Donut or muffin? Can’t decide? No worries – you don’t have to decide when you make these Keto Vanilla Maple Donut Muffins. Part donut, part muffin, with full flavor from both!
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Keto Vanilla Maple Donut Muffins
****** UPDATED 2/10 – NEW RECIPE ******
Whew! This is the last update for a while. You may have noticed that I’ve been updating some recipes lately and with this masterpiece, I’m just going to call it good on that endeavor!
This recipe is simply beautiful. Sometimes we just don’t know if we want a donut or if we want a muffin. No more tough decisions when you can have them BOTH in the same recipe. There’s even a hint of vanilla cupcake.
While I do have one bigger sized donut recipe (double chocolate cake donuts), you’ll notice that most my donut type recipes are bit sized like this one.
We go overboard on “sweets” sometimes and keeping them small is a good way to keep that in check!
I don’t eat more than one at a time (but you certainly could)! I add to is a sweet “treat” to a breakfast such as my Sausage Breakfast Bake.
Mini muffin tin – let’s just say that I had the batter all prepared and I could NOT find my muffin tin. I had the liners, but not the tin itself.
I ended up just putting the liners on a baking sheet and filling them. Obviously, they can’t hold their shape that way which is why mine aren’t perfectly circular. YOURS will be, however! Assuming you have a muffin tin!
Mini muffin liners – well, THESE I had! I like the unbleached kind. I get them at Whole Foods, but you can also buy them on Amazon via the link if you don’t have a Whole Foods nearby!
I originally only used brown monk fruit to replace brown sugar in regular recipes, but have been introducing it more and more as a replacement for regular sugar as well. Especially for recipes like this!
While it is not technically a sweetener, the Lakanto Sugar-Free Maple Syrup adds just a hint of sweetness and when used minimally, as I do in this recipe, you get just a subtle hint of maple. It is great for pancakes by the way!
Before taking them out of the liners, make sure they are fully cooled. They crumble easier and can lose their hold when warm.
Don’t know how to make powdered monk fruit? Check out the below 1-minute video for instructions! Hint: it is super easy (and yes, I AM wearing Nightmare Before Christmas Jammies).
Other Breakfast Recipes You Might Like
- 1 cup almond flour
- 1/4 cup Lakanto brown monkfruit sweetener
- 1 scoop vanilla keto collagen powder
- 1 teaspoon baking powder
- 6 tablespoons butter, melted
- 1 egg
- 1/4 cup unsweetened almond milk
- 1 teaspoon sugar-free maple syrup
- 1/2 teaspoon vanilla extract
- Preheat oven to 325 degrees.
- Line mini muffin tins with liners.
- In a large bowl, mix almond flour, brown monkfruit, collagen, and baking powder.
- Add melted butter. Stir until well combined.
- In a small bowl, beat egg with almond milk, vanilla and sample syrup.
- Add egg mixture to almond flour mixture. Mix well.
- Add batter to mini muffin tins until about 2/3 full.
- Bake for 15-17 minutes.
- Set aside to cool. I put them in the freezer for 10 minutes to speed up the process.
- The center of the muffins will cave in slightly which is what you want.
- While muffins are cooking, prepare glaze to give it some time to thicken up.
- Combine all ingredients into a small bowl and mix well.
- Set aside for at least 10 minute so it can thicken,
- Pour a small dollup onto the middle of each donut muffin.
- Store in the fridge!
Serving Size:1 donut muffin
Amount Per Serving: Calories: 87.18 Total Fat: 8.52g Saturated Fat: 3.89g Sodium: 22.18mg Carbohydrates: 1.5g Fiber: 0.54g Sugar: 0.58g Protein: 1.46g