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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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.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Pam says
Wow. These are great. I used 12 packs of Erythritol/Stevia sweetener for the 1/2 sugar-free sweetener and they came out perfect.
Linda Hogancamp says
Made these muffins this morning exactly following the recipe. 20 minutes in my oven was a little too long, but overall, these turned out very good. I think next time, I would add some cinnamon into the actual mix as well.
Latzadasha says
I made these today but I used sour cream instead of the yogurt. They did turn out delicious but I think next time I will put cinnamon in the batter also. sometimes I feel like the sugar substitutes are strong. so I went extra on the cinnamon for the top
Linda says
I found that 400 degrees for 20 minutes was either too long or too hot and muffins were too dark. Next time I will try a lower temperature. Tasty!
Lauretta Findlay says
I need to use yougart with no milk is that ok
Barbara Ruuska says
I added a 1/2 tsp of cinnamon to the batter. Otherwise, I followed the recipe to a T. Thank you! We'll make these again and again.
Judy says
Just made these and they are delicious!! They did turn out flat on top though. Should I be adding some baking powder? one more question do these need to be stored in the refrigerator or are they good just on the countertop in an airtight container?
Kristina says
We have a dairy allergy. Will your delicious looking muffins coma out the same using a dairy free yogurt ?
Jennifer Banz says
I have not tried dairy free yogurt but it should work!
Doreen says
I made these this weekend and they were so good! My family loved them as well.
Paula says
These muffins are SO yummy. It tastes like I'm eating a 'regular' donut/muffin and I think it's due to the light and fluffy texture. I've tried so many different varieties of GF breads and muffins and this is, by far, the best. ❤️
Mel G says
Best keto muffins I’ve made. The consistency and flavor are terrific.
Gabby V says
First time to make muffins with almond flour. They’re so good! I used sour cream and room temperature eggs with zero problems crumbling as some have mentioned. I didn’t have liners but avacado oil spray allowed them to pop right out of the tin. Can’t wait to make the other variations.
Shell W says
I love these Muffins. Make them often for an easy snack or breakfast. Also, I appreciate the cook mode button. First site I’ve seen that uses it and think it’s brilliant!
Terri A says
I have made these muffins a lot and I was so upset they crumbed and fell apart and I had heard that if you let your batter set for at least 20 to 30 minutes then put in muffin cups they will not do that and so I tried it and it worked. They didn't fall apart!!!! I was so excited!!! They are amazing and now I can take them with me when I go places and not worry about them falling apart and getting everywhere!!!
Merry LeClear says
All i have is coconut flour will they taste like cocnut?
jenniferbanz says
Coconut flour will not work with this recipe
Terri says
Hello Jennifer,
This is the 2nd time I have made these and the only thing is I used Better than Sugar then using monkfruit. Better than Sugar taste just like sugar and I used avocado oil instead of butter. Only reason is because butter is so expensive and I didn't want to use my grass fed butter. But I will make this again and again. So so good!!!!!
Tasshalee Beemer says
I absolutely love this recipe and so does my whole family that are not eating low carb. I love how simple the ingredients are and how fast it is to throw it together. It is a low carb life saver for someone who loves baked goods. It is definitely a keeper! Thank you so much Jennifer!
Catherine St.Germain says
These keto muffins are so easy to make and look delicious! I am going to save a few to eat right away and freeze the rest so that I will have a great snack for company that come to my condo and I don't know what to serve for them to eat. I will definitely make this recipe again!!
Laura says
These came out perfect, nice and fluffy thank you for your recipes!!
Jennifer says
They may have collapsed in the center because the oven was too hot. But they are the softest muffins I have EVER made (and I've made a LOT). I didn't want to use the extra sugar so I added 2 tspns cinnamon to the mixture, so good.
excellent recipe- thank you
Jenny says
What did I do wrong, they’ve sunk in the middle!
Zibby says
Delicious! Finally, a way I can get some eggs in my diet. I don't like the texture of almond flour, but I sifted it and that seemed to help.
Debbie says
These sound so good have you tried to use them in a AIR FRYER IT us getting so Hot So AIR FRYER IS THE ONLY WAY
Paula says
Theses sound wonderful. After checking the price of the flour and sugar, they are expensive muffins. I watch my carbs by checking all items I buy.
Tashalee says
Try buying the almond flour at Aldi if you have one. It's the cheapest I have found.
Kelly says
I made these for the first time last Sunday, 1 week ago. I've made them twice since then. They have a wonderful flavor and texture (Not grainy at all). Everyone in my picky family that has tried them has loved them. Thank you so much for the wonderful recipe.
Pam says
Love, love LOVE! Just made & ate one…thanks for all your receipts!
Lindy says
My family was blown away by how tasty these are! I am totally going to buy your cookbook —I haven’t baked in years because we are all no sugar and low carb, and I am gf as well.
Your recipes are a game changer! Blessings!