Low Carb Cinnamon Muffins Recipes

LOW-CARB CINNAMON APPLE SPICE MUFFINS

Low-Carb Cinnamon Apple Spice Muffins image

These Low-Carb Cinnamon Apple Spice Muffins are perfect for an autumn breakfast. They can be part of a low-carb, keto, Paleo, Atkins, diabetic, LC/HF, gluten-free, grain-free or Banting diet.

Provided by Annissa Slusher

Time 30m

Number Of Ingredients 10

Ingredients

2 1/2 cups super fine almond flour
3/4 cup granulated stevia/erythritol blend
1 teaspoon grain-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 cup butter or coconut oil (melted)
4 large eggs
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
4 ounces Granny Smith apple ((about 1 small) peeled, seeded, and finely diced)

Steps:

Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers or spraying lightly with coconut oil.
In a medium bowl, whisk together the almond flour, granulated stevia/erythritol blend, baking powder, cinnamon, and salt until well blended. Whisk in the butter or coconut oil. Mixture will appear mealy.
In a separate bowl, whisk together the eggs, almond milk and vanilla extract.
Pour egg mixture into the dry ingredients and stir together. Stir in diced apple.
Spoon batter into the prepared muffin pan, filling each 2/3 to 3/4 of the way full.
Bake for 25 to 30 minutes or until the top springs back when lightly touched.
Allow to cool 5-10 minutes in the pan, then remove from the baking pan and allow to finish cooling on a cooling rack.

LOW-SUGAR CINNAMON BUN MUFFINS

Low-Sugar Cinnamon Bun Muffins image

Get the same sticky, gooey goodness of a cinnamon bun but with only 16 grams of carbohydrates and 2 grams of sugar per bun. Ideal for anyone tracking their sugar intake.

Provided by Food Network Kitchen

Time 1h30m

Yield 12 muffins

Number Of Ingredients 17

Ingredients

1 1/2 cups almond flour
1/3 cup flax seed meal
2 tablespoons toasted finely shredded coconut
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 1/2 teaspoons ground cinnamon
1/2 cup coconut oil, melted
1/2 cup confectioners' erythritol sweetener (see Cook's Note)
5 large eggs, at room temperature
1/2 cup half-and-half, at room temperature
1 teaspoon pure vanilla extract
1/4 cup walnuts, coarsely chopped
1 tablespoon granulated erythritol sweetener
2 ounces cream cheese, at room temperature
2 tablespoons heavy cream
2 teaspoons confectioners' erythritol sweetener

Steps:

For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

Nutrition Facts : Calories 270, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 100 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams

LOW CARB ALMOND FLOUR CINNAMON RAISIN MUFFINS

Low Carb Almond Flour Cinnamon Raisin Muffins image

This is a delicious low carb muffin recipe that can easily be changed to other yummy versions, simply by changing the flavors, such as lemon poppy-seed or orange and dark chocolate chip. This recipe makes four muffins but you can halve it to make 2, or double it to make 8. Very easy. I make my own almond flour from raw nuts in a coffee grinder dedicated to food items, but you can also buy it already ground such as Bob's Red Mill brand.

Provided by Barkparkbarb

Categories Quick Breads

Time 25m

Yield 4 muffins, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup almond flour
1/4 cup all-purpose flour
3 tablespoons Splenda sugar substitute
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch salt
2 large eggs, beaten
1/2 teaspoon apple cider vinegar
4 tablespoons raisins, either regular or 3 tablespoons golden raisins

Steps:

Preheat oven to 350 degrees. In a medium sized bowl, mix together first six ingredients. In a seperate small bowl mix eggs and vinegar, pour liquid mixture into the dry ingredients and stir together using a spatula or wooden spoon. Mix in the raisins, and pour into muffin tin lined with 4 paper liners. Bake for approximately 15 minutes.

Nutrition Facts : Calories 103.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 232.9, Carbohydrate 16.7, Fiber 0.8, Sugar 8.2, Protein 4.3

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