Keto Cinnamon Bun Muffins Recipe

If you’ve been craving a sweet treat without derailing your low-carb goals, these keto cinnamon bun muffins might be just what you need. They’re fluffy, delightfully spiced, and easy to whip up, even on a busy day. You’ll love that they taste like a classic cinnamon roll but come without all the extra carbs.

These muffins are also perfect for meal prep. Bake a batch, store them in your fridge, and grab one whenever you need a quick breakfast or midday pick-me-up. Ready to give them a try?

Ingredients

• 2 cups almond flour (fine texture works best)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon (plus a pinch more for topping)
• ¼ teaspoon salt
• 3 tablespoons melted butter
• ¼ cup granulated keto sweetener (such as erythritol)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (or unsweetened almond milk)

Optional Topping:

• 2 tablespoons cream cheese, softened
• 1 tablespoon melted butter
• 1 tablespoon powdered keto sweetener
• A sprinkle of cinnamon

Directions

1. Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners or lightly grease each cup.
2. In a mixing bowl, whisk together almond flour, baking powder, ground cinnamon, and salt.
3. In a separate bowl, combine melted butter, keto sweetener, eggs, and vanilla extract. Stir in the heavy cream.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
5. Spoon the batter evenly into the prepared muffin tray. Fill each cup about three-quarters full.
6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the tray for a couple of minutes before transferring them to a wire rack.
7. If you like a sweet topping, mix cream cheese, melted butter, and powdered sweetener until creamy. Add a dash of cinnamon, then swirl it over each muffin.

Nutrition facts

Approximate values per muffin (based on standard almond flour keto recipe):

• Calories: 160–180
• Fat: 14g
• Net Carbs: 3g
• Protein: 5g

Keep in mind that exact nutrition may vary depending on the specific brands of ingredients you use.

Final thoughts

There you have it, a simple way to get your cinnamon bun fix without all the sugar. These keto cinnamon bun muffins are great for breakfast on the go or a sweet snack that won’t spike your carbs. Feel free to experiment with more spices or a drizzle of your favorite low-carb icing if you want to mix things up. Enjoy!

Frequently asked questions (FAQs)

1. Can I use coconut flour instead of almond flour?
   Coconut flour can work but will change the batter’s consistency. Because coconut flour is more absorbent, you’ll need less of it. Start with ¼ to ⅓ the amount of almond flour, then adjust liquid ingredients as needed.
2. How should I store these muffins?
   Once cooled, keep them in an airtight container in the fridge for up to five days. They also freeze well. Just thaw them in the fridge overnight before eating.
3. Can I skip the topping?
   Absolutely. The muffins are delicious on their own, but adding a light cream cheese topping gives them a fun cinnamon roll vibe. It’s all about your preference.

Keto Cinnamon Bun Muffins Recipe

Recipe by AngryLionFitness.com

Course: Keto Diet Recipes, Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

180

kcal

Ingredients

• 2 cups almond flour (fine texture works best)

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon (plus a pinch more for topping)

• 1/4 teaspoon salt

• 3 tablespoons melted butter

• 1/4 cup granulated keto sweetener (such as erythritol)

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2 tablespoons heavy cream (or unsweetened almond milk)

• Optional Topping:

• 2 tablespoons cream cheese, softened

• 1 tablespoon melted butter

• 1 tablespoon powdered keto sweetener

• A sprinkle of cinnamon

Directions

• Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners or lightly grease each cup.
• In a mixing bowl, whisk together almond flour, baking powder, ground cinnamon, and salt.
• In a separate bowl, combine melted butter, keto sweetener, eggs, and vanilla extract. Stir in the heavy cream.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
• Spoon the batter evenly into the prepared muffin tray. Fill each cup about three-quarters full.
• Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the tray for a couple of minutes before transferring them to a wire rack.
• If you like a sweet topping, mix cream cheese, melted butter, and powdered sweetener until creamy. Add a dash of cinnamon, then swirl it over each muffin.