A nice breakfast muffin. The combination of cinnamon and orange is perfect. The aroma as they are baking will make your whole house smell wonderful. They taste and smell so good you might want to bake some everyday. Easy to bake cinnamon orange muffins are low carb, paleo and keto friendly. Enjoy them in the morning with coffee or tea. Cinnamon Orange Keto Muffins – You must try this recipes.
If you’re new to low carb and Keto baking, then let me go through some of the Keto ingredients used to make these muffins.
Instead of regular wheat flour, these keto muffins are made from almond flour. Nut flours are very popular in low carb and keto baking.
Try using other nut flours (like hazelnuts or pecans) for a different flavor. You can make your own nut flours by food processing the whole nuts until a fine meal is created. Just note that some nuts have more net carbs than others.
Let us know if you liked this recipe. Try the other recipe categories as well!
If you like Cinnamon Orange Keto Muffins, you can try similar recipes:
- Blueberry Muffins With Almond Flour – Keto Low Carb Paleo
- Keto Chocolate Hazelnut Spread Swirl Muffins
- Low Carb Sugar-free Nutella Swirl Muffins
- Low Carb Zucchini Blueberry Muffins
- Keto Low-Carb Lemon Poppy Seed Muffins
Cinnamon Orange Keto MuffinsCourse: BreakfastCuisine: Ketogenic
A nice breakfast muffin. The combination of cinnamon and orange is perfect.
3 cups almond flour
1/2 cup ghee or coconut oil, melted (but not hot) 120 ml
4 large eggs whisked
1 ½ teaspoons ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
3 Tablespoons orange zest
1 teaspoon lemon juice 5 ml
1 teaspoon baking soda
Stevia or other Keto sweetener, to taste
- Preheat oven to 350 F (175 C).
- Mix together all the ingredients in a large mixing bowl. Add stevia to taste.
- Pour into muffin pans (use silicone muffin pans or grease the metal muffin pans). This recipe makes 12 muffins.
- Bake in the preheated oven for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.
- Instead of using butter or seed oils, this recipe uses ghee or coconut oil. Ghee contains less lactose and casein than regular butter so it’s a good alternative for those wanting to stay mostly dairy-free, while still giving the muffins a creamy and buttery flavor. Or if you prefer to be 100% dairy-free, then go for coconut oil instead.
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