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The Original U.S. Purveyor of Sprouted Pili Nuts.

Cinnamon Spice Keto Muffins

This recipe is by Lynn Terry. View the full recipe blog at travelinglowcarb.com

Cinnamon Spice Keto Muffins Recipe  Ingredients:  1/2 cup Pili Hunters Lion’s Mane Pili Nut Butter, room temperature 4 Large Eggs 2 TBSP Melted Butter or Coconut Oil 1/4 Cup Almond Flour 1 TBSP Sweetener 1 tsp Baking Powder 1 tsp Cinnamon 1 tsp Vanilla 1/4 tsp Salt Optional: 1/3 cup (62 grams) of Pili Hunters Pili Nuts, chopped

Cinnamon Spice Keto Muffins Recipe Ingredients:

  • 1/2 cup Pili Hunters Lion’s Mane Pili Nut Butter,
  • 4 Large Eggs - room temperature
  • 2 TBSP Melted Butter or Coconut Oil
  • 1/4 Cup Almond Flour
  • 1 TBSP Sweetener
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1 tsp Vanilla
  • 1/4 tsp Salt Optional
  • 1/3 cup (62 grams) of Pili Hunters Pili Nuts, chopped

Directions:

  • It helps if your eggs are not TOO cold, to prevent the melted butter or oil from clumping on you, and you definitely want your nut butter to be room temperature. I usually whisk my eggs first and set them aside on the counter while preparing everything else.
  • Preheat the oven to 350 degrees.
  • Stir together the pili nut butter, eggs and coconut oil until smooth. Add in the other ingredients. Mix well. If you’re adding in the whole Pili Nuts for a nice buttery crunch, you can break those up easily by hand or using a measuring cup, then simply fold them in at the end.
  • Use a silicone muffin mold, grease a muffin tin liberally or line a muffin tin with muffin papers.
  • Dip out a heaping 1/4 cup of batter for each muffin. Bake at 350 degrees until golden brown. Check after 10 minutes. Depending on the size of your muffins, they could take 10-18 minutes. They are done when a toothpick comes out clean.
  • Just as mine came out of the oven, I mixed a little Cinnamon and Granular Swerve together and sprinkled that over the hot muffins for a nice sweet topping.