Cinnamon Donut Muffins

These little baked treasures have all the cinnamon goodness and crunchy “sugar” coating we love of old school donuts! Except the plot twist is that there is no sugar, making these keto-friendly and low-carb... Yum!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C and grease a mini muffin pan with butter.

Step 2

In a large bowl, whisk the almond meal, cassava flour, flaxseed, baking powder, cinnamon and salt. Set aside.

Step 3

In a separate bowl, combine the softened butter, powdered sweetener and vanilla. Whisk to beat until incorporated and paler in colour.

Step 4

Add the coconut milk and eggs into the butter mixture and whisk to combine.

Step 5

Combine the wet and dry ingredients, folding to ensure it is all dispersed.

Step 6

Spoon into the muffin tin, filling all the way to the top, then bake in the oven for 20 minutes or until a skewer inserted comes out clean. Allow to cool completely to room temperature.

Step 7

When cooled, prepare the coating by first mixing the golden lakanto and cinnamon in a bowl. Then place the melted butter in another. One by one, dip the muffin in the butter then coat in the cinnamon mixture.

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