Recipes

Keto Cinnamon Mini Muffins Recipe

Atkins Keto Cinnamon Mini Muffins
2.2g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.1g

Protein

5.9g

Fat

0.9g

Fiber

71.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 2/3 cup Almond Flour, Blanched
  • 0 1/3 cup Coconut Flour
  • 1 tbsp Cinnamon
  • 0 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/4 tsp Salt
  • 0 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/2 cup Butter, unsalted
  • 2 tsp Vanilla Extract
  • 3 large Egg (Whole)
  • 2 Tbsp Sour Cream

DIRECTIONS

This naturally keto and low carb recipe is acceptable for all phase except the first two weeks of Induction due to the nuts.

  1. Heat oven to 350°F. Prepare mini-muffin tin with cooking spray or paper liners.
  2. Into a medium bowl, sift together almond flour, coconut flour, cinnamon, baking powder, and salt.
  3. With an electric mixer on medium speed, beat butter and sugar substitute in until fluffy, 3 to 4 minutes. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in sour cream, scraping down the sides, until completely incorporated. Fold in almond flour mixture with the electric mixer on low.
  4. Fill each mini muffin well with a scant 1 tablespoon batter. Bake 20 minutes or until set in middle. Transfer to wire rack for 5 minutes to cool. Turn out muffins on to rack to cool completely.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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