Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups superfine almond flour
  • 1/2 cup erythritol sweetener granular
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 3 large eggs
  • 1/3 cup unsalted butter (melted)
  • 1/3 cup milk or almond milk
  • 1/2 cup full fat sour cream
  • 1 tsp vanilla
  • 1 tbsp erythritol sweetener granular
  • 1/4 tsp cinnamon

Instruction

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. I recommend using parchment muffin liners because the muffins will easily come off and won't stick to the liners.
  • In a large bowl, add almond flour, erythritol, baking powder, cinnamon. Whisk until evenly combined.
  • In a separate large bowl, add eggs, butter, milk, sour cream and vanilla. Make sure your butter is warm and liquid but not piping hot because if it is, it can potentially cook the eggs. Whisk until batter is smooth and even.
  • Pour the dry ingredients into the wet ingredients bowl. Whisk until batter is evenly combined.
  • Using an ice cream scoop, scoop batter into prepared muffin pan, filling each muffin mold about 3/4 full.
  • In a small bowl, add topping ingredients. Stir to evenly mix.
  • Sprinkle topping over surface of muffins.
  • Bake muffins for about 22-25 minutes until tops of muffins are dark golden brown and batter is no longer wet.
  • Allow muffins to cool fully before eating.