Cinnamon Roll Muffin Meal Prep
Keto Cinnamon Rolls Muffins are a sweet muffin recipe which is made from almond flour and mixed with stevia. They have a warm cinnamon and erythritol center to give it a true cinnamon roll flavor. It is the perfect keto friendly recipe for the true sweet breakfast lover.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8 muffins
- 1 3/4 cup almond flour
- 1 tbs coconut flour
- 1 tbsp baking powder
- 4 large eggs
- 5.3 ounces dairy free yogurt* we used Kite Hill brand
- 2 tbsp Coconut Oil melted
- 1 tsp pure vanilla extract
- 1/4-1/2 tsp liquid monk fruit please adjust to desired sweetness level
Cinnamon & Sugar
- 2 tbsp ground cinnamon
- 4 tsp erythritol
For serving, optional
- macadamia nuts
- marcona almonds
Preheat your oven to 350 degrees F.
Spray 8 muffins cups with non-stick spray (coat very well) or coat with coconut oil. Alternatively, you can use a non-stick muffin pan like we did.
In a bowl, whisk together your dry ingredients: almond flour, coconut flour, baking powder.
In a second bowl, whisk together your wet ingredients: eggs, dairy-free yogurt, vanilla extract, and monk fruit sweetener.
Combine your wet and dry ingedients in a bowl. Mix until just combined. DO NOT over mix or the muffins will be too dense.
Allow micture to sit while you create your "cinnamon & sugar."
Mix together your cinnamon and sugar center.
Evenly divide half of the batter into each of the 8 muffin molds.
Sprinkle the batter with your cinnamon and sugar filling. (Save some for the tops, if desired).
Divide the remaining batter on top of the cinnamon & sugar layer.
Place in the pre-heated oven and bake for 25-30 minutes or until a toothpick comes out clean.
Allow muffins to cool before removing them from the pan.
Meal prep with optional ingredients or enjoy right away with a big pat of ghee!
Nutrition for 1 out of 8 muffins (not including nuts or fruit)
9.2g Protein | 8.7g Carbs | 19.7g Fat | 6g Fiber | 236 Calories