Name: Keto Cinnamon Muffins – Perfect Grab-and-Go Breakfast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups almond flour; 1 tbsp coconut flour (optional); 2 tsp ground cinnamon; 2 tsp baking powder; ¼ tsp salt; 4 large eggs; ⅓ cup melted butter or coconut oil; ½ cup keto sweetener; 1 tsp vanilla extract; 1–2 tbsp almond milk (if needed); 1 tbsp keto sweetener; ½ tsp cinnamon

Keto Cinnamon Muffins – Perfect Grab-and-Go Breakfast

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Soft, fluffy, and warmly spiced, these Keto Cinnamon Muffins are perfect for low-carb breakfasts or snacks. Easy to make, freezer-friendly, and just 2g net carbs each!

Author: Maya Lawson
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x

Ingredients

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2 cups almond flour
1 tbsp coconut flour (optional)
2 tsp ground cinnamon
2 tsp baking powder
¼ tsp salt
4 large eggs
⅓ cup melted butter or coconut oil
½ cup keto sweetener
1 tsp vanilla extract
1–2 tbsp almond milk (if needed)

Optional Topping:

1 tbsp keto sweetener
½ tsp cinnamon

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Instructions

Preheat oven to 350°F (175°C). Line 12 muffin cups.
Whisk almond flour, coconut flour, cinnamon, baking powder, and salt.
In another bowl, whisk eggs, melted butter, sweetener, and vanilla.
Combine wet and dry ingredients. Add almond milk if batter is too thick.
Divide into muffin cups. Sprinkle cinnamon “sugar” on top.
Bake 22–26 minutes. Cool and enjoy!

Notes

Store in fridge up to 7 days or freeze up to 2 months.
Add cream cheese or nuts for variation.

Find it online: https://5dailyrecipes.com/keto-cinnamon-muffins-perfect-grab-and-go-breakfast/