Keto Cinnamon Donut Muffins

Keto Cinnamon Donut Muffins are soft, tender, low-carb treats. With warm cinnamon swirls, a fluffy almond flour base, and that classic donut muffin flavor, these beauties are perfect for breakfast, snack time, or whenever that sweet craving hits.

Why You’ll Love This Recipe

Soft, fluffy, and packed with warm cinnamon flavor in every bite. These low-carb treats taste just like classic donuts, with a tender crumb and a sweet cinnamon coating. Perfect for breakfast or a guilt-free snack, they satisfy cravings while staying keto-friendly.

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Ingredient List

Dry Ingredients

• 2 cups almond flour
• ¼ cup coconut flour
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt

Wet Ingredients

• 4 large eggs
• ½ cup unsweetened almond milk
• ½ cup unsweetened applesauce (optional but recommended for extra moisture)
• ½ cup melted butter or coconut oil
• 1–2 teaspoons vanilla extract

Sweetener

• ½ cup granulated keto sweetener (such as erythritol or allulose blend)
• Optional: 1–2 tablespoons monk fruit sweetener for added sweetness

Cinnamon Swirl / Topping

• 2 tablespoons butter, melted
• 2 tablespoons keto sweetener
• 1 teaspoon ground cinnamon

Friendly Notes: You can use all butter or all coconut oil—whatever you prefer! I like butter for that classic bakery flavor. If you’re dairy-free, coconut oil works beautifully.

Why These Ingredients Work

Almond flour gives these muffins their tender, cake-like crumb without the heaviness of traditional flour. It’s packed with protein and healthy fats, keeping you satisfied longer.

Coconut flour absorbs moisture like a champ, which is why we only use a small amount. It helps bind everything together and gives structure.

Unsweetened applesauce is my secret weapon here! It adds incredible moisture without adding sugar or carbs. Don’t skip it if you want that bakery-style softness.

Baking powder creates lift and that beautiful dome top we all love in muffins.

Ground cinnamon brings warmth and that signature donut muffin flavor—it’s the star of the show!

Keto sweetener keeps things sugar-free while delivering sweetness. I love using an erythritol-allulose blend because it has zero aftertaste.

The cinnamon swirl topping is what transforms these from “just muffins” into cinnamon donut muffins. That buttery, sweet, cinnamon ribbon on top? Chef’s kiss!

Essential Tools and Equipment

• 12-cup muffin tin
• Paper liners or cooking spray
• Two large mixing bowls
• Whisk
• Measuring cups and spoons
• Small bowl (for cinnamon swirl)
• Toothpick or butter knife (for swirling)
• Wire cooling rack

How To Make Keto Cinnamon Donut Muffins

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup really well. Trust me—greasing well prevents sticking and makes cleanup a breeze!

Step 2: Mix Dry Ingredients

In a large bowl, combine the almond flour, coconut flour, baking powder, cinnamon, and salt. Whisk everything together thoroughly to remove any lumps. Almond flour loves to clump, so give it some extra attention here!

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the eggs, almond milk, applesauce (if using—and I hope you are!), melted butter or coconut oil, vanilla extract, and your keto sweetener. Whisk until everything is smooth and well combined. The mixture should look creamy and uniform.

Step 4: Combine

Pour the wet ingredients into the bowl with your dry ingredients. Stir gently but thoroughly until fully combined and smooth. The batter will be thicker than regular muffin batter—that’s exactly what we want! If it seems super thick, you can add 1–2 tablespoons of extra almond milk.

Step 5: Fill Muffin Cups

Divide the batter evenly among your 12 muffin cups, filling each about ¾ full. I like using a cookie scoop for this—it makes portioning so much easier and neater!

Step 6: Add Cinnamon Swirl

In a small bowl, mix together the melted butter, keto sweetener, and cinnamon for your topping. Drop small spoonfuls of this magical mixture over the top of each muffin. Then, using a toothpick or butter knife, gently swirl it into just the top layer.

Step 7: Bake

Pop those beauties into your preheated oven and bake for 18–22 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool

Let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack. If you want to go all out (and why not?), brush the warm muffins lightly with a bit more melted butter and dust with a tiny sprinkle of cinnamon-sweetener mix.

You Must Know

Room temperature matters! Make sure your eggs aren’t straight from the fridge. Room-temp eggs mix more easily and create a better texture. Just set them out 20 minutes before you start.

Don’t overmix the batter. Once you combine wet and dry ingredients, stir just until everything comes together. Overmixing can make your muffins dense instead of tender.

The applesauce is optional but highly recommended. It adds so much moisture without extra carbs. I’ve made these with and without, and the version with applesauce wins every time.

Personal Secret: I always whisk my dry ingredients for a full 30 seconds. Almond flour can be stubborn and clumpy, and those little clumps won’t magically disappear once the batter is mixed.

Pro Tips & Cooking Hacks

Test for doneness early. Start checking at 18 minutes. Keto muffins can go from perfectly moist to dry in just a couple minutes.

Use parchment liners if you have them. They peel away cleaner than regular paper liners, especially with almond flour baked goods.

