4.75 from 4 votes
Gluten Free Keto-Friendly Doughnut Muffins
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Course: Dessert
Cuisine: American
Servings: 12 muffins
Author: Carol Kicinski
  • 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
  • 1 cup Swerve powdered
  • 4 teaspoons ground cinnamon
  • ½ cup butter melted
  1. Preheat the oven to 350 degrees. Spray a standard muffin tin with cooking spray.
  2. Combine the almond flour, baking powder, 2 teaspoons ground cinnamon, nutmeg, and salt in a mixing bowl and whisk.
  3. 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.
  4. 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.
  5. 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.