KETO CINNAMON MUFFINS

EASY

INGREDIENTS

DRY INGREDIENTS – 1 cup Flaxseed Meal – 1 cup Almond Flour – 1 tbsp Baking Powder – 2 tsp Cinnamon – ½ cup + 2 tbsp Erythritol LIQUID INGREDIENTS – 4 large Eggs – ½ cup Almond Milk – ½ cup Coconut Oil CINNAMON SUGAR – 2 tbsp Erythritol – 1 tsp Cinnamon ICING – ¼ cup Powdered Sweetener – 1-3 tsp Almond Milk

Combine Dry Ingredients

In a large mixing bowl, combine all the dry Keto Cinnamon Muffins ingredients. Set aside.

1

Combine Wet Ingredients

In another bowl, pour the liquid ingredients. Make sure all the ingredients are at room temperature.

2

Whisk Egg Mixture

Whisk the egg mixture until it reaches a smooth, uniform consistency. It should only take 30 seconds.

3

Pour Liquid Ingredients

Pour the liquid ingredients onto the dry ingredients and combine until it forms a thick muffin batter.

4

Prepare Cinnamon Sugar

In a small bowl, prepare the cinnamon sugar-free sugar. Combine sugar-free crystal sweetener and cinnamon.

5

Scoop Out Muffins

Fill each muffin hole with the muffin batter using a mechanical ice cream scoop to be precise and create muffins of the same size.

6

Sprinkle Cinnamon Sugar

Sprinkle some cinnamon sugar-free sugar on top of each muffin before baking. Keep some to dip the top of the hot muffins.

7

Bake The Muffins

Bake the Keto Cinnamon Muffins for 20 minutes in an oven preheated to 350°F (180°C).

8

Dip Muffins In Cinnamon

Dip each muffin top into the sugar-free cinnamon sugar. As the muffins are still hot, the crystals will stick to the top.

9

Add Sugar-Free Icing

Spread 1 tablespoon of icing (made with 3 teaspoons of almond milk and 1/4 cup of erythritol) on top of each muffin and enjoy!

10

KETO CINNAMON MUFFINS

NET CARBS FAT PROTEIN

2.3 grams

16.5 grams

5.3 grams

SERVINGS

TIME

Serving: 1 Muffin Makes: 12 Muffins

Prep: 15 Minutes Cook: 20 Minutes

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