Tasting just like the iconic cookies, these keto snickerdoodle muffins are perfect any time of day – but they taste the best hot out of the oven.
What Are Snickerdoodles
Snickerdoodles are delicious drop cookies that are rolled in a cinnamon sugar mixture. They are usually very soft and have a unique texture, thanks to the cream of tarter in them.
Unfortunately, traditional snickerdoodles are not keto-friendly. All that flour and sugar just adds up!
So, I found a few ways to recreate the iconic cinnamon-sugar flavors and create different snickerdoodle recipes! These muffins are one more delicious way to enjoy the cinnamon goodness!
I also have a few other snickerdoodle recipes you can make on a low-carb diet. Try keto pumpkin snickerdoodle cookies if you like softer cookies and if you want to serve something for brunch, make a loaf of low-carb snickerdoodle bread.
Snickerdoodle Muffins
These delicious snickerdoodle muffins taste just like my classic keto snickerdoodle cookies. You can’t beat that spicy-sweet combination of cinnamon and sugar.
As delicious as the muffins are, I think the cinnamon topping is the best part! As you bite into them, the cinnamon and sugar substitute dusts your tongue and makes the muffins taste even better.
There are just four grams net carbs in each muffin, so they are a guilt-free treat! If you want to trick your mind into thinking you’re eating more, then make them in a mini muffin tray.
Best Keto Flour For Baking
To get the perfect texture for muffins, I used a combination of almond flour, baking powder, and powdered sugar substitute.
I don’t recommend trying to use coconut flour. It absorbs more moisture than almond flour does, so you’ll have to adjust the recipe by adding more heavy whipping cream or butter. Coconut flour is not a 1:1 substitute for almond flour.
And please remember to use almond flour, not almond meal. If you use almond meal, the muffins will have a grainy texture.
How To Store Muffins
The best way to store the keto snickerdoodle muffins is to place them in an airtight container and store them at room temperature. They will stay fresh for about 3-5 days.
You can also freeze the muffins! Wrap each muffin in plastic wrap and place them in a freezer-safe resealable bag. Keep them in the freezer for up to six months.
What To Eat With Muffins For Breakfast
These muffins are plenty sweet, but if you want to enjoy a really sweet breakfast together, you can make some keto crispy cinnamon cream cheese roll ups. They taste a lot like these muffins.
Since the muffins are so sweet, I prefer to serve them with something savory. like a keto baked avocado egg. It’s high-fat and extra filling. Then, sip on a keto brown sugar shaken espresso and you have the perfect meal.
Keto Snickerdoodle Muffins Recipe
Here’s the list of the ingredients and steps that you’ll need to make these keto snickerdoodle muffins. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 6
Net Carbs: 4 net carbs per serving
Ingredients:
Almond flour
Baking powder
Swerve confectioners sugar substitute
Melted butter
Large eggs
Heavy whipping cream
Vanilla
Cinnamon
For the topping:
Melted butter
Swerve granulated sugar substitute
Cinnamon
Instructions:
Preheat the oven to 350 degrees.
Add the almond flour, baking powder, confectioners sugar substitute, melted butter, heavy whipping cream, eggs, vanilla and cinnamon to a mixing bowl, and blend until smooth.
Fill 6 sections of a muffin tin with cupcake liners, and add the batter to the liners, filling them about 75% of the way full.
Bake for 20-25 minutes until cooked through. Allow the muffins to cool.
Combine the granulated sugar substitute and cinnamon in a bowl.
Brush the tops of the cooled muffins with melted butter, and dip them into the cinnamon sugar mixture to coat them well before serving.
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Keto Snickerdoodle Muffins
Tasting just like the iconic cookies, these keto snickerdoodle muffins are perfect anytime of day - but they taste best hot out of the oven.
Ingredients
Muffins
- 1 1/2 cups Almond Flour
- 2 tsp Baking Powder
- 1/3 cup Swerve Confectioner's Sugar Substitute
- 2 tbsp Melted Butter
- 2 large Eggs
- 3 tbsp Heavy Whipping Cream
- 1 tsp Vanilla
- 1 tsp Cinnamon
Topping
- 2 tbsp Melted Butter
- 2 tbsp Swerve Granulated Sugar Substitute
- 1 tsp Cinnamon
Instructions
-
Preheat the oven to 350 degrees.
-
Add the almond flour, baking powder, confectioners sugar substitute, melted butter, heavy whipping cream, eggs, vanilla and cinnamon to a mixing bowl, and blend until smooth.
-
Fill 6 sections of a muffin tin with cupcake liners, and add the batter to the liners, filling them about 75% of the way full.
-
Bake for 20-25 minutes until cooked through. Allow the muffins to cool.
-
Combine the granulated sugar substitute and cinnamon in a bowl.
-
Brush the tops of the cooled muffins with melted butter, and dip them into the cinnamon sugar mixture to coat them well before serving.
Recipe Notes
Calories: 243
Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Muffins
If you enjoyed this keto snickerdoodle muffins recipe, then you should try these keto muffins next. They are perfect for breakfast, snack, or dessert.
