Perfect for breakfast or brunch…these keto cinnamon sugar donut muffins are so easy to make and super delicious. They are completely sugar free but they taste just like the real thing!
I first made these cinnamon sugar donut muffins and they were not keto. Far from it actually! I was first introduced to these when I was watching the Pioneer Woman one day and she made French Breakfast Puffs. I instantly knew I had to make them.
They were absolutely delicious and I needed to make them keto asap!
These muffins start off just like all of my other muffins recipes. It is my tried and true recipe and it makes perfectly light and fluffy keto muffins.
I bake them in a 400F oven for about 18 to 20 minutes and they come out perfect every time. Let them cool before you start dipping them in the topping.
KETO CINNAMON SUGAR MUFFIN TOPPING
The topping to these donut muffins is a mixture of cinnamon and granular sweetener. We get that to stick by first dipping the tops in melted butter.
I tried dipping these completely in the butter, followed by coating them completely in cinnamon and sugar. I found this to be overwhelmingly sweet so I do just the tops of the muffins.
My other muffin recipes are just as easy as this one so be sure to check them out:
Keto Cinnamon Donut Muffins - 2 Net Carbs
INGREDIENTS
- 2 1/2 Cups almond flour (click here to see my favorite on Amazon)
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 3 Large Eggs, Beaten
- 8 Ounces Greek Yogurt
- 2 teaspoons Vanilla Extract
Topping
- 1/2 Stick Butter
- 1/2 Cup Granulated sweetener (Click here to see my favorite on Amazon)
- 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 1/2 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.
Jody says
These are delicious! I used the vanilla Greek yogurt and after reading other comments it looks like the carb/calorie count was altered…still one of the best things I’ve had that helps me control this never ending sweet tooth I have!!
Carol says
We loved them! Curious, i wondered about adding a small amount of apple to them. I know it would increase the carb amount, but if I tried it with Mayo (thank you the other reader!) that would help counteract it. Was wondering if you might know how to adjust the liquid levels?
jenniferbanz says
I think adding apple would be fine.
Angela Martin says
Made these last night; these are so moist. Love these!!!
Sandra says
Is using 5% fage ok?
Ginger says
I’m confused on the yogurt. FAGE 2% plain has sugar in it. What exactly do you use?
jenniferbanz says
All yogurt has a little sugar because it is made with milk. Even cream and sour cream has sugar. I use 2% fage because it has less carbs than all other yogurts on the market. You can use sour cream but it has the same amount of carbs and would increase the calories.
Patti says
Doesn’t greek yogurt have more carbs than sour cream?
Would the texture be the same using sour cream?
jenniferbanz says
Daisy Sour cream per cup: 480 calories, 40g fat, 8g carbs, 8g protein
Fage 2% greek yogurt per cup: 160 calories, 4.7g fat, 6.7g carbs, 22.7g protein
Abby Oftedahl says
This is my favorite keto muffin out there! They are so simple to make yet the most delicious things I’ve had on Keto! They are not eggy like most keto baked goods! We have made them multiple times. This morning we added banana extract and some Lily’s chocolate chips! So yummy!
Hala says
It’s so fluffy and delicious! Didn’t expect it to be this good!
Maureen says
I made these and added 1/2 cup of cocoa as I was craving something chocolate. They were lovely. Light and not too sweet. I didn’t do the butter/sugar topping; they didn’t really need it.
Miriana Loricchio says
These are unbelievably delicious. Moist, tasty and amazing. I will make them again for sure and add some cinnamon inside as well. Thank you❤️
Trudy says
Could I use coconut flour or would it not work?
jenniferbanz says
It wouldn’t work
Ro says
How should these be stored and for how long are they good?
jenniferbanz says
Store them in an air tight container in the refrigerator for up to 1 week, or freeze them
Jaime M says
OMG!!!!
I am not a baker at all!!! Stuff either doesn’t turn out or the taste just isn’t quite right but these are AMAZING!!!! They are SOOO fluffy and taste sooo good and pretty easy to make, I am so glad I found this recipe!!!!!
Laura E says
Not to be dramatic but this recipe saved my life
Ed says
WOW! I would compare these to the Costco churros… the family loved’em. I may have to check in on my next batch at 15-17 minutes, but muy delicious and easy to make.
