Keto Cinnamon Bun Muffins

Keto Cinnamon Bun Muffins are soft, fluffy, and packed with all the sweet, spicy flavors of a classic cinnamon bun, without the sugar or flour. They are perfect for breakfast, brunch, or a low-carb snack. These muffins use almond flour and coconut flour for a light texture, while a buttery cinnamon swirl and optional cream cheese glaze elevate them to indulgent, keto-friendly treats.

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Ingredients

Dry Ingredients

• 1 1/2 cups almond flour (blanched, finely ground)
• 2 tablespoons coconut flour
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 3 large eggs, room temperature
• 1/3 cup unsweetened almond milk (or heavy cream for richer muffins)
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract

Cinnamon Swirl

• 2 tablespoons butter, melted
• 2 tablespoons powdered erythritol
• 1 teaspoon ground cinnamon

Optional Glaze

• 2 tablespoons cream cheese, softened
• 1 tablespoon unsalted butter, softened
• 1–2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract
• 1–2 teaspoons almond milk (to thin, if needed)

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Equipment Needed

• Muffin tin (6–8 cups)
• Paper liners or non-stick spray
• Small bowl for cinnamon swirl
• Whisk or mixing bowls
• Spoon or piping bag (optional for swirl)

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Instructions

Step 1: Preheat Oven

1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with paper liners or lightly grease with non-stick spray.

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Step 2: Make the Dry Mixture

1. In a large bowl, whisk together almond flour, coconut flour, powdered sweetener, baking powder, baking soda, and salt.
2. Ensure there are no lumps, especially in the coconut flour, which can clump easily.

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Step 3: Mix Wet Ingredients

1. In a separate bowl, whisk together eggs, almond milk, melted butter, and vanilla extract until smooth.
2. Gradually add the dry ingredients to the wet ingredients.
3. Stir until just combined to form a thick, slightly sticky batter. Do not overmix.

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Step 4: Prepare Cinnamon Swirl

1. In a small bowl, mix melted butter, erythritol, and ground cinnamon until smooth.
2. Set aside for swirling into the muffins.

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Step 5: Assemble Muffins

1. Spoon half of the batter into the muffin cups.
2. Drop small spoonfuls of the cinnamon mixture evenly over the batter.
3. Top with remaining batter.
4. Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter to create a marbled effect.

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Step 6: Bake

1. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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Step 7: Optional Glaze

1. In a small bowl, beat cream cheese, butter, powdered sweetener, and vanilla extract until smooth.
2. Add almond milk, 1 teaspoon at a time, until a drizzling consistency is achieved.
3. Drizzle glaze over cooled muffins for a sweet finish.

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Helpful Tips

• Coconut flour absorbs liquid, so do not skip it; it helps create structure.
• Let muffins cool completely before adding glaze to prevent melting.
• Use fine powdered sweeteners for smooth texture; granulated sweeteners may leave a gritty texture.
• Store in an airtight container in the fridge for longer shelf life.

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Serving Suggestions

• Serve warm with butter or cream cheese on top
• Pair with coffee or keto hot chocolate for breakfast
• Great for meal prep or portable snacks

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Storage and Freezing

• Store muffins in an airtight container in the refrigerator for up to 5 days
• Freeze individual muffins for up to 2 months; thaw at room temperature or microwave for 20–30 seconds

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Why This Recipe Is Keto-Friendly

• No wheat flour or sugar
• Almond and coconut flour keep net carbs very low
• Sweetened with keto-approved sweeteners
• High in fat from butter and eggs, supporting ketosis