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
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
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 1g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
