My sweet neighbor and I are on a kick of swapping samples of keto recipes we are trying. It’s so much easier to taste test recipes and not be stuck with a ton if it’s ehh. These muffins came out really good. Honestly instead of a breakfast muffin I served it with some ice cream since they are a little crumbly. The boys begged me to make them so I’ll have to make these soon.
Keto Cinnamon Sugar Muffins
(Adapted from Keto in Pearls)
½ cup powdered sweetener
5 tablespoons butter, softened
1 teaspoon vanilla
½ cup half and half
1 ½ cups almond flour
1 tablespoon ground flaxseed
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
For Cinnamon Sugar Topping
4 tablespoons butter, melted
½ cup granulated sweetener
2 teaspoons cinnamon
Preheat oven to 350 degrees. Grease muffin tin and set aside.
In a medium sized mixing bowl, beat butter, powdered sweetener, and vanilla together.
Add eggs and milk. Mix well and set aside.
In a separate mixing bowl, whisk or sift dry ingredients together including almond flour, flaxseed, baking powder, cinnamon, ginger, and nutmeg.
Mix dry ingredients into wet ingredients until well blended.
Evenly distribute the batter into muffin tins.
Bake 18 to 20 minutes or until a toothpick inserted comes out clean.
While muffins are cooling, combine granular sweetener and cinnamon in a small bowl.
Brush muffins with butter on all sides, place into the cinnamon sugar mixture, and roll to coat.
Repeat with all muffins.
Store in an airtight container up to 1 week.
Any size muffin tin may be used. Decrease cooking time for 24 cup mini muffin pan, increase cooking time for 6 cup large muffin pan.