Keto Snickerdoodle Muffins (Gluten-Free)
These moist and fluffy Keto muffins have the classic snickerdoodle flavor! Enjoy them with a piping hot cup of coffee or as an afternoon treat.
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These Keto cinnamon muffins are moist, fluffy and absolutely incredible! The Almond Flour and Oat Fiber together, make these gluten-free muffins and also give them amazing texture!
Fresh out of the oven, brush the tops with melted butter and a generous sprinkling of cinnamon sugar (Keto friendly), which really takes them to the next level!
These snickerdoodle muffins are the perfect healthy muffins for kids too! They also freeze and reheat beautifully, so you can store some leftovers for another time.
What’s in Keto Snickerdoodle Muffins
- Almond Flour
- Oat Fiber
- Eggs
- Sour cream
- Butter
- Heavy cream
- Ground Cinnamon
- Ground Nutmeg
- Swerve Confectioners
- Swerve Granular
- Baking powder
- Vanilla extract
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Keto Snickerdoodle Muffins
Preheat oven to 350F.
Mix the almond flour, oat fiber, baking powder, cinnamon, nutmeg and salt in a mixing bowl and set aside.
In a separate bowl, mix the eggs, butter, sour cream, Swerve, heavy cream and vanilla extract.
Mix the wet and dry ingredients together using a hand mixer or whisk, until well combined.
Using an ice cream scoop, fill the silicone baking muffin cups with the batter.
Bake for 18 minutes or until a toothpick, when inserted comes out clean.
Mix the Swerve granular and ground cinnamon together and set aside for the topping.
While the muffins are still warm, brush the tops with the melted butter.
Sprinkle some of the cinnamon/Swerve mixture over the tops and dig in!! These are best served warm, especially right after adding the topping.
Tips for Making the Best Keto Snickerdoodle Muffins
As I mentioned earlier, baking with Almond Flour and Oat Fiber together, will not only makes them gluten-free muffins, but also gives them amazing texture!
I have yet to find a suitable replacement for oat fiber that works as well, giving them a texture that is so close to traditional muffins. The good news is that there are so many recipes you can make using oat fiber, so it’s a great thing to stock in your pantry!
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
More Keto and Low Carb Desserts
- Blueberry Muffins
- Coffee Crumb Cake
- Lemon Poppy Mini Bundt Cakes
- Keto Mock Apple Muffins
- Blueberry Crumb Loaf
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Snickerdoodle Muffins (Gluten-Free)
Ingredients
FOR THE MUFFINS
- 1 3/4 cups Almond Flour
- 1/4 cup Oat Fiber, see notes
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 1/3 cup heavy cream
- 2 teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 cup Swerve Confectioners
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- Pinch of salt
FOR THE TOPPING
- 2 tablespoons melted butter
- 2 tablespoons Swerve Granular
- 1 teaspoon Ground Cinnamon
Instructions
- Preheat oven to 350F.
- Mix the almond flour, oat fiber, baking powder, cinnamon, nutmeg and salt in a mixing bowl and set aside.
- In a separate bowl, mix the eggs, butter, sour cream, Swerve, heavy cream and vanilla extract. Mix the wet and dry ingredients together using a hand mixer or whisk, until well combined.
- Using an ice cream scoop, fill the silicone baking muffin cups with the batter and bake for 18 minutes or until a toothpick, when inserted comes out clean. Mix the Swerve granular and ground cinnamon together and set aside for the topping.
- While the muffins are still warm, brush the tops with the melted butter. Sprinkle some of the cinnamon/Swerve mixture over the tops and dig in!!
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
I love muffins…and these look so good.
These are delicious. I hope you try them.
can you tell us the proportions of psyllium husk to coconut flour to substitute for oat fiber?
I’m sorry, but I have not tested that substitution, so I can’t say for sure.
Just made a batch and they are scrumptious! This is my second recipe from your site and both were easy and delicious. Will be using this site for more yummy Keto goodies. Thanks you so much x
That is SO awesome to hear! Thank you very much. I love these muffins too and because they freeze so well, I usually have some on hand.
Baked and are best thing eva 🥰🧁
I love your recipes, so easy to follow and they always NEVER fail to please us
This just makes my day! Thank you for the great review but even more so for letting me know how much you loved them.
Those look delicious!
Thanks so much!
Delicious! Another great recipe! Thank you!
Thank you!
I’m interested in using coconut sugar instead of swerve or other sugar alternatives…has anyone tried it and how much should I use in this recipe?
I couldn’t say for sure, since coconut sugar isn’t Keto friendly, I don’t use it.
The muffins seem to have been well-received so far. Definitely easy to put together with ingredients I have on hand. The oat fiber idea has been a good one and I’ll use that in other baking to help with texture. So far this looks like a “make again” recipe. We’ll see what the youngest says later.
@Catrina – I get problems with keto muffins falling as well. I’m trying some things to help – a little longer cook time to set, maybe a slightly lower temperature with that – or same time but just a little higher temperature. I also have to remember to rotate the pans because some parts of the oven seem to heat a little differently. This time around the muffins in the back were risen and firm. The ones towards the front fell just a little bit. Making sure they’re cooked a little more seems to help quite a bit. I had to add a couple of minutes to help them set – so 20-21 minutes instead of 18. That could be my oven, though.
I have made these twice. They are delicious. Each time, as they cool the tops tend to sink in. Any idea why that happens?
I’m not sure why that might be honesty.
This is a fantastic recipe. All my favorite flavors of snickerdoodle cookies made into muffins. YUM. I particularly enjoyed them the next day after they sat overnight then served them with melted butter on top as you suggested. Only bad thing was they didn’t last very long.since everyone loved them so. Next time I will make two batches. 🙂
Aww, so glad you liked them! The melted butter really makes them, and you’re right, a second batch might be a good idea 😀