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.
