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

Print

Grain Free Sugar Free Cinnamon Roll Muffins

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 272kcal

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 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

 6 g net carb per muffin

This recipe was first posted on my blog in December of 2014 and updated with video in September 2018.

Suitable for those with serious allergies (nut-free option: use sunflower seed flour) 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.

• 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

Serving: 1muffin | Calories: 272kcal | Carbohydrates: 9g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 227mg | Potassium: 139mg | Fiber: 3g | Vitamin A: 385IU | Calcium: 62mg | Iron: 0.7mg

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