These keto snickerdoodle muffins are the most tender and fluffy muffins I’ve eaten. They’re made with almond flour and erythritol to keep them low carb and sour cream for the best soft texture. They’re perfectly spiced with cinnamon, so they taste like snickerdoodle cookies in muffin form.
These snickerdoodle muffins are so incredibly fluffy, moist, tender, and flavored with cinnamon. It’s then finished with more cinnamon and erythritol granular to give it that cinnamon-sugar snickerdoodle finish.
I’ve been experimenting and testing to create a keto muffin recipe after making my low carb keto biscuits that are baked in a muffin pan. Many readers asked for a sweet keto muffin recipe after trying the biscuits, so I’ve been working on a version for the last few months.
Ingredients
- Superfine almond flour
- Erythritol sweetener granular
- Baking powder
- Ground cinnamon
- Large eggs
- Unsalted butter
- Milk
- Full-fat sour cream
- Vanilla extract
Almond flour: This recipe works best with superfine almond flour. It won’t work with coconut flour.
Butter: You will need to melt the butter for this recipe.
Milk: I use almond milk, but you can use dairy milk, too.
Sweetener: I used So Nourished Erythritol Sweetener Granular* in this recipe. It looks just like granular sugar and works the same way, too. I love that you don’t really have that cooling effect that you get with a lot of sugar alternatives. You can most likely also use other granular sugar substitutes like Swerve granular.
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Recipe Tips
I like to use parchment paper liners for these muffins.
The dry ingredients are whisked in one bowl, and the rest of the ingredients are mixed in a separate bowl, and then the dry ingredients are added. This makes it easier to thoroughly mix all of the ingredients without overmixing the batter.
I like to use a cookie scoop to evenly fill the muffin liners. They should be filled 3/4 full.
The muffins are finished with a cinnamon-sweetener topping. If you omit this, you might want to increase the amount of sweetener in the batter. The muffins will not be as sweet without the topping.
More Keto Muffin Recipes
- Keto Pumpkin Snickerdoodle Muffins
- Keto Donut Muffins
- Keto Lemon Muffins
- Keto Peanut Butter Muffins
- Keto Blueberry Muffins
Keto Snickerdoodle Muffins
Ingredients
Muffin batter:
- 2 1/2 cups superfine almond flour
- 1/2 cup erythritol sweetener granular
- 2 tsp baking powder
- 1 tsp cinnamon
- 3 large eggs
- 1/3 cup unsalted butter melted
- 1/3 cup milk or almond milk
- 1/2 cup full fat sour cream
- 1 tsp vanilla
topping
- 1 tbsp erythritol sweetener granular
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. I recommend using parchment muffin liners because the muffins will easily come off and won't stick to the liners.
- In a large bowl, add almond flour, erythritol, baking powder, cinnamon. Whisk until evenly combined.
- In a separate large bowl, add eggs, butter, milk, sour cream and vanilla. Make sure your butter is warm and liquid but not piping hot because if it is, it can potentially cook the eggs. Whisk until batter is smooth and even.
- Pour the dry ingredients into the wet ingredients bowl. Whisk until batter is evenly combined.
- Using an ice cream scoop, scoop batter into prepared muffin pan, filling each muffin mold about 3/4 full.
- In a small bowl, add topping ingredients. Stir to evenly mix.
- Sprinkle topping over surface of muffins.
- Bake muffins for about 22-25 minutes until tops of muffins are dark golden brown and batter is no longer wet.
- Allow muffins to cool fully before eating.
Notes
- I used So Nourished Erythritol Sweetener Granular.*
- I used these parchment cupcake liners.*
- If you decide to omit the topping you may need to add a little more erythritol to the batter because the muffin sweetness does rely partially on the topping which melts in during baking.
- Do not substitute almond flour with coconut flour. Almond flour and coconut flour are not interchangeable. While you may be able to make a version of this with just coconut flour, other ingredients would need to be tweaked as well.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information does not include carbs from erythritol
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I made these today. They were really good. Light and fluffy. I will have one each morning with my coffee.
I also made the Low Carb Keto Biscuits. Delicious!! Thank you for sharing. One question I have though is why are the calories listed in kilograms instead of grams. I don’t understand or agree with the calculation to convert to grams. One kilogram equals to 1000 grams. This muffin can’t have 241000 calories. Help please.
The muffins have 241 calories per muffin. We’re glad you enjoyed them!
Awesome!
Thanks!
Can full fat Greek yogurt be used in place of the sour cream?
We haven’t tried it, but it should work!
Delicious! I eat one for breakfast every morning!
So glad you love them!
Please guide me , My digestive tract does not agree with any sugar alcohols , erythritol, xylitol etc would I be able to substitute with honey? I would love to try these and many more to make for my family each day….
Thanks
Safiyya
you can substitute with regular granular sugar.
Made these and made the Keto Zucchini bread as muffins. Thank you for finally letting baked goods taste as they should. They are a perfect way to start my day!. For these, I didn’t change a thing. When making the bread as muffins, I reduced the bake time to 25min. Perfection!. I can’t wait to try more of your creations.
I’m so glad you liked the muffins and zucchini bread. Thank you for leaving a comment
These didn’t work for me at all… I’m super bummed because I was making them for my husband’s hiking trip with a buddy whose wife is a professional baker. They overflowed and then flattened and burned. They never domed at all while in the oven either. I wonder if subbing baking soda and filling the cups about half way would work better but I sure can’t send these. I will say the house smells absolutely amazing though. 🙂
I’m sorry they didn’t turn out but I’m also not sure why they didn’t. I’ve made them several times.
Fantastic recipe! I substituted monk fruit and it was perfect! Doesn’t have a funky texture and tastes amazing!
Thank you!
I’m glad you liked it!
Very good!!!! Love the texture and flavor.
So happy you enjoyed!
Made the regular biscuit yesterday and loved them! Decided to try this recipe as well. Not a fan of cinnamon so left that out and added in 1/3 cup Lilly chocolate chips.
It made 18 good sized muffins (it would have overflowed my pan big time with 12 as they did rise a bit in the over)
We’re nice and fluffy. Not overly sweet.
I’m glad this worked out for you!