Keto Sugar Free Cinnamon Roll Muffins (Gluten Free, Nut Free)
These Easy Keto Cinnamon Roll Muffins are a delicious treat made without any grains or wheat flour—completely low carb, sugar-free, gluten-free, nut-free, and keto friendly. With just a few main 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
When you ask someone on the standard American diet what they’ll have on Christmas morning, most will say those canned Pillsbury cinnamon rolls. But for anyone following a keto diet or low sugar lifestyle, that’s not an option.
That’s why I created this Keto Cinnamon Roll Muffin recipe—all the flavor of a warm cinnamon roll, but in an easy-to-make low carb muffins version.
No rolling required! These bake up golden brown, soft, and topped with a sugar free cinnamon sugar and creamy icing.
And with just 6 g net carb per muffin, they fit perfectly into a keto muffin recipe rotation for breakfast or dessert. All nutrition facts can be found at the bottom of this page on the printable recipe card.
If you’re looking for an authentic keto cinnamon rolls recipe I do have one that is fabulous but a lot more work then making these cinnamon roll keto muffins.
Here is my 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.
Sugar Free Cinnamon Roll Muffin Recipe
Think of these as a mock cinnamon roll. Once topped with cream cheese frosting or a drizzle of sugar-free maple syrup, no one will even miss the swirl.
- Dry ingredients and wet ingredients are mixed separately, then combined in a large bowl.
- Bake them in a muffin tin lined with muffin liners until golden brown.
- Top with the cinnamon “sugar” mixture and creamy icing.
They’re also freezer friendly if stored in an airtight container—a great way to have a delicious breakfast or dessert ready ahead of time.
Sugar Free Cream Cheese Icing
This smooth keto cream cheese frosting is made with monk fruit sweetener (or allulose, heavy cream, and vanilla extract. It’s silky and low carb—no gritty texture, just the perfect topping for these keto cinnamon roll muffins.
Pro tip: if chilled, bring the icing back to room temperature before spreading or warm briefly in the microwave on a microwave-safe plate.
These keto friendly cinnamon roll muffins are the ultimate delicious treat—perfect for anyone living a keto lifestyle or just looking for a low sugar, high protein muffin that fits into midlife macros and keeps you satisfied.
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 Sugar Free Cinnamon Roll Muffins
Grain Free Sugar Free Cinnamon Roll Muffins
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 ground flaxseed
- 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 unsalted butter
- 1 tablespoon olive oil or coconut oil
- 3 eggs
- 1 tablespoon Sugar free maple syrup
- 1/2 cup Monk Fruit Allulose granular
Topping
- 1/2 cup Allulose confectioners
- 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
- Preheat oven to 350°F. Line a 12-cup muffin tin with muffin liners.
- In a small bowl, combine cream and vinegar; set aside.
- In a medium bowl, whisk together all dry ingredients.
- In a mixing bowl with hand beaters or a stand mixer, blend butter, oil, eggs, syrup, and sweetener until fluffy.
- Add the cream mixture, then slowly add the dry ingredients until combined.
- Spoon batter into muffin cups.
- In a small bowl, mix topping ingredients; spread over each muffin.
- In a small bowl stir the topping ingredients together and spread on about a teaspoon to each muffin top.
- Bake 25 minutes, until golden brown and a toothpick inserted comes out clean.
- While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.
- Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.
- Remove to a pie plate if desired to top with Icing and enjoy!
- 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.
Video
Notes
- Store leftovers in an airtight container in the fridge; reheat before serving.
- Can be frozen and reheated—just add fresh icing.
- Use your favorite keto sweetener—I prefer monk fruit sweetener or erythritol.
- Great for Christmas morning, holidays, or anytime you want a delicious breakfast without the sugar crash.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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!
I don’t have molasses. Do you think I could substitute maple syrup?
I think that would work.
Ok great I’ll give it a try and see how it works.
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?
Either will work in this recipe.
I’ve been craving for muffins these past few weeks. However, I had to limit myself from too much sugar so I can stick with my diet plan. I guess, I just found the answer to my dilemma through your post. Thanks a lot!
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 🙂
I’m with you – I hate making cinnamon rolls (although I do love the canned ones). Muffins are such a great idea!
What a great way to improvise on regular cinnamon rolls! These looks at those they’d be a hit at any breakfast.
These look fantastic and must be a hit with the cinnamon lover. Yum!
Hello breakfast! Don’t mind me while I eat the rest of the plate ; )
Sweet baby J! That icing on top totally seals the deal for me. I want 1…or 2…ok maybe 3 🙂
I haven’t had Pillsbury cinnamon rolls in like 20 years so they definitely won’t be on our table Christmas morning. The icing on yours looks incredible. Homemade is always best!
Oh man, cinnamon rolls are my serious weakness!
YES! Bring on the homemade!! I’d like to start with the icing and then inhale the rest. 🙂
You are so good at making these creations. Cinnamon rolls posing as muffins is such a good idea!
Cinnamon Roll Muffins for Christmas morning?? Oh yes please!
Any suggestions for a substitution for the coconut flour? I’m allergic to coconut.
Can you use almond flour?
These look mouthwatering!! I also have an aversion to the canned biscuits! I liked them before I tried a homemade version years and years ago 🙂
Oops. I think I just drooled all over myself. These look fantastic!
These look amazing – and I wouldn’t even miss a traditional cinnamon roll if these were on my table!
YOu amaze me with the fantastic sugar free recipes that you bring to your blog! Everytime I see a recipe like this I think about how much my papa would have loved these types of sugar free recipes!
We have homemade orange rolls on Christmas morning – but these sound amazing, I’d definitely try them!
Oh my word. YUM!
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.
At 5.3 net carbs you have 1/3 of a carbohydrate serving. Just plan it with protein and you will be fine.
HI Betty there is only 1 tbsp in the entire 12 muffins. I do feel it is needed. The net carbs are low per serving.
I don’t see molasses in the recipe?
These muffins look so good, now I’m craving them!
Oh WOW! I’m drooling