Cinnamon Muffins (Ket Diet)

Votes: 6

Time: 1 hour 30 min.
Complexity: easily
Quantity: 12 cupcakes

These festive muffins, with the wonderful flavor and aroma of Cinnabon's famous cinnamon rolls, are tailored to your keto diet plan so you can indulge. They're made with almond and flaxseed flours and coconut flakes. Instead of sugar, they're sweetened with erythritol. Pour the batter into muffin cups, sprinkle with a mixture of erythritol, walnuts, and cinnamon, and bake until set. Once the muffins are completely cool, drizzle them with traditional Cinnabon icing—a sweet mixture of cream cheese and heavy cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Muffins

1.5 cups almond flour
1/3 cup flaxseed meal
2 tbsp toasted coconut flakes
1 teaspoon baking powder
1/4 tsp ground nutmeg
1/4 teaspoon coarse salt
2.5 tsp ground cinnamon
0.5 cups coconut oil, melted
0.5 cups confectioner's erythritol (see Note)
5 large eggs, room temperature
0.5 cups low-fat cream (10%), room temperature
1 tsp vanilla extract
1/4 cup walnuts, coarsely chopped
1 tbsp. l. granular erythritol

Cream cheese frosting

60 g of cream cheese, room temperature
2 tbsp. heavy cream
2 tsp confectioner's erythritol

Ingredient Substitution Suggestions

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Recipes with similar ingredients: almond flour, flaxseed flour, coconut flakes, eggs, cream, curd cheese, coconut oil, walnuts, nutmeg, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 12-cup metal muffin tin with paper liners.
Muffins:

In a medium bowl, combine almond flour, flaxseed meal, coconut, baking powder, nutmeg, salt, and 1.5 teaspoons cinnamon.

In a separate large bowl, whisk together the coconut oil and erythritol. Add the eggs one at a time, beating after each addition. Stir in the cream and vanilla extract. Add the dry mixture to the wet mixture and knead into a batter.
Spoon the batter into the paper cups, filling each a little more than three-quarters full. Combine the walnuts, granulated erythritol, and the remaining 1 teaspoon of cinnamon in a small bowl. Sprinkle the batter over the paper cups.
Bake until a toothpick inserted into a muffin comes out clean, 25-30 minutes. Let the muffins cool slightly, then transfer them to a wire rack set on the baking sheet to cool completely.
Cream cheese frosting:

Combine the cream cheese, heavy cream, and erythritol in a small microwave-safe bowl and microwave for 15 seconds to loosen the mixture. Drizzle the glaze over the muffins and serve.

Note

Erythritol is a sugar substitute that can be found in most health food stores or online.