Susie says
These came out heavenly!!! I didn’t have the paper muffin cups so simple spayed my non stick muffin tin with avocado oil. I also put a layer of chopped toasted pecans on the bottom. Two little other small changes was I added 1 tsp of apple cider vinegar and a 1/2 tsp of cinnamon in the batter.
They came out perfect!!!
Jennifer says
I made using mayo in place of yogurt. Delish! I also made in small cake pan instead of muffin tin. Mayo has no carbs.
Julie says
Wow! Thanks for sharing that tip. I’ll make these tomorrow, since I have the mayo on hand already 😉
Kassandra says
I don’t want to use Greek yogurt or sour cream…. so what i can substitute? Cream chesse is ok for substitute? And how much cream cheese do you think I need in the recipe?
jenniferbanz says
It would be an equal amount
Gina says
Loved them!! These will definitely be made a lot!
Erin says
How do you store these? I just made them for the first time and they are AMAZING!!!
jenniferbanz says
I usually store them in the refrigerator or the freezer
Mark says
So easy and so delicious!!
Sohini says
Hi there I would love to make these keto cinnamon muffins, they look delish.. Are you able to advise if there is any substitute for the eggs 😕
Thank u so much..
jenniferbanz says
I haven’t tried anything so I really can’t say
Fran says
you could try flax eggs
Kerrie Odgers says
Hi i am in Australia and i am not sure what measurement 1/2 a stick of butter is. Thankyou
jenniferbanz says
1/2 a stick of butter would be 1/4 cup or 55 grams
Susie York says
I made these and my husband and I both enjoyed them They were simple to make and very tasty. I did add a little extra cinnamon to the topping because we both like the taste of it. I will be making these again.
Julie says
These are excellent and satisfy any sweet donut craving! I found that 1/4 C of melted butter was more than enough to coat the muffins before dipping in the sugar/cinnamon topping.
Vicky says
1/2 a stick (the amount called for) is 1/4 cup…..
Dawn says
What brand of greek yogurt do you use?
jenniferbanz says
I always use Fage 2%. The carbs are 5-7 net per cup
Carmen says
I cut recipe in half for two reasons 1) didn’t want to use that much of my Monk Fruit sweetener 2) what if I didn’t like them it would waste to many needed ingredients.) I only made six. Perfect! These are so darn good and light and fluffy. The texture is unbelievable. I started to add butter to the batter cuz I add butter to everything. But I followed the recipe. I think melted butter is even better on top (and bottom). This will become a staple in my KETO lifestyle. Much love❤️
Cath says
What’s a stick of butter please
jenniferbanz says
Hi Cath! A stick of butter in the US is 1/2 a cup which is 113 grams
Leah Clark says
Oh… My… God… These are AMAZING!!! So fluffy and light and perfectly sweet! I made them in little quiche sized cups and only baked them for 15 minutes – they came out perfect!
Kae Dettinger says
Can I use coconut flour instead of almond flour for these muffins.
jenniferbanz says
I do not recommend coconut flour but if you need to eliminate almonds, you can use sunflower seed flour.
Cindy S says
Oh my word!!! Ranks in the top 5 EVER Keto desserts that I’ve made. Soooooo yummy!!
Viridiana says
Can I substitute almond flour with coconut flour?
jenniferbanz says
Coconut flour would not work as it absorbs moisture and they would be really dry. You could try sunflower seed flour if you need them to be almond free.
Kacey Perez says
I can’t believe these are Keto! So mouthwatering I would love to try them for my kiddos!
Mirlene says
OMG they look so nice and fluffy. Looking forward to making these donut muffins.
Sally @ Savory With Soul says
Hard to believe these are keto! Wow, the texture looks just like non-keto muffins. Gotta try them soon, as I have many keto and gluten-free friends. Thanks!
Sara Welch says
What a great way to start my day! Looking forward to enjoying these this week; will be wonderful with my morning cup of coffee!
Cyndy says
These are the perfect little KETO treat. Thanks for the tips! Can’t wait to make another batch of these.
Bren says
I’m trying these out they look delicious. Do these need to be refrigerated? Can they go in the freezer? How many days?
jenniferbanz says
I always freeze mine. They can go in the refrigerator for about a week