Course: Breakfast
Cuisine: American
Keyword: gluten free, recipe for keto cinnamon muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 252kcal
INGREDIENTS
- 2 ½ Cups almond flour
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ½ Cup Granular Sweetener
- 3 Large Eggs, Beaten
- 8 Ounces Greek Yogurt
- 2 teaspoons Vanilla Extract
Topping
- ½ Stick Butter
- ½ Cup Granulated sweetener
- 1 teaspoon ground cinnamon
INSTRUCTIONS
- Pre-heat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray. In a large mixing bowl, combine the almond flour, baking soda, salt, and sweetener. Now add in the beaten eggs, greek yogurt, and vanilla extract.
- Scoop the batter into the muffin cups evenly using a scoop. Bake in the oven for 20 minutes or until a toothpick comes out clean. Let cool
- In a small bowl, combine the ½ cup of sweetener and the cinnamon. In a seperate small bowl, melt the butter. Dip the tops of each muffin in the melted butter, followed by the cinnamon and sweetener. Serve
JENNIFER’S TIPS
- Greek Yogurt: I like to use Fage 2% plain Greek Yogurt. You can use sour cream but that would increase the calories and the carb count.
NUTRITION
Serving: 1Muffin | Calories: 252kcal | Carbohydrates: 5g | Protein: 7g | Fat: 23g | Fiber: 3g