Description
These Keto Cinnamon Donut Muffins are tender, moist, and bursting with warm cinnamon flavor. Made with almond flour and topped with a buttery cinnamon swirl, they taste just like traditional donut muffins but are completely sugar-free and keto-friendly. Ready in under 30 minutes!
Ingredients
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
Instructions
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!
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!
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.
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.
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!
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.
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.
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American