Soft, fluffy, and coated in a buttery cinnamon “sugar” topping—these muffins taste like a low-carb cinnamon doughnut!
Muffin Ingredients
1/2 cup granulated Swerve
2 1/2 cups almond flour
1 tsp baking powder
1/4 tsp pink salt
3 large eggs, beaten
1 cup sour cream
2 tsp vanilla extract
Instructions
- Prepare the Batter
In a bowl, whisk together the almond flour, Swerve, baking powder, and salt.
In a separate bowl, beat the eggs. Add the sour cream and vanilla, mixing until smooth.
Add the dry ingredients to the wet ingredients and mix until fully combined.
- Bake
Line a muffin tin with paper or silicone liners (silicone works great to prevent sticking).
Divide batter evenly to make 12 muffins.
Bake at 400°F for 18–20 minutes, or until golden.
Cinnamon Topping
1/2 cup Brown Swerve
1 tsp cinnamon
2 tbsp melted butter
Topping Instructions
In a bowl, mix together the Brown Swerve and cinnamon.
When the muffins have cooled slightly, dip the tops in melted butter.
Roll or sprinkle the tops in the cinnamon “sugar” mixture.