Keto Cinnamon Muffins

This is the muffin I make when I want something that tastes like a bakery case, not a consolation prize. Warm cinnamon swirled through a coconut flour batter and finished with icing, still low-carb enough to have with your coffee any morning.

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I bake these ahead most weeks because they hold up in the freezer better than almost anything else in my keto baking rotation. The coconut flour batter comes out wetter than you’d expect before baking, and that’s exactly right, not a mistake.

Chef Jenn’s Take On Keto Cinnamon Muffins

Coconut flour muffins have a reputation for coming out dry and crumbly, and a lot of keto muffin recipes lean into that by adding more oil to compensate, which just makes them greasy instead of dry. That’s not the fix. Coconut flour absorbs an enormous amount of liquid compared to almond flour or wheat flour, so the batter for these muffins looks wetter than a normal muffin batter right up until it goes in the oven, and that’s exactly how it should look.

The cinnamon-sugar layer baked into the middle of each muffin, not just sprinkled on top, is what keeps these from tasting like a plain muffin with cinnamon dusted over it. You get a ribbon of spiced sweetness through the center of every bite instead of it all sitting on the surface. If you’re dairy-free, canned coconut cream swaps in for the heavy cream here and the cinnamon covers any coconut flavor completely.

What You’ll Love About Keto Cinnamon Muffins

• The cinnamon-sugar layer bakes right into the middle of the muffin instead of just sitting on top, so every bite actually has the swirl, not just the first one.
• These freeze well, which matters if you’re the type who wants a grab-and-go breakfast without baking something fresh every single week.
• The icing on top makes these feel like an actual treat, not a sad substitute for the bakery muffin you’re trying not to think about.

Ingredients

• 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

Scroll down for the full recipe card with exact measurements and printable 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 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!

Make It A Meal

I don’t serve these as the whole breakfast on their own. Add Keto Breakfast Sausage on the side for actual protein, or pair a muffin with Egg Bites with Spinach & Cheese for something more substantial than a pastry alone.

If it’s a lazier morning, this is just as good next to Keto Avocado Toast for a full plate that still feels like brunch.

Storage

These freeze well once the icing has fully set. Lay muffins flat in a freezer-safe bag or container and store for up to 3 months. Thaw at room temperature or in the fridge overnight before serving; the icing holds its texture once thawed.

Frequently Asked Questions

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.