Keto Muffins: Cinnamon ‘Sugar’ Style

I was very excited to find this recipe, as a donut with coffee is a treat. None of my family wants the carbs, calories or the aftertaste of cheap fat. So this recipe is a great find. The original recipe said to use small cases, which I followed but judging by the photos they may have used very small cases, as mine didn’t rise anywhere like their photos.

However, to me they look like the sort of donuts you have with custard or jam inside. The taste and texture are like the fresh sugar donuts you buy. This recipe is a definite keeper. I’m going to use a ring donut tin next time, and add a little additional liquid. I might also try making them with a little raspberry chia seed jam piped into the middle.

Are these good? Oh YES! Are these worth making? Most definitely! If you want a pastry with your morning coffee that is sweet, flavoursome, tender, and easy to make- try these! Only 2g of net carbs for one. Enjoy!

Nutrition for 1 donut: Calories 200 | Total fat 18g | Carbs 5g | Net Carbs 2g | Fibre 3g | Protein 5g

Prep time: 10 mins | Cook time: 20 mins | Servings: 12

Ingredients:

  • ½ cup double cream (I used a plant-based double cream)
  • 5 tbsp butter, softened (I used lactose-free butter)
  • 2 large eggs
  • 1 tsp vanilla
  • ½ cup powdered sweetener (I used erythritol)
  • ½ cups blanched almond flour
  • 2 tablespoons psyllium husk powder
  • 2 tsp baking powder (I used gluten-free baking powder)
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp mixed spice/ allspice (I left this out)
Sugar topping:
  • 2 tbsp butter, melted (I used lactose-free butter)
  • 1 tsp cinnamon
  • ¼ cup granulated sweetener (I used erythritol)

Method:

  • Preheat oven to 175 degrees C/ 155 degrees C fan-assisted/ 350 degrees F. 
  • Line a muffin tray with muffin cases. 
  • In a medium bowl using an electric mixer, cream butter, sweetener and vanilla until smooth. Beat in eggs and cream. 
  • In a separate bowl, whisk together all dry ingredients (except for the topping ingredients).   
  • Slowly add to the wet ingredients, continuously mixing with the electric mixer. 
  • Using an ice-cream scoop, spoon the mixture in even amounts into each muffin cup. 
  • Bake 18-20 minutes or until edges are golden and set up.  
  • Allow to cool completely. 
  • Brush finished muffins with butter, roll in cinnamon sweetener mix.
  • Serve & enjoy! 

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