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5 from 3 votes

Grain Free Sugar Free Cinnamon Roll Muffins

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

Ingredients

Topping

  • ½ cup Swerve
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter softened

Optional Cream Cheese Icing

Instructions

  • Preheat the oven to 350 degrees.
  • In a small bowl add the heavy cream and apple cider vinegar. Set aside.
  • Whisk together the next 8 dry ingredients in a large bowl and set aside.
  • Add the butter, oil, eggs, syrup and ½ cup Swerve to a stand mixer and blend until incorporated well.
  • Add the heavy cream and vinegar into the stand mixer and blend until smooth.
  • Gradually pour in the dry ingredients into the stand mixer and blend until combined.
  • Grease a 12 capacity muffin pan and pour batter evenly into each cup.
  • In a small bowl stir the topping ingredients together and spread on about a teaspoon to each muffin top.
  • Bake 25 minutes.
  • 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.

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 ½ 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

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