These Gluten-free Easy Keto Cinnamon Muffins make for a great and quick breakfast. Moist, with a delicious cinnamon streusel and totally flavourful! Pair them up with a delicious cup of coffee, just as you would with your favourite coffee cake.
Ingredient list in the recipe card updated in November, 2020.
Don't skip and miss the useful recipe tips shared in the blog post.Jump to Recipe
Making the Muffins
This recipe will make about 12 muffins but you can use slightly less batter per muffin as I did, to end up with 15 muffins. You can whip up the batter for the muffins using the following methods. There is no right or wrong method, I would say just use whichever method you prefer.
Flour - Almond flour (make sure you are using blanched almond flour and not almond meal, which has a courser texture).You will also require some coconut flour. Almond flour and coconut flour work well together in Keto baking.
Leavening agents - Baking soda and baking powder.
Sweeteners - Swerve sweetener (granulated). You can also use any of your preferred sweetener, such as erythritol.
Spices - Cinnamon hence the name, vanilla extract and a pinch of nutmeg.
Condiments - Salt.
Other - eggs (at room temperature) and some almond milk. You can use cold eggs but you would have to then use the blender method or an electric whisk.
Dairy - Butter (use coconut oil if allergic to dairy or as a paleo option) .
Method 1: Easy Blending method
This is the fastest method. Use this method and you have super easy keto cinnamon muffins. I like to use it when pressed for time. This method basically involves blending everything at a high speed for 30 seconds to 1 minute. Since the blender rotates at a very high speed, cold ingredients such as eggs get warmed up in the process so you don’t have to worry if you forgot to get your ingredients to room temperature before.
Method 2: Using a hand mixer or manually using a whisk
Make sure your ingredients are at room temperature when using this method. It is also always better to start by mixing the dry ingredients first, then slowly incorporating the wet ingredients into the dry ingredients.
Start by making the delicious cinnamon streusel
In a bowl, stir together almond flour, coconut flour, cinnamon, nutmeg and swerve (brown). Carefully drizzle over melted butter then use a spatula or your hands to combine everything together. Press together until you get small crumbles. Set the crumbles aside on a parchment paper to allow them to dry and set as you prepare the muffin batter.
Proceed on to make the batter
Combine the dry ingredients: Using a medium-sized bowl, add almond flour, coconut flour, nutmeg, cinnamon, gluten-free baking powder, baking soda and salt. Combine well.
TIP: Make sure you use blanched almond flour and not almond meal. Blanched almond flour is made from skinned, blanched almonds, which are then finely ground. Almond meal basically still contains the skin and is coarsely ground.
Incorporate the wet ingredients: Next, add the unsweetened almond milk, vanilla extract and the melted butter or coconut oil. Combine properly until you obtain a nice smooth batter.
TIP: Ensure that your eggs are at room temperature to prevent the butter from turning solid as you mix.
Measure the batter for the keto cinnamon muffins into muffin moulds: Divide the batter equally into greased and lined muffin moulds. Alternatively, you can use silicone muffin moulds. Sprinkle the delicious cinnamon streusel on top and bake in an oven at 325 degrees F.
Proceed on to check for readiness. A toothpick inserted in the middle should come out clean. Additionally, you will know the keto cinnamon muffins are baked once the tops turn golden.
Make the chocolate drizzle or topping (optional)
This step is totally optional. It is only meant to give your keto cinnamon muffins a decadent touch. Pour about ½ cup sugar-free chocolate chips into a microwave-friendly container. Microwave at a medium level, stirring every 30 seconds until melted. I once forgot to reduce the power and set my microwave at high. Needless to say, my microwave was smoking at about the 30-second mark! That was not pleasant! Needless to say, the chocolate chips were burned!
More Keto dessert recipes to try
Fancy more dessert recipes? Or maybe, just like me, you sometimes crave something else for your keto breakfast or brunch other than eggs, something sweet? Here are some delicious keto dessert recipes that you can try.