Let them cool completely before storing. Warm muffins create condensation in containers, which can make them soggy.

Measure almond flour correctly. Spoon it into your measuring cup and level off—don’t pack it down. Packed almond flour means too much flour and dry muffins.

Common mistake to avoid: Going too wild with the cinnamon swirl! If you push it too deep into the batter, it can sink and create dense spots. Keep it surface-level for the best texture.

Flavor Variations / Suggestions

Lemon Poppy Seed: Skip the cinnamon and add 2 tablespoons lemon zest plus 1 tablespoon poppy seeds to the batter. Divine!

Chocolate Chip: Fold in ½ cup sugar-free chocolate chips after mixing the batter.

Pumpkin Spice: Replace the applesauce with pumpkin puree and add ½ teaspoon nutmeg and ¼ teaspoon ginger along with the cinnamon.

Blueberry Blast: Gently fold in ¾ cup fresh or frozen blueberries (thawed and patted dry).

Cream Cheese Filling: Drop a small dollop of sweetened cream cheese in the center of each muffin before adding the cinnamon swirl.

Extra Decadent: Add a cream cheese frosting drizzle once cooled for a cinnamon roll muffin experience!

Make-Ahead Options

These muffins are perfect for meal prep! You can make the batter the night before and store it covered in the fridge. Just give it a quick stir before scooping into the muffin tin and baking fresh in the morning.

Freezer-Friendly: These freeze beautifully for up to 3 months. Let them cool completely, then wrap individually in plastic wrap and place in a freezer bag. Thaw overnight in the fridge or warm in the microwave for 20–30 seconds.

Bake Ahead: Baked muffins keep well for 2–3 days at room temperature in an airtight container, or up to a week in the refrigerator.

Recipe Notes & Baker’s Tips

The batter will be noticeably thicker than traditional muffin batter because almond and coconut flours are more absorbent. This is normal! Don’t add extra liquid unless it’s so thick you can’t stir it.

If you don’t have applesauce, you can substitute with sour cream or Greek yogurt (unsweetened). It’ll change the texture slightly but still works wonderfully.

For the best rise, make sure your baking powder is fresh. Old baking powder = flat muffins.

Some keto sweeteners can have a cooling effect (looking at you, erythritol). Using an allulose blend minimizes this, or you can try monk fruit sweetener.

Serving Suggestions

These muffins are absolutely perfect alongside your morning coffee or tea. I love them slightly warm with a smear of butter or cream cheese.

They also make a fantastic afternoon pick-me-up or post-dinner treat when you want something sweet but not too heavy.

Pair them with:

• A hot latte or cappuccino
• Fresh berries and whipped cream
• A pat of butter while they’re still warm
• Sugar-free maple syrup for drizzling (yes, really!)

Garnish ideas: A light dusting of powdered erythritol, extra cinnamon on top, or a dollop of whipped cream.

How to Store Your Keto Cinnamon Donut Muffins

Room Temperature: Store in an airtight container for up to 3 days. They’ll stay moist and delicious!

Refrigerator: Keep them fresh for up to 1 week in an airtight container in the fridge.

Freezer: Wrap individually in plastic wrap, then store in a freezer-safe bag for up to 3 months.

Reheating: Pop in the microwave for 15–20 seconds for that fresh-baked warmth. You can also warm them in a 300°F oven for about 5 minutes.

Allergy Information

Contains: Eggs, tree nuts (almonds), dairy (butter)

Dairy-Free Option: Use coconut oil instead of butter in both the muffins and the cinnamon swirl topping.

Nut-Free Alternative: Unfortunately, almond flour is essential to this recipe’s structure. Sunflower seed flour might work as a substitute, but it can turn green when baked (totally safe, just not pretty!).

Egg-Free: This one’s tricky since eggs provide structure. You could try flax eggs (4 tablespoons ground flaxseed mixed with ½ cup water), but results may vary.

Questions I Get Asked A Lot

Can I make these without applesauce?

Yes! While the applesauce adds wonderful moisture, you can substitute it with an equal amount of sour cream, unsweetened Greek yogurt, or even an extra ¼ cup of almond milk. They’ll still turn out great, just slightly different in texture.

My muffins turned out dense. What happened?

This usually happens from too much coconut flour (it’s very absorbent!) or overmixing the batter. Measure your coconut flour carefully by spooning it into the measuring cup, and mix just until combined. Also, make sure your baking powder is fresh!

Can I use regular sugar instead of keto sweetener?

Absolutely! If you’re not following a keto diet, you can swap the keto sweetener for regular granulated sugar in equal amounts. The muffins won’t be low-carb anymore, but they’ll still be delicious!

How do I know when they’re done baking?

The tops should be golden brown and spring back when lightly touched. A toothpick inserted in the center should come out clean or with just a few moist crumbs. Start checking at 18 minutes to avoid overbaking!

Can I make mini muffins instead?

Yes! Use a mini muffin tin and reduce the baking time to about 10–12 minutes. You’ll get approximately 24 mini muffins from this recipe.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Keto Cinnamon Donut Muffins turned out! Did you try any flavor variations?