Keto Cinnamon Sugar Muffins

By Paola Westbeek Jump to Recipe

Want to introduce little ones to baking? Try these Keto Cinnamon Sugar Muffins. They’re easy to make and perfect for breakfast or as an after-school treat.

I loved making muffins with my daughter on the weekends when she was little. It was one of the first things I taught her to bake. Even now, we often whip up a batch together when she’s home from college. It’s still one of our most beloved mother-daughter bonding traditions.

As you can imagine, I’ve amassed quite a collection of muffin recipes over the years, but only recently have I started giving some of my classics a keto makeover. Take this delicious recipe for cinnamon sugar muffins, for example. They’re every bit as tasty as my original version—but instead of all-purpose flour, I’ve used almond flour, and I’ve swapped the processed sugar for a sugar-free sweetener (I use a blend of monk fruit and erythritol). Are we missing out by keeping it keto? Not at all!

Whether you’re enjoying a lazy Saturday morning or hosting brunch, these moist keto cinnamon sugar muffins will delight with their tender crumb and sweet cinnamon flavor. They’re a breeze to prepare and such a fun recipe to make with kids of all ages. In fact, guess what my 20-something daughter and I are baking for brunch this weekend? Too old to bake with mom? Never!

Tips for baking with children

Baking muffins with children is a wonderful way to introduce them to the joys of cooking. A recipe like this one is perfect because it doesn’t require knives or heavy-duty kitchen equipment. Kids can help measure the ingredients, crack the eggs, mix the batter, and fill the muffin cups. With this recipe in particular, they’ll especially love brushing the muffins with melted butter and rolling them in cinnamon sugar.

The key is to make the activity fun. Set aside plenty of time, and don’t stress about a messy kitchen or flour-covered clothes. Why not even buy special matching aprons to make the occasion even more memorable? Focus on enjoying the moment together, not on achieving perfection.

How do I store leftovers?

Once they’ve cooled, store these muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, double-wrap them in plastic wrap, transfer them to a resealable bag, and freeze them for up to 3 months. Thaw at room temperature or in the fridge. You can heat them up in a toaster oven or microwave.

Similar recipes to try

Making sweet memories with your children is easy with some of our delicious, kid-friendly recipes. Quick breads, such as this wonderfully aromatic Gluten-Free Banana Bread or our hearty Keto Cauliflower Bread, are excellent choices.

If you’re looking for more easy muffin recipes, try our Keto Lemon Poppyseed Muffins. They’re full of sunny flavors and guaranteed to start any day on a bright note!

Keto Cinnamon Sugar Muffins

Paola Westbeek

Want to introduce little ones to baking? Try these Keto Cinnamon Sugar Muffins. They're easy to make and perfect for breakfast or as an after-school treat.

4.72 from 7 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 184 kcal

Ingredients

  

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For The Muffins:

• 5 tablespoons butter softened
• 1 cup powdered sugar-free sweetener
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup half-and-half
• 1 1/2 cups almond flour
• 1 tablespoon ground flaxseed
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg

For The Cinnamon Sugar Topping:

• 1/2 cup granulated sugar-free sweetener
• 2 teaspoons cinnamon
• 4 tablespoons butter melted

Instructions

 

• Preheat oven to 350°F and grease a 12-cavity muffin tin with nonstick spray.
• In a medium-sized mixing bowl, beat together the butter, powdered sweetener, and vanilla.
• Add the eggs and half-and-half. Mix well and set aside.
• In a separate mixing bowl, whisk together the almond flour, flaxseed, baking powder, cinnamon, ginger, and nutmeg.
• Fold the dry ingredients into the wet until well combined.
• Evenly distribute the batter among the muffin tin cavities, filling each about 2/3 full to leave room for rising.
• Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool for an additional 20 minutes.
• While the muffins are cooling, make the cinnamon sugar topping by combining the granulated sugar-free sweetener and cinnamon in a small bowl.
• Once the muffins have cooled, brush them with the melted butter on all sides and roll them through the mixture of cinnamon and sweetener.
  

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Nutrition

Calories: 184kcalCarbohydrates: 13gProtein: 4gFat: 18gSaturated Fat: 7gSodium: 155mgFiber: 2g

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