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Keto Sugar Free Cinnamon Roll Muffins (Gluten Free, Nut Free)

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These Easy Cinnamon Roll Muffins are made without any grains or flour and made completely keto, sugar-free, gluten free, nut free and low carb too!

sugar free cinnamon roll muffins

Easy Cinnamon Roll Muffins

When you ask someone who is on the standard American diet, what they will have on Christmas morning for breakfast, almost everyone would say Pillsbury Cinnamon rolls in the can. I dislike them with a passion. Hate them is a better word for it.

Good thing I have a fabulous Keto Cinnamon Roll Recipe for those of us on a low carb diet and I would dare say they taste even better than any store bought. The reviews for those rolls speak for themselves as well with many many positive comments. The only deal with them is they do require a few steps to make the dough and roll. So this recipe is a little less work but still with all the flavor of the typical cinnamon roll only in muffin form!

keto cinnamon roll muffins

This recipe is more of a mock cinnamon roll, but once iced and covered with cream cheese frosting, no one will even notice it’s not all swirled up like a typical cinnamon roll.

sugar free cinnamon roll muffins

Cinnamon Roll Muffin Recipe

You could skip the icing as well as just eat them like this above with the cinnamon-y topping. But then without the icing it’s just a cinnamon muffin.

You see I think it’s all about the flavor. The topping and the icing makes a cinnamon roll authentic. Yes there is that minor detail for the “roll” part in the word, but whatever. I’m sticking with the much easier and less time consuming muffin.

Mix the batter, dump and bake, add the icing, DONE. Enjoy the morning with your loved ones. Easy peasy!

keto cinnamon roll muffins

Cream Cheese Icing

I worked on the  icing 3 times  using different sugar free sweeteners. But I’m only sharing the one I liked the best. This icing is creamy, not gritty, just as smooth as any typical cinnamon roll frosting, but knowing it’s made sugar free and keto, should leave you feeling satisfied and pleased and content.

It’s so good, be careful you may just want to eat that icing with a spoon from the jar!

sugar free cinnamon roll muffins

The trick to making them look more like cinnamon rolls is after baking in their own muffin cup, remove and add to pie plate! Top with icing and you’re done! It’s certainly no work of art to add icing gracefully. It’s supposed to be a hot mess right? I think that’s what everyone loves about them!

keto cinnamon roll muffins

Keto Sugar Free Cinnamon Roll Muffins

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Grain Free Sugar Free Cinnamon Roll Muffins

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 272 kcal
Author Brenda Bennett |Sugar-Free Mom

Ingredients

  • 3/4 cup heavy whipping cream
  • 1 tablespoon apple cider vinegar
  • 1.5 cups sesame flour or sunflower or almond flour
  • 1/2 cup flaxseed ground
  • 1/4 cup coconut flour
  • 2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon allspice
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter
  • 1 tablespoon olive oil
  • 3 eggs
  • 1 tablespoon Sugar free maple syrup I used Sukrin
  • 1/2 cup Swerve or erythritol

Topping

  • 1/2 cup Swerve
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter softened

Optional Cream Cheese Icing

  • 4 ounces cream cheese softened
  • 4 ounces heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla liquid stevia

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a small bowl add the heavy cream and apple cider vinegar. Set aside.
  3. Whisk together the next 8 dry ingredients in a large bowl and set aside.

  4. Add the butter, oil, eggs, syrup and 1/2 cup Swerve to a stand mixer and blend until incorporated well.

  5. Add the heavy cream and vinegar into the stand mixer and blend until smooth.
  6. Gradually pour in the dry ingredients into the stand mixer and blend until combined.
  7. Grease a 12 capacity muffin pan and pour batter evenly into each cup.

  8. In a small bowl stir the topping ingredients together and spread on about a teaspoon to each muffin top.

  9. Bake 25 minutes.
  10. While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.
  11. Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.
  12. Remove to a pie plate if desired to top with Icing and enjoy!
  13. If making ahead, keep muffins and icing in the refrigerator, reheat muffins in oven at 350 for 10 minutes and add icing when ready to serve.

Recipe Notes

NET CARBS: 6g

Brenda's Notes:

  • This recipe was first posted on my blog in December of 2014 and updated with video in September 2018.
  • Nutrition info does not include the icing.
  • If the icing is made ahead and kept in the refrigerator you may need to allow it to get to room temperature or microwave it for just a minute.
  • If you don't have Swerve for the muffin part, you could use this powdered stevia, 1 tablespoon or pure stevia extract, just 1/2 teaspoon.
  • Please note: I can not use almond flour since my youngest has a tree nut allergy so I used sunflower seeds one time I made them and I've also used sesame flour, I liked the sesame flour best for the texture.
Nutrition Facts
Grain Free Sugar Free Cinnamon Roll Muffins
Amount Per Serving (1 muffin)
Calories 272 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 11g 55%
Cholesterol 68mg 23%
Sodium 227mg 9%
Potassium 139mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Protein 8g 16%
Vitamin A 7.7%
Calcium 6.2%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.
Blessings, Brenda

 

Reader Interactions

Comments

  3. I have not made these yet,but will they taste the same without the molasses? I am diabetic and not on insulin,hope to never be.

