Keto Snickerdoodle Muffins

These keto snickerdoodle muffins are tender, buttery mini muffins coated in a sugar-free cinnamon mixture for all the flavor of a classic snickerdoodle without the sugar, gluten, or high carbs.

Made with finely milled almond flour, cream cheese, butter, and a little cream of tartar, these bite-sized muffins have a soft, cake-like crumb and that subtle tang that makes snickerdoodle so distinctive.

But I think my favorite part has to be the coating.

Once the mini muffins have cooled slightly, they get dipped in melted butter and rolled in a cinnamon, nutmeg, and granulated sugar substitute mixture. Because they are mini muffins, you get that buttery cinnamon coating in just about every bite.

If you love the flavor of snickerdoodle as much as we do, be sure to also try my keto snickerdoodle cookies and keto snickerdoodle cookie bars.

And for even more low-carb muffin options, visit my complete collection of keto muffin recipes.

Low-Carb Snickerdoodle Mini Muffins

There is something about the combination of cinnamon, butter, and sugar that makes a snickerdoodle instantly recognizable.

Thankfully, we do not need traditional sugar or wheat flour to recreate those flavors.

These low-carb snickerdoodle muffins use almond flour in place of wheat flour and a granulated sugar substitute for both the muffin batter and that all-important cinnamon coating.

Cream cheese and butter give the almond flour muffins a tender, rich crumb, while vanilla rounds out the flavor.

Then there is the small amount of cream of tartar.

It may not seem like an important ingredient, but it plays a big role in giving these muffins their classic snickerdoodle personality.

And since these are baked as mini muffins, they are perfect when you want a small sweet treat with coffee, need something for a brunch table, or simply want a portion-friendly keto dessert.

Why You Will Love These Keto snickerdoodle muffins

There is plenty to love about these little cinnamon-coated muffins:

• Sugar-free and low in carbs
• Gluten-free and grain-free
• Made with finely milled almond flour
• Soft and tender thanks to cream cheese and butter
• Coated on all sides with buttery cinnamon "sugar"
• Ready in about 30 minutes
• Can also be made as 12 regular-sized muffins
• Freezer-friendly when frozen without the coating
• Perfect for breakfast, brunch, snacking, or dessert

They are also easy to double, which comes in handy if you are making them for family or guests.

What Makes A Snickerdoodle A Snickerdoodle?

What really gives snickerdoodles their signature flavor is the addition of cream of tartar, which adds a subtle tang that sets them apart from other cinnamon-spiced treats.

Cream of tartar gives traditional snickerdoodles their characteristic slight tang.

That is exactly why I include a small amount in these keto snickerdoodle muffins.

In this recipe, the cream of tartar is used mainly for flavor rather than as the primary leavening agent since baking powder provides the lift the muffins need.

It is a small addition, but it helps make the muffins taste much more like the classic cookie that inspired them.

Ingredients Needed For Keto Snickerdoodle Mini Muffins

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The complete measurements are listed in the printable recipe card at the bottom of the post.

Here is what you'll need:

• Finely milled almond flour
• Granulated sugar substitute
• Baking powder
• Cream of tartar
• Salt
• Eggs
• Full-fat cream cheese
• Unsalted butter
• Vanilla extract

For the sugar-free snickerdoodle coating, you'll need:

• Salted butter
• Granulated sugar substitute
• Ground cinnamon
• Ground nutmeg

I recommend using a finely milled blanched almond flour rather than almond meal. A fine grind produces a much lighter and more tender muffin.

The Sugar-Free Cinnamon Coating

The coating is what really transforms these from simple almond flour muffins into snickerdoodle muffins.

Instead of sprinkling just a little cinnamon sweetener over the tops, the baked mini muffins are dipped into melted salted butter and then rolled in the cinnamon mixture.

That means the coating surrounds the entire mini muffin.

The salted butter also provides a nice contrast to the sweetness and cinnamon.

I add just a touch of nutmeg to the coating too. It does not overpower the cinnamon but gives the muffins another layer of warm spice.

Be sure to use a granulated sugar substitute for the coating rather than a powdered sweetener. Granulated sweetener gives you a texture much closer to a traditional cinnamon sugar coating.

How To Make Keto Snickerdoodle Muffins

Start by preheating your oven to 350°F and generously greasing a 24-cup mini muffin pan.

In a bowl, whisk together the almond flour, baking powder, cream of tartar, and salt.

In a separate large mixing bowl, beat the softened butter with the granulated sugar substitute until light and fluffy.

