Keto cinnamon muffins are bakery-style cinnamon muffins with only 2.3 grams of net carb per muffin. Plus, they are gluten-free, dairy-free, and sugar-free.
Keto cinnamon muffins – only 2.3 grams of net carb!
The keto cinnamon muffins are great to start the day and bring back some cinnamon rolls memories without the carbs! Indeed, one muffin contains only 2.3 grams of net carbs and 5 grams of protein to keep you full.
Easy flaxseed muffins recipe
You don’t have to be a chef to bake, and these muffins are definitely great ones if you’re a keto beginner cook! All you need to make the keto cinnamon muffins are a few simple ingredients.
Flaxmeal – you can use either golden flaxseed meal or brown flaxseed meal. I recommend golden flaxseed meal because it doesn’t have a bitter aftertaste as the brown flaxseed meal.
Almond flour – or almond meal if preferred. You can also substitute almond meal for sunflower seed flour, the same amount for a nut-free keto muffin recipe. Learn more about keto-friendly flours.
Eggs – you need eggs to make fluffy muffins, so don’t try to replace them with more flaxseed meal. It wouldn’t work.
Cinnamon – of course, lots of ground cinnamon is what makes the muffins delicious.
Sugar-free crystal sweetener – I always use an Erythritol and Monk fruit crystal sweetener blend, but you can also use xylitol with the same amount. Xylitol may have a minty aftertaste, so be aware of that. Read more about keto-friendly sweeteners.
Unrefined coconut oil – I love the light coconut flavor of coconut oil in those low-carb cinnamon muffins. However, you can also use melted butter.
Unsweetened almond milk or unsweetened coconut milk.
Baking powder – or half baking soda.
How to customize your keto cinnamon muffins?
This is a very versatile recipe, and you can play a lot with it. I recommend trying some of the following add-ons:
Chopped nuts – add 1/3 cup of chopped walnuts, hazelnuts, or almonds. Nuts and cinnamon marry really well together.
Coconut – add 1/3 cup unsweetened shredded coconut for a coconut cinnamon muffin.
Berries – add 1/3 cup frozen or fresh blueberries or raspberries.
Chocolate chips – add 1/3 cup sugar-free chocolate chips.
Grated zucchini and chocolate chips – adding 1/4 cup grated zucchini (squeeze out the zucchini juice before adding!) with 1/3 cup sugar-free chocolate chips. This was the most delicious and surprising flavor I tried. I highly recommend that.
Keto flaxseed muffins and flaxseed meal carbs?
You probably wonder why flaxseed meal is a great addition to these keto cinnamon muffins. Well, flaxseed meal is one of the lowest carbs flour to bake with!
In fact, 100 gram (3.5 oz) of flaxseed meal contains only 0.2 grams of net carbs. It’s the best flour to create muffins without blowing your carb count.
More keto muffin recipes
If you are a muffin lover and miss muffins on a keto diet, I recommend trying my other keto muffins recipe. You will love to try:
In a large mixing bowl, combine all the dry ingredients. Set aside.
In another bowl, whisk the liquid ingredients together. If you are using melted coconut oil, make sure all the ingredients are at room temperature. If you add melted coconut oil on cold eggs (eggs coming straight away from the fridge), the coconut oil makes lumps and solidifies. To avoid that, use melted butter or eggs at room temperature.
Pour the liquid ingredients onto the dry and combine until it forms a thick muffin batter.
Fill each muffin hole with the batter. I recommend using a mechanical ice cream scoop to be precise and create muffins of the same size (and the same amount of carbs per serving).
In a small bowl, prepare the cinnamon sugar-free sugar. Combine sugar-free crystal sweetener and cinnamon.
Sprinkle the cinnamon sugar-free sugar on top of each muffin before baking. Keep some to dip the top of the hot muffins into if you like, optional but tasty!
Bake for 20 minutes or until a skewer inserted in the center of the muffins comes out clean or with no crumbs on it.
Cool down 10 minutes in the baking tray, then dip each muffin top into the sugar-free cinnamon sugar. As the muffins are still hot, the toppings will stick to the top adding a lovely sweet cinnamon flavor and crunch.
Transfer the muffins to a cooling rack and cool for 1 hour before eating to enjoy the best flavor and texture.
Combine sugar-free powdered sweetener with 1- 3 teaspoons of almond milk. Add the milk gradually and stop when it reaches your favorite texture. The more liquid you add, the thinner the icing becomes.
Spread 1 tablespoon on top of each muffin and enjoy!
You can store the muffins with icing on top in the fridge for up to 2 days. You can store them for up to 4 days without the icing.
Freeze your muffins in an airtight container or zip bag without sugar-free icing. Defrost the muffin the day before at room temperature. You can rewarm the muffin in a toaster oven for 2 minutes or half the muffins and bring them into the toaster and eat with butter.
Net carbs per muffin: 2.3 gramsNut-free option: replace almond flour with the same amount of sunflower seed flour
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.