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 Chocolate Chip Muffins
- Keto Banana Muffins
- Keto Blueberry Muffins
- Almond Flour Muffins
- Keto Muffins - The Essentials!
Keto Cinnamon Donut Muffins - 2 Net Carbs
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 2 ½ Cups almond flour (see my favorite on Amazon)
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ½ Cup sugar free granulated sweetener (see my favorite on Amazon)
- 3 Large Eggs, Beaten
- 8 Ounces Greek Yogurt
- 2 teaspoons Vanilla Extract
Topping
- ½ Stick Butter
- ½ Cup sugar free granulated sweetener
- 1 teaspoon ground cinnamon
Equipment
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 ½ 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
Notes
- 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.
Lindy says
My family was blown away by how tasty these are! I am totally going to buy your cookbook —I haven’t baked n years because we are all no sugar and low carb, and I am gf as well.
Your recipes are a game changer! Blessings!
Sherri S. says
Hi Jennifer!
I saw one of your videos on YouTube recently and started looking around your blog. I made your cinnamon donut muffins today. Oh my gosh!!! So good. I will be trying the pumpkin cheesecake muffins next.
Hope says
Thank you! Thank you for sharing your fabulous recipes! I just made these muffins. The texture is perfect. I used a bit less sweetner (I used Boca Sweet.) and used heavy cream as I did not have yogurt. Still so good! I used a heart-shaped muffin pan. They are adorable and delicious. My mind started going into the possibilities: add blueberry, or choc chip, or fill with raspberry jam. haha Truly thank you for you putting your recipes for us to use. We are starting your 7-day meal plan tomorrow. Sending you love and gratitude.
Dyann says
Thank you Thank you Thank you , Jennifer.
These are the best muffins I have ever had. I got my husband to try them
and he loves them and he doesn't like most things I eat.
I am truly grateful for all the recipes you post and the free 7 day meal plan.
I am someone who cooks my meals up for the week so this is perfect for me.
So very grateful!
Thank you
Andrea says
Thank you for your wonderful ideas
ANDREA says
Hi Jennifer, I made these and they were a big hit in my house 🙂 Just have a question, how can I incorporate some Cinnamon and Sugar into the batter, so the muffin itself also tastes like a Cinnamon Sugar donut 🙂
Kimberley says
Hi Andrea, I was asking myself the same question. I just made them .I used 2 Tbsp of Lakanto and a 1/2 tsp of cinnamon, sprinkled on top before baking, use sparingly otherwise it will be too sweet. They are delicious! Fantastic recipe, Thank you Jennifer 🙂 Hope that helps Andrea!
Linda says
How would I convert the time and temp to a convention oven. I really want to try them.
jenniferbanz says
I am not sure. I do not have a convection oven to test
Claudia says
Linda, I believe I did mine 20 min at 350 using silicone molds. Do 15min and check them. You can always add more time if you need to???? I usually reheat them for breakfast in the microwave for 10 seconds and they are DELICIOUS!
Ro says
I made these cinnamon muffins. I only had a cup & 1/2 of almond flour so subbed 1 cup coconut flour. I added a few dashes of cinnamon to the batter, and I only used a couple of tablespoons swerve granular for the tops as I didn’t want them to be overly sweet. They were a tiny bit crumbly due to the coconut flour, but the flavor & taste was soooooo awesome. Just scrumptious! A great start to the 7-Day challenge. Thanks so much.
Catherine says
OMG!!! ???? These muffins are
uh-mazing!!! Made them exactly per the recipe instructions and they came out perfectly delicious! Thank you for such a great recipe!????♥️????
Judith says
Looking great
Sandi says
Excited to try this. Do you think I could partially bake them, refrigerate then finish baking a day or two later?
Annie Long says
Thank s so much enjoy u
Donna says
Another question about net carbs-I apologize if I missed it, but myfitnesspal puts this at 5 net carbs for 24 mini muffins, not 12 full size muffins. I put in the exact ingredient brands as listed. Any help? I am a diabetic, so it is a big deal. Thank you!
Donna says
If I take out the Allulose (which I can't get myfitnesspal to accept as 0 net carbs) I come out with 5 net carbs for 6 regular-sized muffins. Not 2, but way better! Not sure what I am doing wrong. Going to make them today. Thanks!
ANDREA says
Did you subtract the Fibre from the carbs to get your Net Carbs?
Just an inquiry, Im also diabetic, but dont use my fitness pal or anything like that 🙂
Jeannie says
Just came across your website. Where have you been my last 16 months of keto?!? ❤ Made these last weekend. Oh my!! Just made another batch tonight. Delicious!! Fantastic sight! Amazing recipes! And way to go with your progress!!
Robin says
When I entered this into carb manager it shows 12 net
carbs but recipe shows 5. Can anyone confirm total net carbs please.
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 9x9 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.