Are you ready for the BEST keto muffin recipe?
Then DO NOT pass up these low carb keto cinnamon roll muffins!
Learn how to make keto muffins that taste just like a moist and delicious cinnamon roll.
You won’t believe how easy and simple this keto muffin recipe is to mix up and bake.
You won’t find tastier low carb keto muffins – this one is amazing.
All my family and friends love this recipe and always ask me to make it over and over again.
If you want easy keto muffins that taste amazing then put this one in your recipe box.
These make delicious keto breakfast muffins, keto desserts or keto snacks.
No need to look any further for a keto cinnamon muffins recipe when you can make these quick, simple and tasty low carb muffins.
Get ready for the best keto muffins.
Follow the step by step instructions for a NO FAIL low carb muffin.
Bake up these Keto Cinnamon Roll Muffins today!
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Keto Chocolate Muffins
How To Make Keto Muffins
Grab a mixing bowl and get ready to learn how to make moist and delicious keto low carb cinnamon roll muffins!
Preheat the oven to 350 degrees.
In a mixing bowl, combine the almond flour, coconut flour
baking powder, Swerve sugar substitute
cinnamon and nutmeg. Stir to combine the dry ingredients together well.
To the mixing bowl, add the butter
cream cheese, vanilla and eggs. Beat on high until well combined.
Mix in the heavy whipping cream
and sour cream until a smooth batter forms.
Place muffin liners into six sections of a muffin tin. Use a spoon to fill the muffin cups to the top.
Bake the muffins for 25-30 minutes until they are cooked through and a knife comes out clean when inserted into the center of the cooked muffins.
Let the muffins cool completely.
In a mixing bowl, combine the icing ingredients and beat on high until well combined.
Place the icing into a piping or Ziploc bag, and cut the corner off with scissors. Place the icing on the top of each of the muffins and serve.
Enjoy
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Keto Cinnamon Roll Muffins
Ingredients
- ½ cup Almond flour
- ⅓ cup Coconut flour
- ½ cup Heavy whipping cream
- 2 teaspoon Baking powder
- 2 ounce Cream cheese softened
- 2 Eggs
- 2 tablespoon Butter melted
- ½ cup Swerve confectioners sugar substitute
- ¼ cup Sour cream
- 2 teaspoon Cinnamon
- pinch nutmeg
- 1 teaspoon Vanilla extract
For the icing:
- 2 ounce Cream cheese softened
- 2 tablespoon Heavy whipping cream
- 1 tablespoon Confectioners sugar substitute
- ½ teaspoon Vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, Swerve sugar substitute, cinnamon and nutmeg. Stir to combine the dry ingredients together well.
- To the mixing bowl, add the butter, cream cheese, vanilla and eggs. Beat on high until well combined.
- Mix in the heavy whipping cream and sour cream until a smooth batter forms.
- Place muffin liners into six sections of a muffin tin. Use a spoon to fill the muffin cups to the top.
- Bake the muffins for 25-30 minutes until they are cooked through and a knife comes out clean when inserted into the center of the cooked muffins.
- Let the muffins cool completely.
- In a mixing bowl, combine the icing ingredients and beat on high until well combined.
- Place the icing into a piping or Ziploc bag, and cut the corner off with scissors. Place the icing on the top of each of the muffins and serve.
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What would be the best way to store these?
These Are AMAZING… My whole family loved them so much that decided to make them again but with almond extract. I did add pumpkin spice SF syrup to the first patch that turned out with just anyone of pumpkin. But I feel this is so versatile. They are so delicious even cold. That was a shock they did not dry out at all. Thanks for making baking exciting again. They deserve a higher score I give this recipe a 10++++