Go Back
Keto Cinnamon Sugar Donut Muffins
Anderson Jorge

Keto Cinnamon Sugar Donut Muffins

Keto Cinnamon Sugar Donut Muffins
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 189
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • ½ cup heavy cream – adds moisture and richness
  • 5 tablespoons butter softened – provides buttery flavor
  • 2 large eggs – helps bind the batter
  • 1 teaspoon vanilla extract – enhances sweetness
  • ½ cup powdered keto sweetener – replaces regular sugar
  • 1½ cups blanched almond flour – low-carb flour base
  • 2 tablespoons psyllium husk powder – adds fiber and structure
  • 2 teaspoons baking powder – helps muffins rise
  • ½ teaspoon nutmeg – warm spice flavor
  • ½ teaspoon ground ginger – subtle spice balance
  • ¼ teaspoon allspice – enhances the donut flavor
Cinnamon “Sugar” Coating
  • 2 tablespoons butter melted – helps coating stick
  • 1 teaspoon ground cinnamon – classic donut flavor
  • ¼ cup granulated keto sweetener – creates the sugar-like coating

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a muffin pan with liners.
  3. In a mixing bowl, cream butter, powdered sweetener, and vanilla until smooth.
  4. Add eggs and heavy cream to the mixture.
  5. Beat until fully combined.
  6. In a separate bowl, whisk together almond flour, psyllium husk, baking powder, nutmeg, ginger, and allspice.
  7. Gradually add the dry ingredients to the wet mixture.
  8. Mix until a thick batter forms.
  9. Divide the batter evenly into the muffin cups.
  10. Bake for 18–20 minutes until muffins are golden and set.
  11. Remove from the oven and allow them to cool completely.
  12. Brush each muffin with melted butter.
  13. Roll the muffins in the cinnamon-sweetener mixture.
  14. Serve immediately or store for later.

Notes

  • Protein: 5 g
  • Carbohydrates: 4.5 g
  • Net Carbs: 1.3 g
  • Fat: 13 g
  • Fiber: 3.2 g