The best keto cinnamon sugar muffins have the tender, moist crumb of a classic cake donut, rolled in a crunchy cinnamon-sugar coating while still warm. Almond flour keeps them gluten-free, the batter comes together in one bowl, and everything is ready in under 30 minutes. Warm from the oven, they rarely last the day.
The Best Keto Cinnamon Sugar Muffins
Craving a warm, bakery-style donut but want to keep it low-carb? Meet your new favorite breakfast treat! These Keto Cinnamon Sugar Muffins have the tender, moist crumb of a classic cake donut and are rolled in a crunchy, sweet cinnamon topping that’s simply irresistible. Made with nutrient-dense almond flour, they’re naturally gluten-free and packed with flavor. I love adding hulled hemp seeds for an extra boost of protein and healthy fats, making these muffins as satisfying as they are delicious. They come together in one bowl and are ready in under 30 minutes!
Ingredients
• You’ll NeedFor the Muffins:
• 2 cups / 220 g (7.8 oz) blanched almond flour
• ⅔ cup / 130 g (4.6 oz) erythritol
• 1 tablespoon plus 1 teaspoon baking powder
• 1 tablespoon (15 ml / 0.5 fl oz) plus 1 teaspoon ground cinnamon
• ½ teaspoon finely ground sea salt
• 4 large eggs
• ½ cup / 120 ml (4.1 fl oz) milk (nondairy or regular)
• ½ cup / 120 ml (4.1 fl oz) melted coconut oil or ghee
• 2 teaspoons vanilla extract
• ⅔ cup / 100 g (3.5 oz) hulled hemp seedsFor the Cinnamon Sugar Topping:
• 2 tablespoons (30 ml / 1 fl oz) melted coconut oil or ghee
• ¼ cup / 45 g (1.59 oz) granulated erythritol
• 2 teaspoons ground cinnamon
Instructions
1. How to Make Cinnamon Sugar Muffins1. Prepare Your Pan: Preheat your oven to 350°F / 177°C. Line a standard 12-well muffin pan with paper liners or use a silicone muffin pan for easy release.2. Mix Dry : In a large mixing bowl, whisk together the blanched almond flour, erythritol, baking powder, ground cinnamon, and sea salt until no lumps remain.3. Combine Wet : In a separate medium bowl, whisk the eggs, milk, melted oil, and vanilla extract until smooth. Pour the wet mixture into the dry and stir until just combined. Gently fold in the hulled hemp seeds.4. Fill and Bake: Carefully divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters of the way. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Let the muffins cool slightly in the pan.5. Make the Topping: While the muffins are cooling, prepare the topping. Place the melted oil in one small bowl. In another small bowl, stir together the granulated erythritol and ground cinnamon.6. Coat the Muffins: Once the muffins are cool enough to handle, brush the top of each warm muffin with the melted oil, then generously sprinkle with the cinnamon-erythritol mixture. Gently tap off any excess and repeat with the remaining muffins. Serve warm!
Nutritional Information
• Per muffin, made with almond milk and coconut oil:
• calories: 281
• total fat: 25.9 g
• saturated fat: 12 g
• cholesterol: 62 mg
• sodium: 110 mg
• carbs: 7 g
• dietary fiber: 3.2 g
• net carbs: 3.8 g (0.13 oz)
• sugars: 0 g
• protein: 5 gFAT: 83% | CARBS: 10% | PROTEIN: 7%
Pro Tips
• Tips and Variations
• Store these muffins in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw at room temperature before enjoying.
• For a dairy-free version, use your favorite non-dairy milk and coconut oil (not ghee). For a coconut-free option, simply use ghee instead of coconut oil.
• The hulled hemp seeds add a great protein and texture boost. If you don’t have them, you can omit them or replace them with ½ cup / 80 g (2.82 oz) of collagen peptides for a similar protein kick.
• To keep this recipe low-FODMAP, stick to one muffin per serving, as almond flour is tolerated in smaller quantities. Use almond, macadamia nut, or hemp milk for the best results.
FAQ
Q: Are these cinnamon sugar muffins gluten-free
A: Yes, these muffins are naturally gluten-free because they are made with blanched almond flour instead of traditional wheat flour.
Q: How should I store these keto muffins
A: For best results, store the muffins in an airtight container in the refrigerator for up to one week. You can also freeze them for up to one month.
Q: Can I make this recipe dairy-free
A: Absolutely. To make these muffins dairy-free, simply use your favorite non-dairy milk (like almond or coconut milk) and use melted coconut oil instead of ghee.
Q: What can I use instead of hulled hemp seeds
A: If you don’t have hulled hemp seeds, you can omit them entirely or replace them with a half cup (80g / 2.82 oz) of collagen peptides for a similar protein boost.
Q: What is the net carb count per muffin
A: Each keto cinnamon sugar muffin contains approximately 3.8 grams (0.13 oz) of net carbs, making it a great low-carb breakfast or snack option.
Pro Tips
- Brush the melted oil onto the muffin tops while they're still warm — that's what makes the cinnamon-erythritol topping cling in a crunchy layer instead of sliding off.
- No hulled hemp seeds? Simply omit them, or replace them with ½ cup / 80 g of collagen peptides for a similar protein boost.
- For a dairy-free version, use your favorite non-dairy milk with coconut oil (not ghee); for a coconut-free option, swap in ghee for the coconut oil.
- Store the muffins in an airtight container in the refrigerator for up to one week, or freeze for up to one month and thaw at room temperature.
- Keeping things low-FODMAP? Stick to one muffin per serving and use almond, macadamia nut, or hemp milk.
Frequently Asked Questions
Can I make these cinnamon sugar muffins ahead of time?
Yes — they keep for up to a week in the fridge in an airtight container, or up to a month in the freezer. Thaw frozen muffins at room temperature before serving.
How do I get the cinnamon sugar topping to stick?
Brush each warm muffin with melted coconut oil or ghee first, then sprinkle generously with the cinnamon-erythritol mixture and gently tap off the excess.
Are these muffins keto-friendly?
Each muffin has 7 g carbs (3.8 g net), 25.9 g fat, and 5 g protein — the donut-like crumb comes from almond flour, not flour or sugar.
Can I make this recipe dairy-free or coconut-free?
Yes — use non-dairy milk with coconut oil for a dairy-free batch, or replace the coconut oil with ghee to keep them coconut-free.
Recipe card below.
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The Best Keto Cinnamon Sugar Muffins
Ingredients
Method
- How to Make Cinnamon Sugar Muffins1. Prepare Your Pan: Preheat your oven to 350°F / 177°C.
- Line a standard 12-well muffin pan with paper liners or use a silicone muffin pan for easy release. 2.
- Mix Dry : In a large mixing bowl, whisk together the blanched almond flour, erythritol, baking powder, ground cinnamon, and sea salt until no lumps remain. 3.
- Combine Wet : In a separate medium bowl, whisk the eggs, milk, melted oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry and stir until just combined. Gently fold in the hulled hemp seeds. 4. Fill and Bake: Carefully divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters of the way.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool slightly in the pan. 5. Make the Topping: While the muffins are cooling, prepare the topping.
- Place the melted oil in one small bowl.
- In another small bowl, stir together the granulated erythritol and ground cinnamon. 6.
- Coat the Muffins: Once the muffins are cool enough to handle, brush the top of each warm muffin with the melted oil, then generously sprinkle with the cinnamon-erythritol mixture. Gently tap off any excess and repeat with the remaining muffins.
- Serve warm!
