Ingredients:

For the Muffins:

  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated erythritol (or your preferred keto-friendly sweetener)
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

For the Cinnamon Sugar Coating:

  • 2 tablespoons granulated erythritol
  • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Mix Dry Ingredients:
    • In a bowl, whisk together almond flour, coconut flour, baking soda, cream of tartar, and salt.
  3. Prepare Wet Ingredients:
    • In another bowl, mix melted butter, erythritol, eggs, almond milk, and vanilla extract until well combined.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Fill Muffin Cups:
    • Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
  6. Make Cinnamon Sugar Coating:
    • In a small bowl, mix together erythritol and ground cinnamon for the coating.
  7. Coat Muffins:
    • Sprinkle the cinnamon sugar mixture over the tops of each muffin.
  8. Bake:
    • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden.
  9. Cool:
    • Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
  10. Serve:
    • Enjoy your Keto Snickerdoodle Muffins as a delightful low-carb treat!