These are almond flour muffins sweetened with erythritol and flavored with orange zest, cardamom and cinnamon. Melted coconut oil, eggs and unsweetened almond milk make the batter, and sugar-free orange-flavored chocolate chips are an optional addition. The recipe makes 12 muffins, each with 3 grams of carbohydrates on the recipe card. Prep is 15 minutes and baking is 25, so they take 40 minutes in all.
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What Goes Into the Batter
The card lists every amount. These are the ingredients that shape the muffins.
- Almond flour (1½ cups): the base. It gives a nutty flavor and a moist texture.
- Erythritol (½ cup): the sweetener. You can use your preferred keto sweetener, such as monk fruit or stevia, but adjust the quantity to the sweetness of the one you choose.
- Baking powder (1 teaspoon) and baking soda (½ teaspoon): they make the muffins rise so they stay light.
- Cardamom (½ teaspoon), cinnamon (½ teaspoon) and salt (¼ teaspoon): the spices and seasoning. A pinch of nutmeg or ginger can go in too.
- Eggs (3 large): they give structure and moisture and bind the batter.
- Unsweetened almond milk (½ cup): keeps the muffins moist without adding sugar.
- Melted coconut oil (¼ cup): adds richness.
- Orange zest (1 tablespoon) and vanilla extract (1 teaspoon): the zest gives a fresh citrus note, and the vanilla rounds out the flavor.
- Sugar-free orange-flavored chocolate chips (½ cup, optional): folded in at the end.
Mixing and Baking
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray, so the muffins come out easily. Measure the almond flour, erythritol and spices ahead of time.
Whisk the almond flour, erythritol, baking powder, baking soda, cardamom, cinnamon and salt in a large bowl until well blended. In another bowl, whisk the eggs, almond milk, melted coconut oil, orange zest and vanilla until smooth. Pour the wet mixture into the dry and stir until just combined. Do not overmix, because that can make the muffins dense. Fold in the chocolate chips if you are using them.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely.
Room temperature eggs and almond milk blend into the batter more smoothly and give a lighter muffin.
Swaps and Add-Ins
- Nut-free: use sunflower seed flour in place of the almond flour.
- Crunch: chopped walnuts or pecans folded into the batter. Chia seeds or flaxseeds also work.
- Spices: a pinch of nutmeg or ginger alongside the cardamom and cinnamon.
- Molds: silicone molds can replace a standard muffin tin for easy removal.
What to Serve With Them
Greek yogurt with fresh berries gives a tangy contrast to the warm muffins. Avocado slices with a squeeze of lime make a more savory side. For a drink, try herbal tea or black coffee.
Storing and Freezing
Keep the muffins in an airtight container at room temperature for up to three days. To freeze them, let them cool completely, wrap them tightly in plastic wrap and put them in a freezer-safe bag. Warm them in the microwave before eating.
Time and Nutrition
Prep takes 15 minutes and baking takes 25. One muffin has about 150 calories, 13 grams of fat (10 grams saturated), 3 grams of carbohydrates, 2 grams of fiber, 5 grams of protein and 100 milligrams of sodium.
FAQ
Can I use a different sweetener?
Yes. Monk fruit or stevia can replace erythritol. Adjust the amount to the sweetness of the one you use.
How should leftovers be stored?
In an airtight container at room temperature for up to three days, or frozen once completely cooled.
Can I freeze the muffins?
Yes. Wrap them tightly in plastic wrap and put them in a freezer-safe bag. Warm them in the microwave for a quick breakfast.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Autumn Orange Cardamom Muffins for Cozy Mornings!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
In a large mixing bowl, combine the almond flour, erythritol, baking powder, baking soda, cardamom, cinnamon, and salt. Whisk until well blended.
In another bowl, whisk together the eggs, almond milk, melted coconut oil, orange zest, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the sugar-free orange-flavored chocolate chips.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a nut-free version, substitute almond flour with sunflower seed flour.
Add chopped walnuts or pecans for extra crunch and flavor.
Nutrition
| Serving Size | 1 muffin |
|---|---|
| Calories | 150 calories |
| Sugar Content | 0g |
| Sodium Content | 100mg |
| Fat Content | 13g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 2g |
| Protein Content | 5g |
| Cholesterol Content | 70mg |