Walnut Cinnamon Keto Muffins
Moist, spiced and light these Walnut Cinnamon Keto Muffins with a spiked vanilla cinnamon buttercream that is totally amazing!
Servings: 12 muffins
Calories: 387kcal
Ingredients
- 3 eggs 195g egg total weight (less shells)
- 80 ml MCT oil or liquid coconut oil
- 50 g cream cheese
- 1 tbsp cinnamon
- 2 tsp vanilla extract
- 2 tbsp Sukrin Gold granular sweetener you can substitute any sweetener
- 300 g blanched almond meal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 50 g crushed walnuts
Muffin Topping
- 1 tbsp Sukrin gold granular sweetener extra
- 1 tsp cinnamon extra
Buttercream
- 225 g cream cheese softened
- 100 g butter softened
- 1/2 tsp vanilla extract
- 15 g lemon juice
- 1 tsp cinnamon
- 140 g powdered erythritol I use Sukrin Melis
Instructions
- Preheat oven to 170℃. Prepare muffin tin with paper liners.
CONVENTIONAL METHOD
- Whip eggs, MCT or coconut oil, cream cheese, cinnamon and vanilla in a stand mixer until well combined.
- Add remaining ingredients; except walnuts, and mix to combine. Fold through walnuts.
- Scoop stiff batter into each liner filling about 3/4s full. With wet fingers gently smooth off muffins and gently press into muffin liner. Sprinkle with reserved cinnamon and Sukrin granular sweetener.
- Bake 15 minutes, or until skewer comes out dry. Allow to cool before piping with buttercream.
- For Buttercream - Add cream cheese, butter, vanilla, lemon juice, and cinnamon to stand mixer
- Whip for 30-60 seconds until smooth.
- Slowly add powdered sweetener while beating and mix until light and fluffy. Spoon or pipe buttercream onto muffins
THERMOMIX® METHOD
- Place eggs, MCT or coconut oil, cream cheese, cinnamon and vanilla into mixing bowl and mix 30 sec/speed 5.
- Add remaining ingredients; except walnuts and mix 20 sec/speed 5. Fold through walnuts. Follow from Step 3 above.
- For Buttercream - Add cream cheese, butter, vanilla, lemon juice, and cinnamon to mixing bowl and mix 45 sec/speed 5
- Add powdered sweetener while mixing and mix until light and fluffy.
Notes
1. Store cakes in airtight container in fridge up to 1 week.
2. This recipe is suitable to freeze frosted or not.
3. For a nut free version omit walnuts and substitute sunflower seed meal.
Nutrition
Serving: 1serve | Calories: 387kcal | Carbohydrates: 8g | Protein: 9g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 292mg | Potassium: 81mg | Fiber: 4g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg | Magnesium: 9mg | Net Carbs: 4g