These delicious muffins taste just like cinnamon rolls but are low-carb and gluten-free, making them a perfect guilt-free treat.
prep time: 15 minutes & cook time: 20 minutes / servings: 12 muffins
Nutritional Information (per serving (per muffin): 160 Calories, 14g Fats, 3g Net Carbs, 1g Fiber, 5g Protein.
ingredients
For the muffins:
2 cups almond flour
1/3 cup powdered erythritol
1 tablespoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
1/4 cup melted butter
1/4 cup unsweetened almond milk
3 large eggs
1 teaspoon vanilla extract
For the cinnamon filling:
1/4 cup powdered erythritol
1 tablespoon ground cinnamon
2 tablespoons melted butter For the cream cheese glaze:
2 oz cream cheese, softened
2 tablespoons powdered erythritol
1 tablespoon unsweetened almond milk
1/2 teaspoon vanilla extract
instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large mixing bowl, whisk together almond flour, powdered erythritol, baking powder, cinnamon, and salt.
In a separate bowl, whisk together melted butter, almond milk, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until well combined.
In a small bowl, combine powdered erythritol, ground cinnamon, and melted butter to make the cinnamon filling.
Fill each muffin cup halfway with batter, then add a spoonful of the cinnamon filling. Top with the remaining batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
In a small bowl, whisk together softened cream cheese, powdered erythritol, almond milk, and vanilla extract to make the cream cheese glaze. Drizzle the glaze over the cooled muffins before serving.