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!
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.
- Baking powder
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.
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.
Step 1: Whisk the eggs until fluffy, pale and double in size. Add the melted butter, cream cheese and sweetener and beat until smooth.
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.
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.
Always use room temperature ingredients when baking. This helps keto muffins rise and you get a fluffy and light crumb.
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.
More keto muffin recipes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Keto Cinnamon Muffinsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Cinnamon muffin batter
- 3 eggs large, room temperature
- ¼ cup butter melted, 57g
- ¼ cup cream cheese 60g
- ⅓ cup golden erythritol 67g
- 1.5 cup almond flour 150g
- ½ cup chopped pecans 55g
- 2.5 teaspoon cinnamon
- 1.5 teaspoon baking powder
Pecan crunch streusel
- ½ cup chopped pecans 55g
- 1 tablespoon butter melted
- 1 tablespoon golden erythritol
- ½ teaspoon cinnamon optional
- Preheat the oven to 180C / 350 F electric or 160C / 320 F fan and line a muffin pan with paper cups.
- Whisk the eggs with an electric mixer or in a food processor until fluffy, pale and double in size. This takes about 2 minutes.
- Add the melted butter, cream cheese and sweetener and beat until smooth.
- In a separate bowl, stir together all remaining dry ingredients for the batter: almond flour, chopped pecans, cinnamon and baking powder. Add to the wet ingredients and blend until you have a smooth batter.
- Now, prepare the pecan crunch streusel: Stir together chopped pecans, melted butter and sweetener in a bowl.
- Fill the batter into the prepared paper cups and top with the pecan streusel.
- Bake for about 25-30 minutes or until golden brown and a skewer inserted comes out clean.
This muffin is so delicious! Full of cinnamon flavor. It’s the best muffin I’ve made since going low-carb!
These are soooooo good! Will be making them often. Thanks for a great recipe.
Can Allulose be used instead of the listed sweetener? I cannot wait to try these
Yes, of course. Allulose would work and make the muffins nice and soft.
Judith the baker
Hi! Can I use sour cream instead of cream cheese?
Yes, that should work just as well.
Great muffins.Great website. Thank you for all those delicious recipes.
(GER) Bin total froh diese Seite gefunden zu haben. Danke und Grüße aus Wülfrath
Hi, just made these muffins… waiting for them to cool down so I can have a bite. Smells amazing!
Just wondering if this is correct that the recipe calls for 2,5 tablespoon of cinnamon? It seems a lot for such a small amounts of batter.
You're right! It's supposed to be teaspoons. I have amended it in the recipe. Thank you.
I made the cinnamon and pecan muffins today to cheer myself up on a windy wet day, they came out beautifully and taste divine! They cooked well and I took them out when they where 'just' baked. It worked another great bake, thank you!
What a wonderful website. I'm ready to start cooking. I need to replace recipes that call for sour cream. Could I use a dairy free yogurt? thank you.
I would try an almond or coconut based cream cheese. That way, you're sticking to a similar fat content.
Great muffins!! I had to change a few things because the first batch was a bit too dry for my taste. I had 10 in the first batch and 11 in the 2nd batch. The 2nd batch was perfect but I was a bit heavy-handed with the cinnamon. They were still awesome! Since I had more muffins I upped the streusel so I would have a good amount on each muffin. They're wonderful right from the oven, however, the 2nd batch wasn't so dry and they were better from the fridge!
I can't wait to make more of your recipes. I want to try the pecan pie. I'm Type 2 diabetic, so I have to eat by my meter/BS, and eating these muffins didn't boost my BS at all!
Thank you for your recipes.
Glad you liked the muffins. I wonder why they were dry. Maybe to do with your almond flour - was it super-fine?