If you’re looking for a low-carb breakfast or snack that tastes genuinely indulgent, Keto Cinnamon Cream Cheese Muffins will quickly become your go-to. Moist, gently spiced, and studded with creamy, tangy bites of cream cheese, these muffins are everything a cinnamon roll aspires to be—without the sugar crash. The buttery almond flour base pairs perfectly with warm cinnamon and a touch of nutty crunch, delivering a treat that’s both satisfying and effortless. Whether you’re living keto or just want a feel-good, guilt-free treat, these muffins do not disappoint.
Ingredients You’ll Need
Gathering a handful of simple but key ingredients is all that stands between you and a tray of fresh, aromatic Keto Cinnamon Cream Cheese Muffins. Each ingredient supports the flavor, texture, and structure to keep the muffins both low-carb and irresistible.
- Almond flour: The main low-carb flour gives these muffins their tender crumb and a subtle, nutty flavor.
- Coconut flour: Adds structure and helps soak up moisture, keeping the muffins fluffy yet sturdy.
- Ground cinnamon: Infuses each bite with cozy warmth and that classic cinnamon-muffin aroma.
- Baking powder: Ensures the muffins rise beautifully with a soft, airy texture.
- Salt: A small amount sharpens the other flavors and balances out the sweetness.
- Granulated erythritol (or preferred keto sweetener): Adds just the right amount of sweetness without the carbs or sugar spike.
- Cream cheese (softened): Makes the batter extra moist and delivers a decadent, subtle tang.
- Unsalted butter (melted): Contributes a rich buttery flavor and keeps the texture luscious.
- Large eggs: Help bind the ingredients together while adding lightness and protein.
- Unsweetened almond milk: Moistens the batter and keeps it dairy-light without extra carbs.
- Vanilla extract: Rounds out the flavors with a touch of aromatic sweetness.
- Chopped pecans or walnuts (optional): Add crunch and a buttery, earthy note for those who love extra texture.
How to Make Keto Cinnamon Cream Cheese Muffins
Step 1: Prepare Your Tools and Oven
Start by setting your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This step gets you organized and ensures your muffins release perfectly. If you want an extra guarantee against sticking, give each liner a light mist of nonstick spray.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, coconut flour, ground cinnamon, baking powder, salt, and erythritol (or your chosen sweetener). This not only blends everything evenly but also helps break up any clumps, ensuring an even crumb throughout your Keto Cinnamon Cream Cheese Muffins.
Step 3: Cream the Wet Ingredients
Place the softened cream cheese into a large mixing bowl and beat until smooth, creamy, and free of lumps. Pour in the melted butter, then add eggs, almond milk, and vanilla extract. Mix well until everything is fully combined and silky—a well-mixed wet base is key for tender muffins.
Step 4: Combine Wet and Dry Mixtures
Slowly introduce the dry ingredient mixture into the wet ingredients, stirring as you go. The batter will be thick and a bit fluffy—don’t overmix, just fold together until you can’t see any dry spots. If you’re adding nuts, gently fold them in now for an extra pop of crunch.
Step 5: Fill and Bake
Divide the finished batter evenly among the prepared muffin cups, filling each about three-quarters full. Pop the tin into your preheated oven and bake for 20 to 25 minutes, or until the tops are golden and a toothpick comes out clean. The aroma of cinnamon will let you know you’re on the right track!
Step 6: Cool Before Serving
Let the muffins cool in the pan for about 5 minutes to finish setting. Then, transfer them to a wire rack to cool completely—this helps maintain their delightful texture and prevents sogginess from trapped steam.
How to Serve Keto Cinnamon Cream Cheese Muffins
Garnishes
For a bakery-style touch, try a light dusting of extra cinnamon or a sprinkle of granulated erythritol over the tops before baking. A pat of butter or a small dollop of whipped cream cheese adds flair and boosts that luscious flavor profile.
Side Dishes
Serve your Keto Cinnamon Cream Cheese Muffins alongside savory breakfast favorites, like scrambled eggs or bacon, for a classic keto breakfast. You can also embrace their snack potential with a hot cup of coffee or a cozy mug of tea in the afternoon.
Creative Ways to Present
Arrange the muffins on a pretty platter lined with parchment and fresh berries for brunch, or split one in half and toast it briefly under the broiler for a warming, crispy treat. They make adorable gifts when wrapped individually in parchment and tied with twine—perfect for sharing a little keto love.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Keto Cinnamon Cream Cheese Muffins in an airtight container in the refrigerator. They’ll stay moist and flavorful for up to five days, making them a reliable make-ahead option for busy mornings or effortless snacks.
Freezing
If you’d like to keep muffins on hand even longer, freezing is your friend. Layer muffins between pieces of parchment in a zip-top freezer bag or airtight container, and store for up to two months. Simply pull out what you need and thaw overnight in the fridge or at room temperature for an hour or so.
Reheating
To recapture that fresh-from-the-oven warmth, pop a chilled or thawed muffin in the microwave for 10 to 15 seconds. If you prefer a crunchy top, split it and toast for a couple of minutes instead. Both methods bring out the cinnamon-y aroma and creamy texture all over again.
FAQs
Are Keto Cinnamon Cream Cheese Muffins gluten-free?
Yes, these muffins are completely gluten-free thanks to the combo of almond flour and coconut flour, making them a safe option for anyone with gluten sensitivities.
Can I substitute other sweeteners?
Absolutely! Monk fruit sweetener or stevia blends both work nicely—just be sure to check conversion ratios, as sweetness levels may differ slightly.
What’s the best way to soften cream cheese for the batter?
Let the cream cheese sit at room temperature for about 30 minutes, or microwave in 10-second bursts until just soft enough to mix smoothly without melting.
Do I have to add nuts?
Nope! The muffins are delicious without, but chopped pecans or walnuts do add a lovely crunch and deeper flavor if you enjoy some nutty texture.
How do I prevent muffins from sticking to the liners?
Use parchment paper liners or lightly spray standard liners with nonstick spray before filling. Waiting until the muffins are fully cooled before peeling also helps a ton.
Final Thoughts
If you’ve been searching for a way to get your cinnamon fix while sticking to your goals, Keto Cinnamon Cream Cheese Muffins are the answer. Give this recipe a try—you’ll be amazed at just how satisfying and delicious low-carb baking can be!
Print
Keto Cinnamon Cream Cheese Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these moist and flavorful Keto Cinnamon Cream Cheese Muffins that are perfect for a low-carb breakfast or snack. The creamy texture of the cream cheese complements the warm cinnamon flavors, making these muffins a delightful treat.
Ingredients
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated erythritol or preferred keto sweetener
Wet Ingredients:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Optional:
- 1/4 cup chopped pecans or walnuts
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, cinnamon, baking powder, salt, and sweetener.
- Prepare wet mixture: In a large mixing bowl, beat softened cream cheese until smooth. Add melted butter, eggs, almond milk, and vanilla extract. Mix until well combined.
- Combine ingredients: Slowly add the dry ingredients to the wet mixture. Stir until a thick batter forms. Fold in nuts if using.
- Bake: Divide the batter among the muffin cups. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins store well in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 2 months.
- For extra cinnamon flavor, sprinkle a little cinnamon and sweetener on top before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1 g
- Sodium: 125 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
