Description
Indulge in these moist and flavorful Keto Cinnamon Cream Cheese Muffins that are perfect for a low-carb breakfast or snack. The creamy texture of the cream cheese complements the warm cinnamon flavors, making these muffins a delightful treat.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated erythritol or preferred keto sweetener
Wet Ingredients:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Optional:
- 1/4 cup chopped pecans or walnuts
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, cinnamon, baking powder, salt, and sweetener.
- Prepare wet mixture: In a large mixing bowl, beat softened cream cheese until smooth. Add melted butter, eggs, almond milk, and vanilla extract. Mix until well combined.
- Combine ingredients: Slowly add the dry ingredients to the wet mixture. Stir until a thick batter forms. Fold in nuts if using.
- Bake: Divide the batter among the muffin cups. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins store well in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 2 months.
- For extra cinnamon flavor, sprinkle a little cinnamon and sweetener on top before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1 g
- Sodium: 125 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
