Certainly! Here’s a recipe for Keto Cinnamon Muffins:
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- For the cinnamon swirl: 2 tablespoons melted butter, 2 tablespoons granulated erythritol, and 1 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- In a small bowl, mix together the ingredients for the cinnamon swirl (melted butter, erythritol, and cinnamon).
- Fill each muffin cup with batter until it’s about halfway full. Add a small dollop of the cinnamon swirl mixture to each cup, then top with more batter to cover the swirl.
- Use a toothpick or a skewer to swirl the cinnamon mixture into the batter in each cup.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (per muffin, assuming 12 muffins):
- Calories: ~220
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 87mg
- Sodium: 120mg
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 7g
Keep in mind that nutrition facts may vary based on specific ingredients and brands used. Adjustments can be made based on personal preferences and dietary needs.