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–+ servings
This keto churro muffins recipes makes muffins soft on the inside while the Whole Earth Sweetener and a sprinkle of cinnamon creates a baked on crunchy "crust" on top.
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4.80 from 10 votes

Whole Earth Churro Muffins

Prep Time5 mins
Cook Time22 mins
Servings: 6 servings
Calories: 241kcal

Ingredients

Dry Ingredients

Wet Ingredients

  • 2 large eggs
  • 3 tbsp whole-milk ricotta
  • 1 tbsp heavy whipping cream
  • 1/2 tsp vanilla extract

Topping

Instructions

  • Preheat the oven to 325°F. Line 6 muffin wells with liners, or use a silicone muffin pan with nonstick spray.
  • In a medium bowl, whisk together the dry ingredients, then work in the cold butter cubes with your hands until combined.
  • In a separate bowl, whisk together the wet ingredients, then add to the flour and butter mixture and mix until smooth. Spoon the batter evenly into the 6 wells, about 2 heaping tablespoons each.
  • Use your spoon to gently round the tops. Combine Erythritol and cinnamon in a small bowl and mix with a fork or spoon. Sprinkle the topping evenly over all 6 muffins, either with your fingers or a small strainer.
  • Bake until the top is lightly golden and a toothpick
    or knife inserted in the center comes out clean, 20 to 22 minutes. Allow to rest for 10 to 15 minutes before serving.

Nutrition

Serving: 1muffin | Calories: 241kcal | Total Carbs: 15g | Protein: 8g | Fat: 22g | Fiber: 3g | Net Carbs: 2g | Sugar Alcohols: 10g