Keto Cinnamon Muffins with Chocolate Chips

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

why this recipe works

This keto cinnamon muffin recipe is an adaptation of a flavorful cinnamon bread with cream cheese frosting.

It's arguably better, since muffins mean portability. And portion control (which I need when it comes to baked goods). And did I mention there's chocolate?

This easy keto muffin recipe is also a one-bowl baking project and so easy to adapt. With only 4 g net carbs per muffin, it's a low-carb, low-glycemic, sweet treat you can feel good about.

They are:

• grain free, gluten free and keto diet and low-carb diet friendly
• tender and packed with the warmth of cinnamon
• a quick and easy recipe.

the ingredients

Like many of my keto-friendly baking recipes, the main ingredients are a mix of almond flour, coconut flour (for texture and extra fiber), and a low-carb sweetener like a granulated monk fruit blend (affiliate link).

Coconut cream and olive oil create extra tender and moist muffins that are also dairy free.

To make these easy keto cinnamon muffins, you will need:

• almond flour (not almond meal)
• coconut flour
• granulated monk fruit sweetener (I use Lakanto which is a blend of monk fruit and erythritol with zero glycemic index and zero calories. I prefer the Golden or Brown sweeteners since they have a flavor closest to brown sugar)
• baking soda
• baking powder
• eggs, at room temperature
• extra virgin olive oil (you can also sub coconut oil or melted, unsalted butter if you're not dairy-free)
• canned, unsweetened coconut cream (the thick cream at the top of a can of full-fat coconut milk) or heavy cream if not dairy free
• vanilla extract
• salt
• ground cinnamon
• ground cloves (optional)
• sugar-free chocolate chips (I like Lily's)

You will of course need a muffin tin and paper baking cups. I like these muffin liners. This recipe makes about 10 standard-sized muffins. You could make them slightly smaller and fill the tin, if you'd like. 

how to make keto cinnamon muffins

To make these easy low carb muffins, follow these simple steps (and be sure to scroll to the bottom of the page to view the printable recipe card):

1. Mix the dry ingredients: In a large 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.
2. Add the wet ingredients: Pour the olive oil (or melted butter) into the flour mixture. 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.
3. Bake: Place the baking cups in the muffin tin and spoon about ¼ cup batter into each (they will look about ¾ 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. 

Baking tip: For an extra delicious treat, turn these into keto cinnamon muffins with cream cheese frosting! Simply cool the muffins completely, then top it with a keto cream cheese frosting and enjoy. They taste like a cinnamon roll. 😉

tips for the best results

baking

The higher temperature in the first five minutes of baking will give you much taller keto cinnamon muffins that will look more like a regular muffin. 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 muffins 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.

substitutions

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. Granulated allulose will work well too, but you will need to add about ¼ cup more since it's not as sweet as monk fruit sweetener.

storing

Store any leftover muffins in an airtight container at room temperature. They will keep well for up to five days.

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!
• Gluten-free banana muffins that are low sugar, low carb and full of sweet banana bread flavor.
• Skillet asparagus and eggs is one of the easiest keto breakfasts to prepare! Enjoy this vegetable and protein-packed meal that will keep you full all morning.

Continue to Content

Keto Cinnamon Muffins with Chocolate Chips

Yield: 10 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Keto cinnamon muffins are packed with warm spices and chocolate chips! This is a one-bowl recipe that results in delicious, almond flour muffins that are free of gluten, grains, and dairy.

Print

Ingredients

• 1-½ cups blanched almond flour
• ¼ cup coconut flour
• ⅓ cup granulated monk fruit sweetener blend (I prefer Lakanto Golden)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon cinnamon
• ¼ teaspoon ground cloves (optional)
• 3 eggs (pasture-raised when possible)
• ⅓ cup olive oil (or melted butter)
• ⅓ cup full-fat, unsweetened coconut cream (thick part at the top of a can of coconut milk)
• 1 tablespoon vanilla
• ⅓ to ½ cup sugar-free chocolate chips (I use Lily's semisweet)

Instructions

1. 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.
2. 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.
3. 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.
4. Fold in the chocolate chips (or other add-ins).*
5. Spoon about ¼ 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.*
6. 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.

Notes

*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.