Keto Snickerdoodles, muffins are the perfect breakfast or low carb treat. Sugar-free and gluten-free and ideal to freeze and get out as needed for your keto diet. #ketobreakfast #lowcarbmuffins
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Keto Snickerdoodle Muffins

Delicious fluffy low carb muffins with a cinnamon and sweet buttery crust!
Prep Time10 mins
Cook Time18 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: keto cinnamon muffins, Keto snickerdoodle muffins, keto snickerdoodles, low carb cinnamon mufffins
Servings: 12
Calories: 227kcal
Author: Explorer Momma

Ingredients

  • 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

Cinnamon coating

  • 4 tbsp melted butter
  • 2 tsp cinnamon
  • 4 tbsp granular sweetener (such as Swerve or Lakanto Monk Fruit)

Instructions

  • 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.

Cinnamon Coating

  • 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.

Notes

Nutrition Facts

Servings 12.0
Amount Per Serving
Calories 227
 
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
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.