When the craving for something sweet strikes, there’s nothing quite like the aroma of cinnamon wafting through the kitchen. These easy Keto Cinnamon Muffins are a delightful low-carb treat, perfect for those moments when you’re yearning for a cozy bite. I remember baking these last winter—oh, the warmth they brought—and now, as the leaves turn and the air cools, they’re calling out to be made again.
Steps
- Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Line a muffin tin with paper liners.
- In a mixing bowl, whisk eggs using an electric mixer until they become pale and double in size, which should take about 2 minutes.
- Add melted butter, cream cheese, and sweetener to the eggs. Continue beating the mixture until it is smooth.
- In another bowl, combine the dry ingredients: almond flour, finely chopped pecans, cinnamon, and baking powder. Blend these dry ingredients into the wet mixture to form a smooth batter.
- For the pecan streusel topping, combine coarsely chopped pecans, melted butter, and sweetener in a bowl. Optionally, add cinnamon for extra flavor.
- Spoon the muffin batter into the prepared paper cups in the muffin tin and sprinkle the pecan streusel on top. Optionally, add a few whole pecans to some muffins.
- Bake the muffins for 25-30 minutes until they turn golden brown and a skewer inserted in the center comes out clean.
Ingredients
- 3 large eggs, at room temperature
- 57g (¼ cup) unsalted butter, melted
- 60g (¼ cup) cream cheese
- 67g (? cup) golden erythritol
- 150g (1.5 cups) almond flour
- 55g (½ cup) finely chopped pecans
- 2.5 teaspoons cinnamon
- 1.5 teaspoons baking powder
- 55g (½ cup) coarsely chopped pecans
- 1 tablespoon unsalted butter, melted
- 1 tablespoon golden erythritol
- ½ teaspoon cinnamon (optional)
Nutritional Values
Calories: 2534 kcal | Total Carbohydrates: 53.9g | Protein: 70g | Fat: 245.7g | Saturated Fat: 64.4g | Fiber: 29.4g | Sugar: 14g
FAQ
- Can I make these muffins without dairy?
- Yes, you can make these muffins dairy-free by substituting the butter with coconut oil and replacing the cream cheese with coconut yogurt or a dairy-free cream cheese alternative.
- What can I use instead of cream cheese in this recipe?
- If you don’t have cream cheese, you can substitute it with yogurt for a lighter version or use sour cream as an alternative.
- How long can I store these keto cinnamon muffins?
- These muffins can be stored in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to 6 days or frozen for up to 3 months.
- Can I use different nuts in the recipe?
- Absolutely! You can swap the pecans for other nuts like walnuts or hazelnuts to suit your preference.
- Is there a nut-free version available?
- Yes, for a nut-free option, you can omit the nuts and add cinnamon to coconut flour muffins. Create a streusel topping using coconut flour, butter, cinnamon, and sweetener.
Tips
- Use Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting. This aids in achieving a fluffy and light texture in your keto muffins.
- Customize Your Topping: Consider experimenting with different toppings, such as a cinnamon sugar mix or using walnuts instead of pecans, to add variety and cater to different tastes.
- Storage Tips: Store your muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. For longer storage, they can be frozen for up to 3 months.
- Adjust for Dietary Needs: To make a dairy-free version, substitute butter with coconut oil and cream cheese with coconut yogurt or a dairy-free alternative.
Equipment
- Food Processor – Used for grinding pecans.
- Electric Mixer – Used for whisking the eggs until fluffy and pale.
- Muffin Tin – Essential for baking the muffins.
- Muffin Paper Cups – Used to line the muffin tin to prevent sticking.
