closeup overhead view of snickerdoodle muffins in a brown basket
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5 from 3 votes

Keto Snickerdoodle Muffins – Low Carb/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.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Breads, Breakfast, Muffins
Servings: 10
Calories: 276kcal
Author: Keto Cooking Christian





  • 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!!


Calories: 276kcal | Carbohydrates: 7g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Fiber: 3g | Sugar: 1g