Description
Fluffy, low-carb, and perfectly spiced, these muffins are a keto-friendly treat perfect for breakfast or a snack.
Ingredients
Scale
For the Muffins:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it well.
- Prepare the Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, and salt.
- Mix the Wet Ingredients: In another bowl, whisk melted butter, eggs, almond milk, and vanilla extract until smooth.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Make the Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until creamy and smooth.
- Assemble the Muffins: Fill each muffin cup halfway with the batter. Add about 1 teaspoon of cream cheese filling to the center of each muffin and cover with the remaining batter.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, sprinkle a pinch of cinnamon and erythritol on top before baking.
- These muffins can be stored in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 10-15 seconds for a freshly baked texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg