– **Title**: Keto Cinnamon Protein Muffins
– **Ingredients**:
– 1 cup almond flour
– 1/2 cup protein powder (vanilla or unflavored)
– 1/4 cup erythritol or preferred keto sweetener
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 3 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil or butter
– 1 tsp vanilla extract
– Optional: 1/4 cup chopped nuts or sugar-free chocolate chips for added texture
– **Instructions**:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine almond flour, protein powder, erythritol, baking powder, cinnamon, and salt. Mix well.
3. In a separate bowl, beat the eggs and then whisk in almond milk, melted coconut oil (or butter), and vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in the chopped nuts or chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
8. Enjoy warm or store in an airtight container for a few days. These muffins can also be frozen for longer storage.
These muffins are perfect for a keto diet, packed with protein and flavor!
Key Ingredients & Substitutions
Almond Flour: This is the base for the muffins and gives them a nice texture. If you need a nut-free option, try sunflower seed flour instead. Just keep in mind it might change the color a bit!
Coconut Flour: This is great for adding fiber but it absorbs a lot of moisture. If you don’t have it, you can use more almond flour, but reduce the amount slightly since coconut flour is more absorbent. A good rule is to use 1/3 of the coconut flour amount in almond flour.
Protein Powder: I recommend using a low-carb vanilla protein powder for flavor. If you can’t find that, any unflavored protein powder will work, but you might miss out on some sweetness. You could also use plant-based protein for a vegan twist.
Erythritol: This is my go-to low-carb sweetener. If you prefer something else, stevia or monk fruit sweetener can also work, but you may need to adjust the amount since they can be sweeter. Always check the package for equivalent measurements!
Unsweetened Almond Milk: You can swap this with any low-carb milk like coconut milk or even regular milk if you’re not concerned about carbs.
How Do I Ensure My Muffins Come Out Perfectly Without Overmixing?
Overmixing can lead to dense muffins, so it’s key to mix just until combined. Use a rubber spatula or wooden spoon to fold the wet ingredients into the dry gently. It’s okay if there are a few lumps left—those will bake out!
- Incorporate the wet ingredients slowly into the dry mixture.
- Fold gently until you barely see dry flour, then stop! This keeps the muffins light and fluffy.
How to Make Keto Cinnamon Protein Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 scoop vanilla protein powder (preferably low-carb)
- 1/2 cup erythritol or your choice of sweetener
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk (or other low-carb milk)
- 1/4 cup melted coconut oil or unsalted butter
- 1 tbsp apple cider vinegar
Optional Topping:
- Chopped nuts (like pecans or walnuts) for topping
- Erythritol and cinnamon mixture for a sprinkle on top
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time, and then you’ll bake the muffins for 20-25 minutes. In total, you’ll need around 35-40 minutes from start to finish before you can enjoy these yummy muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a muffin tin with silicone or paper liners to prepare for the muffin batter.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the almond flour, coconut flour, protein powder, erythritol, baking powder, ground cinnamon, and salt. Stir everything together until well mixed and set aside.
3. Whisk the Wet Ingredients:
In another bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), and apple cider vinegar. Beat them until you get a smooth mixture.
4. Combine the Mixtures:
Carefully pour the wet ingredients into the bowl with the dry ingredients. Mix everything together until just combined—be gentle, so the muffins stay fluffy!
5. Fill the Muffin Tin:
Divide the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. If you like, sprinkle some chopped nuts on top to add a crunchy texture.
6. Make the Cinnamon Topping:
In a small bowl, mix a bit of erythritol with some ground cinnamon to create a sweet topping. Sprinkle this mixture over the muffin batter for an extra boost of flavor.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They are ready when they turn golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious keto cinnamon protein muffins as a healthy snack or a tasty breakfast option!
Can I Use a Different Sweetener Instead of Erythritol?
Absolutely! You can substitute erythritol with other low-carb sweeteners like stevia or monk fruit. Just be sure to adjust the quantity according to the sweetness level of the alternative sweetener you’re using, as they can vary significantly in sweetness.
What Can I Use Instead of Almond Flour?
If you’re looking for an alternative to almond flour, you can use sunflower seed flour or hazelnut flour. Keep in mind that sunflower seed flour may react with baking soda, causing a greenish hue, but it will still taste great! Adjust your recipe as necessary to keep the consistency similar.
How to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. To reheat, just pop them in the microwave for a few seconds or warm them in the oven.
Can I Make These Muffins Dairy-Free?
Yes, you can make these muffins completely dairy-free by using melted coconut oil instead of butter and ensuring your protein powder is dairy-free as well. Unsweetened almond milk is a great choice to keep the recipe aligned with a dairy-free diet!
