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.
- 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 ¼ to ½ 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.
- In a small bowl, whisk together the powdered sweetener and cream. Drizzle over the cooled muffins. Sprinkle with a little cinnamon.