Ingredients (Makes 10–12 muffins)

Dry Ingredients:

• 1 ½ cups almond flour (blanched for best texture)

• 2 tbsp coconut flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

Wet Ingredients:

• 3 large eggs

• 4 oz (½ cup) cream cheese, softened

• ¼ cup unsalted butter, melted

• ¼ cup erythritol or preferred keto sweetener (adjust to taste)

• 1 tsp vanilla extract

Cinnamon Swirl:

• 2 tbsp erythritol

• 1 tsp ground cinnamon

• 1 tbsp unsalted butter, melted

Instructions

1. Preheat and prep:

• Preheat your oven to 350°F (175°C).

• Line a muffin tin with 10–12 muffin liners or lightly grease with butter or coconut oil.

2. Mix dry ingredients:

• In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.

• Whisk well to ensure the leavening agents are evenly distributed.

3. Mix wet ingredients:

• In a separate large bowl, beat together eggs, softened cream cheese, melted butter, erythritol, and vanilla extract until smooth.

• Make sure the cream cheese is fully softened to avoid lumps.

4. Combine wet and dry ingredients:

• Gradually fold the dry ingredients into the wet mixture.

• Stir until fully combined, forming a thick muffin batter.

• Let the batter sit for 2–3 minutes to allow the coconut flour to absorb moisture.

5. Prepare the cinnamon swirl:

• In a small bowl, mix 2 tbsp erythritol, 1 tsp cinnamon, and 1 tbsp melted butter until crumbly.

6. Assemble muffins:

• Spoon the batter evenly into muffin cups (fill about ¾ full).

• Sprinkle the cinnamon swirl mixture on top of each muffin.

• Use a toothpick or knife to gently swirl the cinnamon topping into the batter for a marbled effect.

7. Bake:

• Bake for 20–25 minutes or until the tops are golden and a toothpick inserted comes out clean.

• Keep an eye after 20 minutes—almond flour muffins can brown quickly.

8. Cool and serve:

• Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

• Serve warm or at room temperature.

Tips for Best Results:

• Use room temperature eggs and cream cheese for a smoother batter.

• Don’t overmix once you combine wet and dry ingredients—almond flour can make muffins dense if overworked.

• These muffins store well in an airtight container in the fridge for 4–5 days or can be frozen for up to 2 months.

• Optional: drizzle a little sugar-free glaze (cream cheese + erythritol + vanilla) for extra sweetness.