You won’t believe how delicious these keto cinnamon donut muffins are until you try them yourself!
They bring all the comfort and warmth of traditional cinnamon donuts, but without all the carbs and sugar.
When you bite into one of these muffins, you’ll get that familiar donut taste you’ve been missing on your keto diet.
I spent quite some time creating and testing this recipe to make sure it tastes just right. The combination of almond flour and psyllium husk gives these muffins the perfect texture – not too dense and not too light.
The spice blend of cinnamon, ginger, allspice, and nutmeg creates that classic donut shop flavor that many people miss when following a keto diet.
The best part about these muffins is how simple they are to make. You don’t need any special baking skills or hard to find ingredients.
Everything can be mixed together with a regular electric mixer, and the whole process takes less than 40 minutes from start to finish.
👍 Why You’ll Love This Recipe
Simple Ingredients: Every ingredient in this recipe is easy to find and probably already in your keto pantry. No weird chemicals or strange ingredients you’ll never use again.
Just basic keto staples like almond flour, eggs, and cream that you likely have on hand for other recipes.
Quick Prep Time: You don’t need to spend hours in the kitchen to make these. The batter comes together in just minutes using basic tools like an electric mixer. No complicated techniques or long waiting times – just mix, bake, and enjoy!
Satisfying Sweet Tooth: The monk fruit sweetener gives these muffins just the right amount of sweetness without any weird aftertaste.
When sugar cravings hit, these muffins are the perfect solution that won’t throw off your macros or leave you feeling guilty.
Family Friendly: Even family members who aren’t following keto will enjoy these muffins. They taste so much like regular cinnamon donuts that nobody will guess they’re sugar free and low carb.
✨ Recipe Ingredients
- 1 1/2 cups Almond Flour
- 2 Eggs (large)
- 1/2 cup Powdered Monk Fruit Sweetener (I recommend this one – amazon)
- 1/2 cup Heavy Cream
- 5 tablespoon Butter (softened)
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Psyllium Husk (powder) – I recommend this one (amazon)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Ginger
- 1/4 teaspoon Allspice
- 1/4 teaspoon Nutmeg
The Topping
- 1/4 cup Granulated Sweetener (I used Monk Fruit)
- 2 tablespoon Butter (melted)
- 3/4 teaspoon Ground Cinnamon
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a muffin pan with paper liners.
Step 2
Add the butter, sweetener, and vanilla to a medium bowl. Use an electric mixer to cream everything together.
Step 3
Beat in the eggs and cream, mixing thoroughly.
Step 4
In another bowl, whisk all the dry ingredients together (set the topping ingredients aside for now, as we’ll make the topping later). Then, slowly add the dry ingredients to the wet ingredients, mixing well with the electric mixer.
Step 5
Divide and spoon the batter evenly into each muffin cup.
Step 6
Bake for about 20 minutes or until the edges are set and turn golden. Remove from the oven and let them cool for 15 minutes.
Then, brush each muffin with butter and roll in the cinnamon-sweetener mixture. Enjoy!
💡Tips
1. Don’t Skip the Psyllium Husk
The psyllium husk powder might seem like a strange ingredient, but it’s super important in this recipe.
It helps hold everything together and gives these muffins the right texture – without it, they might turn out too crumbly or fall apart easily.
Make sure you’re using psyllium husk powder, not whole psyllium husks. If you only have whole husks, grind them in a coffee grinder until they’re very fine.
Also, different brands of psyllium can vary in how they work, so once you find a brand that gives you good results, stick with it for consistent results every time you make these muffins.
2. The Cooling Step is Important
Even though it’s tempting to coat the muffins in cinnamon sweetener mix right away, let them cool for the full 15 minutes first.
If they’re too hot, the butter coating will just soak in and make them soggy instead of creating that nice donut-like exterior.
But don’t wait too long either – you want them still slightly warm when you add the coating.
3. Room Temperature Ingredients
Take your eggs, butter, and heavy cream out of the fridge at least 30 minutes before starting.
When these ingredients are at room temperature, they mix much better together and create a smoother batter.
Cold ingredients can make the butter clump up, leading to uneven texture in your muffins.
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FAQ
1. Can I use coconut flour instead of almond flour?
No, you can’t simply swap coconut flour for almond flour in this recipe. Coconut flour absorbs much more liquid than almond flour – about 3-4 times more!
If you tried using the same amount of coconut flour, your muffins would end up super dry and crumbly.
2. Why did my muffins turn out dry?
You might have packed your almond flour too tightly when measuring – always spoon it in lightly and level off.
Also , your oven might be running hot – try reducing the temperature by 25 degrees.
Another possibly is that you might have baked them too long – start checking at 17-18 minutes.
Keto Cinnamon Donut Muffins
Print RecipeIngredients
- 1 1/2 cups Almond Flour
- 2 Eggs large
- 1/2 cup Powdered Monk Fruit Sweetener (I recommend this one – amazon)
- 1/2 cup Heavy Cream
- 5 tablespoon Butter softened
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Psyllium Husk powder – I recommend this one (amazon)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Ginger
- 1/4 teaspoon Allspice
- 1/4 teaspoon Nutmeg
The Topping
- 1/4 cup Granulated Sweetener I used Monk Fruit
- 2 tablespoon Butter melted
- 3/4 teaspoon Ground Cinnamon
Instructions
- Start by preheating the oven to 350°F and lining a muffin pan with paper liners.
- Add the butter, sweetener, and vanilla to a medium bowl. Use an electric mixer to cream everything together.
- Beat in the eggs and cream, mixing thoroughly.
- In another bowl, whisk all the dry ingredients together (set the topping ingredients aside for now, as we’ll make the topping later). Then, slowly add the dry ingredients to the wet ingredients, mixing well with the electric mixer.
- Divide and spoon the batter evenly into each muffin cup.
- Bake for about 20 minutes or until the edges are set and turn golden. Remove from the oven and let them cool for 15 minutes.Then, brush each muffin with butter and roll in the cinnamon-sweetener mixture. Enjoy!
These were so good!