Low-Carb Cinnamon Muffins Recipe
There’s nothing quite like the warm and comforting flavor of cinnamon, and these low-carb cinnamon muffins deliver all that coziness without the carbs. These muffins are fluffy, perfectly spiced, and lightly sweetened, making them the ideal breakfast treat or snack.
Equipment
- Muffin Tin
- muffin liners or non-stick spray
- large mixing bowl
- medium mixing bowl
- whisk
- Measuring cups and spoons
- spatula
- toothpick
- Cooling rack
Ingredients
- 1 ½ cups almond flour
- 2 tablespoon coconut flour
- ½ cup erythritol
- ¼ cup melted butter or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ cup unsweetened almond milk
- 2 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin with non-stick spray.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, erythritol, ground cinnamon, baking powder, baking soda, salt, and ground nutmeg (if using).
- Combine the Wet Ingredients: In a separate large bowl, whisk the eggs, melted butter (or coconut oil), almond milk, and vanilla extract until smooth and well combined.
- Mix the Batter: Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
- Serve: Enjoy your low carb muffins for breakfast, snack, or dessert!
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 6gProtein: 5gFat: 12gFiber: 3gSugar: 1g
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