Keto Snickerdoodle Muffins Recipe #keto #recipe

Keto Snickerdoodle Muffins Recipe

  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Cuisine: American


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:


  1. Preheat the oven to 350 F (175 C). Grease or line a 12-cup muffin pan with paper or silicone liners and set aside.
  2. In a large bowl, combine the almond flour, granulated erythritol, cinnamon, nutmeg, baking powder, and baking soda.
  3. Add the eggs, melted coconut oil, almond milk and vanilla extract to the bowl and combine to make a smooth batter.
  4. 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.
  5. In a small bowl, mix to combine the granulated erythritol with the cinnamon and evenly sprinkle over the top of each muffin.
  6. 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.
  7. 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.
  8. 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