Keto Cinnamon Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 197.0
  • Total Fat: 16.7 g
  • Cholesterol: 82.0 mg
  • Sodium: 216.0 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 6.1 g

View full nutritional breakdown of Keto Cinnamon Muffins calories by ingredient
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Introduction

almond and flax muffins almond and flax muffins
Number of Servings: 12

Ingredients

    4 serving Bob's Red Mill Almond Flour - per 1/4 Cup (1 cup)
    16 tbsp *Flax Seed Meal (ground flax) (1 cup)
    4 large Egg, fresh, whole, raw
    3 tsp Baking Powder
    8 tbsp Butter, Land o Lake Butter (1 stick)
    .5 cup Apriva (Kroger Brand Splenda) (by ANDULKA) + 2 TBSP
    1 tsp Cinnamon, ground
    4 tsp Sweetener, Swerve Granular (by KINSPAPPY)
    4 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable

Tips

don't add eggs to butter milk mixture until they cool or it will cause lumps


Directions

Preheat oven to 350 F
Bring eggs and butter to room temp.
Carefully melt butter in almond milk and let come to room temp.
In a separate bowl, mix all dry ingredients except the Swerve and Cinnamon mixture. Reserve for topping.

Mix wet into dry. Use silicone or paper cupcake liners, Use about 1/3 cup into each. I only ended up with 11.

Top with the cinnamon/Swerve mixture. and top with a 1/2 pecan if desired. I did but didn't include in the nutrition.

Bake 20 minutes and let sit in pan for at least 10 minutes.

These will keep a few days in fridge or freezer individually and put in freezer bag.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHERMC.

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