    Reply

  21. I made these this morning, and would like to tell you they taste as good as the pictures. only suggestion, your recipe said pour the batter into the muffin cups, the batter becomes like a “dough” pretty quickly and does not pour. I spooned it in. the final result after baking was delicious. I found the recipe pretty easy to make as well. so this is a keeper for years to come. thank you 🙂

    Reply

  23. These look amazing… May be a silly question but I just started sugar free/ low carb and all the different sweeteners overwhelm me. Did you use granulated or powdered Swerve?

    Reply

  25. I have been an insulin dependent diabetic for 57 years and just found your website; am anxious to try so many recipes but is very expensive to get started with the purchase of all the different flours, xanthan gum, stevias, etc—can I use just white or wheat flour in these cinnamon muffins vs. the almond & coconut flours and, if so so, what is the conversion ratio? And Stevia to Sweet ‘n Low powder? Thanks for all your efforts!

    Reply

  26. These are pretty tasty. The only complaint I have is that the flax meal gives it a cornbread type texture. Other than that, the taste is very good.

    Reply

  27. Mmm! Made these this morning & will definitely make them again. Used psyllium husk instead of flax for allergy reasons & 1 T honey since i dont keep molasses around. Also added 1 T sugar free vanilla coffee syrup to the icing. My hubz said it needed more flavor & I was hesitant to use too much stevia-he picks up the bitterness easily. They are on the “go ahead & make them again list” – a major victory, thank you!

    Reply

  28. These sound incredible! Have a high sugar count and love stevia. I look forward to learning about baking with it, thanks

    Reply

  29. These are scrumptious. I just made them a second time and used extra cinnamon. My adult daughter said they were the best gluten-free, low carb treat I have ever made.

    Reply

  30. OMG I made these for Christmas morning and they were AMAZING!! Cinnamon rolls have always been a tradition Christmas morning and I have not been able to enjoy them for the last few years….until now, they were soft and cinnamony and the frosting was so good. I followed the instructions to the letter and I was nervous that the batter was too thick but they turned out so good. I will make these again and again. Thanks so much!!

    Reply

  31. I really miss cinnamon rolls and then I came across your recipe and thought I would like to try it. However, I do not bake with flaxseeds or chia seeds. Could I use psyllium husk powder instead and if so how much would I add. Thanks

    Reply

    • I wouldn’t use as much to replace the flaxseed. Maybe use that same amount in more almond flour and just a couple of tablespoons of psyllium.

      Reply

  34. The link for the sesame flour leads me to an item that is not currently available. Can you provide another source for the sesame flour? I have not seen it locally where I live. This recipe looks yum, yum, yummy!

    Reply

  35. As I read the recipe and saw most of the ingredient amounts in fractions, I was confused by the amount of sunflower seed flour. Is it 1.5 cups as in 1 & 1/2 cups, or is it 15 cups? My screen was so small that I read it as 15, but that didn’t make sense to me!

    Reply

  36. Just started a Keto diet, lost 5.5 pounds in one week. Not hungry at all but in need of new ideas to make it a lifestyle. Your a lifesaver with these recipes.
    Samantha

    Reply

  37. Just a warning, Sukrin syrup isn’t the same as granulated Sukrin. The syrup will spike your blood glucose worse than granulated sugar will. This is especially dangerous for diabetic people who may follow your advice thinking it’s a good alternative for them. If you’re sugar-free, stay away from Sukrin syrup.

    Reply

    • 1 tbsp divided among 12 muffins will hardly effect blood sugar. I used Sukrin because my kids use it and that’s what I had in the cupboard, but I did say any sugar free maple syrup.

      Reply

  38. I’m allergic to almonds and sensitive to coconut flour…can I just use the sesame flour? I would love to try these!

    Reply

  39. I made these last night and they are delicious!! The only thing I would change is adding less stevia to the frosting, in fact, I’d probably cut it in half. Or maybe do no frosting at all because the muffins themselves are great! Thanks for a great recipe!

    Reply

  41. I just made these and they are fabulous! Dare I say orgasmic! OMG! OMG! Oh My God!!!!! Thank you for this yummy recipe!

    Reply

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