i want this image  Keto Cinnamon Muffin

Certainly! Here’s a recipe for Keto Cinnamon Muffins:


  • 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


  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. In a small bowl, mix together the ingredients for the cinnamon swirl (melted butter, erythritol, and cinnamon).
  6. 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.
  7. Use a toothpick or a skewer to swirl the cinnamon mixture into the batter in each cup.
  8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. 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.