Walnut Cinnamon Bun Keto Muffins
Try this Walnut Cinnamon Bun Keto Muffins recipe.
Try this Walnut Cinnamon Bun Keto Muffins recipe.
- 1 tsp cinnamon
- salt
- cream cheese
- lemon juice
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- butter
- 2 tsp vanilla extract
- 1
- 1/2
- 3
- 2
- vanilla extract
- cinnamon
- eggs
- tbsp
- tsp
- 15
- baking powder
- baking soda
- softened
- 100
- ml
- crushed walnuts
- g
- 50
- 80
- 140
- ingredients3 eggs 195g egg total weight (less shel
- 3 eggs 195g egg total weight (less shells) 80 ml mct
- 3 eggs 195g egg total weight (less shells) 80 ml mct
- 3 eggs 195g egg total weight (less shells)
- 195 g egg total weight (less shells)
- 80 ml mct oil or liquid coconut oil
- mct oil
- or liquid coconut oil
- 50 g cream cheese
- 2 tbsp sukrin gold granular sweetener you can substitute
- sukrin gold granular sweetener
- you can substitute any sweetener
- 300 g blanched almond meal
- 300
- blanched almond meal
- 50 g crushed walnuts
- muffin topping1 tbsp sukrin gold granular sweetene
- muffin topping
- 1 tbsp sukrin gold granular sweetener extra 1 tsp cinnamo
- 1 tbsp sukrin gold granular sweetener extra
- sukrin gold granular sweetener
- extra
- 1 tsp cinnamon extra
- extra
- buttercream225 g cream cheese softened 100 g butte
- buttercream
- 225 g cream cheese softened 100 g butter softened 1/2 ts
- 225 g cream cheese softened
- 225
- 100 g butter softened
- 15 g lemon juice
- 140 g powdered erythritol i use sukrin melis
- powdered erythritol
- i use sukrin melis
- Carbohydrate 65.1035362993725 g
- Cholesterol 1066.31343748855 mg
- Fat 469.055994377559 g
- Fiber 21.143170384119 g
- Protein 62.326480999356 g
- Saturated Fat 229.984886927107 g
- Serving Size 1 1 recipe (1958g)
- Sodium 3124.91395176384 mg
- Sugar 43.9603659152535 g
- Trans Fat 41.213678481733 g
- Calories 4600 calories
Step-by-step
- Combine eggs, MCT oil, sweetener, and vanilla extract.
- In a separate bowl, mix almond flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Stir in the crushed walnuts.
- Divide the batter evenly among muffin tins.
- Bake at 350°F (175°C) for 15-20 minutes.
- While muffins are baking, prepare the topping: Mix together sweetener and cinnamon.
- Once muffins are baked, let them cool slightly before adding the topping.
- For the buttercream frosting: Beat together cream cheese, butter, powdered erythritol, and lemon juice until smooth and creamy.
- Frost the cooled muffins.
My Keto Baking Adventure: Walnut Cinnamon Bun Muffins
As a busy working mom, finding time to bake is a luxury, not a given. But every now and then, I crave something sweet, something comforting, something that feels like a little slice of home. That’s where these Walnut Cinnamon Bun Keto Muffins come in. They’re quick, relatively easy, and satisfy that sweet tooth without derailing my healthy eating goals.
The recipe itself isn’t overly complicated, but the results are simply divine. The aroma of warm cinnamon and walnuts filling my kitchen as they bake is enough to make my day. The texture is perfectly moist and tender, a delightful departure from the dry keto bakes I’ve encountered in the past. The sweetness is just right – not overpowering, but present enough to satisfy without the guilt.
I especially appreciate the flexibility of this recipe. I’ve experimented with different sweeteners, and honestly, they all turn out wonderfully. Sometimes I use Sukrin Gold, other times I'll opt for a different granular sweetener I have on hand. The taste difference is subtle and doesn’t impact the overall deliciousness of the muffins. This makes it incredibly convenient for those of us who don’t always have one specific sweetener stocked.
And the buttercream frosting? Let's just say it elevates these muffins to a whole new level. The creamy, tangy frosting complements the warm spices perfectly, creating a flavor combination that is simply irresistible. It’s the perfect finishing touch, turning a simple keto muffin into a small indulgence that feels special and luxurious, without the excessive calories.
These Walnut Cinnamon Bun Keto Muffins are more than just a recipe; they’re a small act of self-care. They’re a way to take a break from the chaos of daily life and indulge in something delicious and satisfying. They're perfect for a quiet morning with a cup of coffee, a sweet treat for after dinner, or even a delightful addition to a weekend brunch. No matter the occasion, these muffins are sure to impress.
The process of making them is surprisingly therapeutic. There’s something incredibly satisfying about mixing the ingredients, watching the batter rise in the oven, and finally, frosting the perfectly baked muffins. It’s a small ritual that grounds me and reminds me to slow down and appreciate the simple pleasures in life.
Beyond the taste and ease of preparation, I love the versatility of these muffins. They’re excellent for meal prep—bake a batch on Sunday and enjoy them throughout the week for a quick and satisfying breakfast or snack. They travel well too, making them perfect for packing in lunch boxes or taking on road trips. Their portability adds to their convenience, making them a staple in my busy lifestyle.
In conclusion, these Walnut Cinnamon Bun Keto Muffins have quickly become a beloved part of my baking repertoire. They're delicious, easy to make, and a perfect example of how healthy eating doesn’t have to mean sacrificing flavor or enjoyment. So, if you’re looking for a tasty and satisfying keto-friendly treat that's both quick to prepare and incredibly rewarding, look no further. Give this recipe a try—your taste buds (and your waistline) will thank you.
