Keto Cinnamon Mini Muffins
Keto Cinnamon Mini Muffins
Total Time: 1 hour and 30 minutes
Serves: 12 to 15
Per serving: 270 calories, 7 g protein, 16 g carbohydrates, 25 g fat
Ingredients
- 1½ cups / 360 mL almond flour
- 1/3 cup / 80 mL flaxseed meal
- 2 Tbsp / 29 mL coconut, shredded
- 1 tsp / 5 mL baking powder
- ¼ tsp / 1 mL ground nutmeg
- ¼ tsp / 1 mL salt
- 3 tsp / 15 mL ground cinnamon
- ½ cup / 125 mL coconut oil, melted
- ½ cup / 125 mL confectioners’ erythritol sweetener
- 5 large eggs
- ½ cup / 118 mL half-and-half
- 1 tsp / 5 mL pure vanilla extract
- ¼ cup / 59 mL walnuts, finely chopped
- 1 Tbsp / 15 mL granulated erythritol sweetener
Directions:
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Preheat the oven to 350 degrees F /176 degrees C.
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In a bowl whisk together almond flour, flaxseed meal, coconut, baking powder, nutmeg, salt and cinnamon.
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In a separate bowl, whisk together coconut oil and confectioners’ erythritol sweetener. Add eggs and whisk all to combine.
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Add half-and-half and vanilla to wet ingredients, then whisk again.
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Combine dry ingredient mix with wet ingredient mix. Whisk until well combined. Batter should be runny.
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Using a scoop, divide the batter into an oiled muffin tray. Sprinkle walnuts and granulated erythritol sweetener on top.
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Bake for 20 to 25 minutes or until golden brown. Remove muffins from the pan and allow to cool completely before eating.
