This recipe is designed to teach everyone how to make quick keto snickerdoodle muffins
Course Breakfast, Snack
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 11muffins
Calories 119kcal
Ingredients
120gramscoconut flour (1 cup)
150gramsbrown sugar sweetener of choice (3/4 cup) adjust to taste
1/4tspsalt
15gramsbaking powder (1 TBS)
4gramsground cinnamon (1 1/2 tsp) adjust tot taste
4largeeggs, room temperature
1/2cupbutter, melted and cooled
120gramsroom temperature plain yogurt or sour cream (1/2 cup)
2tspmaple extract, adjust to taste
Topping
2TBSmelted butter
67gramsbrown sugar sweetener of choice (1/3 cup)
2tspground cinnamon
Instructions
Preheat oven to 375 degrees, Lightly spray 11 muffin cup molds with cooking spray. Set aside
In a large mixing bowl sift together all the dry ingredients until there are no lumps. Stir in the eggs until fully combined and all the dry ingredients are moist
Stir in the butter, yogurt and extract until fully combined and a smooth dough has formed
Form the dough into a smooth ball and massage the ball in hands to make sure texture is correct. The dough should be lightly moist and not crumbly
Divide dough evenly among the prepared muffin cups (about 3 TBS dough in each cup) and use fingers to press the dough evenly throughout the bottom of the muffin cups
Place in the preheated oven and bake at 375 degrees for 15 to 20 minutes or until golden and a tester comes out clean. Remove from oven and allow to cool in the pan at least 20 minutes to firm up. Remove from muffin tin and transfer to a wire rack
Topping
Use a fork and stir together all the topping ingredients until fully combined. Spread or sprinkle desired amount of topping on top of each of the warm muffins. Eat immediately or store in an airtight container at room temperature up to 3 days