Thanks to Amy for sharing your recipe for these amazing little keto muffins. They were delicious!
CLASSIC CINNAMON “SUGAR” DONUT STYLE
This recipe comes from a friend who has been making them for years. They have been gluten and sugar free all her life and (in my eyes) she is the queen of baking GF!
I know you hear it all the time, your family will love them and not know they are keto friendly. It is true. We strive to recreate and share recipes that are keto/low carb friendly that the whole family will love. Otherwise, you tend to have to cook twice as much which can lead to falling back into a regular habit of eating anything.
One of the easiest ways to eat keto and STAY on keto is to make others adapt to your way of eating. If you are like me, you have lived long enough trying to diet or change your eating habits while others stuff their face with everything and anything right in front of you. These keto muffins are a great way to start them on your track.
Try experimenting with this muffin recipe by adding different extracts or flavor oils. We added apple to ours and can’t wait to try pumpkin! There are ways to eat keto and not feel deprived of certain flavors. After all, flavor is why we eat food not necessarily what it is made from. Think about that. If you like apple cinnamon muffins you can still have them.
½cuppowdered swerve sweetener
1 ½cupsblanched almond flour
2tablespoonspsyllium husk powder
For the covering:
¼cupgranulated sweetener of choice
Preheat oven to 350. Line a muffin pan with papers.
In a medium bowl using an electric mixer, cream butter, sweetener and vanilla until smooth. Beat in eggs and cream.
In a separate bowl, whisk together all dry ingredients (except for the topping ingredients). Slowly add to the wet ingredients, continuously mixing with the electric mixer.
Spoon even amounts into each muffin cup.
Bake 18-20 minutes or until edges are golden and set up.
Allow to cool completely.
Brush finished muffins with butter, roll in cinnamon sweetener mix. Serve!