Description
Keto muffins deliver classic cinnamon donut flavors without guilt, creating a low-carb breakfast sensation. Almond flour and monk sweetener combine to craft irresistible treats where traditional indulgence meets healthy eating goals.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups blanched almond flour
- 2 large eggs
- 5 tablespoons butter, softened
Wet Ingredients:
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Dry Ingredients and Spices:
- ½ cup powdered sweetener
- 2 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon allspice
For the Covering:
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
- ¼ cup granulated sweetener
Instructions
- Prepare the oven environment by positioning the rack in the center and warming to 350°F, then line a standard muffin tin with protective paper cases.
- Utilize an electric mixer to transform butter, preferred sweetener, and fragrant vanilla into a silky, uniform blend, incorporating eggs and heavy cream until the mixture achieves a smooth, consistent texture.
- In a separate mixing vessel, thoroughly combine all dry ingredients, ensuring even distribution of almond flour, baking powder, and salt through gentle whisking.
- Gradually integrate the dry ingredient mixture into the wet components, employing the electric mixer to create a harmonious batter without overmixing, which could compromise the muffins’ delicate structure.
- Distribute the batter evenly across the prepared muffin compartments, filling each approximately two-thirds full to allow proper rising during baking.
- Transfer the muffin tin to the preheated oven and bake for 18-20 minutes, monitoring for a golden-brown perimeter and a firm central texture that indicates complete cooking.
- Remove from the oven and allow the muffins to cool completely on a wire rack, ensuring optimal texture and ease of handling.
- Once cooled, delicately brush each muffin with melted butter, creating a receptive surface for the cinnamon-sweetener coating.
- Roll the buttered muffins in a prepared mixture of ground cinnamon and granulated sweetener, ensuring an even, appetizing exterior that mimics the classic donut experience.
Notes
- Prepare all ingredients in advance to streamline the baking process and ensure smooth execution.
- Select a granulated sweetener like erythritol or monk fruit to maintain the keto-friendly profile while achieving a classic donut-like sweetness.
- Use room temperature eggs and butter for better ingredient integration and a more consistent muffin texture.
- Check muffin doneness by inserting a toothpick into the center – it should come out clean with no wet batter.
- Allow muffins to cool completely before coating to prevent butter from becoming absorbed and losing the signature crunchy cinnamon “sugar” exterior.
- Store leftover muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 100 mg