If you’re on the hunt for a treat that’s both comforting and keto-friendly, these Keto Cinnamon Cream Cheese Muffins are about to become your new obsession. Imagine biting into a tender, cinnamon-swirled muffin with pockets of creamy, tangy goodness — all without wrecking your low-carb goals. Whether it’s breakfast, a snack, or an afternoon pick-me-up, these muffins deliver on flavor and texture while keeping things delightfully simple in the kitchen. They’re a crowd-pleaser you’ll want to bake again and again.

Keto Cinnamon Cream Cheese Muffins Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about Keto Cinnamon Cream Cheese Muffins is how each ingredient has a purpose — nothing fancy, just quality staples that work together to create magic. Every element in this recipe adds either taste, structure, or that signature cinnamon warmth.

Almond flour: Gives the muffins their moist, tender crumb and keeps them gluten-free and keto.
Granulated erythritol or monk fruit sweetener: Provides sweetness without the carbs, for that perfect muffin taste.
Baking powder: Helps the muffins rise and stay fluffy, so they never turn out dense.
Cinnamon: Brings warmth and coziness to every bite — don’t skimp on this key spice!
Salt: Enhances the flavors and balances the sweetness.
Large eggs: Bind everything together and create a light texture.
Unsweetened almond milk: Adds moisture without extra carbs, keeping the muffin batter just right.
Melted butter or coconut oil: Infuses richness and helps with that classic, bakery-style flavor.
Vanilla extract: Deepens the overall flavor and brings out the best in the cinnamon.
Cream cheese (cubed): The star of the show! Make sure it’s well chilled so you get beautiful creamy pockets in every muffin.
Cinnamon “sugar” topping (optional): A quick blend of erythritol and cinnamon adds a sweet, crunchy finish for extra flair.

How to Make Keto Cinnamon Cream Cheese Muffins

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C) — this ensures the muffins bake evenly from the moment they go in. Line a standard 12-cup muffin tin with paper liners; this helps with easy removal and less cleanup later.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together your almond flour, erythritol (or monk fruit sweetener), baking powder, cinnamon, and salt. This step is key for even distribution, making sure every bite has that perfect blend of flavor and rise.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk up the eggs, unsweetened almond milk, melted butter (or coconut oil), and vanilla extract until smooth. This mixture gives your muffins their richness and helps bind everything together.

Step 4: Bring It All Together

Add the wet ingredients to your dry ingredient bowl, stirring until just combined. Be gentle — you want the batter to stay light and fluffy, not over-mixed or heavy.

Step 5: Add the Cream Cheese

Gently fold in the chilled, cubed cream cheese. You don’t want it to melt into the batter! Keeping those cubes intact means you’ll get dreamy, creamy bites throughout your Keto Cinnamon Cream Cheese Muffins.

Step 6: Portion and Top

Divide the batter evenly among your prepared muffin cups. If you’re feeling fancy, sprinkle each with a little of the cinnamon “sugar” topping for a sweet crunch and extra cinnamon flair.

Step 7: Bake and Cool

Pop the muffins into your preheated oven and bake for 18 to 22 minutes. They’re done when a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely (if you can wait that long!).

How to Serve Keto Cinnamon Cream Cheese Muffins

Garnishes

For an extra-special touch, try a light dusting of powdered erythritol, a swirl of whipped cream, or a sprinkle of chopped pecans on top. These little additions make your Keto Cinnamon Cream Cheese Muffins look bakery-worthy and taste even more decadent.

Side Dishes

Pair your muffin with a hot cup of coffee or herbal tea for a cozy breakfast. If you’re serving brunch, fresh berries or a dollop of Greek yogurt on the side complement the muffins beautifully and keep things keto-friendly.

Creative Ways to Present

Arrange your muffins on a rustic wooden board or a pretty cake stand for gatherings. Try slicing them in half and warming them up, then spreading with a bit of extra cream cheese or butter for a melt-in-your-mouth treat. You can even pack them into lunchboxes for a surprise midday snack!

Make Ahead and Storage

Storing Leftovers

Your Keto Cinnamon Cream Cheese Muffins will stay moist and delicious for up to five days when stored in an airtight container in the fridge. The cream cheese centers stay creamy, and the flavors actually get better by day two!

Freezing

These muffins freeze like a dream. Just wrap each one individually and pop them in a freezer-safe bag or container. When you’re ready for a muffin, thaw overnight in the fridge or gently reheat from frozen.

Reheating

For that fresh-from-the-oven feel, microwave a muffin for 15-20 seconds, or warm in a low oven for a few minutes. This brings the cream cheese back to its creamy, melty glory — just the way you want it.

FAQs

Can I use coconut flour instead of almond flour?

Coconut flour absorbs much more liquid than almond flour, so a direct swap won’t work here. Stick to almond flour for the best texture, or look for a coconut flour-specific recipe if you need a nut-free version.

Is there a way to make these dairy-free?

Absolutely! Use coconut oil instead of butter, and swap in a dairy-free cream cheese alternative. The muffins will still be rich and satisfying with a subtle coconut note.

What’s the best way to cut the cream cheese?

Make sure your cream cheese is well chilled before cubing. Use a sharp knife to cut it into small, even pieces — this helps the cubes hold their shape while baking, giving you those luscious pockets of creaminess.

Can I make mini muffins with this recipe?

Definitely! Just divide the batter among mini muffin tins and bake for about 10-12 minutes, checking for doneness with a toothpick. They make adorable, bite-sized treats for parties or quick snacks.

Do these muffins taste eggy?

Nope! Thanks to the almond flour, sweetener, and cinnamon, the eggy flavor is well balanced. You’ll get a classic muffin taste and texture — just a little more wholesome and keto-friendly.

Final Thoughts

There’s something truly special about pulling a batch of Keto Cinnamon Cream Cheese Muffins from the oven and knowing you can indulge without compromise. Whether you’re new to keto baking or already a pro, these muffins are a must-try — so grab your mixing bowls and treat yourself to a batch soon!

Keto Cinnamon Cream Cheese Muffins Recipe

4.8 from 11 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and moist Keto Cinnamon Cream Cheese Muffins made with almond flour and sweetened with erythritol, perfect for a low-carb breakfast or snack. These gluten-free muffins feature creamy chunks of cream cheese and a warm cinnamon flavor, baked to golden perfection with an optional cinnamon sugar topping.

Ingredients

Scale

Dry Ingredients

2 cups almond flour
1/2 cup granulated erythritol or monk fruit sweetener
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

Wet Ingredients

4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted butter or coconut oil
1 teaspoon vanilla extract

Cream Cheese

4 ounces cream cheese, cut into small cubes

Optional Topping

1 tablespoon erythritol
1/2 teaspoon cinnamon

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners to ensure easy removal and cleanup.
Mix Dry Ingredients: In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, and salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, unsweetened almond milk, melted butter (or coconut oil), and vanilla extract until smooth and fully blended.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and stir until the batter is combined and smooth, taking care not to overmix.
Fold in Cream Cheese: Gently fold the small cubes of cream cheese into the batter, distributing them evenly without breaking them down.
Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each almost to the top to allow for rising.
Add Topping: If using, sprinkle the cinnamon sugar topping mixture (erythritol and cinnamon) evenly over each muffin for a sweet crunch.
Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Use well-chilled cream cheese so it holds its shape while baking and provides delightful pockets of creamy texture.
Store baked muffins in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the muffins and thaw before eating.
These muffins can be enjoyed warm right out of the oven or cold from the fridge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American