Next, beat in the softened cream cheese and vanilla. Add the eggs one at a time, mixing well after each addition.

Gradually add the dry ingredients and mix until everything is fully combined.

Divide the batter evenly among the prepared mini muffin cups and bake until lightly golden and a toothpick inserted into the center comes out clean.

Allow the mini muffins to cool for about five minutes before removing them from the pan.

While they cool, melt the salted butter in one bowl and combine the granulated sugar substitute, cinnamon, and nutmeg in another.

Dip each mini muffin lightly into the melted butter and immediately roll it in the cinnamon mixture until it is coated on all sides.

And just like that, you have little bite-sized keto snickerdoodle muffins ready to enjoy.

Tips For The Best Almond Flour Snickerdoodle Muffins

For the best texture and flavor, keep these simple baking tips in mind.

Use room-temperature ingredients

The butter, cream cheese, and eggs should all be at room temperature. This allows them to combine more smoothly and helps create an even batter.

Use finely milled almond flour

Almond meal is much coarser and can produce muffins with a heavier, grainier texture.

Cream the butter and sweetener well

Give this step a little time. Beating the butter and sweetener until fluffy helps create a lighter muffin.

Add the eggs one at a time

Allow each egg to become fully incorporated before adding the next.

Do not overbake

Almond flour baked goods can become dry if left in the oven too long. Begin checking the mini muffins at the 12-minute mark.

Let them cool briefly before coating

Giving them about five minutes to cool makes them easier to handle while still allowing the butter and cinnamon coating to cling beautifully.

Coat them while the butter is still melted

Dip and roll one muffin at a time so the cinnamon mixture sticks evenly.

Can I Make Regular-Sized Keto Snickerdoodle Muffins?

Absolutely.

Although I love these as bite-sized mini muffins, the same batter can be used to make 12 regular-sized keto snickerdoodle muffins.

Divide the batter evenly among a standard 12-cup muffin pan and bake at 350°F for approximately 22 to 25 minutes.

They are ready when lightly golden and a toothpick inserted into the center comes out clean.

Allow the regular-sized muffins to cool slightly before dipping them in melted butter and coating them with the cinnamon sugar substitute mixture.

Can I Use Coconut Flour Instead Of Almond Flour?

I do not recommend replacing the almond flour with coconut flour in this recipe.

Coconut flour is much more absorbent than almond flour, so the two cannot be substituted cup for cup without making major changes to the other ingredients.

If you prefer baking with coconut flour, try my keto coconut flour pound cake instead.

For another cinnamon-filled coconut flour option, you may also enjoy my keto coconut flour cinnamon roll muffins.

What Sugar Substitute Works Best?

I recommend using a granulated sugar substitute that measures similarly to regular sugar.

A granulated sweetener works especially well for the cinnamon coating because it gives the outside of the muffins that familiar snickerdoodle texture.

Keep in mind that some sugar substitutes are considerably sweeter than others, so always check the manufacturer's conversion recommendations if you are using a brand that does not substitute one-for-one for sugar.

How To Store Keto Snickerdoodle Muffins

Store leftover muffins in an airtight container in the refrigerator for up to five days.

Because the muffins contain cream cheese, refrigeration is the best choice for longer storage.

For the best flavor and texture, allow refrigerated muffins to come to room temperature before serving.

That said, these little muffins are at their absolute best on the day they are baked and freshly coated with their buttery cinnamon topping.

Can You Freeze Snickerdoodle Muffins?

Yes, these keto snickerdoodle muffins freeze well, but I recommend freezing them before adding the butter and cinnamon coating.

Once the muffins have cooled completely, place them in an airtight freezer-safe container or freezer bag.

When you are ready to enjoy them, allow the muffins to thaw completely.

Then dip them in freshly melted butter and roll them in the cinnamon sugar substitute mixture.

Adding the coating after thawing gives you a much fresher texture and flavor than freezing them already coated.

More Keto Cinnamon And Snickerdoodle Recipes

If cinnamon is one of your favorite flavors, you have plenty of options here at Fit To Serve Group.

Start with my classic keto snickerdoodle cookies when you are craving a soft and chewy cookie with that signature cinnamon coating.

For something even easier to bake and slice, my keto snickerdoodle cookie bars deliver those same flavors in bar form.

And if you are more in the mood for cinnamon rolls, my keto coconut flour cinnamon roll muffins are another delicious sugar-free option.

Of course, you can also browse my entire collection of keto muffin recipes for plenty of low-carb breakfast and snack inspiration.

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