Cinnamon Sugar Donut Muffins

I had a huge craving for something that tasted like Fall last night, and these definitely came through. As one of the softest and most moist muffins I’ve EVER MADE on Keto, these really fit the bill. And today? Nope, not dried out – still super moist and super delicious. If you’ve ever read the back of a Lay’s chips package, you’d see their slogan “you can’t just have one”. Well, you can definitely apply that motto to these keto muffins!

These muffins have such an explosion of flavor! The first thing you taste is the cinnamon coating, giving you a delicious cinnamon and buttery taste that starts it all off. Then, as you chew, the notes of nutmeg, ginger, and allspice roll around your taste buds to keep you guessing. The texture is sublime. Absolutely the softest and most moist muffins I’ve ever made on keto. It’s like eating a freshly made old fashioned donut, dense but airy at the same time. The brown butter comes through on the end, giving you this delicious, nutty taste to finish it all off.

If you’re not a big fan of that “cooling” aftertaste you get with raw erythritol, please make sure you sub out the erythritol for xylitol when you make the Cinnamon “Sugar” Coating. This way, it’ll have much less of a “cooling” aftertaste and you can enjoy the texture and flavors of the cinnamon coating.

Yields 12 Cinnamon Sugar Donut Muffins

The Preparation

Donut Muffins:

• 1/3 cup butter, salted
• 1/2 cup erythritol, powdered
• 1/8 teaspoon ground cloves
• 1 1/2 cups almond flour
• 2 tablespoons psyllium husk powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground ginger
• 2 large egg
• 1/2 cup heavy whipping cream
• 1/4 teaspoon liquid stevia
• 1/2 teaspoon orange extract

Cinnamon "Sugar" Coating:

• 1 teaspoon ground cinnamon
• 1/4 cup erythritol, or xylitol
• 1/4 cup butter, melted

The Execution

1. Start by putting 1/3 cup butter into a small pan over medium-low heat. You want to let this melt and stir occasionally as you get the other ingredients ready.

2. In a spice grinder, add 1/2 cup erythritol and 1 twig of clove (if you’re using pre-ground clove, skip the twig). We’re going to grind these together to save a bit of time.

3. Add all dry ingredients to a bowl. 1 1/2 cups almond flour, 1/2 cup erythritol (powdered), 2 tbsp. psyllium husk powder, 1 1/2 tsp. baking powder, 1/4 tsp. nutmeg, 1/4 tsp. allspice, 1/8 tsp. ground clove, and 1/8 tsp. ground ginger.

4. By this point, the butter has started to smell nutty. Make sure that it’s golden to golden brown in color, then set aside (or in the fridge) to cool completely.

5. Once the butter is cool, mix together the dry ingredients and set aside for a moment.

6. In a bowl, combine all wet ingredients. 2 large eggs, 1/2 cup heavy cream, the 1/3 cup browned butter, 1/4 tsp. (25 drops) liquid stevia, and 1/2 tsp. orange extract.

7. Using a hand mixer, beat together all of the wet ingredients until combined.

8. Sift 1/2 dry ingredients into the wet ingredients. You can use a colander to do this, or a proper sifter.

9. Use the hand mixer again to mix all of the dough together. Repeat this process with the other half of the dry ingredients. Preheat your oven to 350F here.

10. Measure out all the dough into some silicone cupcake molds.

11. Bake for 20-25 minutes or until the top is golden brown around the edges.

12. Remove from the oven and set aside. Wait for about 5-10 minutes for this to cool.

13. Mix together cinnamon and erythritol (or xylitol).

14. Melt 1/4 cup butter in a saucepan, then turn the heat off. Dip each muffin into the butter (sides and bottom included) and then dip into cinnamon sugar. You have the option to only cover the top (recommended) or cover the whole thing.

15. Set aside on a cooling rack or eat warm!

This makes a total of 12 servings of Cinnamon Sugar Donut Muffins. Each serving comes out to be 218 calories, 20.3g fats, 2.2g net carbs, and 4.4g protein.

Cinnamon Sugar Donut Muffins

This makes a total of 12 servings of Cinnamon Sugar Donut Muffins. Each serving comes out to be 218 calories, 20.3g fats, 2.2g net carbs, and 4.4g protein.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 12 servings

Calories 218 kcal

Ingredients

  

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Donut Muffins:

• ⅓ cup butter salted
• ½ cup erythritol powdered
• ⅛ teaspoon ground cloves
• 1 ½ cup almond flour
• 2 tablespoon psyllium husk powder
• 1 ½ teaspoon baking powder
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ⅛ teaspoon ground ginger
• 2 large egg
• ½ cup heavy whipping cream
• ¼ teaspoon liquid stevia
• ½ teaspoon orange extract

Cinnamon "Sugar" Coating:

• 1 teaspoon ground cinnamon
• ¼ cup erythritol or xylitol
• ¼ cup butter melted

Instructions

 

• Preheat oven to 350°F. Start by adding the butter for the muffin dough to a small saucepan over medium-low heat. Let it melt, occasionally stirring while preparing the other ingredients.
• In a spice grinder, process the erythritol and cloves (if using whole cloves). Let the mixture settle for a few minutes to avoid a cloud of sweetener when removing the lid.
• Add the almond flour, powdered erythritol, psyllium husk powder, baking powder, nutmeg, allspice, ground cloves, and ground ginger in a large mixing bowl.
• By this point, the butter should be starting to smell nutty. Make sure that it's golden to golden brown, then remove from the heat and set aside (or place in the fridge) to cool completely.
• Once the butter is cool, mix the dry ingredients and set them aside for a moment.
• In a bowl, combine the eggs, heavy cream, brown butter, liquid stevia, and orange extract.
• Use a hand mixer to beat together the wet ingredients until combined.
• Sift half of the dry ingredients into the wet ingredients.
• Use the hand mixer again to combine the dough. Repeat with the other half of the dry ingredients.
• Measure the dough out into silicone cupcake molds.
• Bake for 20–25 minutes or until the tops are golden brown around the edges.
• Remove from the oven and let cool for 5–10 minutes.
• Mix the cinnamon and sweetener.
• Melt the butter for the coating in a saucepan and turn off the heat. Once baked, dip each muffin into the butter (including the sides and bottom) and then the cinnamon sugar.
• Set aside on a cooling rack or eat warm!

Nutrition

Calories: 218kcalProtein: 4.4gFat: 20.3g

Keyword vegetarian