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.
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