The ultimate keto muffin recipe (and a video)

You know you’ve hit the jackpot when the recipe for a keto-friendly muffin pops up on the internet. 

The recipe, posted by a reader named James on Reddit, is incredibly simple and delicious, with a hint of cinnamon and almonds in the batter. 

I’ve always been a fan of cinnamon-based muffins, but it’s easy to make these in a variety of ways and taste just as good without them. 

To make these muffins in this fashion, you’re going to need some cinnamon. 

You’ll need: 1/2 cup almond flour 1/4 cup almond milk (I used almond milk) 1/3 cup brown sugar 1/8 tsp baking powder 1/6 tsp salt 2 eggs, beaten 1 tsp vanilla extract 1 tsp cinnamon 1 cup cashew nut keto cookies (about 1 cup) 3/4 cups shredded coconut 2 tablespoons coconut oil 1/5 cup brown rice syrup 1/16 tsp cinnamon pinch of salt (optional) The recipe for the cinnamon-filled muffins is fairly straightforward, and the only difference between the vanilla-flavored and the almond-flavored versions is the amount of cinnamon.

To make the almond flour, you can just add the flour to a medium bowl, add the milk and brown sugar, and whisk until it comes together. 

Then add the baking powder and salt and whisk to combine. 

When it’s all combined, add your eggs, vanilla extract, cinnamon, baking powder, and salt. 

Mix the batter until it forms a soft ball, and then roll into small balls about 1 inch in diameter. 

Place the muffins on a parchment-lined baking sheet and bake at 350 degrees for 20 minutes, or until the muffin is golden brown and crispy. 

After baking, remove them from the oven and set aside to cool for about 5 minutes. 

Once cooled, use a spatula to loosen the nuts from the almond mixture, and place them in a large bowl and pour the almond milk over the nuts. 

Make sure to scrape down the sides of the bowl with a spatulometer to ensure that the nuts don’t stick to the sides. 

Finally, scoop out the nuts, and store in the fridge for up to 1 week. 

For the cashew-nut keto cookie dough, you’ll need 2 cups of almond flour and 2 cups brown sugar. 

In a large mixing bowl, combine the almond meal, brown sugar and baking powder. 

Add the flour mixture to the bowl, and stir until combined. 

Gradually add the melted butter, coconut oil, and vanilla. 

Stir the mixture until fully incorporated, and finally add the coconut flour mixture and the nuts and mix until combined well. 

Divide the batter into 12 equal sized balls and place on a baking sheet. 

Bake for 20-25 minutes, until the cookie dough has set and the tops are golden brown. 

Remove the muffles from the cookie sheets and place the cookies in the freezer for a few minutes. 

 To assemble the muffenets, take a piece of parchment paper, place it on top of a baking tray, and use a spoon to push the cookies into the parchment-wrapped tray. 

Pop the muffes in the microwave for a minute or two until they’re warmed through. 

Let the muffelids cool completely on the tray before transferring them to a serving dish. Enjoy!