Air Fryer Keto Cinnamon Cream Cheese Muffins

A keto-friendly muffin recipe using almond flour and cream cheese, cooked in an air fryer for a soft texture with a cinnamon topping.

Ingredients

• 2 cups finely blanched almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 large eggs, room temperature
• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, melted
• ⅓ cup granulated keto sweetener (erythritol or monk fruit)
• 1 teaspoon vanilla extract
• Optional Cinnamon Topping: 1 tablespoon granulated keto sweetener
• Optional Cinnamon Topping: ½ teaspoon cinnamon
• Optional Cinnamon Topping: 1 tablespoon melted butter

Instructions

1. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and salt.
2. In a separate large bowl, beat the softened cream cheese until smooth. Add the melted butter and keto sweetener, mixing until creamy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
5. Let the batter rest for 3–5 minutes to allow the coconut flour to absorb moisture.
6. Lightly grease silicone muffin cups with cooking spray or butter.
7. Divide the batter evenly among six muffin cups, filling each about three-quarters full.
8. For extra flavor, brush the tops with melted butter and sprinkle with the cinnamon-sweetener mixture.
9. Preheat your air fryer to 320°F (160°C) for 3 minutes.
10. Arrange the muffin cups in the air fryer basket, leaving a little space between them for proper air circulation.
11. Cook for 12–15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
12. Allow the muffins to cool in the cups for 5 minutes before transferring them to a wire rack.

Notes

Use room-temperature cream cheese for a smooth batter. Finely blanched almond flour produces the softest texture. Avoid overmixing the batter. Check the muffins after 12 minutes, as air fryer models vary. Let the muffins cool before removing them from the liners to prevent breaking. Store cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Oven baking alternative: 350°F (175°C) for 20–25 minutes.