These simple keto cinnamon roll muffins are delicious snacks made without grains or flour. With several major ingredients like coconut flour, sunflower seed flour, and flaxseed, these high protein muffins are the perfect breakfast or snack on a low-carb diet.
Easy low carb keto cinnamon muffins
If you ask someone what you have on Christmas morning on a standard American diet, most people will say those canned Pillsberry Cinnamon Rolls. But for those following a keto diet or a low-sugar lifestyle, that’s not an option.
That’s why I created this keto cinnamon roll muffin recipe. This is a warm cinnamon roll flavor, but it’s a low-carb muffin version that’s easy to make.
No need to rolling! These are golden brown and soft, topped with sugar-free cinnamon sugar and creamy icing.
And with only 6g of net carbs per muffin, it fits perfectly into keto muffin recipe rotations for breakfast or desserts. All nutrition facts can be found at the bottom of this page on printable recipe cards.
If you’re looking for a real keto cinnamon roll recipe, I have some great ones, but there’s more work to do than making these cinnamon roll keto muffins.
Here is my great keto cinnamon roll recipe for us who are on my amazing carb diet.
Reviews of these roles speak for themselves, as well as many positive comments. The only deal with them is that they need a few steps to make and roll the dough.
Sugar-free cinnamon roll muffin recipe
Think of these as mock cinnamon rolls. Topped with cream cheese frosting or sugar-free maple syrup drizzle, no one even misses the swirl.
Mix the dry and wet ingredients separately and combine them in a large bowl. Bake with muffin tin lining with muffin liner until golden brown. Top with a cinnamon “sugar” mixture and creamy icing.
Also, when stored in an airtight container, it is gentle on the freezer. This is a great way to prepare delicious breakfasts and desserts in advance.
Sugar-free cream cheese icing
This smooth keto cream cheese frosting is made with monkfruit sweeteners (or allirose, heavy cream, and vanilla extract. It’s silky and low carbs. It’s not a rough texture.
Pro Tip: If you’re chilling, bring the icing back to room temperature and then diffuse or spread it warmly in the microwave.
These keto-friendly cinnamon roll muffins are the ultimate delicious snack. Perfect for those living a keto lifestyle or looking for a low-sugar, high-protein muffin that fits the middle-aged macro and keeps you satisfied.
The trick to make it look like a cinnamon roll is to bake it in your own muffin cup and then add it to your pie plate! Top with icing and you’re done!
Certainly, it is not a work of art that adds icing gracefully. That should be a hot mess, right? I think that’s what everyone loves about them!
Keto Sugar Free Cinnamon Roll Muffin
Grain-free Sugar Cinnamon Roll Muffins
Serving: 12
calorie: 272kcal
Cook ModePrevents the screen from falling asleep
Optional cream cheese icing
Preheat the oven to 350°F. Arrange 12 cups of muffin tins on a muffin liner.
In a small bowl, mix the cream and vinegar. Please put it aside.
In a medium bowl, whisk all the dry ingredients together.
Blend butter, oil, eggs, syrup and sweeteners in a mixing bowl in a hand beater or stand mixer.
Add the cream mixture and then slowly add the dry ingredients until combined.
Place the spoon batter in a muffin cup.
In a small bowl, mix the topping ingredients. Spread over each muffin.
In a small bowl, stir together the topping ingredients and spread 1 teaspoon onto each muffin top.
Bake for 25 minutes until golden and toothpicks are clean.
While the muffins are baking, mix the icing ingredients in a stand mixer until smooth. Set aside the muffins until ready.
Let the muffins cool for about 5 minutes and loosen around the edges with a butter knife.
If you need to enjoy the top with icing, move on to the pie plate!
If you’re making it first, place the muffins and icing in the fridge, reheat the muffins in the oven for 350 minutes for 10 minutes, and add the icing when ready.
This recipe was first posted on my blog in December 2014 and updated in September 2018 with a video.
Suitable for people with serious allergies (nut-free option: using sunflower seed powder) I cannot use almond flour. The youngest person has a nut allergy to the tree, so I used sunflower seeds. I also used Goal flour.
Store leftovers in an airtight container in the fridge. Reheat before serving.
It can be frozen and reheated. Add fresh icing.
Use your favorite keto sweetener. I like monkfruit sweetener or erythritol.
Perfect for Christmas mornings, on holidays, or whenever you want a delicious breakfast without sugar crashing.
Serving: 1muffin | calorie: 272kcal | carbohydrates: 9g | protein: 8g | fat: twenty twog | Saturated fat: 11g | cholesterol: 68mg | sodium: 227mg | potassium: 139mg | fiber: 3g | Vitamin A: 385iu | calcium: 62mg | iron: 0.7mg
