Low-carb cinnamon muffin recipe
Whether you're on the keto diet, curious to try it, or just want to reduce your daily carb intake, this low-carb cinnamon muffin recipe is perfect to support your intentions. One muffin will fill up that mid-afternoon hunger, without consuming a large amount of carbohydrates.
Did you know that cinnamon is an excellent ally for the ketogenic diet? Low in carbohydrates and very tasty, it also helps to stabilize blood sugar.
Enjoy the delicious taste of cinnamon with this low carb muffin recipe!
Makes 12 muffins | Prep time: 15 minutes | Cook time: 15 minutes
Ingredients to prepare the low-carb cinnamon muffin recipe
- 2 cups almond flour
- 2/3 cup erythritol
- 1 tbsp + 1 tsp baking powder
- 1 tbsp + 1 tsp ground cinnamon
- 1/2 tsp salt
- 4 eggs
- 1/2 cup milk (plant-based or dairy)
- 1/2 cup coconut oil or ghee, melted
- 2 tsp vanilla extract
- 2/3 cup hemp seeds
Garniture à la cannelle
- 2 tbsp coconut oil or ghee, melted
- 1/4 cup erythritol
- 2 tsp ground cinnamon
Steps to prepare the low-carb cinnamon muffins recipe
Preheat oven to 350°F. Line 12 standard-size muffins tins.
In a large bowl, combine the almond flour, erythritol, baking powder, cinnamon and salt. Mix well.
In a small bowl, beat the eggs with the milk, oil and vanilla. Pour this mixture into the bowl containing the dry ingredients. Mix until everything is well blended. Add hemp seeds and fold to incorporate.
Divide the mixture into the muffin tins, filling each one 3/4 full. Bake 15 to 18 minutes or until top is golden brown. Remove from the oven and let cool in the pan.
Cinnamon topping
In a small bowl, pour the oil. In another bowl, combine the erythritol and cinnamon.
Once the muffins are cooked and sufficiently cooled, brush the top with oil then sprinkle the cinnamon topping.
The muffins will keep in the fridge in an airtight container for about a week. Freeze them for longer supplies.
Recipe by Manitoba Harvest
