There’s nothing quite like the warm and comforting flavor of cinnamon, and these low carb cinnamon muffins deliver all that coziness without the carbs. These muffins are fluffy, perfectly spiced, and lightly sweetened, making them the ideal breakfast treat or snack. With almond flour as the base, they’re gluten-free, low-carb, and keto-friendly, so you can enjoy the rich, spiced flavor without compromising your diet.
Cinnamon muffins are a classic comfort food, often enjoyed with a cup of coffee on a chilly morning. Traditionally made with white flour and sugar, they tend to be high in carbs. This low-carb version keeps all the warm cinnamon flavor, but substitutes almond flour and sugar-free sweeteners to make a deliciously moist and healthy muffin. Whether it’s fall or any time of year, these muffins are a perfect way to satisfy your cinnamon cravings.
Jump to:
Ingredients
See recipe card for quantities.
- Almond Flour – The low-carb, gluten-free base that gives the muffins their light, fluffy texture.
- Coconut Flour – Absorbs moisture and helps bind the muffins, ensuring they hold together well.
- Erythritol – A keto-friendly sweetener that mimics sugar without spiking blood sugar levels.
- Ground Cinnamon – The star of the recipe, giving the muffins their warm, spiced flavor.
- Baking Powder – Provides lift and makes the muffins rise.
- Baking Soda – Works alongside the baking powder for extra lightness.
- Salt – Balances out the sweetness and enhances the cinnamon flavor.
- Eggs – Helps bind the ingredients and gives the muffins structure.
- Unsweetened Almond Milk – Adds moisture without adding carbs.
- Melted Butter or Coconut Oil – Keeps the muffins moist and adds richness.
- Vanilla Extract – Enhances the cinnamon and adds a delicious aroma.
- Ground Nutmeg (optional) – Adds depth and complements the cinnamon with a subtle warmth.
Why These Ingredients?
Almond and coconut flour create the perfect low-carb base for these muffins, while the cinnamon brings warmth and depth to every bite. Erythritol adds just the right amount of sweetness without any sugar, making these muffins keto-friendly. The butter or coconut oil keeps them moist and rich, and the almond milk ensures they have a soft, fluffy texture.
How to Make Low Carb Cinnamon Muffins
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin with non-stick spray.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, erythritol, ground cinnamon, baking powder, baking soda, salt, and ground nutmeg (if using).
- Combine the Wet Ingredients: In a separate large bowl, whisk the eggs, melted butter (or coconut oil), almond milk, and vanilla extract until smooth and well combined.
- Mix the Batter: Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
- Serve: Enjoy your low carb muffins for breakfast, snack, or dessert!
Hint: These muffins are easy to over cook, so be sure to check them often after the 18 minute mark to ensure you do not overcook them.
Recipe
Low-Carb Cinnamon Muffins Recipe
Ingredients
Equipment
Method
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin with non-stick spray.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, erythritol, ground cinnamon, baking powder, baking soda, salt, and ground nutmeg (if using).
- Combine the Wet Ingredients: In a separate large bowl, whisk the eggs, melted butter (or coconut oil), almond milk, and vanilla extract until smooth and well combined.
- Mix the Batter: Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
- Serve: Enjoy your low carb muffins for breakfast, snack, or dessert!
Nutrition
Substitutions
- Dairy-Free: Swap the butter for coconut oil to make these muffins completely dairy-free.
- Nut-Free: Substitute almond flour with sunflower seed flour for a nut-free version. The flavor may change slightly, but the muffins will still be delicious.
- Egg-Free: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) to replace the eggs. The muffins will be denser but still tasty.
Variations
- Cinnamon Streusel Topping: For an extra treat, mix together 2 tablespoons of almond flour, 1 tablespoon of erythritol, 1 teaspoon of cinnamon, and 1 tablespoon of melted butter or coconut oil. Sprinkle on top of the muffins before baking for a sweet, crunchy topping.
- Cinnamon Chocolate Muffins: Add ¼ cup of sugar-free chocolate chips to the batter for a rich, chocolatey twist.
- Spiced Cinnamon Muffins: Add ¼ teaspoon of ground ginger and ¼ teaspoon of allspice to the batter for a deeper, spicier flavor.
Equipment
- Muffin tin
- Paper muffin liners or non-stick spray
- Mixing bowls (1 medium, 1 large)
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
Storage
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
Refrigeration: Keep the muffins in the fridge for up to a week to maintain freshness.
Freezing: These muffins freeze well for up to 3 months. Simply thaw them at room temperature or heat them in the microwave for a quick treat.
Complementary Sides
Low-Carb Cinnamon Latte: Pair your muffins with a homemade cinnamon latte made with unsweetened almond milk, a dash of cinnamon, and sugar-free sweetener for a cozy and delicious combination.
Keto Cream Cheese Frosting: Spread a dollop of keto-friendly cream cheese frosting on top of the muffins for a luxurious, dessert-like treat.
Top Tips
- Don’t Overmix: Overmixing the batter can lead to dense muffins. Stir the ingredients just until combined to keep the muffins light and fluffy.
- Check for Doneness Early: Since almond flour muffins can vary in baking time, check your muffins around the 18-minute mark to avoid overbaking.
- Add Toppings: For an extra crunch, sprinkle chopped pecans or walnuts on top before baking.
FAQ
Answer: Yes! You can substitute erythritol with monk fruit sweetener or stevia. Just be sure to adjust for sweetness level according to the sweetener you choose.
Answer: Absolutely! These muffins store well and can be frozen, so they’re great to make ahead and enjoy throughout the week.
Answer: To keep them low-carb, it’s best to avoid high-carb fruits. However, a small amount of chopped strawberries or raspberries could add a pop of flavor while still keeping the carb count low.
These low-carb cinnamon muffins are the perfect solution for anyone craving a sweet, spiced treat without the carbs. They’re fluffy, warm, and incredibly satisfying—ideal for breakfast or as a snack throughout the day. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]: