Gluten Free Keto-Friendly Doughnut Muffins
Sometimes, the best recipes come from tweaking ones you already love. This Gluten Free Keto-Friendly Doughnut Muffins developed from one of my longtime favorite recipes I created years ago for cinnamon sugar doughnuts in a muffin pan. Soft, warm and fairly simple to make, the original doughnuts saw me through good times and bad. When I needed comfort, they were there. And when I had a reason to celebrate, they were there. Because let’s face it, who can be upset or mad when doughnuts are present?
This new doughnut recipe is a healthier version of my original ones. I wanted them to still see me through good times and bad but I also didn’t want to feel bad about eating them! This recipe is grain free and sugar free and also keto-friendly.
If you aren’t familiar with the keto diet, here’s a little rundown. Basically, the keto diet advocates high fat and high protein and very very low carbs in order to put your body into ketosis, which is where your body uses fat rather than carbs as energy. This helps with weight loss and can reduce bloating and sluggishness.
What makes this recipe sweet without the use of sugar (carbs) is the use of Swerve sweeteners. Swerve is a natural sweetener made from starchy root vegetables and erythritol and it has no effect on blood sugar levels, making it a keto-friendly option. In this recipe I used both the granulated and powdered varieties.
Gluten Free Keto-Friendly Doughnut Muffins
Ingredients
Muffins
- Gluten free non-stick cooking spray
- 2 cups finely ground almond flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon kosher or fine sea salt
- ½ cup unsalted butter at room temperature
- 2/3 cup Swerve granulated
- 4 large eggs
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
Topping
- 1 cup Swerve powdered
- 4 teaspoons ground cinnamon
- ½ cup butter melted
Instructions
- Preheat the oven to 350 degrees. Spray a standard muffin tin with cooking spray.
- Combine the almond flour, baking powder, 2 teaspoons ground cinnamon, nutmeg, and salt in a mixing bowl and whisk.
- In an electric mixer, preferably fitted with a paddle attachment, cream the room temperature butter with 2/3 cup Swerve granulated until fluffy. Scrape down the sides of the bowl and add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition. Beat in half the flour mixture, then the cream, then the rest of the flour mixture. Add the vanilla and beat until fully incorporated.
- Divide the mixture evenly among the prepared muffin tins and bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool in the pan until cool enough to handle.
- Combine the Swerve powdered with 4 teaspoons ground cinnamon in a shallow bowl. Remove the muffins from the pan and brush all over with melted butter. Roll the muffins in the Swerve cinnamon mixture.
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