Keto Cinnamon Muffins (With Almond Flour)

Last Updated on October 21, 2022 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. 

keto cinnamon muffins with frosting

 

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. I think I make keto friendly muffins at least 2 times per week!

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

 

These yummy keto cinnamon muffins are also only 2.1 grams net carbs per muffin. Plus, those are gluten-free, grain-free, and sugar-free.

 

Recipe tips and notes

 

  1. Use superfine almond flour to get super fluffy muffins. If you use plain almond flour or almond meal, your muffins may not be airy and fluffy.
  2. For baking, you can use a classic muffin pan, but sometimes the edges may get too heated and burn the edges of your muffins. If you want to avoid this, use a silicone muffin pan.

 

Tools you’ll need to make muffins

These are the tools used to make this recipe:

 

Ingredients for low carb cinnamon muffins

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

  • ¼ cup heavy cream
  • 3 tablespoons butter, softened
  • 1 large egg
  • ½ teaspoon vanilla
  • ¼ cup powdered Erythritol
  • ¾ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon

 

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.

ingredients to make keto muffins

 

Next, in a bowl, beat the heavy cream, egg, and vanilla.

 

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

 

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 for 30 minutes.  The baked cinnamon muffins should look like this:

baked almond flour muffins

 

Cover with cream cheese frosting and serve. Sprinkle with 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

 

How to customize these sugar-free cinnamon muffins

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:

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.

 

How to store almond flour cinnamon muffins

You can make these and store them for a week in a fridge. To store, line the bottom of a container bag with baking paper or a kitchen towel. Add the muffins and top with the second piece of paper towel or baking paper. Store 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.

 

FAQs about muffins

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

You do not need to use baking powder or baking soda for this keto muffin recipe. You can use cream of tartar or whipped egg whites instead.

 

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.

 

How do I make muffins moist?

To makes your muffins moist, add more eggs  to the recipe. This will make help you get moist and fluffy muffins.

 

keto muffins

Keto Cinnamon Muffins Made With Almond Flour

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These keto cinnamon muffins  made with almond flour and a delicious cream cheese frosting are a great breakfast or dessert worth making with only 2.1g net carbs per muffin.

Ingredients

  • ¼ cup heavy cream
  • 3 tablespoons butter, softened
  • 1 large egg
  • ½ teaspoon vanilla
  • ¼ cup powdered Erythritol
  • ¾ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon

Instructions

    1. To make these low carb cinnamon muffins, gather all your ingredients in one place and heat up the oven to 375F.
    2. Next, in a bowl, beat the heavy cream, egg, and vanilla.
    3. Then fold in the super fine almond flour, baking powder, Erythritol, and cinnamon.
    4. Mix this all in until all the ingredients for the keto muffins are fully combined and a batter is formed.
    5. Then line your muffin tin with paper liners and spoon the batter into the paper liners, up to ¾ full.
    6. Bake the low carb muffins for 15 minutes.
    7. Once they’re done, pull them out of the oven and cool for 30 minutes. 
    8. Cover with cream cheese frosting and serve. Sprinkle with cinnamon if desired.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 27.1gSaturated Fat: 15.9gCholesterol: 105mgSodium: 196mgCarbohydrates: 2.6gNet Carbohydrates: 2.1gFiber: 0.5gSugar: 0.2gProtein: 4.9g

Leave a Comment

Skip to Recipe