Keto Cinnamon Muffins (With Almond Flour)

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Last Updated on May 28, 2025 by Toya

These keto cinnamon muffins made with almond flour and a delicious cream cheese frosting are a great breakfast or dessert worth making. Make these tasty almond flour cinnamon muffins whenever you feel for a sweet treat that can fit nicely into your daily macros. 

Almond Flour Cinnamon Muffins

When it comes to sweet treats on keto, muffins are one of my favorites to make as they’re super easy and make the perfect on-the-go keto snack, breakfast, or dessert.

Like my other yummy low-carb recipes for breakfast, these muffins make a great breakfast idea. Plus, They are so good and have that amazing cinnamon flavor that you will love.

What’s more, these yummy keto cinnamon muffins have only 2.1 grams net carbs per muffin. Plus, those are gluten-free, grain-free, and sugar-free too! You seriously cannot go wrong with these!

Recipe Tips & Notes

• Use superfine almond flour (like this one I use from Amazon) to get keto muffins that are soft, tender, and bakery-style even though they’re keto friendly. I’ve tried it, and I can tell you that if you use plain almond flour or even almond meal —which is coarser and heavier—your muffins may turn out dense and heavy instead of light and delicate.

• For baking, you can use a classic muffin pan if this is what you have on hand, but sometimes the edges tend to get too hot and can burn your muffins. If you want to avoid this, try using a silicone muffin pan like this one — it helps bake more evenly without over-browning the edges.

• Also, be sure to mix the powdered erythritol thoroughly with the wet ingredients (like butter and eggs) to help it dissolve completely. This prevents a gritty texture and reduces the “cooling” aftertaste erythritol can sometimes leave behind. Also, keep in mind that now all erythritol products are created equal. For consistent results, it’s important to use a high-quality powdered erythritol like this one.

Tools Needed to Make the Muffins

These are the tools you’ll need to make this recipe:

• Measuring cups and spoons — these are a must for accurate ingredient measurements like these I use from Amazon
• Mixing bowls — Sturdy glass or stainless steel sets work best (example here)
• Electric hand mixer or stand mixer — to easily mix the batter (my favorite here)
• Silicone or metal muffin pan — for even baking without sticking (I recommend this silicone set)
• Silicone muffin liners or paper liners — to prevent sticking
• Spatula — for folding ingredients and scraping bowls
• Whisk — for mixing dry ingredients or eggs
• Cooling rack — to cool muffins evenly after baking without sogginess (like this one)
• Food scale (optional but recommended) — for precise measurements, especially with almond flour (here’s a reliable scale)
• Toothpick or cake tester — to check muffin doneness

Ingredients for Low Carb Cinnamon Muffins

To make these easy keto breakfast muffins, you will need:

For the muffins

• ¾ cup almond flour – I recommend this superfine almond flour for tender, bakery-style muffins
• ¼ cup powdered erythritol – this is my favorite keto sweetener for smooth, balanced sweetness
• ¼ cup heavy cream
• 3 tablespoons butter, softened
• 1 large egg
• ½ tsp vanilla – this vanilla extract adds the perfect warm aroma
• 1 teaspoon baking powder
• ½ tsp cinnamon – I love using this Ceylon cinnamon powder

For the cream cheese frosting

• 8oz. cream cheese
• 2 tablespoons butter, softened
• 3 tablespoons powdered Erythritol
• ¼ teaspoon vanilla extract
• Pinch of cinnamon powder, optional

How to Make Keto Cinnamon Muffins

To make these low carb cinnamon muffins, gather all your ingredients in one place and heat up the oven to 375F.

Cream the butter (room temperature) and powdered sweetener in a bowl.

Until it looks like this:

Next, beat in the heavy cream, egg, and vanilla extract until fully combined.

Then fold in the super fine almond flour, baking powder, and cinnamon powder.

Mix this all in until all the ingredients for the keto muffins are fully combined and a batter is formed.

Then line your muffin tin with paper liners and spoon the batter into the paper liners, up to ¾ full.

Bake the low-carb muffins for 15 minutes.

Once they’re done, pull them out of the oven and cool them on a cooling rack for 30 minutes. The baked cinnamon muffins should look like this:

Make the Frosting

Beat the cream cheese and butter together in a bowl until smooth and fluffy (use a hand mixer or stand mixer for best results).

Next, add the powdered sweetener and vanilla extract and beat again until fully incorporated and smooth.

Chill for 15–30 minutes if it’s too soft, or use immediately to frost the cooled muffins.

Sprinkle with some ground cinnamon or a cinnamon substitute if desired.

What to Serve with Cinnamon Muffins

Serve these as a snack or for breakfast with a cup of coffee, or hot chocolate.

You can also choose to have these with your very own choice of keto cream cheese frostings such as vanilla frosting, strawberry buttercream frosting or chocolate buttercream frosting. Or with no frosting at all! You can also top these cinnamon muffins with some delicious keto whipped cream!

Customizing these Sugar Free Cinnamon Muffin

If you substitute too many ingredients, you may end up changing the entire recipe. However, if you make minor adjustments you will protect the integrity of the muffin recipe. Here are ingredients you can swap without changing the whole recipe:

• Replace the heavy cream with 80% coconut milk or another milk substitute that will work in a muffin recipe.
• Replace butter with coconut oil
• Replace Erythritol with allulose

If you make these adjustments, you will essentially be making dairy-free keto cinnamon muffins.

Can You use Coconut Flour Instead of Almond Flour?

Coconut flour can make baked goods dry. Therefore, to avoid dry muffins, do not swap out the almond flour for coconut flour.

However, if you do not have almond flour on hand, but you do have coconut flour, or if you just prefer to use that, then you can swap. Just make sure to add 1 tsp of xanthan gum and 2 eggs to the recipe instead of one.

Storing Almond Flour Muffins

You can make these and store them for a week in a fridge. To store, line the bottom of an air tight container with baking paper or a kitchen towel. Place the muffins in the container and top with the second piece of paper towel or baking paper. Close the container and place it in the fridge for up to a week.

You can freeze these muffins in the same way. To freeze them, place the in the container as shown above and freeze. Just thaw overnight and reheat in a microwave before serving.

Frequently Asked Questions

Do you need baking powder or baking soda for the muffins?

You need a rising agent and baking powder is on of the most popular. But, you do not need to use baking powder or baking soda for this keto muffin recipe if you don’t have them. You can use cream of tartar or whipped egg whites instead. They may change the muffins though.

How do I make muffins without milk?

These easy cinnamon muffins are made without milk so you should follow this recipe to learn how to make muffins without using any milk.