Dreaming of an indulgent breakfast treat for holidays or special occasions? These easy Keto Cinnamon Muffins are perfectly moist, full of warm spice, and drizzled with rich icing to top them off!
When the temperature outside starts to drop, is there anything better than a warm-spice muffin? These keto cinnamon muffins have a soft crumb, just the right amount of spice, and a rich icing drizzle to top it all off!
This recipe is perfect if you’re hosting a holiday brunch or just dreaming of a delicious breakfast treat. Ready to make a batch? Let’s get started!
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What You Need to Make This Keto Breakfast Muffin Recipe
- Bowls
- Whisk
- Muffin pan
- Cooking spray or muffin liners
- Measuring spoons
- Spoon for drizzling
Ingredients to Make Coconut Flour Cinnamon Muffins
- Coconut flour
- Baking powder
- So Nourished granulated sugar substitute
- Eggs
- Coconut oil
- Heavy cream
- Vanilla extract
- Cinnamon
- So Nourished powder sugar alternative
How to Make Keto Cinnamon Muffins
For a full list of ingredients and instructions, please scroll down to the bottom of this page to the recipe card.
- Whisk together coconut flour, baking powder, and ⅓ cup of granulated sweetener in a medium bowl.
- In a separate medium bowl, add the eggs, heavy cream, oil, and vanilla. Whisk well to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix.
- Spray a 12-cup muffin pan with cooking spray or line it with muffin cups. Add about 2 tablespoons of batter to the bottom of each muffin cup.
- In a small bowl, combine the cinnamon and ¼ cup of granulated sweetener.
- Top each muffin with 1 teaspoon of the cinnamon sugar, then divide the rest of the batter evenly among the muffins, adding the batter on top of the cinnamon sugar.
- Divide the rest of the cinnamon sugar between the muffins, sprinkling it over the tops.
- Bake at 375°F for about 25 minutes or until a toothpick comes out clean.
- To make the icing, mix the powdered sugar substitute with vanilla and 3 tablespoons of cream until the consistency is smooth and can easily be drizzled on top of the muffins. If necessary, add 1 tablespoon of cream at a time until you reach the desired consistency to drizzle, but not pour.
- Top the cooled muffins with a drizzle of the icing and enjoy!
Chef Jenn’s Tips
- Like any baked good, don’t overmix the batter. Simply mix it well enough to combine.
- Use your favorite sugar substitute in this recipe.
- Don’t worry if the batter seems a bit wet, coconut flour needs a bit more liquid. They’ll bake up fine.
- Paper muffin liners work well or use a good nonstick spray to help the muffins release easily.
What to Serve With Keto Cinnamon Roll Muffins
Planning out a breakfast or brunch spread? Since these muffins are nice and sweet, I like to complement them with a few savory dishes!
Want to stick with a muffin theme? Make ahead keto egg bites with spinach and cheese or ham and cheese egg muffins are always crowd-pleasers.
You could also make sweet or savory keto chaffles, then let everyone choose their toppings. Sugar-free syrup, whipped cream, and fresh berries are beautiful with the sweet chaffles while eggs, bacon, or breakfast sausage go perfectly with the savory kind!
Are Keto Coconut Flour Cinnamon Muffins Freezer Friendly?
Yes! Once the drizzle has set, carefully place the keto cinnamon muffins in a freezer bag or freezer-safe airtight container. Lay them flat in the freezer until they fully freeze, then store for up to three months.
Frequently Asked Questions
No problem! Just throw the granulated sweetener in a blender or food processor and pulse until you have a fine powder. But make sure you let the powder settle for a minute or two before opening the top, or you’ll have a cloud of sweetener floating through your kitchen.
Yes! Coconut flour is a fantastic low-carb flour that bakes beautifully. It’s very dense, so it does require more liquid than other flours, but the result is dense, chewy baked goods that everyone will go crazy for.
You bet! Simply replace the heavy whipping cream with canned coconut cream. Because cinnamon is such a warm, strong flavor, you shouldn’t really taste the coconut even with this substitution.
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Step By Step Process
Ingredients to make keto Cinnamon Muffins. Mix dry ingredients. Mix wet ingredients. Combining wet and dry ingredients. Mixing cinnamon and sugar. Layer and fill muffin cups. Cool muffins and glaze.
Keto Cinnamon Muffins
Ingredients
- 3/4 cup coconut flour sifted
- 1 teaspoon baking powder
- 1/3 cup So Nourished white sugar substitute
- 6 eggs
- 2 tablespoons coconut oil
- 3/4 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1/4 cup So Nourished white sugar substitute
- 3 teaspoons cinnamon
For the glaze
- 1/2 cup So Nourished powdered sugar substitute
- 1/2 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream
Instructions
- Whisk together coconut flour, baking powder, and ⅓ cup of granulated sweetener in a medium bowl.
- In a separate medium bowl, add the eggs, heavy cream, oil, and vanilla. Whisk well to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix.
- Spray a 12-cup muffin pan with cooking spray or line it with muffin cups. Add about 2 tablespoons of batter to the bottom of each muffin cup.
- In a small bowl, combine the cinnamon and ¼ cup of granulated sweetener.
- Top each partially filled muffin cup with 1 teaspoon of the cinnamon sugar, then divide the rest of the batter evenly among the muffins, adding the batter on top of the cinnamon sugar.
- Divide the rest of the cinnamon sugar between the muffins, sprinkling it over the tops.
- Bake at 375°F for about 25 minutes or until a toothpick comes out clean.
- To make the icing, mix the powdered sugar substitute with vanilla and 3 tablespoons of cream until the consistency is smooth and can easily be drizzled on top of the muffins. If necessary, add 1 tablespoon of cream at a time until you reach the desired consistency to drizzle, but not pour.
- Top the cooled muffins with a drizzle of the icing and enjoy!
Notes
- Like any baked good, don’t overmix the batter. Simply mix it well enough to combine.
- Use your favorite sugar substitute in this recipe.
- Don’t worry if the batter seems a bit wet, coconut flour needs a bit more liquid. They’ll bake up fine.
- Paper muffin liners work well or use a good nonstick spray to help the muffins release easily.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want Even More Easy Keto Recipes?
These are some of my current favorites:
- Crack Cauliflower
- Beefy minestrone soup
- Grilled vegetables
- And this dump-and-go Instant Pot classic
Having trouble counting carbs? Check out this handy calculator.
I love these cinnamon muffins, the icing is delicious and it’s great that they are keto!
My husband is all about the low carb lately, and these have become his fav little sweet treat for work lunches.
These Keto Cinnamon Muffins are so tasty and tender. They are the perfect Keto snack for me to stay on my diet. Thanks Chef Jenn!
Loved these! I thought I would have to give up baked good when I went keto. These were amazing and definitely satisfy my sweets and bread cravings!
The glaze on this made my life haha it was the perfect afternoon pick me up!
Oh my goodness! These cinnamon muffins are excellent! Thank you for the wonderful recipe!!
So glad you loved them, and thanks for stopping by to comment! ~Jenn