Delicious and super kid-friendly, keto snickerdoodles in a muffin! Seriously these keto snickerdoodle muffins are a low carb breakfast dream. Cinnamon and sweet with a buttery crunch on the outside with a gluten-free, sugar-free soft middle. Yum.
Did you ever make snickerdoodles as a child? I remember them being one of my dad’s favorite cookies. Or maybe I thought so because I just liked to help my mother make them so much.
I remember how exciting it was to form the dough into balls and swish them around in the bowl of cinnamon and sugar. Also, I remember the house filling with the delicious cinnamon aroma. Inevitably I’d end up staring at the cookies as they cooled and grabbing one too soon. But who can resist?
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Cinnamon spice and all things nice.
Why keto snickerdoodles?
Actually, maybe the questions is more, what is a snickerdoodle? Snickerdoodles are a classic sugar cookie basically rolled in cinnamon and sugar instead of just sugar.
Have you heard of the cookbook, Joy of Cooking by Irma S. Rombaur? It’s generally accepted as THE American cookbook, and Julia Child even stated it’s the “fundamental resource for any American cook.”
Getting back to the point, in Joy of Cooking, it says that the word “snickerdoodle” is probably German in origin. Most likely it comes from the German word, Schneckennudel, a type of German pastry. AND it goes without saying, I love pastries.
Or it’s possibly a whimsical nonsense word developed to describe the glorious cookie that is a snickerdoodle.
Okay, so why muffins?
Sweet and cinnamony, soft in the middle cookies. Why shouldn’t they translate into a muffin version? These are some of my familly’s favorite breakfast muffins. Truly, they never last long.
To make keto snickerdoodle muffins you’ll need:
- large and medium-sized bowls
- a spatula
- measuring cups
- blender or mixer
- muffin tin
- silicone muffin liners or other
- ice cream scoop (optional – great to spoon out even amounts of batter
How to make keto snickerdoodle muffins
To begin, line a muffin tin with 12 silicone baking cups (or other liners such as parchment paper) and preheat the oven to 325 degrees Fahrenheit.
Now, you’ll find in many of my recipes I prefer to use a blender to a regular standing mixer. Either can be used, but oftentimes I find the blender makes my life easier. It more effortlessly blends together liquids and ingredients like eggs and cream cheese without any lumps.
Therefore, it’s up to you and what you have on hand. However, I prefer to use a blender for this recipe.
After you preheat the oven, put the cream cheese, eggs, and vanilla in a blender and blend on high speed for 30-40 seconds or until well combined. OR, as I said, mix together in a standing mixer.
Next, take out a large bowl and measure into it the almond and coconut flours, baking powder, salt, and sweetener. Whisk it all together evenly. This mixture is referred to as the dry ingredients.
Then, pour the wet mixture into the dry ingredients and combine it all with a spatula or mixer.
Now this step is optional, depending on your ingredients. However, I find it useful to add in the one-fourth cup of almond milk slowly, a tablespoon or two at a time. Mix it with the muffin batter until it’s similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour and other ingredients use.
Once the batter is ready, use an ice cream scoop or other spoon to fill the twelve muffin cups about 3/4 of the way full until it’s evenly distributed. Then bake the muffins at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.
Let the muffins cool completely in the tin or 15 minutes in the tin and then on a cooling rack.
How to make the cinnamon coating
First, take out two small bowls and place the melted butter in one and mix the sweetener and cinnamon in another. Place them next to each other on the counter.
Second, take one of the cooled muffins. Work quickly and dip all sides of the muffin in the butter, then move it to the next bowl to coat in the cinnamon and sweetener. Now place it on the cooling rack to set.
Then repeat this process with all the muffins. If the butter gets soaked up too much in the muffins and you run out, just melt more to use for the remaining.
I LOVE it when the coating just cools and you bite into the fresh muffin with a crunch on the outside coating into the soft middle. I think I’m hungry.
How often do you make low carb muffins?
To be perfectly honest, I’d say we make some kind of keto muffins at least once every one to two weeks. I love to have them around for an easy breakfast or snack so I’m not tempted by other things! For me, having keto options around and pre-prepped food are essential for being successful with this way of eating.
What are your favorite breakfasts and snacks to have around the house? I tend to stick with either eggs and bacon (or a variation on that), a smoothie, or an almond or coconut flour pastry. When I’m wishing for fall to come sooner than later, cinnamon is always a good choice!
I hope you try out these keto snickerdoodle muffins, and they quickly become one of your favorites!
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More keto muffin recipes:
- Low Carb Peanut Butter Muffins
- Cranberry Orange Breakfast Muffins (low carb/keto)
- Low Carb Coffee Cake Muffins
Are you new to a keto way of eating? Check out these keto diet tips.
Keto Snickerdoodle Muffins
- 4 oz cream cheese
- 4 eggs
- 1 tsp vanilla
- 2 cups almond flour
- 1/4 cup coconut flour (or sub 1 additional cup almond flour)
- 3/4 cup sweetener (I use Swerve or Lakanto Monk Fruit)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup unsweetened almond milk
- 4 tbsp melted butter
- 2 tsp cinnamon
- 4 tbsp granular sweetener (such as Swerve or Lakanto Monk Fruit)
- Line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.
- Place the cream cheese, eggs, and vanilla in a blender and blend on high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer.
- In a large bowl, place the almond and coconut flours, baking powder, salt, and sweetener and whisk together evenly.
- Pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
- Add in the almond milk slowly and combine with the muffin batter until it's similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used.
- Fill the twelve muffin cups about 3/4 of the way full until the batter is evenly distributed.
- Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.
- Place the melted butter in one small bowl and mix the sweetener and cinnamon in another.
- Once the muffins are cooled, quickly dip all sides of the muffin in the butter, then move it to the next bowl to coat in the cinnamon and sweetener. Place on the cooling rack to set.
- Repeat with all muffins. If the butter gets soaked up too much in the muffins just melt more to use for the remaining muffins.
|Amount Per Serving|
|Total Fat 19 g|
|Saturated Fat 6 g|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 82 mg|
|Sodium 200 mg|
|Potassium 33 mg|
|Total Carbohydrate 6 g|
|Dietary Fiber 3 g|
|Sugars 1 g|
|Protein 7 g|
|Net Carbohydrate 3 g|