These keto cinnamon muffins are just the best! They have a fluffy crumb and a crunchy pecan streusel topping. A lovely breakfast treat or sugar free on the go snack with only 3.5g net carbs.

I have a TON of keto muffin recipes on my website already, from these healthy Flaxseed Muffins to fruity Keto Strawberry Muffins and Keto Blueberry Muffins.

These muffins are my new favourite. I've managed to achieve the perfect balance of moist and fluffy.

And the paper cases come off easily without half the muffin sticking to it.

We all loved the crunchy topping of these almond flour cinnamon muffins. And because the buttery sweetness of pecans marries so well with the autumnal flavour of cinnamon, I mixed some crushed pecans into the batter too.

My family gobbled them up so quickly I wish I'd hidden a couple!

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Ingredients
Recipe Variations
Instructions
Storage
More Keto Muffin Recipes
Recipe

Ingredients

Here are the ingredients you'll need for this keto muffin recipe:

Almond flour - I used ground blanched almonds. This is equivalent to regular blanched almond flour in the US. Super fine almond flour should also work well.
Pecans - I ground the pecans in the food processor. I did this in two batches. For the batter, I ground them finely and for the topping I left them coarser.
Sweetener - A golden erythritol monk fruit sweetener with its gentle caramel note is perfect for these low carb muffins. However, a white sweetener such as xylitol or allulose will also work.
Eggs - Choose large eggs
Butter - Should be unsalted and melted.
Cream cheese - Use at room temperature so the muffins rise well.
Cinnamon
Baking powder

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Cinnamon sugar topping: Instead of the pecan crunch, mix 3-4 tablespoons of granulated sweetener and 2 teaspoon cinnamon. Add before baking.

Dairy free keto cinnamon muffins: To make this recipe dairy free, replace the butter with coconut oil and the cream cheese with coconut yoghurt or a dairy free cream cheese.

Nut free option: Add cinnamon to my coconut flour muffins and leave out the berries. Make a coconut flour streusel topping with coconut flour, butter, cinnamon and sweetener!

No cream cheese? Replace it with yoghurt for a lighter version or with sour cream.

Change up the nuts: Use walnuts or hazelnuts.

Fruity upgrade: Chop 1-2 dessert apples and mix into the batter.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Let's make cinnamon flavored keto muffins!

Step 1: Whisk the eggs until fluffy, pale and double in size. Add the melted butter, cream cheese and sweetener and beat until smooth.

dry ingredients stirred together with a spoon in a mixing bowl

Step 2: Stir together all remaining dry ingredients for the batter: almond flour, finely chopped pecans, cinnamon and baking powder. Add to the wet ingredients and blend until you have a smooth batter.

Step 3: Prepare the pecan crunch streusel: Stir together second batch of coarsely chopped pecans, melted butter and sweetener in a bowl. Option to make cinnamon sugar by adding an additional ½ teaspoon cinnamon.

muffin batter in paper cups in a muffin tin

Step 4: Line a muffin tin with paper cups and fill in the sugar free muffin batter. Top with the pecan streusel. I also added a few whole pecans into a few of the muffins.

Step 5: Bake until golden brown and a skewer inserted comes out clean.

Top Tip

Always use room temperature ingredients when baking. This helps keto muffins rise and you get a fluffy and light crumb.

a muffin sliced in half showing the inside and more muffins in a muffin tin

Storage

All almond flour muffins keep well in an airtight container at room temperature for 3 days or in the fridge for up to 6 days. Alternatively, freeze for up to 3 months.