Tender low carb espresso muffins with cinnamon and a creamy glaze. These easy keto muffins will make your mornings spectacular.
Forgive me readers, for I have sinned. It’s been 7 months and 11 days since my last keto muffin recipe. And that’s exactly 7 months and 10 days too long. Because muffins are a keto diet essential as far as I am concerned. They are small, portable, delicious, and done right, they fit very well into a healthy lifestyle. They certainly make the low carb diet that much easier and that much more enjoyable. Since they are freezable, they are great as make-ahead breakfasts and snacks and I usually have a batch on the go for my kids. But I seem to have failed my duties lately as the Keto Muffin Master.
It’s not that I haven’t been making any muffins. But I’ve been making my go-to muffins, the ones I know my kids will like. Out of sheer laziness, I have not been dabbling in the art of creative muffin-making. I’ve just been resting on my muffin laurels, letting the glories of my past muffin adventures see me through. That is, of course, if you define laziness as “creating a bunch of amazing keto dinner, dessert, and soup recipes for current and future cookbooks”, then yes, I have been very lazy and falling down on the job. Bad Carolyn. Bad! Bad!
I think the thing I love about muffins, besides their utter deliciousness and the ease in which they can be made is the fact that the flavor possibilities are virtually endless. There is so much muffin-y goodness out there, so many amazing variations and combinations, so many ways to ways adorn them and jazz them up. Sometimes when I consider making a new low carb muffin recipe, I am paralyzed by indecision. Do I make it savory or sweet? With almond flour or coconut flour? Berries or chocolate chips? Nuts? Extracts? AHHHHHHH! It’s just too much to take!
Okay, how about a muffin that embodies one of my other favorite breakfast treats? A cappuccino! Baking the espresso right into the muffin, with a touch of cinnamon, all topped off with a creamy glaze? It’s like the perfect breakfast, with a little extra kick of caffeine to fuel your day. And it’s pretty. We like pretty. Pretty food makes us happy. Just as long as it’s delicious too.
Now I’ve filled the muffin-shaped void in your life. You’re welcome.
Cappuccino Muffins
Ingredients
Muffins:
- 1/2 cup sour cream
- 4 large eggs
- 1 tsp espresso powder
- 1/2 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup Swerve Sweetener
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Glaze:
- 1/4 cup powdered Swerve Sweetener
- 2 tbsp heavy whipping cream
- cinnamon, for garnish
Instructions
Muffins:
- Preheat oven to 350F and line a muffin tin with parchment or silicone liners.
- Combine sour cream, eggs, espresso powder, and vanilla extract in a large blender jar. Blend about 30 seconds.
- Add the almond flour, sweetener, coconut flour, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).
- Divide the mixture among the prepared muffin cups and bake 23 to 25 minutes, until just golden brown and firm to the touch. Remove and let cool completely.
Glaze:
- In a small bowl, whisk together the powdered sweetener and cream. Drizzle over the cooled muffins. Sprinkle with a little cinnamon.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I would like to make this recipe, but I don’t like erythritol (Swerve is erythritol) or other sugar alcohol sweeteners, for several reasons, including that erythritol gives me a weird cooling feeling and chemical taste/aftertaste.
Can allulose (or allulose and monk fruit blend) be substituted for Swerve? And if so, how much allulose or allulose/monkfruit blend should be used for the muffins and the glaze?
Sounds like you need to experiment.
Excellent recipe! I also like substituting maple for vanilla and/or using Swerve Brown Sugar Sub instead of Swerve White. Best hack for me was using only 2 hens eggs and adding 2 chia seed/flaxseed meal ‘eggs’ and baking just a few minutes longer. More firm, very tasty and filling. Anxious to see if I can switch entirely away from the hens eggs with next batch. Could use only the chia or the flax instead of combining but I like the texture the combo provides.
Hi! I have made these several times! I love them! Such a great mid-morning snack! I did use the 1 tsp. of espresso powder, plus I added 1 tsp. of ground coffee as well! (I love coffee)! I didn’t make the glaze, as I didn’t want it. Does that make any difference in the net carbs? Thanks for such a great recipe!
The glaze really adds no carbs so no worries there!
These were easy to make, and tasty enough; I doubled the espresso powder and added chocolate chips. They will make a nice addition to breakfast.
But the glaze had that horrible cooling effect that often comes from erythritol-based sweeteners. Glad I only glazed the one I was sampling. I will have to look for a better topping option, or just enjoy them as they are, which doesn’t sound like a problem to me.
Thanks for all that you do, it is very much appreciated.
You are obviously one of the folks who experience that cooling… have you dried allulose sweeteners for glazes?
This was so easy to make! The tasted fantastic too. Might add a few white chocolate chips next time I make them.
These came out so good and taste fantastic. I didn’t have espresso instant coffee, so I used one of my Nespresso capsules and it was full of flavour. Thank you for sharing all your hard work and delicious recipes.
I have one of these for breakfast every day. They’re delicious! I doubled the espresso powder and add 1/2 cup of Lily’s semisweet chocolate chips. I also started adding 1/4 cup of whey protein powder as per your recommendation in one of your videos. The muffins freeze well and taste fresh baked once they thaw.
Can instant coffee be ground fine and used in place of espresso powder?
You can just add it into the wet ingredients without having to grind it up. But you want a full tablespoon because the flavor is not as strong.
These muffins are delicious!@ i was skeptical with using the blender as I have always read that over mixingng muffins makes them tough. Not so in this case. These are very tender, the glaze in the top is wonderful! Thank you for sharing.
Over-mixing isn’t much of an issue if you aren’t using wheat flour. It’s the gluten in wheat that becomes tough.
Made these today. I substituted about 1/2 cup of the almond flour with 1/2 cup of lupin flour, and added about 1/4 cup keto collegen powder. I did thin the batter as suggested in the directions. These came out so very light and tasty. I am a cinnamon lover and I do not like chocolate, but the coffee and cinammon flavor are wonderful together. Cannot wait to have an espresso with these. Thanks!
Glad it worked out!
I love your capuccino cupcakes and haven’t made this recipe yet as muffins. I was wondering the difference in the end product compared to your older capuccino cupcake recipe?
Loved these muffins. Will definitely make again. Coffee flavoured things b6 far my favourite things!
Hi Carolyn,
I made this muffin for the first time and really like it. Somehow the nutritional facts provided does not have Protein info. Could you provide it for us? Thanks!
just added it. 6.7g
Hey Carolyn, do you mind to add the measurements in grams as well. I’m a baker and prefer to use a scale. I feel you get a more accurate bake everytime that way. Thank you.
Found this on Google, thought it might help you convert the measurements to grams…
https://www.exploratorium.edu/food/measurements