Can you substitute the swerve sweetener?
Wondering whether you can substitute the swerve sweetener for something else? You can substitute it for classic monk fruit sweetener or erythritol on a 1:1 ratio. I personally do not recommend honey or maple syrup as paleo substitutes for this recipe.
For Paleo, substitute the butter in the recipe for coconut oil. Use coconut sugar or monk fruit sweetener in place of the swerve sweetener.
Net Carbs in these Keto Cinnamon Muffins
This recipe will give 12-15 medium-sized muffins. I made 15 muffins with each muffin having 216 calories and 2.1g net carbs per muffin. Definitely Keto and low carb. Carb count does not include sugar alcohols. Net carb count eliminates both sugar alcohols and fibre.
These Easy Keto Cinnamon Muffins can be made ahead making them perfect for busy weekday breakfasts. You can also make them a day before for your brunch or breakfast.
In the fridge: just like most almond flour muffins, I would not advise keeping these easy Keto cinnamon muffins longer than a week in the fridge. Keep them in a suitable airtight container. You can have them on the counter for 1-2 days, but this will totally depend on how warm your house is. Baked goods such as cakes and muffins contain eggs which can quickly go bad if not stored properly. Also, seeing that these are homemade and contain no preservative, it is safe to conclude that they may not last as long as the store-bought ones. Not that this is a bad thing!
In the freezer: Can you freeze these keto cinnamon Muffins? Yes indeed. These muffins will keep in the freezer for 4-6 months. Simply keep them in a freezer bag or an airtight container. To thaw, remove the number of muffins you would like and place them on the kitchen counter. Pressed for time? Don’t worry, you can also easily thaw these easy keto cinnamon muffins in the microwave.
Keto Cinnamon Muffins (Gluten-Free)
- Muffin tin - without which we would not be making muffins!
- Muffin liners - to protect the muffin tins (there will be little or no batter sticking on to the tins).
- Mixing bowl
- Whisk and/or a rubber spatula
- Alternatíves to a whisk/rubber spatula: Hand mixer or blender
- 2¼ cups blanched almond flour
- 3 tbsp coconut flour
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ tsp baking soda
- ½ tsp gluten-free baking powder
- ⅛ tsp salt
- ⅓ cup swerve granulated sweetener
- ½ tsp vanilla extract
- ½ cup almond milk
- ½ cup melted butter
- 4 medium-sized eggs room temparature
- ⅓ cup blanched almond flour
- 4 tbsp coconut flour
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ cup melted butter
- 4 tbsp swerve sweetener brown
- In a medium-sized bowl, mix almond flour, coconut flour, swerve sweetener, cinnamon and nutmeg. Pour melted butter to the bowl with the mixture, then use a fork or spatula to incorporate everything together until you obtain small crumbles. Set aside on parchment paper and allow to set.
- Pre-heat the oven to 350 degrees F (ca. 180 degrees C). Grease and line a muffin tin with parchment paper liners or use silicon muffin moulds (no need for parchment paper or grease then).
- In a large bowl, mix the dry ingredients - almond flour, coconut flour, swerve sweetener, gluten free baking powder, baking soda, nutmeg, cinnamon and salt. You can use your handmixer or a whisk.
- Next, add the wet ingredients to the bowl- unsweetened almond milk, melted butter and vanilla extract then combine properly until the batter is smooth without lumps.
- Divide the batter equally between the muffin moulds or muffin parchment paper liners. Top each muffin with the cinnamon streusel.
- Bake for about 20-30 minutes or until the tops turn golden brown and a toothpick inserted at the center comes out clean.
- Make sure you use blanched almond flour and not almond meal. Blanched almond flour is made from skinned, blanched almonds, which are then finely ground. Almond meal basically still contains the skin and is coarsely ground.
- if using a manual whisk, ensure that the eggs are at room temperature to prevent the butter from turning solid as you mix.