PREP5minutes mins
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COOK18minutes mins
TOTAL23minutes mins
INGREDIENTS
FOR THE MUFFINS
- ▢1 ¾ cups Almond Flour
- ▢¼ cup Oat Fiber, see notes
- ▢2 eggs
- ▢½ cup sour cream
- ▢½ cup butter, melted
- ▢⅓ cup heavy cream
- ▢2 teaspoons Ground Cinnamon
- ▢¼ teaspoon Ground Nutmeg
- ▢½ 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!!
CourseBreads, Breakfast, Muffins
CuisineAmerican
Calories276kcal
Nutrition Facts
Keto Snickerdoodle Muffins (Gluten-Free)
Amount Per Serving
Calories 276Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g69%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
