Packed with warm, comforting spices, these keto cinnamon muffins are a delicious, low-carb breakfast or snack! Made with a combination of almond flour and coconut flour, they are extra tender, flavorful, and conveniently portable. At the request of my kiddos, I threw in a generous sprinkle of sugar-free chocolate chips and was reminded once again of the foolproof method to improving anything: add chocolate. #lifehacks
keto cinnamon muffins: the backstory
The inspiration for these muffins came from a recipe for keto cinnamon bread with cream cheese frosting that is included in Simply Low-Carb. It’s the three-week meal plan (which features over 70 recipes!) that I developed with my friend Noor Struik, a low-carb dietician over at The Nourishing State.
I remember the first test of that that cinnamon bread recipe. We devoured it. The kids, my husband, myself– we all went in for seconds. And thirds. It was gone by the next morning. And so I quickly made another loaf. For the sake of “recipe testing,” of course.
This keto cinnamon muffin recipe is an adaptation of that fantastic cinnamon bread. And since the bread recipe is only available in Simply Low-Carb, I’m thrilled to share this version here on the blog, which is arguably better. Because, muffins mean portability. And portion control (which I need when it comes to baked goods). And did I mention chocolate?
Also, this is a one-bowl baking project. I don’t even think it requires enough effort to be considered a project. It’s THAT easy, friends!
let’s make cinnamon almond flour muffins!
These keto cinnamon muffins are an almond flour muffin you’ll love. Sweetened with a blend of granulated monk fruit and erythritol, I combined a touch of coconut flour for texture and extra fiber, along with coconut cream and olive oil to make this a healthy, dairy-free muffin.
Here’s what you will need for these keto cinnamon muffins:
- almond flour
- coconut flour
- granulated monk fruit sweetener (I use Lakanto which is a blend of monk fruit and erythritol– the Golden variety is preferred for these since it’s closest to brown sugar)
- baking soda
- baking powder
- eggs (pasture-raised when possible)
- extra virgin olive oil (if you’re not dairy-free you can also use melted butter)
- canned, unsweetened coconut cream (the thick cream at the top of a can of full-fat coconut milk)
- ground cloves (optional)
- keto-friendly chocolate chips (I like Lily’s)
how to make keto cinnamon muffins
To make the almond flour muffins, follow these simple steps:
- Mix the dry ingredients: In a large mixing bowl, combine the flours, sweetener, baking soda and baking powder. Add the salt, cinnamon and ground cloves. Form a well in the center of the dry ingredient mixture.
- Add the wet ingredients: Pour the olive oil (or melted butter) into the well. Add the eggs, vanilla, and coconut cream. With a whisk, start mixing together the wet ingredients in the center, then slowly work your way out, incorporating more and more of the dry ingredients, until the batter is combined. Fold in the chocolate chips.
- Bake: Place the baking cups in the muffin tin and spoon about 1/4 cup batter into each (they will look about 3/4 full). Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and bake another 15-20 minutes or until they look slightly golden brown. Remove from the oven and cool them in the tray for 5 minutes. Carefully lift them out and continue cooling the muffins on a wire rack.
how to make the best almond flour muffins
The higher temperature in the first five minutes of baking will give you much taller keto cinnamon muffins. Since baking powder reacts to heat, this initial blast of heat is especially helpful with keto baked goods, which can be more “flat” or “dense,” rather than the fluffy texture we’re used to. However, don’t forget to turn the oven down to 350°F!
about the flours
If you’re not familiar baking with almond flour, it’s helpful to know that it has a larger crumb and is probably the most common alternative flour in keto and grain-free baked goods.
I like to use blanched almond flour– that means the skins have been removed which strips the almonds of the majority of its phytic acid. (Phytic acid is an anti-nutrient that protects nuts and seeds, but is believed to also impair mineral absorption in the human body when consumed too often).
Coconut flour is a wonderful keto-friendly flour for baking because it is high in fiber and low in carbs (even more so than almond flour). However, it can be tricky to use. It’s ultra absorbent and I find the best combination is a mix of coconut flour and almond flour.
While I’m all about making do with what you have, keto baking is a tricky place to make swaps. Almond flour and coconut flour cannot be substituted 1:1, and I can’t promise that any changes to this recipe will turn out successful.
I use granulated monk fruit sweetener in a lot of my baking, which is a blend of erythritol and monk fruit. You could swap it for pure erythritol, but I prefer the taste of the monk fruit sweetener blend. If you’re not a fan of erythritol, here are a couple of recipes that are made with pure liquid monk fruit:
Enjoy these keto cinnamon muffins with chocolate chips! They’re a delicious, low-carb start to the day, and are so easy to grab on your way out the door!
you might also love…
- Pumpkin almond flour muffins! They’re festive and full of flavor!
- If you prefer savory, these smoked salmon and dill egg muffins are one of my favorites!
- Lemon blueberry scones are soooo good. They’ll go quickly in your house!
- 1-1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated monk fruit sweetener blend (I prefer Lakanto Golden)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon ground cloves (optional)
- 3 eggs (pasture-raised when possible)
- 1/3 cup olive oil (or melted butter)
- 1/3 cup full-fat, unsweetened coconut cream (thick part at the top of a can of coconut milk)
- 1 tablespoon vanilla
- 1/3 to 1/2 cup sugar-free chocolate chips (I use Lily's semisweet)
- Preheat the oven to 400°F (the muffins will bake at this high temp only for the first 5 minutes). Prepare a muffin tin by lining it with parchment baking cups.
- In a large mixing bowl, combine all of the dry ingredients-- the flours, monk fruit sweetener blend, baking soda, baking powder, salt, cinnamon, and cloves (optional). Make a well in the center of the dry ingredients.
- Drop the eggs into the well, and pour the olive oil (or melted butter), coconut cream, and vanilla into the the center. Using a whisk, slowly stir the wet ingredients together in the well, then work your way out of the center, incorporating more dry ingredients as you go, until the mixture is fully combined.
- Fold in the chocolate chips (or other add-ins).*
- Spoon about 1/4 cup of muffin batter into each of the baking cups. Transfer the muffin pan to the oven and bake at 400°F for the first 5 minutes. Reduce the temperature to 350°F and continue baking for 15 more minutes, or until the tops have turned a slight golden brown.*
- Remove from the oven and allow the muffins to cool for 5 minutes in the pan. Carefully lift them out and place them on a wire cooling rack to cool completely.
*Other add-ins: chopped walnuts or pecans
*The higher bake temperature at the beginning will activate the baking powder and result in taller muffins. But don't forget to turn down the oven! If you want to skip baking at a higher temp, bake the muffins at 350°F for 20-25 minutes.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 59mgSodium: 243mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 3gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.