Keto Donut Style Muffins coated with cinnamon sugar are the most classic dessert that everyone will love. The recipe is crafted with full care to have all low-carb items. These muffins feature the keto flours(almond & coconut) as a base, keto sweetener(erythritol/monkfruit) and milk(almond & coconut), butter for richness, powdered cinnamon & essence of vanilla. You can enjoy these Keto Donut Style Muffins with a crunchy cinnamon sugar coating as a snack/breakfast/dessert. They will also be best after rewarming from the chilled/frozen state. The rewarmed muffins can’t beat the level of freshly baked muffins with a fresh coating of cinnamon sugar.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUMERICAL REVIEW:
- Diet: Ketogenic & free from gluten
- Course: Dessert/snack/breakfast
- Cuisine: American
- Ten minutes for the preparation
- Twenty-two mins for cooking
- Working time will be ~32 minutes in total
- Size/serving: One muffin
- Yield in total: 12 muffins
- Mode of cooking: Baking(oven)
- Level of difficulty: Easy
TOOLS:
- An electric mixer(hand)/whisk
- Liners(parchment/silicone)
- Brush(for butter coating)
- Cups & spoons to measure
- Bowls for mixing
- An oven
- Muffin tin(12-cup)
INGREDIENTS:
FOR MUFFINS:
- Flour of coconut, one-fourth cup
- 1 tsp. of vanilla essence
- Flour of almonds, two cups
- 1/2 cup of almond milk
- Baking powder, half a tsp
- 1/2 cup of keto sweetener
- Baking soda, half a tsp
- 1/2 cup of butter
- Salt, half a tsp
- 3 eggs
- Cinnamon powder, two tsp.
TOPPING
- 1 tsp. of powdered cinnamon
- Butter, three tbsp.
- 2 tbsp. of keto sweetener
INGREDIENT NOTES:
KETO SWEETENER:
- We are using here the granulated version of erythritol or monkfruit sweetener, as these sweeten the dishes without adding carbs. You may also go for the stevia blends/allulose as a replacement.
CINNAMON:
- We will require the powdered version of the cinnamon to add the donut flavor profile, along with its classical warmth. You may also add the nutmeg and pumpkin spice as a variation.
FLOUR OF ALMOND:
- It will be used as a base keto flour in place of high-carb all-purpose flour. If you’d like to avoid nuts, use seed(sunflower) flour.
EGGS:
- They work as a binder to bind & raise the muffins properly. You may use the chia/flax eggs if you want to go egg-free.
FLOUR OF COCONUT:
- The little amount of coconut flour helps to balance the structure of the muffins. It can be swapped out for additional almond-based flour.
TOPPING BUTTER & SWEETENER MIX:
- The combo of unsalted & melted butter, along with cinnamon powder, will give you the donut-style coating. You may use the oil of coconut to go dairy-free.
MILK OF ALMOND:
- Regular milk will have lots of carbs, which is why we are using the unsweetened version of almond milk. If you didn’t get it, go for the milk of coconut
BUTTER:
- We will require the unsalted &melted version of butter to add the softness, along with richness, to our muffins. Use the oil of coconut to go non-dairy.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTIONS:
- Warm up the oven(empty) at 175 degrees C.
- Then place the parchment/silicone liners in each of the 12 cups of that muffin tin.
- Now begin working on the muffin batter.
- Combine the baking powder & soda, powdered cinnamon, flour of almond & coconut, and salt in a bowl(big) using a whisk.
- Mix butter(melted & unsalted), essence of vanilla, eggs, milk of almond, and erythritol till well combined.
- Now shift the dry mixture to the bowl of the wet mixture in intervals while mixing in between.
- Mix well to form a smooth batter.
- Fill the muffin cups with ~three-fourths of the cup of batter.
- Insert the muffin tin into the baking oven till the knife you insert comes out without a trace of batter.
- At that moment, you can remove the muffin tin & leave it on the counter for almost ten minutes.
- Use the brush to apply the layer of melted butter on top.
- Mix the sweetener along with powdered cinnamon in a small bowl.
- Either sprinkle the cinnamon sugar or dip the top of the muffin in it to coat the surface of each muffin.
- Now your muffins are ready to serve!
TIPS:
- You can up/down the amount of sweetener used according to personal taste.
- Overmixing the batter will lead to denser muffins. So, avoid the overmixing.
- To have the excessively moist muffins, use two tbsp of Greek yogurt/sour cream in the batter.
- Muffins that are warm & freshly coated with cinnamon sugar taste best.
HOW TO PRESERVE(LEFTOVERS):
CHILLING:
- Once the muffins are cooled down, you can save them in a container that can be sealed with a lid. Refrigerate them for ~six days. Consume by reheating for ~twenty seconds in the microwave to have the fresh, warm muffins.
FREEZING:
- Pack each muffin separately using a cling wrap/parchment paper. Then place all of them in a bag(freezer-safe). Now, the muffins are ready to freeze for ~two months. First defrost them at a surrounding temperature, then quickly reheat to enjoy these warm muffins.
FAQs:
What should I care about if baking them in the mini muffin tins?
- It will be amazing if you get bite-sized muffins as a snack for kids, especially. You only need to lower the time of baking from twenty-two to fourteen minutes.
Is that possible to skip the cinnamon sugar coating?
- Yes, the plain cinnamon muffins will still be delicious, but this coating of cinnamon sugar gives you the classic donut flavor.
May I make the muffins sweeter?
- Yes, if you love to have extra sweetness, then you may add a couple of tablespoons of extra keto sweetener.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL FACTS/SERVING:
Size/serve: Single muffin
Calories: ~190 kcal
Carbs in total: Six grams
Fiber: 3 g
Net carbohydrates: Three grams
Fats: 16 g
Sugar: Less than one gram
Proteins: 6 g
Sodium: 130 milligrams