Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or coconut oil.

Mix the dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup granulated keto sweetener, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon salt. Break up any clumps so it’s even and fluffy.

Blend the wet ingredients: In a separate bowl, whisk 3 large eggs, 1/3 cup unsweetened almond milk, 1/3 cup melted butter (or coconut oil), 2 teaspoons vanilla extract, and 3 tablespoons keto maple syrup (or 1 teaspoon maple extract). Let the butter cool a minute so it doesn’t scramble the eggs.

Combine gently: Pour the wet mixture into the dry and stir until just combined. The batter will be thick but scoopable. If it seems dry, add 1–2 teaspoons more almond milk.

Taste and adjust: Sweetness varies by brand of sweetener. Taste a tiny bit of batter and add a pinch more sweetener or cinnamon if you like.

Optional add-ins: Fold in 1/3 cup chopped pecans or sugar-free chocolate chips for texture and richness.

Fill the tin: Divide batter evenly among the 12 cups. For a bakery-style look, sprinkle a little cinnamon and granulated sweetener on top.

Bake: Bake 18–22 minutes, until the tops are set and a toothpick comes out mostly clean (a few moist crumbs are fine). Do not overbake—almond flour can dry out quickly.

Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool fully. They firm up as they cool.

Finish (optional): Brush warm muffins with a teaspoon of keto maple syrup for a gentle glaze and extra aroma.