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Low carb and Keto almond flour cinnamon muffins.

Easy Keto Cinnamon Muffins

Tasty, fluffy, and easy-to-make Keto cinnamon muffins recipe made with almond flour, spice, and some coconut flour. They are absolutely moist and are topped with a delicious and crumbly streusel.
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 15
Calories 216kcal


  • Muffin tin - without which we would not be making keto 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
  • Parchment paper


Cinnamon Muffins

  • cups blanched almond flour
  • 3 tablespoon coconut flour
  • ¼ teaspoon cinnamon
  • teaspoon nutmeg
  • ¼ teaspoon baking soda
  • ½ teaspoon gluten-free baking powder
  • teaspoon salt
  • cup swerve granulated sweetener
  • ½ teaspoon vanilla extract
  • ½ cup almond milk
  • ½ cup melted butter
  • 4 medium-sized eggs room temparature

Streusel topping

  • cup blanched almond flour
  • 4 tablespoon coconut flour
  • ¼ teaspoon cinnamon
  • teaspoon nutmeg
  • ¼ cup melted butter
  • 4 tablespoon swerve sweetener brown


Cinnamon Streusel

  • 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, combine the wet ingredients - eggs, unsweetened almond milk, melted butter and vanilla extract in a bowl. Add this to the bowl with the dry ingredients.
  • Line the muffin moulds and divide the batter equally between the moulds. Alternatively, you can also use silicone muffin moulds which do not require lining.
  • Sprinkle the cinnamon streusel on top and bake in an oven at 350 degrees F for about 20-30 minutes or until the tops turn golden brown and a toothpick inserted at the center comes out clean.
  • Remove from the oven and allow to cool for 5-10 minutes before serving.
  • Store the keto cinnamon muffins in a suitable airtight container.



Carb count does not include sugar alcohols since these do not have an impact on blood sugar in most people. Net carb count eliminates both sugar alcohols and fiber. 
  • 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.
  • If you prefer, use the much quicker blending method which basically involves blending all the ingredients 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.
You can store the muffins on the countertop, fridge, or freezer as follows:
  • On the countertop: transfer to suitable airtight containers and store for 1-2 days, but this will totally depend on how warm your house is, as well as the time of year. 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, which is not entirely a bad thing!
  • In the fridge:  I would not advise keeping these sugar-free keto muffins longer than a week in the fridge as storing muffins in the fridge tends to make them go stale quicker. They also harden up much faster in the fridge.
  • In the freezer: You can store them in the freezer for 4-6 months. Transfer them to a freezer bag or an airtight container before freezing. To thaw, remove the number of muffins you would like and place them on the kitchen counter. Pressed for time? Simply thaw them using the microwave, it is that easy! 
  • Sweetener - Substitute the swerve for classic monk fruit sweetener or erythritol on a 1:1 ratio. Feel free to also experiment with your favorite sugar-free and low-carb sweetener brands.
  • Paleo option - substitute the butter in the recipe for coconut oil and use coconut sugar or monk fruit sweetener in place of the Swerve sweetener, to make the recipe paleo. Simply note that coconut sugar tends to be more naturally sweeter. I personally haven't tested honey or maple syrup as paleo substitutes for this recipe but feel free to give it a go.
  • Flaxseed meal - Stir in a tablespoon of ground flaxseed for some extra moisture and fiber. To make this recipe vegan by not using the eggs, add some flaxseed meal combined with water (also known as flax egg). To do this, simply combine 2 tablespoons of flaxseed meal with 6 tablespoons of water and allow this to sit for at least 10 minutes.
  • Chopped nuts and fruit - try experimenting with different chopped nuts and fruit. You can add half a cup of chopped walnuts or sliced apple to this recipe. The carb count will be higher if you decide to use chopped apple.


Calories: 216kcal | Carbohydrates: 5.4g | Protein: 4.5g | Fat: 19.7g | Saturated Fat: 6.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.1g | Trans Fat: 0.3g | Cholesterol: 24.3mg | Sodium: 64.1mg | Potassium: 144.1mg | Fiber: 3.3g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 0mg | Calcium: 78mg | Iron: 1mg