I know I’m not the only one that misses traditional Mexican pan dulce on keto! The winter months were the hardest when my family would gather around the table with their “chocolatito” or “canela” and devour their sweet treats, I would feel so left out! Now I can bring my own and best of all they’re incredibly easy to whip up!
As a little girl, whenever I’d go to the panaderia with my mom, I would always reach for these. I and I loved that they were never too sweet! I think this grain free, sugar free, gluten free version is delicious and I hope you enjoy them as much my family and I do.
Some things to note about this recipe. These muffins don’t contain gluten or yeast so they may be a bit more crumbly than you’re used to. Definitely less spongey, as well. But depending on which extract you use, the taste can be very similar to what you were used to before going keto!
*This recipe was adapted from the keto cornbread recipe developed by oooflavors.com that I use here.
- 1 cup blanched almond flour (I like this brand)
- 3/4 tsp baking powder (I like this brand)
- pinch of salt
- 2 large eggs (room temp is best)
- 1/4 cup full fat sour cream
- 2 tbsp unsalted butter, softened.
- 1/4 cup erythritol (I like this brand)
- 1 tspn mexican vanilla extract or regular pure vanilla is fine too (I like this brand)
- 1 tspn pure orange extract or almond extract (I like this brand)
- Preheat oven to 350F. Place 6 muffin liners in muffin pan. One of my readers suggested using silicone muffin cups to avoid having the batter stick to the paper liners! Great tip! Thank you, Teresa!
- In a large bowl, with a hand mixer, using the beater attachment mix the sour cream, eggs, vanilla and orange extract, erythritol, and butter until it’s one homogenous mixture. Some small lumps from the butter are ok. Don’t over mix.
- In a medium bowl, whisk together almond flour, baking powder, and salt.
- Slowly stir dry ingredients into wet ingredients until combined. Mix will resemble a thick pancake batter consistency.
- With a ladle or spoon, carefully pour the batter into the already prepared muffin pan. Fill them up to just below the edge of the liners.
- Bake on center rack at 20-25 minutes or until a toothpick comes out clean when inserted into muffin center and the edges are light golden.
- Allow muffins to cool in the pan. These are best enjoyed completely cooled as they continue to cook outside of the oven.
- The keto mantecadas will keep for up to a week when stored in a ziplock bag or airtight container in the refrigerator.
*Carb count excludes sugar alcohols and/or sweeteners. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but please feel free to make your own calculations.