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Keto Cinnamon Muffins - Simple, Cozy, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (fine blanched) – forms the base and keeps the muffins moist.
  • Coconut flour – adds structure and reduces density; a little goes a long way.
  • Granulated erythritol or monk fruit blend – for sweetness without sugar.
  • Ground cinnamon – the star flavor; use fresh, aromatic cinnamon for best results.
  • Baking powder – gives lift and lightness.
  • Salt – balances sweetness and boosts flavor.
  • Eggs (room temperature) – bind the batter and add richness.
  • Unsweetened almond milk (or other keto-friendly milk) – thins the batter to the right consistency.
  • Butter (melted and slightly cooled) or coconut oil – keeps the crumb tender and moist.
  • Vanilla extract – rounds out the flavor.
  • Optional: A pinch of nutmeg, chopped pecans, or sugar-free chocolate chips for mix-ins.

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin pan with parchment liners or grease well.
  2. Mix dry ingredients: In a large bowl, whisk together 2 cups almond flour, 2 tablespoons coconut flour, 1/2 to 2/3 cup granulated erythritol or monk fruit blend, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, and 1/4 teaspoon salt. Break up any clumps.
  3. Whisk wet ingredients: In a separate bowl, whisk 3 large eggs, 1/2 cup unsweetened almond milk, 1/3 cup melted butter, and 1 teaspoon vanilla extract until smooth.
  4. Combine: Pour the wet ingredients into the dry. Stir gently until just combined. The batter will be thick but scoopable. If it’s too thick, add 1–2 teaspoons more almond milk.
  5. Optional add-ins: Fold in 1/3 cup chopped pecans or sugar-free chocolate chips for extra texture.
  6. Portion: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Smooth the tops with a spoon for an even rise.
  7. Bake: Bake 16–20 minutes, or until the tops are golden and a toothpick comes out mostly clean with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. This helps set the structure and prevents crumbling.
  9. Optional glaze: Mix 1/3 cup powdered erythritol with 1–2 tablespoons almond milk and a pinch of cinnamon. Drizzle over cooled muffins.