Keto Cinnamon Roll Muffins
This delicious keto cinnamon roll muffin recipe is perfect and takes just 40 minutes to whip together. These muffins are keto-friendly, low-carb, gluten-free, grain-free, and nut-free! Perfect for any time of year, these muffins will be loved by the whole family!
Servings: 12 muffins
Ingredients
Muffins:
- ½ cup 4 oz unsalted butter, melted
- 4 eggs
- 1 egg white
- 1 tsp pure vanilla extract
- ⅔ cup 128g classic monk fruit sweetener
- ½ cup + 2 tbsp 70g coconut flour
- 1 tbsp cinnamon
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp ground ginger
- ¼ tsp salt
Frosting:
- 3 tbsp 36g classic monk fruit sweetener
- 5 oz cream cheese warmed
- ½ tsp pure vanilla extract
Optional Garnish:
- 1/16 tsp cinnamon
Instructions
- Muffins: Preheat oven to 350 degrees and line muffin tin cavities with muffin liners.
- To a mixing bowl, add melted butter, eggs, egg white, and vanilla extract and, on medium-low speed, mix together using an electric mixer. Add monk fruit sweetener, coconut flour, cinnamon, cream of tartar, baking soda, ginger, and salt and, on medium then high speed, mix again with electric mixer. Spoon mixture into muffin liners.
- Transfer muffin tin to oven and bake muffins until toothpick can be poked into center and come out cleanly, about 20-25 minutes. Remove muffin tin from oven and set aside to allow muffins to cool slightly.
- Frosting: Meanwhile, to a food processor, pulse monk fruit sweetener until powdered. To a small mixing bowl, combine ingredients and mix with a spoon until thoroughly incorporated.
- Final Steps: Using a spatula, frost individual muffins. Serve muffins warm with sprinkle of cinnamon atop cream cheese frosting.
Notes
Classic Monk Fruit Sweetener Substitution: You can sub in golden monk fruit sweetener, erythritol, or Swerve for classic monk fruit sweetener at a 1:1 ratio.
Storage: Store muffins in an airtight container in your refrigerator and eat within 4 days. When you’re ready to eat one, simply reheat in the microwave for 30 seconds to soften.