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 enjoyed these muffins and might add more espresso powder next time. I also added cinnamon and espresso powder to the icing.
Hey Caroline! How would you recommend we store the left overs?
Ah i spelt your name wrong! Carolyn*
Things like this are fine on the counter for 2 or 3 days but in the fridge is best for longer.
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….
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.
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 !!
can you sub trim Healthy Mama baking blend for the almond flour and coconut flour and if so how much
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.
Thank you
Can I use instant coffee instead of espresso powder?
Yes, that’s fine.
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!
About 100g per cup.
These are awesome.
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!
These are my favorite muffins. I have made them several times and shared with friends. They are as good as any bakery muffin.
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 🙂
Glad to hear it!
I made these muffins today for the first time. My husband and my son both have a sweet tooth and I try desperately to offer them healthier options, usually without much success . These muffins are really yummy. They are moist, have no weird aftertaste and are easy to make. And best of all- my men like them. yeah!
I will definitely make them again. Thanks.
Awesomeness! Added Lily’s chocolate chips to batter and sprinkles some on top!
Are these muffin dry? Every Keto muffin i have made have been way to dry. These sound amazing tho.
No, not dry at all.
Made these this morning, and they were delicious! So happy to have them for my on-the-way-to-work breakfasts this week. The coffee taste is very subtle, and the vanilla and cinnamon make these really sweet and comforting. Another winner, Carolyn.