Ingredients:
Muffins:
- 1 1/2 cups almond flour
- 1/4 cup erythritol (or preferred sweetener)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any keto-friendly milk)
- 1/4 cup melted butter (or coconut oil)
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating:
- 2 tablespoons erythritol (or preferred sweetener)
- 1 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan or line with muffin liners.
- Mix dry ingredients: In a medium bowl, combine almond flour, erythritol, baking powder, salt, and cinnamon.
- Mix wet ingredients: In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until fully combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir until well combined. The batter will be thick.
- Fill muffin tin: Spoon the batter into the mini muffin pan, filling each cup about 3/4 full.
- Bake: Place the pan in the oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Make cinnamon sugar: While the muffins are baking, mix the cinnamon and erythritol together in a small bowl.
- Coat muffins: Once the muffins are done, let them cool slightly for a few minutes. Then, roll each muffin in the cinnamon sugar mixture until fully coated.
- Serve and enjoy: Serve warm or at room temperature. These are perfect for a keto-friendly treat!
Would you like more keto recipe ideas?
