Keto cinnamon roll muffins are the BEST sweet treat: Moist, fluffy, and ready in 35 minutes! Made with almond flour and coconut flour.
Table of Contents
These keto cinnamon roll muffins are a creative spin on the classic cinnamon roll, with a fragrant cinnamon swirl for a tasty and attractive addition. Enclosed in a muffin case, this recipe is the perfect go-to keto breakfast or snack on the go during a busy day.
Each mouthful is moist and fluffy thanks to almond and coconut flour, which help keep this recipe gluten-free and suitable for those following a keto diet.
Why You'll Love Them
- The best cinnamon muffins — taste like cinnamon rolls!
- Moist and fluffy with a warm cinnamon center
- Easy to make
- Made with wholesome ingredients
- 3.6 grams net carbs per muffin
- Low-carb, gluten-free, and keto-friendly
Vanilla, cinnamon, and almond notes make these keto muffins irresistible, while Erythritol ensures everything is sweet and delicious without sugar. Baking a tray of cinnamon roll muffins takes less than an hour from start to finish, and once baked and cooled, the muffins can be stored in a sealed container to enjoy throughout the week. Comforting, satisfying, low-carb cakes can be hard to find, but with this simple recipe, you can make your own sweet treats in a heartbeat.
A few ingredients are needed to bring the keto muffins to life, and it takes a little extra time to create the cinnamon swirl, but it’s worth every minute. The combination of a light, fluffy muffin, and a sweet, buttery cinnamon swirl is one you’ll want to keep creating in the kitchen! These muffins are the ideal snack to have on standby, and with only 3.6g of net carbs per serving, you don’t need an excuse to whip up a batch!
Cinnamon Roll Muffin Ingredients
These muffins let you savor the irresistible flavors of a classic cinnamon roll while staying carb-conscious and using wholesome ingredients. Using almond flour and coconut flour creates a moist and tender base, while the cinnamon swirl adds a sweet and aromatic touch.
For the Muffins
- Almond Flour: Along with keeping each muffin moist, almond flour is also packed with sweet notes that work well with the cinnamon swirl. As it’s also keto-friendly and gluten-free, almond flour is a great ingredient to keep on standby for sweet and savory recipes in need of a low-carb floury base.
- Coconut Flour: Similar in texture to almond flour, coconut flour is a gateway for moist bakes, binding ingredients together and absorbing flavor during the cooking process. Coconut flour has a slight tropical edge, but since only a small amount is needed for the muffins, this isn’t a dominant flavor.
- Sweetener: These keto cinnamon roll muffins don’t contain any sugar or syrups, and without adding a keto-friendly sweetener, they likely won’t taste as good! Erythritol is our sweetener of choice as it has a sweet, natural flavor without the chemical aftertaste some keto sweeteners are known for.
- Baking Powder: For bakes to rise in the oven, a raising agent is typically needed, and our keto muffin recipe calls for the addition of both baking powder and baking soda. Mixing a little baking powder into the muffin batter helps keep each cake fluffy with a light, delicate texture. Adding too much baking powder into recipes can make the final dish taste a little bitter, so it’s best to only add a small amount.
- Baking Soda: Without adding baking soda to a cake batter, the final result will likely be a flat bake with little or no rise. Therefore, baking soda is an essential ingredient for creating a bouncy, fluffy keto muffin. Only a half-teaspoon is needed to give the muffins their classic rise and also help them brown evenly in the oven.
- Salt: A dash of salt in sweet and savory recipes is often what’s needed to bring all the flavors together and create a balanced dish. Salt provides a delicious contrast to the predominantly sweet ingredients of the muffins. It also enhances the cinnamon and vanilla flavors within, leading to a moreish bake you’ll want to keep baking each week.
- Eggs: Along with binding the ingredients of the muffins together, eggs also bring structural support by thickening the muffin batter. Muffins are delicious even when they are a little crumbly, but they taste and look even better when they are structurally strong with a light and fluffy texture within.
- Almond Milk: Almond milk is our liquid of choice for thinning the muffin batter down and creating the ideal texture once baked. Unsweetened almond milk is the best kind to go for as it doesn’t contain any added sugars that could otherwise affect the total carbohydrates included in our keto cinnamon roll muffin recipe.
- Coconut Oil: Coconut oil is a delicious, versatile ingredient that can be used in the kitchen for baking, frying, roasting, and more. It has an undeniable coconut scent and flavor that brings another layer of sweetness to the muffins, keeping them moist and delicately flavored.
- Vanilla Extract: Cinnamon is a bold flavor in these muffins, but sweet, floral vanilla tones are also easy to taste. A few drops of high-quality vanilla extract added to the muffin batter keeps the cakes sweet without the need for sugar or syrup.
