Keto Cinnamon Roll Muffins
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
For the Cinnamon Muffins
- 2 cups Almond Flour
- ⅓ cup Coconut Flour
- ½ cup Low Carb Sugar Substitute
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 3 medium Eggs
- ½ cup Almond Milk unsweetened
- ⅓ cup Coconut Oil melted
- 1 teaspoon Vanilla Extract
For the Cinnamon Swirl
- ¼ cup Low Carb Sugar Substitute
- 1 tablespoon Ground Cinnamon
- 2 tablespoon Butter melted
Instructions
- Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, coconut flour, Erythritol baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and then add almond milk, melted coconut oil, and vanilla extract. Mix well.
- Combine the wet and dry ingredients, stirring until just combined.
- To make the cinnamon swirl take a small bowl and mix the Erythritol and ground cinnamon for the swirl.
- Melt the butter and add it to the sweetener-cinnamon mixture. Stir until well combined.
- Assemble the muffins by spooning the muffin batter evenly into the prepared muffin tin.
- Drizzle the cinnamon swirl mixture over each muffin.
- Use a toothpick or a knife to swirl the cinnamon mixture into the batter.
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Makes 12 muffins
Nutrition
Serving: 1cinnamon roll muffin (12 per recipe)Calories: 199Fat: 16.6gProtein: 5.8gTotal Carbs: 6.5gNet Carbs: 3.6gFiber: 2.9gSugar: 1.1g