Almond flour cinnamon muffins capture the cozy flavors of a coffee cake in a perfectly portioned, easy muffin. Tender, moist, and swirled with plenty of cinnamon, they suit a quick keto breakfast or a slow afternoon with coffee. The batter mixes in one bowl and bakes in about 13 minutes.
Down South, a warm, freshly-baked muffin is practically a love language. These delightful Almond Flour Cinnamon Muffins are my go-to, capturing all the cozy, comforting flavors of a classic coffee cake but in a perfectly portioned, easy-to-make package. They’re tender, moist, and swirled with just the right amount of cinnamon spice. Whether you’re grabbing one for a quick breakfast on the run or settling in with a hot cup of coffee for a sweet afternoon treat, these muffins are pure bliss.
Ingredients
• 1½ cups / 168g (5.9 oz) finely ground blanched almond flour
• 1 tablespoon / 12g (0.42 oz) baking powder
• 1 tablespoon plus 1 teaspoon / 11g (0.39 oz) ground cinnamon, divided
• 2 large eggs
• ½ cup / 96g (3.39 oz) granular erythritol
• 2 tablespoons / 28g (0.99 oz) salted butter, softened
• 1 tablespoon / 15ml (0.5 fl oz) heavy whipping cream
• ½ teaspoon / 2.5ml (0.1 fl oz) vanilla extract
• ⅛ teaspoon / 0.6ml (0 fl oz) liquid stevia
Instructions
1. Preheat your oven to 350°F / 175°C. Thoroughly grease a standard 12-well muffin pan or line it with silicone cups.
2. In a small bowl, whisk together the almond flour, baking powder, and 1 tablespoon (15 ml / 0.5 fl oz) of the cinnamon. Set this dry mixture aside.
3. In a separate medium-sized bowl, whisk the eggs until lightly beaten. Stir in the erythritol, softened butter, heavy cream, vanilla, liquid stevia, and the remaining 1 teaspoon (5 ml / 0.2 fl oz) of cinnamon until the mixture is smooth and well-combined.
4. Gently add the dry flour mixture to the wet . Stir with a spoon or spatula just until the batter is smooth and no flour streaks remain. Be careful not to overmix.
5. Divide the batter evenly among the prepared muffin wells, filling each about three-quarters full. Bake for 12 to 14 minutes, until a wooden toothpick inserted into the center of a muffin comes out clean.
6. Allow the muffins to cool completely in the pan before removing them. This prevents them from crumbling. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutritional Information
• Yield: 12 muffins
• Serving Size: 2 muffins
• Calories: 210 kcal
• Net Carbs: 4g (0.14 oz)
• Fat: 18g
• Protein: 7g
• is an estimate and may vary based on used.
Pro Tips
• for Perfect Muffins
• Use silicone muffin liners for the easiest, stick-free removal every time.
• Ensure your eggs and butter are at room temperature before mixing for a smoother, more uniform batter.
• For a true coffee cake experience, create a simple crumble topping with almond flour, cinnamon, and cold butter to sprinkle on top before baking.
• Avoid overmixing the batter once you combine the wet and dry ; this is the key to keeping the muffins tender and light.
FAQ
Q: Are these almond flour cinnamon muffins keto-friendly
A: Yes, these muffins are perfect for a keto diet. They are made with almond flour and sweetened with erythritol and stevia, resulting in just 4g (0.14 oz) of net carbs for a two-muffin serving.
Q: How do I store these muffins so they stay fresh
A: Store leftover muffins in an airtight container. They will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
Q: Why are my almond flour muffins crumbling
A: To prevent crumbling, it is essential to let the muffins cool completely in the pan before removing them. Baked goods made with almond flour are more delicate when warm. Using silicone liners also helps ensure they come out perfectly.
Q: Can I add a topping to these muffins
A: Absolutely. For a true coffee cake style, you can make a simple crumble topping with almond flour, cinnamon, and cold butter to sprinkle on top of the batter before baking.
Pro Tips
- Use silicone muffin liners — they give a clean, stick-free release from the almond flour batter every time.
- Bring the eggs and butter to room temperature before mixing for a smoother, more uniform batter.
- For a true coffee cake finish, sprinkle a simple crumble of almond flour, cinnamon, and cold butter over the batter before baking.
- Don't overmix once the wet and dry ingredients meet — stirring just until smooth is the key to tender, light muffins.
- Cool the muffins completely in the pan before removing them; almond flour baked goods crumble when warm. Store leftovers airtight at room temperature up to 3 days or refrigerate up to a week.
Frequently Asked Questions
Are these almond flour cinnamon muffins keto-friendly?
Yes — they're made with almond flour and sweetened with erythritol and stevia, giving just 4 g of net carbs per two-muffin serving.
How do I store these muffins so they stay fresh?
In an airtight container: up to 3 days at room temperature or up to a week in the refrigerator.
Why are my almond flour muffins crumbling?
They need to cool completely in the pan first — almond flour muffins are delicate while warm. Silicone liners also help them release intact.
Can I add a topping to these muffins?
A coffee cake style crumble of almond flour, cinnamon, and cold butter sprinkled over the batter before baking works beautifully.
Recipe card below.
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- Instant Pot Keto Almond Cake
- The Easiest Keto Cookies You’ll Ever Make!
Almond Flour Cinnamon Muffins
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Thoroughly grease a standard 12-well muffin pan or line it with silicone cups.
- In a small bowl, whisk together the almond flour, baking powder, and 1 tablespoon (15 ml / 0.5 fl oz) of the cinnamon.
- Set this dry mixture aside.
- In a separate medium-sized bowl, whisk the eggs until lightly beaten.
- Stir in the erythritol, softened butter, heavy cream, vanilla, liquid stevia, and the remaining 1 teaspoon (5 ml / 0.2 fl oz) of cinnamon until the mixture is smooth and well-combined.
- Gently add the dry flour mixture to the wet .
- Stir with a spoon or spatula just until the batter is smooth and no flour streaks remain. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin wells, filling each about three-quarters full.
- Bake for 12 to 14 minutes, until a wooden toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool completely in the pan before removing them. This prevents them from crumbling. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
