These Low Carb Cinnamon Roll Muffins are a super tasty treat for anyone following a keto, paleo and vegan lifestyle. These super fluffy and moist muffins are made with almond flour and have no eggs and butter making them gluten-free, grain-free, dairy-free and sugar-free.
Preheat the oven to 350 Fahrenheit and line a 12-count muffin tin with muffin liners and set aside. This can also be made using a mini muffin tin.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.
Evenly distribute the cinnamon roll muffin batter evenly amongst the muffin liners. Bake for 10-15 minutes, checking around the 10 minute mark by inserting a skewer in the center and seeing if it comes out clean. If it does, muffins are done. Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
Once cooled, prepare your cinnamon roll glaze by combining all ingredients and mixing until combined. Drizzle over the muffin tops and allow to firm up.
Low Carb Cinnamon Roll Muffins are best kept refrigerated for optimum freshness. They can also be kept at room temperature, in a covered container however they must be eaten within 2 days. To freeze muffins, wrap each serving individually.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.