Low Carb Cinnamon Roll Muffins

Love the smell of fresh cinnamon wafting through the air? This recipe for Low Carb Cinnamon Roll Muffins will satisfy all your cravings. Perfect for breakfast or a decadent treat without all the sugar, grains or dairy. Imagine how good a warm cinnamon muffin would smell and taste, without the guilt. You can have your cake and eat it too! Most low carb or keto cinnamon rolls are made with fathead dough which is fine if you are not dairy sensitive. But if you are trying to cut out dairy, it is hard to find a good alternative. SO I decided it was about time that I came up with my own recipe for this! It’s not exactly a cinnamon roll, but it has all the flavors in a muffin form, which I love! The only slightly tricky part is piping the cinnamon swirl on the top which you can just spoon on if you aren’t bothered too much with how it looks. What really matters is how it tastes!

How to Make Low Carb Cinnamon Muffins

Gather all your ingredients:

Muffins

  • 5 eggs
  • ⅓ cup mayonnaise or sour cream
  • ½ tsp xanthan gum
  • ⅓ cup melted coconut oil
  • 1 tablespoon vanilla
  • 2 teaspoons baking powder
  • ½ cup coconut flour
  • ½ cup keto compliant sweetener ( I prefer Monksweet or Lakanto classic)
  • ¼ cup unsweetened coconut or almond milk

Cinnamon Swirl

  • 1 tablespoon ground cinnamon
  • 2 tablespoons keto compliant sweetener
  • 2 tablespoons coconut oil

Directions

 

  • Combine cinnamon, sweetener and coconut oil in a small bowl and mix until uniform
  • Place into a piping bag if you have one or a sandwich baggie
  • Set aside and reserve
  • Preheat oven to 325 degrees F
  • Place parchment cupcake liners into muffin tin.
  • In a large mixing bowl, add eggs, mayo, melted coconut oil, vanilla, sweetener and almond milk.
  • Blend well with an immersion blender or mixer until well combined.
  • Add in coconut flour, baking powder, and xanthan gum and blend until all ingredients are well incorporated.
  • Equally divide batter into parchment liners
  • Gently pipe a cinnamon swirl on top of each muffin or if you can’t be bothered, just spoon some of the cinnamon topping on top of the batter.
  • Bake for approximately 30 minutes until muffin springs back when you gently push on the top.

These incredibly yummy low carb cinnamon roll muffins can be enjoyed hot or cold. They are not just for breakfast, but can be served as a dessert with big dollop of whipped cream or coconut cream on top. Yum!!! Can these low carb cinnamon roll muffins be frozen to enjoy later? You bet! Bake them in batches so you will always have some on hand.

Other Recipes You Might Enjoy

Low Carb Cinnamon Roll Muffins

Love the smell of fresh cinnamon wafting through the air? This recipe for Low Carb Cinnamon Roll Muffins will satisfy all your cravings. Perfect for breakfast or a decadent treat without all the sugar, grains or dairy. Imagine how good a warm cinnamon muffin would smell and taste, without the guilt. You can have your cake and eat it too!

  • 5 eggs
  • ⅓ cup mayonnaise or sour cream
  • ½ tsp xanthan gum
  • ⅓ cup melted coconut oil
  • 1 tablespoon vanilla
  • 2 tablespoon baking powder
  • 1/2 cup coconut flour
  • 1/2 cup keto compliant sweetener (I prefer Monksweet or Lakanto classic)
  • 1/4 cup unsweetened coconut or almond milk

Cinnamon Swirl

  • 1 tablespoon ground cinnamon
  • 2 tablespoon keto compliant sweetener
  • 2 tablespoon coconut oil
  1. Combine cinnamon, sweetener and coconut oil in a small bowl and mix until uniform

  2. Place into a piping bag if you have one or a sandwich baggie

  3. Set aside and reserve

  4. Preheat oven to 325 degrees F

  5. Place parchment cupcake liners into muffin tin.

  6. In a large mixing bowl, add eggs, mayo, melted coconut oil, vanilla, sweetener and almond milk.

  7. Blend well with an immersion blender or mixer until well combined.

  8. Add in coconut flour, baking powder, and xanthan gum and blend until all ingredients are well incorporated.

  9. Equally divide batter into parchment liners

  10. Gently pipe a cinnamon swirl on top of each muffin or if you can’t be bothered, just spoon some of the cinnamon topping on top of the batter.

  11. Bake for approximately 30 minutes until muffin springs back when you gently push on the top.

Leave a Comment