For the Cinnamon Swirl
- Sweetener: In keto baking, Erythritol is a star ingredient, providing sweetness without carbohydrates, and along with being included in the muffin batter, it’s also needed for the cinnamon swirl. Once mixed with ground cinnamon and melted butter, the Erythritol dissolves, creating a dark, fragrant mixture to add to the muffins.
- Ground Cinnamon: Our keto muffins need cinnamon to echo the flavors of classic cinnamon rolls, and the aromatic swirl is where the warm, spicy flavors come in. By including cinnamon in the swirl instead of in the muffin batter, each mouthful is promised to be flavorful, balanced, and not overpowering.
- Butter: Melted butter is the perfect ingredient for making the cinnamon swirl, as it helps dissolve the Erythritol and cinnamon while bringing delightful butteriness to each mouthful. Melting the butter before adding the cinnamon and Erythritol makes it far easier to create a mixture that can easily be drizzled over each muffin.
Our keto cinnamon roll muffins have a preparation time of 15 minutes and a cooking time of 20 minutes, so they are a quick-fire bake, able to go from bowl to oven to serving plate in under an hour!
They're perfect for a quick breakfast or a guilt-free indulgence. This is the ideal recipe to have in your back pocket for last-minute guests or snacks on the go for the whole family.
- Prep the oven and muffin tray: Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners.
- Combine dry ingredients: Whisk the almond flour, coconut flour, Erythritol, baking powder, baking soda, and salt together in a large mixing bowl.
- Combine the wet ingredients: In a separate bowl, beat the eggs before adding almond milk, melted coconut oil, and vanilla extract. Mix everything well until all of the ingredients are well combined.
- Step four: Mix the wet and dry ingredients, stirring until just combined. Put the bowl to one side while making the cinnamon swirl.
- Combine wet and dry ingredients: To make the cinnamon swirl, add Erythritol and ground cinnamon together in a small bowl before adding melting butter. Stir well until all the ingredients are well combined with no chunks of butter or clumps of cinnamon.
- Transfer to muffin tray: To assemble the muffins, spoon the batter evenly into the prepared muffin tin and drizzle the cinnamon swirl mixture over each muffin.
- Make the cinnamon swirls: Swirl the cinnamon mixture into the batter using a toothpick or knife to create an attractive design and contrast with the golden batter.
- Transfer to oven: Bake the muffins in the preheated oven for roughly 18-20 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Cool and enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Avoid handling the muffins too much while they are warm, as they may initially be fragile until fully cooled.
Keto Cinnamon Roll Muffins With Glaze: A blend of powdered Erythritol, a dash of almond milk, and a few drops of quality vanilla extract creates a delicious glaze to decorate the muffins with. The cinnamon roll muffins are sweet and perfectly enjoyed as they are, but adding a drizzle of glaze adds another layer of sweetness and makes them truly taste like a treat this festive season.
Keto Cinnamon Roll Muffins With Nut Topping: Roughly chopping a handful of mixed nuts and putting them on top of the muffins once baked adds texture, color, and a burst of nutty flavor. You could even mix chopped nuts into the batter for a crunchy surprise with each bite of muffin.
Minimize Waste With A Silicone Muffin Tray: Using a baking tray of muffin inserts isn’t taxing, but it does mean creating waste from the cake liners. A silicone muffin tray is a great way to minimize waste when baking as no liners are needed, and also means each muffin can easily pop out of the mold when cooled.
Frequently Asked Questions
How Many Carbs In Keto Cinnamon Roll Muffins?
Our keto cinnamon roll muffins contain a mere 3.6g of net carbohydrates per serving, which is a fraction of the amount of carbs in a typical cinnamon roll recipe. By switching classic ingredients such as sugar, syrup, and wheat flour, the muffins can be kept low-carb while remaining delicious.
Why Are My Keto Muffins Dry?
Keto-friendly flours such as coconut and almond flour are highly absorbent, and if not enough liquid is included in a recipe, they can make bakes rather dry. Ensuring there’s enough liquid in keto bakes is essential for creating moist cakes, especially when coconut or almond flour is involved.
Why Are My Keto Muffins Falling Apart?
Keto flours such as almond and coconut flour don’t contain any gluten to help bind ingredients together, and this can lead to fragile bakes that fall apart when taken out of the oven. To help avoid crumbly keto bakes, allow the muffins to cool completely before taking them out of the muffin tray, as this should allow the cakes to firm up as they cool down.
Keto Cinnamon Roll Muffins
For the Cinnamon Muffins
For the Cinnamon Swirl
- ¼ cup Erythritol
- 1 tablespoon Ground Cinnamon
- 2 tablespoon Butter melted
- 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.
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
© KetoDietYum.com – Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single images may be used when full credit and a link back to the original content on KetoDietYum.com is provided.