Keto Cinnamon Muffins (Low Carb, Sugar Free Recipe)

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 almost any baked good: add chocolate. 

why this recipe works

Keto muffins are a great way to enjoy a baked good that won't spike your blood sugar!

They can be part of a delicious breakfast or after-dinner treat because muffins are an any-time-of-day type of indulgence. 

I spent some time testing a low-carb cinnamon bread which I then decided to turn into a keto cinnamon muffin recipe.

It's arguably better, since muffins mean portability. And portion control. And did I mention there's chocolate?

This  is also a one-bowl baking project and so easy to adapt.

With only 4 grams of net carbs per muffin, it's a low-carb, low-glycemic, sweet treat you can feel good.

They are:

• grain free, gluten free and keto diet and low-carb diet friendly
• tender and packed with the warmth of cinnamon
• one of the easiest keto recipes and perfect for beginners!

the ingredients

Like many of my low carb 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.

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:

• Dry flours: A blend of almond flour (not almond meal) and coconut flour create the perfect crumb. 
• Low-carb sweetener: I prefer granulated monk fruit sweetener (either a blend of erythritol and monkfruit OR erythritol and allulose). For these muffins, I prefer a Brown or Golden sweetener because it will mimic the rich flavor of brown sugar.
• Leavening agents: You'll need baking soda and baking powder (if you're grain-free, use a paleo baking powder). 
• Eggs: Make sure your whole eggs are at room temperature, which simply helps the all of the ingredients incorporate as the batter mixes. Room temperature eggs are especially important if you're using melted coconut oil since cold eggs can re-solidify the oil.  
• Extra virgin olive oil: The main fat in our recipe which contributes to a moist muffin with a tender crumb. You can also sub coconut oil, avocado oil, or melted, unsalted butter. 
• Canned, unsweetened coconut cream: This is the thick cream at the top of a can of full-fat coconut milk. Use heavy cream, whipping cream, or even Greek yogurt or sour cream if you're okay with dairy. 
• Flavor ingredients: Vanilla extract, fine sea salt, ground cinnamon, ground cloves, and sugar-free/low-sugar chocolate chips. Each of these contributes to the cinnamon flavor profile of the muffins. 

You will of course need a muffin pan and paper baking cups (or silicone molds). 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 (or electric mixer), 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 with a rubber spatula.
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 friendly cinnamon roll muffins by adding a 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. 😉

You can also sprinkle the tops of the muffins with a delicious cinnamon streusel- use the recipe for the crumb topping found in my Almond Flour Blueberry Muffins post.

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've followed a keto lifestyle for some time, chances are you probably are already familiar with the texture of almond flour.

This tree nut flour has a larger crumb and is probably the most common alternative flour in keto and low carb recipes. 

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. I also like granulated monkfruit sweetener with allulose, which can also be substituted 1:1 in this recipe. You could swap the sweetener 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 and reheating

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

If you prefer the muffins to be warm, heat muffin in the microwave for about 10-15 seconds.

more keto muffin recipes to try

• Pumpkin almond flour muffins
• High protein muffins with banana and chocolate
• Smoked salmon and dill egg muffins 
• Gluten-free banana muffins 
• Keto cornbread muffins