KETO CINNAMON SUGAR MUFFINS
Keto cinnamon sugar muffins taste just like your favorite churro or donut. Of course this easy. keto muffin recipe is 100% sugar free. It's sure to be a new family favorite!
Provided by Anna Hunley | Keto In Pearls
Categories Breakfast
Time 28m
Number Of Ingredients 14
Steps:
- 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 seperate 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 sweetner 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.
Nutrition Facts : Calories 188 calories, Carbohydrate 3.6 grams carbohydrates, Fat 17.5 grams fat, Fiber 1.7 grams fiber, Protein 4.5 grams protein, ServingSize 1 muffin
KETO CINNAMON CREAM CHEESE MUFFINS RECIPE
Low carb keto cinnamon cream cheese muffins are like an almond flour muffin crossed with streusel-topped coffee cake and filled with sweet cream cheese.
Provided by Maya Krampf
Categories Breakfast
Time 42m
Number Of Ingredients 17
Steps:
- In a deep medium bowl, combine the cream cheese, Besti and vanilla. Use a hand mixer to beat until smooth.
- Transfer the cream cheese mixture onto a sheet of plastic wrap, and wrap in a long, thin log shape, twisting the ends.
- Freeze for at least 30 minutes.
- Meanwhile, in a large bowl, beat together the softened butter and Besti, until fluffy.
- Beat in the eggs, then the cream and vanilla.
- Beat in the almond flour, baking powder, and sea salt, until uniform. The batter will be thick.
- In a medium bowl, stir together the almond flour, Besti Brown, cinnamon, and sea salt, until uniform.
- In another small bowl, stir together the melted butter and vanilla.
- Add the melted butter mixture to the brown sugar mixture and stir until crumbly.
- Preheat the oven to 325 degrees F (162 degrees C). Line a muffin tin with 12 parchment paper liners.
- Sprinkle 1 cup of streusel (or about 2/3 to 3/4 of the total amount) over the muffin batter. Use a rubber spatula to gently fold in, but do NOT stir or mix until uniform (you want streaks of streusel).
- Spoon the muffin batter into the muffin cups, filling a bit less than halfway full.
- Remove the cream cheese from the freezer. Slice the log into 12 slices (about 2 teaspoons each). Place a slice in the center of each muffin cup.
- Spoon the remaining batter over the muffin cups, filling them to the top.
- Crumble the remaining streusel over the muffins, about 2 teaspoons per muffin.
- Bake for about 22-28 minutes, until the streusel is darker golden and an inserted toothpick comes out clean. If the muffins start to brown too much, tent the top with foil and continue baking until done.
Nutrition Facts : Calories 318 kcal, Carbohydrate 8.7 g, Protein 9.3 g, Fat 29.3 g, SaturatedFat 5 g, Cholesterol 65.6 mg, Sodium 154.7 mg, Fiber 3.9 g, Sugar 1.8 g, ServingSize 1 serving
LOW-SUGAR CINNAMON BUN MUFFINS
Get the same sticky, gooey goodness of a cinnamon bun but with only 16 grams of carbohydrates and 2 grams of sugar per bun. Ideal for anyone tracking their sugar intake.
Provided by Food Network Kitchen
Time 1h30m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
- Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
- Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
- Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
- For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.
Nutrition Facts : Calories 270, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 100 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams
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