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
WATCH HOW TO MAKE IT
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.
Robin says
I’m not a baker but I can cook up a storm. Can I just say these were the best muffins I’ve had so far. And so simple to make. I ousted them on FB and texted my daughter who is down with Covid. Took some to her and her family and they all loved them. The yogurt keeps them from getting dry. These are soooo good. They are going in the freezer so I’m not tempted. And just to let you know this is week 3 of my 3rd go around. Lost 6.2 this week because most of your recipes were on my menu this week. Thank you for sharing.
Liz S. says
These muffins were delicious! I skipped the vanilla extract because I didn’t have any. I added some ground cinnamon to the batter and mixed it in, about a teaspoon. For the topping I used a pastry brush to apply butter to the hot muffins and Then I sprinkled the sweetener and cinnamon mixture on top. They were pretty sweet. Next time I will probably reduce the amount of sweetener. Thanks for the recipe!
Laura says
Jennifer,
These muffins are DELICIOUS!! Question, how long can they stay out. A few days or should they go in the fridge?
Thank you for the recipe(:
Tammy says
AMAZING! hubby and I have been eating low carb to try to manage his Type 1 Diabetes, and my health problems.
these muffins are similar to a bran muffin in texture – PERFECT!
the first time I made them, I followed the recipe EXACTLY.
I’m trying another batch now but substituted 1 tsp lemon extract for 1 tsp of the vanilla, added 2 tsp fresh grated lemon zest, and 3/4 cup fresh blueberries – they smell delicious! thank you so much for this recipe
Rhonda James says
These were delicious! I grew up on cinnamon toast with the sugar piled high and this did the trick without the carbs or calories! When I add the ingredients to MyFitnessPal to create the recipe, 1 serving equals 140 calories and about half the grams per serving noted below. I’m wondering it the serving size based on your totals is 2 muffins vs 1 – of course I did eat 2. 🙂
Jamie says
super yummy and moist! i’ve been craving cinnamon lately and these hit the spot!. i didn’t have any yogurt or sour cream on hand so i used 8oz. mayo and omitted the eggs. i also used half swerve brown sugar and half swerve granular. they did sink a bit in the middle (with the lack of eggs and addition of softening brown sugar) so they weren’t picture perfect…but the buttery cinnamon sugar topping makes you instantly forget about any faults. this ones a keto keeper 🙂
Michelle Small says
These turned out amazing!! I did change one thing…1/2 cup sourcream and 1/2 cup Greek yogurt! Thanks Jennifer…they are delicious!!!
Brenda says
I want to make your cinnamon donut muffin. You say to use 2%greek yogurt, the only one I could get was vanilla. There is so many carbs and sugar in it! You said not to use sour cream, as the carbs would make the donuts higher in carb count. There are very few carbs in full fat sour cream. Can you explain this to me please. I really want to make them tomorrow morning. Thanks
Michelle Small says
I agree. I will take low carb over low calories. I use sourcream.
Arlene Greiner says
I used a doughnut pan and added a tablespoon of psyllium husk. They were like a cinnamon doughnut!
Julie White says
Hi Jennifer,
Thank you for all your hard work creating recipes. I’m wondering if you have any ideas how to avoid the grainy texture of almond flour. I’m having a hard time getting past it.
Thank you
Julie
jenniferbanz says
My favorite almond flour is Blue diamond brand and I find it much less grainy
Ricky says
They look great.
Kiki says
These are the best Keto muffins I have ever made! They are so light and fluffy and taste like *real* muffins! I would like to make the batter as a 9×9 cake with frosting. Would the oven temp. stay the same at 400 and would the baking time be longer? Thanks for such a great recipe!
Iliana says
Can I put them in a donut pan?
jenniferbanz says
Yep! Make sure you fill them only 3/4 full
Debora Kelley says
I have made these muffins several times and my family loves them🤗
Sneeks says
Good texture and flavor, I added nutmeg to the batter for fun. Mine sank a little in the middle which I blame on using too much yogurt. I had a large container of yogurt which I scooped out an 8oz measuring cup, I wasnt very precise and end the end yielded 20 muffins using a 3 tablespoon scooper. I believe when I watched the video, the yield was 12 muffins using a smaller scoop. My batter was too thin but I will try this one again.
Lynne Coats says
Jennifer I made these tonight. My hubby who is super picky loved them he ate two with out blinking. I stuck to the directions without deviation and they turned out perfect! Thank you !!!
Jenn says
These were amazing!! All my friends loved them! Do you think if I added a little pumpkin purée and seasoning it would work? Trying to figure out how to notify this with adding pumpkin. Let me know!
Peggy Dicillo says
My yogurt went bad and I could not use it. I substituted 1-1/2 5oz containers of Light n fit strawberry cheesecake Greek yogurt. They look and taste amazing..everything else was the same ingredients.
pat says
I live fulltime in an rv, I’ll be heading out next week for another job, and I didn’t want to live off Wal-Mart yeast or cake donuts for the week trip. I also dumped my toaster oven and it’s too hot and too much trouble to fire up the rv oven, so I used a “stove top” oven, it’s been a challenge to keep the temp at a constant 400 && I have to make them 6 at a time. I’m also going to make then lemon cupcake muffins too. My question is, I didn’t see a way to store them, can they be frozen? Stored in the fridge ? For about 2 weeks ?
jenniferbanz says
In the fridge or frozen
MaryP says
I was going to use coconut yogurt product in place of Greek yogurt (to keep it Paleo) but when I opened the container it had spoiled ! Since I had already dumped the eggs into the dry batter….. I improvised and used canned full fat coconut milk- they turned out great!
Paige says
Made it exactly as written except I added 1/4 tsp saigon cinnamon to the batter and brushed the butter on instead of dipping. They are delicious. Not super sweet and really filling.
Cathy says
Do you have a cookbook?
jenniferbanz says
I have an e-book! jenniferbanz.com/book
Liz says
If I skip the topping, still delicious?
jenniferbanz says
yes!
Ginny says
they really do taste like cinnamon Donuts! They were enjoyed by my Family!
Julie Lange says
Thank you! I played with the recipe also. I used 1 c almond flour 1\2 c. Coconut flour, 4 eggs, 1 c sour cream and added 4tbsp pumpkin 2 tsp cinn, 1 tsp pumpkin spice. My family loved them, yield was 12 mini and 5 regular muffins. I will you your recipe as a base and continue to mix it up!! Thank you so much.
Sonja says
Can you use butter in place of yogurt?
jenniferbanz says
No butter will not work. It needs the acid from the yogurt
Maureen says
If I am all out of yogurt, what would you suggest using in a pinch because I HAVE to make these like soon! Sour cream perhaps? Or cottage cheese? Ricotta or mascarpone cheese? I have all four of those right now! Can’t wait to make these! Just stumbled upon your Facebook page and I am already plotting out my week!
jenniferbanz says
Sour cream would be the best option
Karen says
Which version of the Granular sweetener do you use? I noticed there was Golden, Classic white, organic etc.
jenniferbanz says
Classic
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