Keto Cinnamon Sugar Muffins Recipes

KETO CINNAMON SUGAR MUFFINS

Keto Cinnamon Sugar Muffins image

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

Time 28m

Number Of Ingredients 14

Ingredients

4 tablespoons butter, melted
½ cup granulated sweetener (I use this)
2 teaspoons cinnamon
½ cup powdered sweetener (I use this)
5 tablespoons butter, softened
1 teaspoon vanilla
2 eggs
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

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

LOW-SUGAR CINNAMON BUN MUFFINS

Low-Sugar Cinnamon Bun Muffins image

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

Ingredients

1 1/2 cups almond flour
1/3 cup flax seed meal
2 tablespoons toasted finely shredded coconut
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 1/2 teaspoons ground cinnamon
1/2 cup coconut oil, melted
1/2 cup confectioners' erythritol sweetener (see Cook's Note)
5 large eggs, at room temperature
1/2 cup half-and-half, at room temperature
1 teaspoon pure vanilla extract
1/4 cup walnuts, coarsely chopped
1 tablespoon granulated erythritol sweetener
2 ounces cream cheese, at room temperature
2 tablespoons heavy cream
2 teaspoons confectioners' erythritol sweetener

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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