Enjoy all of the traditional cinnamon muffins but without all of the carbs when you make these keto snickerdoodle muffins.
- 2 ½ cups (300 g) almond flour
- 1/2 cup (96 g) granulated erythritol
- 2 teaspoons (4 g) cinnamon powder
- 1/4 teaspoon (1 g) ground nutmeg
- 2 teaspoons (4 g) baking powder
- 1 teaspoon (4 g) baking soda
- 3 eggs, whisked
- 1/2 cup (120 ml) coconut oil, melted and cooled
- 1/2 cup (120 ml) unsweetened almond milk
- 1 teaspoon (5 ml) vanilla extract
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