Grain Free Sugar Free Cinnamon Roll Muffins

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5 from 4 votes

Grain Free Sugar Free Cinnamon Roll Muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings

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