Fluffy Keto Cinnamon Roll Muffins with Cream Cheese Glaze
Keto Cinnamon Muffins
Warm, spicy, and sugar-free muffins with a rich cinnamon swirl and creamy glaze. The ultimate low-carb treat.
Nutrition (per serving)
There is something truly magical about the aroma of cinnamon and warm butter wafting through the kitchen on a slow morning. If you've been missing the gooey indulgence of traditional cinnamon rolls since starting your keto journey, these muffins are the answer to your prayers. They capture that iconic spicy-sweet swirl and tender, buttery crumb without any of the carb-heavy yeast dough, making them an ideal weekend treat or a simple grab-and-go breakfast for busy weekdays.
The secret to the perfect low-carb texture lies in the precise blend of almond and coconut flours, which creates a moist, cake-like consistency that holds up beautifully to the cinnamon filling. I love finishing these muffins with a generous drizzle of tangy cream cheese glaze while they are still slightly warm from the oven. The glaze melts just enough to seep into the cinnamon-filled cracks, ensuring every single bite is packed with that nostalgic, bakery-style flavor we all crave.
Ingredients
- Almond flour:2 cups
- Coconut flour:1/4 cup
- Granulated erythritol (or monk fruit blend):1/2 cup
- Baking powder:2 tsp
- Salt:1/4 tsp
- Large eggs:3 pieces
- Unsalted butter, melted:1/3 cup
- Unsweetened almond milk:1/2 cup
- Vanilla extract:1 tsp
- Ground cinnamon (for swirl):1 tbsp
- Granulated erythritol (for swirl):1/4 cup
- Melted butter (for swirl):2 tbsp
- Cream cheese, softened (for glaze):2 oz
- Heavy cream (for glaze):2 tbsp
- Powdered erythritol (for glaze):2 tbsp
Instructions
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Preheat your oven to 350°F and line a standard 12-cup muffin tin with parchment paper liners.
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In a large mixing bowl, whisk together the almond flour, coconut flour, 1/2 cup sweetener, baking powder, and salt until no lumps remain.
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Add the eggs, 1/3 cup melted butter, almond milk, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well-combined.
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In a small bowl, prepare the cinnamon swirl by mixing the 2 tablespoons of melted butter with 1/4 cup sweetener and the ground cinnamon.
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Distribute the muffin batter evenly among the 12 muffin cups, filling each about two-thirds of the way.
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Spoon a small amount of the cinnamon mixture onto the center of each muffin. Use a toothpick or skewer to gently swirl the cinnamon into the batter in a figure-eight motion.
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Bake for 18 to 22 minutes, or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean.
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While the muffins cool slightly, whisk together the softened cream cheese, heavy cream, and powdered sweetener until a smooth glaze forms. Drizzle over the muffins and serve.
Tips & Notes
- Ensure your cream cheese is truly at room temperature to avoid a lumpy glaze.
- Don't over-swirl the cinnamon mixture; a few quick turns with a toothpick create the best visual effect.
- Store these in the refrigerator for up to 5 days, as the almond flour and dairy stay freshest when chilled.
