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Keto Cinnamon Mini Muffins

Course Desserts
Cooking time Over 1 Hour
Skill Level Intermediate
Total Time 1 hour 30 minutes
Servings 12 people
Calories 239123123kcal

Ingredients

  • 1½ cups almond flour
  • 1/3 cup flaxseed meal
  • 2 tablespoons coconut shredded
  • 1 teaspoon baking powder
  • ¼ teaspoon nutmeg ground
  • ¼ teaspoon salt
  • 3 teaspoons cinnamon ground
  • ½ cup coconut oil melted
  • ½ cup confectioners’ erythritol sweetener
  • 5 eggs large
  • ½ cup half-and-half
  • 1 teaspoon vanilla extract pure
  • ¼ cup walnuts finely chopped
  • 1 tablespoon granulated erythritol sweetener

Instructions

  • Preheat the oven to 350 degrees F /176 degrees C.
  • In a bowl whisk together 1½ cups almond flour, 1/3 cup flaxseed meal, 2 tablespoons coconut, 1 teaspoon baking powder, ¼ teaspoon nutmeg, ¼ teaspoon salt and 3 teaspoons cinnamon.
    1½ cups almond flour, 1/3 cup flaxseed meal, 2 tablespoons coconut, 1 teaspoon baking powder, ¼ teaspoon nutmeg, ¼ teaspoon salt, 3 teaspoons cinnamon
  • In a separate bowl, whisk together ½ cup coconut oil and ½ cup confectioners’ erythritol sweetener. Add 5 eggs and whisk all to combine.
    ½ cup coconut oil, ½ cup confectioners’ erythritol sweetener, 5 eggs
  • Add ½ cup half-and-half and 1 teaspoon vanilla extract to wet ingredients, then whisk again.
    ½ cup half-and-half, 1 teaspoon vanilla extract
  • Combine dry ingredient mix with wet ingredient mix. Whisk until well combined. Batter should be runny.
  • Using a scoop, divide the batter into an oiled muffin tray. Sprinkle ¼ cup walnuts and 1 tablespoon granulated erythritol sweetener on top.
    ¼ cup walnuts, 1 tablespoon granulated erythritol sweetener
  • Bake for 20 to 25 minutes or until golden brown. Remove muffins from the pan and allow to cool completely before eating.

Nutrition

Calories: 239kcal | Net carbs: 12g | Fat: 23g | Protein: 7g