Keto Cinnamon Muffins
These Keto Cinnamon Muffins are soft, fluffy, and packed with warm cinnamon flavor. Made with almond flour and coconut flour, they’re a low-carb breakfast or snack that tastes like a cinnamon roll in muffin form with just 4 net carbs each.
Whether you’re following a keto lifestyle or simply looking for a gluten-free muffin recipe, these easy cinnamon muffins are a delicious way to treat a sweet craving.
Be sure to bake up my Banana Bread Muffins and these Keto Carrot Cake Muffins for two other delicious options.
Why You’ll Love This Recipe
- Soft and fluffy texture
- Packed with cinnamon flavor
- Low carb and keto-friendly
- Naturally gluten-free
- Easy one-bowl recipe
- Great for meal prep
Before You Get Started
- Make sure that the coconut oil is melted before using it.
- Do not overmix the muffins.
- Fill muffin cups about ¾ full for even baking.
- Bring the eggs and sour cream to room temperature for easier mixing. Let the muffins cool before adding the glaze.
Ingredients
- Almond flour – One of the main flours to make the muffin batter.
- Coconut flour – You’ll add a little less of this type to the mixture than the almond flour.
- Coconut oil – This needs to be melted before adding.
- Sour cream – Keeps the muffins moist and tender.
- Brown sugar sweetener – Adds sweetness and gives the muffins a classic cinnamon roll flavor.
- Eggs – Helps to be a binding agent for the dry ingredients.
- Vanilla extract – Adds a pop of vanilla flavoring.
- Baking powder – Helps with the overall muffin texture.
- Cinnamon – For cinnamon flavor.
- Salt – For taste.
- Cream cheese – Needed for the glaze.
- Half and half – Thins out the glaze.
- Powdered sweetener – For sweet flavoring in the glaze.
See recipe card for quantities.
How to Make Keto Cinnamon Muffins
Preheat the oven to 350 degrees. Add muffin liners to a muffin tin and spray the insides with nonstick cooking spray.
Step One: Combine and mix all the muffin ingredients.
Step Two: Don’t overmix. Overmixing muffin batter can make the muffins tough.
Step Three: Add the batter to the muffin liners. Fill them about 3/4 full.
Step Four: Put the pan in the oven and bake. When they are done, a toothpick will come out with just a few moist crumbs.
Step Five: While the muffins are baking, mix the glaze ingredients in a small bowl. Let the baked muffins cool, then drizzle the glaze on top.
Step Six: Sprinkle the glazed keto muffins with a bit of cinnamon and enjoy.
Top Tip💡
You don’t need to use an electric mixer for these muffins! Add and stir well with a spatula or wooden spoon – and that’s it. This keto cinnamon muffin recipe couldn’t be easier to make.
Substitutions
- Flour – If you don’t want a mix of almond flour and coconut flour, you can just use 3 cups of almond flour.
- Sweetener – You can use other types of sweetener, like monk fruit sweetener, or any other keto-friendly sweetener, or any sugar substitute that you want.
- Dairy-free – Instead of half and half and sour cream, try using coconut milk and coconut cream to make the muffin batter.
Variations
- Cinnamon Nut Muffins – Mix in your favorite nuts such as roasted pecans, walnuts, or sliced almonds.
- Topping – If you don’t want to add the glaze, you could also do a cream cheese frosting, cinnamon sugar (sweetener) sprinkle, or even a crumb topping on the tops of the muffins. My Keto Coffee Cake Muffins have a great buttery crumb topping.
Be sure to try these Keto Cinnamon Rolls for another easy and delicious breakfast.
Equipment
To make these cinnamon muffins, you’ll need a mixing bowl, muffin liners, a muffin tin, and a little bit of nonstick cooking spray.
Storage
Store the muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. I normally keep all of my keto baked goods in the fridge. Freeze for up to 3 months.
Common Questions
Yes. Add one scoop of your favorite unflavored or vanilla protein powder. You may need an extra tablespoon or two of liquid if the batter becomes too thick. You can also swap out the sour cream and add plain Greek yogurt.
Absolutely. Mixing and baking ahead of time is a great way to save time later down the road, while also having options for cravings when they hit. Low-carb recipes like this are easy, dependable, and perfect for curbing temptation without sacrificing flavor.
Not at all. If you want to just make the muffins and leave them at that, just skip the part on the recipe card about needing to make and add the glaze.
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Keto Cinnamon Muffins
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup refined coconut oil melted
- 1/2 cup sour cream
- 1/2 cup brown sugar sweetener
- 4 eggs
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp salt
Glaze
- 2 tbsp cream cheese
- 2 tbsp half and half
- 2-3 tbsp powdered sweetener
Instructions
- Preheat oven to 350. Line a muffin tin with paper liners and spray with cooking spray.
- Mix all the muffin ingredients.
- Bake for 18-22 min. The centers should be set and not jiggly.
- Mix the glaze and drizzle over the cooled muffins.
- Sprinkle with extra cinnamon.
Nutrition
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