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:
- ½ cup sour cream
- 4 large eggs
- 1 teaspoon espresso powder
- ½ teaspoon vanilla extract
- 2 cups almond flour
- ½ cup Swerve Sweetener
- ¼ cup coconut flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Glaze:
- ¼ cup powdered Swerve Sweetener
- 2 tablespoon 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 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.
Glaze:
- In a small bowl, whisk together the powdered sweetener and cream. Drizzle over the cooled muffins. Sprinkle with a little cinnamon.
Donnielle says
Can instant coffee be ground fine and used in place of espresso powder?
Carolyn says
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.
Carmel says
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.
Carolyn says
Over-mixing isn’t much of an issue if you aren’t using wheat flour. It’s the gluten in wheat that becomes tough.
Penny Otte says
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!
Carolyn says
Glad it worked out!
angela says
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?
Vicky Lewis says
Loved these muffins. Will definitely make again. Coffee flavoured things b6 far my favourite things!
Jiwon says
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!
Carolyn says
just added it. 6.7g
Katie says
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.
Nancy says
Found this on Google, thought it might help you convert the measurements to grams…
https://www.exploratorium.edu/food/measurements
Susan Liepa says
I enjoyed these muffins and might add more espresso powder next time. I also added cinnamon and espresso powder to the icing.
Olivia MacKell says
Hey Caroline! How would you recommend we store the left overs?
Olivia MacKell says
Ah i spelt your name wrong! Carolyn*
Carolyn says
Things like this are fine on the counter for 2 or 3 days but in the fridge is best for longer.
Transplant west says
Is there anyway to move/ close the floating media links while commenting ? placement is pretty good unless posting comment, then it blocks left hand side of text. scrolling up or down just leave little tiny space, cant see what’s typed. thanks….
Carolyn says
What browser are you on? And on mobile? All the ads should have a little x to close and if they don’t, please tell me exactly which ones so I can have the ad network do something about it.
Transplant west says
PERFECT ! With a 1/4 cup water added, a little dry without the icing (I HAD to have one warm) but with the icing, amazing flavor, nice subtle yet distinct flavors. Just perfect.
I haven’t baked anything in forever due to diabetes, got all the ingredients to make these and had no baking powder, subbed cream of tartar and baking soda which worked fine.
Normally I can’t stand recipes on blogs, I don’t want to read about some strangers weekend and the dog before I get to what I went to the site for. Carolyn is all about the food. Loved the article about baking with almond flour. Broke it all down like Alton Brown in a way that works for us non professional cooks.
Kudos to Carolyn too for skipping the Monk fruit. For me, it sends B/G through the roof and out of ketosis before the food is even finished.
Thanks so much for sharing your talents and love of good food !!
Rachel says
can you sub trim Healthy Mama baking blend for the almond flour and coconut flour and if so how much
Carolyn says
I really can’t guide you there, I don’t use it. I have used it a bit in the past and find it much too dry.
Ashley says
Thank you
Ashley says
Can I use instant coffee instead of espresso powder?
Carolyn says
Yes, that’s fine.
Lydia says
Hi!
This recipe looks yummy!
Can anyone help me with measurements?
The recipe calls for 2 cups almond flour. How many grams is in one cup?
I’m sorry to ask such a silly question but I would rather be sure and not mess up the recipe.
Thanks!
Carolyn says
About 100g per cup.
Sheral Brewer says
These are awesome.
Erica says
Doubled the espresso powder and used maybe 1/8 t cinnamon. These might be my favorite muffins ever. That rich coffee flavor and scent is incredible! Every bite is like walking into Starbucks. This is the first batch of batter prepared in my new Vitamix, and I don’t think I’ll ever make muffins another way. Thank you, thank you, thank you, Carolyn!
Michele says
These are my favorite muffins. I have made them several times and shared with friends. They are as good as any bakery muffin.
Anu says
These were wonderful! They were such a hit at work I had to make them two days in a row. The first time I made it as written, using Erythritol + 1/8 tsp monk fruit sweetener, baking for 155 C in a fan-forced oven for 25 minutes. The second time I doubled the coffee, added an additional teaspoon of stevia to the other sweeteners, and also added 100g of chopped walnuts to the batter. Both batches were utterly delicious, even without the glaze, which I didn’t make. I might make a third batch similar to my second batch but with even more coffee! Thank you for another fantastic recipe 🙂
Carolyn says
Glad to hear it!