Description
Delight in these Keto Mini Cinnamon Sugar Muffins, a low-carb treat perfect for a quick breakfast or snack. Made with almond and coconut flours and sweetened with erythritol, these moist and fluffy mini muffins are coated in a cinnamon-sugar blend for an irresistible flavor without the sugar crash.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
Sweetener
- ¼ cup erythritol (or sweetener of choice)
Coating
- 2 tablespoons butter, melted (for coating)
- 2 tablespoons ground cinnamon (for coating)
- ¼ cup erythritol (for coating)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking and ensure easy removal of muffins.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, and salt. Stir these ingredients thoroughly to blend the flavors evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, unsweetened almond milk, vanilla extract, and melted butter until smooth and combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently until a thick and consistent batter forms without overmixing.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 12-15 minutes until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Prepare Cinnamon-Sugar Coating: While the muffins bake, mix ground cinnamon and erythritol in a small bowl to make the coating.
- Coat Muffins: Once baked, remove the muffins from the oven and allow them to cool slightly. Brush each muffin with melted butter, then roll them in the cinnamon-sugar mixture until evenly coated.
- Serve or Store: Serve the muffins warm for best taste, or store them in an airtight container for up to 3 days to enjoy later.
Notes
- For a dairy-free version, substitute butter with coconut oil and use dairy-free milk.
- Ensure the baking powder is fresh for optimal rise.
- You can adjust the sweetness level by modifying the amount of erythritol in the batter and coating.
- Mini muffin tins yield smaller portions perfect for portion control and snacking.
- Store muffins at room temperature in an airtight container to maintain freshness.
