No Sugar Added Cinnamon Muffins

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 270, total fat 25 G., saturated fats 12 G., proteins 7 G., carbohydrates 16 G., fiber 3 G., cholesterol 90 mg, sodium 100 mg, sugar 2 G.

These muffins will remind you of the aromatic Cinnabon buns with cinnamon and cream cheese frosting. Just as gooey and delicious, but with only 16g of carbs and 2g of sugar per serving. Perfect for those cutting back on sugar.

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 finely shredded coconut
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 cup fine baking erythritol
5 large eggs at room temperature
0.5 cups of cream with 10% fat content, room temperature
1 tsp vanilla extract
1/4 cup coarsely chopped walnuts
1 tbsp. l. granular erythritol

Cream cheese frosting

60 g of cream cheese at room temperature
2 tbsp. heavy cream
2 tsp fine erythritol for baking

Ingredient Substitution Suggestions

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

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
Muffins:

In a medium bowl, combine the almond flour, flaxseed meal, coconut, baking powder, nutmeg, salt, and 1.5 teaspoons of cinnamon. In a separate large bowl, combine the coconut oil and sweetener. Add the eggs one at a time, beating until fully incorporated. Stir in the heavy cream and vanilla extract. Add the flour mixture and knead into a dough (it will be very runny).

Divide the batter evenly among the paper cups, filling each a little more than three-quarters full. In a small bowl, combine the walnuts, granulated erythritol, and the remaining 1 teaspoon of cinnamon. Sprinkle over the batter in the cups.
Bake until a toothpick inserted into a muffin comes out clean, 25-30 minutes. Let cool slightly, then transfer the muffins to a wire rack set on a baking sheet and let them cool completely.
Cream cheese frosting:

Combine the cream cheese, heavy cream, and sweetener in a small microwave-safe bowl and microwave for 15 seconds to thin the frosting. Drizzle over the cooled muffins and serve.