Cinnamon Muffins with Cream Cheese Frosting (Low Carb)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 250.4
  • Total Fat: 22.1 g
  • Cholesterol: 134.8 mg
  • Sodium: 232.7 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 7.5 g
  • Protein: 7.3 g

View full nutritional breakdown of Cinnamon Muffins with Cream Cheese Frosting (Low Carb) calories by ingredient


Introduction

These fluffy cinnamon-flavored muffins paired with cream cheese frosting will satisfy even the most intense cinnamon roll craving These fluffy cinnamon-flavored muffins paired with cream cheese frosting will satisfy even the most intense cinnamon roll craving
Number of Servings: 12

Ingredients

    For the Cinnamon Muffins:

    1 Cup Bob's Red Mill Almond Flour
    2 tsp Baking Powder
    6 large Egg, fresh, whole, raw
    1/2 cup Sparking Water
    1-1/2 tbsp Cinnamon, ground
    1/2 cup Bob's Red Mill Coconut Flour
    1/4 cup Erythritol or other sugar substitute like stevia
    1/2 cup Butter, salted melted
    1 tsp McCormick Pure Vanilla Extract

    For the Cream Cheese Frosting

    8 oz Philadelphia Cream Cheese
    1 tbsp Sour Cream
    1/2 tsp McCormick Pure Vanilla Extract

Tips

(1 muffin w/ frosting) Calories 225; Total fat 18.5g; Carbs 6.2g; Net carbs 3.1g; Fiber 3.1g; protein 5.3g Keto Friendly


Directions

Preheat the oven to 350F. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and erythritol. In a large bowl, whisk the eggs, Add the melted butter, sparkling water, and vanilla. Whisk to combine.
Add the dry ingredients to the wet ingredients. Mix well to combine.
Spoon the batter evenly into a cupcake pan. Top each muffin with an equal amount of cinnamon
Using a toothpick, swirl cinnamon into the batter.
Place the cupcake pan in the preheated oven. Bake for 20-25 minutes, or until golden brown.
Remove cupcake pan from oven and cool the muffins in the pan for 5-10 minutes.

To make the cream cheese frosting:
In a medium bowl, blend cream cheese, sour cream, and vanilla.
Refrigerate until needed. Distribute evenly on the muffins before serving

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user JONI0623.