to head over to my Keto Breakfast Recipes page to find all of these recipes and a ton of other recipes that will get your morning off to a delicious start.
Enjoy all of the traditional cinnamon muffins but without all of the carbs when you make these keto snickerdoodle muffins.
For the cinnamon “sugar” topping:
- Preheat the oven to 350 F (175 C). Grease or line a 12-cup muffin pan with paper or silicone liners and set aside.
- In a large bowl, combine the almond flour, granulated erythritol, cinnamon, nutmeg, baking powder, and baking soda.
- Add the eggs, melted coconut oil, almond milk and vanilla extract to the bowl and combine to make a smooth batter.
- Spoon roughly 2 Tablespoons (30 ml) of batter into each cup of the prepared muffin pan until each cup is about 3/4 full to make 12 muffins.
- In a small bowl, mix to combine the granulated erythritol with the cinnamon and evenly sprinkle over the top of each muffin.
- Place the muffin pan in the oven and bake for 20 to 25 minutes until cooked through and a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the pan for about 5 minutes. Carefully remove the muffins from the pan and place on a wire rack to cool completely.
- Refrigerate the leftover muffins in a sealed container for up to 2 to 3 days.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
- Serving Size: 1 muffin
- Calories: 211
- Sugar: 1 g
- Fat: 20 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 6 g