Cappuccino Muffins
Tender low carb espresso muffins with cinnamon and a creamy glaze. These easy keto muffins will make your mornings spectacular.
Servings 12 muffins
Calories 172kcal
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
Serving: 1muffin | Calories: 172kcal | Carbohydrates: 6.3g | Protein: 6.7g | Fat: 13.7g | Fiber: 3g