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.
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.
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.
Ingredients Needed to Make 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!
Is Oat Fiber the Same as Oat Flour? Is Oat Fiber Keto?
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
The Oat Fiber is really important in this recipe! I use it in so many Keto dessert recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with.
I use LifeSource Oat Fiber because they grind it to a very fine powder and has a mild flavor. The bag lasts a while, because you don’t need to use very much in your recipes.
I made so many Keto recipes with oat fiber like blueberry muffins, ricotta almond pancakes, coconut lime cupcakes, coffee crumb cake, chicken francese, chocolate chip cookies, focaccia and so many more!
More Keto and Low Carb sweets…
- 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.
Shop my favorite products on Amazon and check out my Keto Pantry List!
Keto Snickerdoodle Muffins – Low Carb/Gluten-Free
INGREDIENTS
FOR THE MUFFINS
- 1 3/4 cups Almond Flour
- 1/4 cup Oat Fiber
- 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
PREPARATION
- 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!!
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… Read more »
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 😀