These Keto Cinnamon Donut Muffins are the perfect low-carb treat, offering a fluffy texture with a delicious cinnamon-sugar coating. Made with almond flour and naturally sweetened, they provide all the comforting flavors of classic donut muffins without the carbs. They’re ideal for breakfast, brunch, or a quick snack.
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly – Only 2 net carbs per muffin.
- Easy to Make – Simple ingredients and a quick 30-minute prep and bake time.
- Perfect Texture – Soft, fluffy muffins with a buttery cinnamon-sugar topping.
- Great for Meal Prep – Make a batch ahead of time for a grab-and-go breakfast.
Ingredients
Muffins
- 2 ½ cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup sugar-free granulated sweetener
- 3 large eggs, beaten
- 8 ounces Greek yogurt
- 2 teaspoons vanilla extract
Topping
- ½ stick butter, melted
- ½ cup sugar-free granulated sweetener
- 1 teaspoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Muffins
- Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with liners. Spray with cooking spray.
- In a large mixing bowl, combine almond flour, baking soda, salt, and sweetener.
- Add in the beaten eggs, Greek yogurt, and vanilla extract. Stir until well combined.
2. Bake the Muffins
- Divide the batter evenly into the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly before adding the topping.
3. Coat with Cinnamon-Sugar Topping
- In a small bowl, mix sugar-free sweetener and cinnamon.
- In a separate bowl, melt the butter.
- Dip the tops of the muffins into the melted butter, then into the cinnamon-sugar mixture.
4. Serve
- Enjoy warm or let them cool completely for storage.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Dairy-Free – Use a dairy-free yogurt alternative.
- Extra Moist Muffins – Substitute half of the Greek yogurt with sour cream.
- Chocolate Twist – Add sugar-free chocolate chips to the batter.
- Nut-Free Version – Swap almond flour with sunflower seed flour.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 1 week.
- Freezing: Freeze for up to 3 months in a sealed container.
- Reheating: Warm in the microwave for 10-15 seconds.
FAQs
1. Can I use coconut flour instead of almond flour?
No, coconut flour absorbs more moisture and would require different ratios.
2. What’s the best sweetener for keto muffins?
A sugar-free granulated sweetener like erythritol, monk fruit, or allulose works best.
3. Can I use sour cream instead of Greek yogurt?
Yes, but it will increase the calorie and fat content slightly.
4. How do I make these muffins fluffier?
Make sure not to overmix the batter, and use room temperature eggs.
5. Can I skip the topping?
Yes, but the buttery cinnamon-sugar coating adds great flavor and texture.
6. Why did my muffins turn out flat?
This can happen if the baking soda is old or if the oven temperature is too low.
7. Can I add nuts or seeds?
Yes! Chopped pecans or walnuts add a great crunch.
8. Are these muffins gluten-free?
Yes, they’re completely gluten-free and keto-friendly.
9. What’s the texture like compared to regular muffins?
They’re moist, fluffy, and slightly denser than traditional muffins due to the almond flour.
10. Can I make mini muffins instead?
Yes! Just bake at 375°F for 10-12 minutes instead of 20.
Conclusion
These Keto Cinnamon Donut Muffins are a fantastic low-carb alternative to traditional cinnamon sugar donuts. With a soft, fluffy texture and a buttery cinnamon coating, they’re irresistible and easy to make. Perfect for breakfast, snacks, or meal prep, they’ll quickly become a favorite in your keto recipe collection!
Print
Keto Cinnamon Donut Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American, Keto
- Diet: Gluten Free
Description
These Keto Cinnamon Donut Muffins are a delicious low-carb alternative to traditional donut muffins, featuring a soft, fluffy texture and a buttery cinnamon-sugar coating. Made with almond flour and naturally sweetened, they are perfect for breakfast, brunch, or a quick snack while staying keto-friendly.
Ingredients
Muffins
- 2 ½ cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup sugar-free granulated sweetener
- 3 large eggs, beaten
- 8 ounces Greek yogurt
- 2 teaspoons vanilla extract
Topping
- ½ stick butter, melted
- ½ cup sugar-free granulated sweetener
- 1 teaspoon ground cinnamon
Instructions
1. Prepare the Muffins
- Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with liners. Spray with cooking spray.
- In a large mixing bowl, combine almond flour, baking soda, salt, and sweetener.
- Add in the beaten eggs, Greek yogurt, and vanilla extract. Stir until well combined.
2. Bake the Muffins
- Divide the batter evenly into the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly before adding the topping.
3. Coat with Cinnamon-Sugar Topping
- In a small bowl, mix sugar-free sweetener and cinnamon.
- In a separate bowl, melt the butter.
- Dip the tops of the muffins into the melted butter, then into the cinnamon-sugar mixture.
4. Serve
- Enjoy warm or let them cool completely for storage.
Notes
- Dairy-Free: Use a dairy-free yogurt alternative.
- Extra Moist Muffins: Substitute half of the Greek yogurt with sour cream.
- Chocolate Twist: Add sugar-free chocolate chips to the batter.
- Nut-Free Version: Swap almond flour with sunflower seed flour.
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