Keto Cinnamon Muffins – the Best Flaxseed Muffins

These Keto cinnamon muffins are bakery-style cinnamon muffins with only 2.3 grams of net carb per muffin.

Plus, they are gluten-free, dairy-free, and sugar-free.

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What Are Keto Cinnamon Muffins?

Keto Cinnamon Muffins are simple, healthy, low-carb muffins made with flaxseed meal for a very low-carb snack.

They are quick and easy to make for a keto snack full of flavors.

How To Make Keto Cinnamon Muffins

The keto cinnamon muffins are great to start the day and bring back some cinnamon roll memories without the carbs!

Indeed, one muffin contains only 2.3 grams of net carbs and 5 grams of protein to keep you full.

Flaxseed Muffins Ingredients

You don’t have to be a chef to bake, and these muffins are definitely great ones if you’re a keto beginner cook!

All you need to make the keto cinnamon muffins are a few simple ingredients.

• Flaxmeal – you can use either a golden flaxseed meal or a brown flaxseed meal. I recommend a golden flaxseed meal because it doesn’t have a bitter aftertaste as the brown flaxseed meal.
• Almond Flour – or almond meal if preferred. You can also substitute almond flour for sunflower seed flour, the same amount for a nut-free keto muffin recipe. Learn more about keto-friendly flours.
• Eggs – you need eggs to make fluffy muffins, so don’t try to replace them with more flaxseed meal. It wouldn’t work.
• Cinnamon – of course, lots of ground cinnamon is what makes the muffins delicious. Read how to make perfect cinnamon sugar everytime.
• Sugar-free crystal sweetener – I always use an Erythritol and Monk fruit crystal sweetener blend, but you can also use xylitol with the same amount. Xylitol may have a minty aftertaste, so be aware of that. Read more about keto-friendly sweeteners.
• Unrefined coconut oil – I love the light coconut flavor of coconut oil in those low-carb cinnamon muffins. However, you can also use melted butter.
• Unsweetened almond milk or unsweetened coconut milk.
• Baking powder – or half baking soda.

Customizing Keto Cinnamon Muffins

This is a very versatile recipe, and you can play a lot with it. I recommend trying some of the following add-ons:

• Chopped nuts –  add 1/3 cup of chopped walnuts, hazelnuts, or almonds. Nuts and cinnamon marry really well together.
• Coconut – add 1/3 cup unsweetened shredded coconut for a coconut cinnamon muffin.
• Berries – add 1/3 cup frozen or fresh blueberries or raspberries.
• Chocolate chips – add 1/3 cup sugar-free chocolate chips.
• Grated zucchini and chocolate chips – adding 1/4 cup grated zucchini (squeeze out the zucchini juice before adding!) with 1/3 cup sugar-free chocolate chips. This was the most delicious and surprising flavor I tried. I highly recommend that.

Why Is Using Flaxseed Meal Good For Carbs?

You probably wonder why using a flaxseed meal is a great addition to these keto cinnamon muffins.

Well, a flaxseed meal is one of the lowest carbs flour to bake with!

In fact, 100 grams (3.5 oz) of flaxseed meal contains only 0.2 grams of net carbs. It’s the best flour to create muffins without blowing your carb count.

More Keto Breakfast Recipes

If you are a muffin lover and miss muffins on a keto diet, I recommend trying my other keto muffin recipes. You will love to try:

Flaxseed Muffin in a Mug

Keto Pumpkin Muffins

Keto Carrot Cake Muffins

Almond Flour Scones

Keto Zucchini Muffins

Keto Biscuits

Did You Like This Recipe?

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Keto Cinnamon Muffins

2.3gNet Carbs

Keto Cinnamon Muffins are easy, healthy, bakery-style keto muffins with only 2.3 grams of net carbs per serving.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 12 muffins

Serving Size: 1 muffin

4.76 from 75 votes

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Ingredients

US Customary – Metric

Dry ingredients

• ▢ 1 cup Flaxseed Meal gold or dark flaxseed meal
• ▢ 1 cup Almond Flour
• ▢ 1 tablespoon Baking Powder or 1/2 tablespoon baking soda
• ▢ 2 teaspoons Ground Cinnamon
• ▢ ½ cup + 2 tablespoons Granulated Sweetener

Liquid ingredients

• ▢ 4 large Eggs at room temperature
• ▢ ½ cup Unsweetened Almond Milk or coconut milk
• ▢ ½ cup Coconut Oil melted or melted butter

Sugar free cinnamon sugar

• ▢ 2 tablespoons Granulated Sweetener
• ▢ 1 teaspoon Ground Cinnamon

Sugar free icing

• ▢ ¼ cup Powdered Erythritol
• ▢ 1-3 teaspoons Unsweetened Almond Milk

Instructions

• Preheat oven to 350°F (180°C). Line a 12-hole muffins tray with paper cups or grease the holes slightly with coconut oil. Set aside.
• In a large mixing bowl, combine all the dry ingredients. Set aside.
• In another bowl, whisk the liquid ingredients together. If you are using melted coconut oil, make sure all the ingredients are at room temperature. If you add melted coconut oil on cold eggs (eggs coming straight away from the fridge), the coconut oil makes lumps and solidifies. To avoid that, use melted butter or eggs at room temperature.
• Pour the liquid ingredients onto the dry and combine until it forms a thick muffin batter.
• Fill each muffin hole with the batter. I recommend using a mechanical ice cream scoop to be precise and create muffins of the same size (and the same amount of carbs per serving).
• In a small bowl, prepare the cinnamon sugar-free sugar. Combine sugar-free crystal sweetener and cinnamon.
• Sprinkle the cinnamon sugar-free sugar on top of each muffin before baking. Keep some to dip the top of the hot muffins into if you like, optional but tasty!
• Bake for 20 minutes or until a skewer inserted in the center of the muffins comes out clean or with no crumbs on it.
• Cool them down for 10 minutes in the baking tray, then dip each muffin top into the sugar-free cinnamon sugar. As the muffins are still hot, the toppings will stick to the top, adding a lovely sweet cinnamon flavor and crunch.
• Transfer the muffins to a cooling rack and cool for 1 hour before eating to enjoy the best flavor and texture.

Sugar-free icing

• Combine sugar-free powdered sweetener with 1- 3 teaspoons of almond milk in a bowl. Add the milk gradually and stop when it reaches your favorite texture. The more liquid you add, the thinner the icing becomes.
• Spread 1 tablespoon on top of each muffin and enjoy!

Storage

• You can store the muffins with icing on top in the fridge for up to 2 days. You can store them for up to 4 days without the icing.

Freezing

• Freeze your muffins in an airtight container or ziplock bag without sugar-free icing. Defrost the muffin the day before at room temperature. You can rewarm the muffin in a toaster oven for 2 minutes or half the muffins and bring them into the toaster and eat with butter.

Notes

Nut-free option: replace almond flour with the same amount of sunflower seed flour.

Tools

Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting    Keto    Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners

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12-Hole Muffin Pan

Muffin Cases

Mixing Bowls

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Cooling Rack

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NutritionServing Size: 1 muffin

Yield: 12 muffins

Nutrition

Serving: 1 muffinCalories: 217 kcal (11%)Carbohydrates: 5.5 g (2%)Fiber: 3.2 g (13%)Net Carbs: 2.3 gProtein: 5.3 g (11%)Fat: 16.5 g (25%)Sugar: 0.4 g