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Keto Cinnamon Cream Cheese Muffins
Alice

Keto Cinnamon Cream Cheese Muffins Recipe

These Keto Cinnamon Cream Cheese Muffins combine almond-flour tenderness with cinnamon warmth and creamy cheese pockets — low in net carbs (~3.1 g each), satisfying, and perfect for breakfast, snacks, or meal prep.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: Healthy, Keto-Friendly, Low-Carb
Calories: 245
Ingredients Method

Ingredients
  

  • 240 g almond flour
  • 80 g erythritol batter
  • 6 g baking powder ≈1.5 tsp
  • 6 g ground cinnamon ≈2 tsp
  • 3 g salt ½ tsp
  • 150 g eggs ≈3 large
  • 100 g melted butter
  • 30 g unsweetened almond milk
  • 4 g vanilla extract ≈1 tsp
  • 170 g full-fat cream cheese softened
  • 40 g erythritol for cream cheese swirl

Method
 

  1. Preheat oven to 175°C / 350°F and line a 12-cup muffin tin. Let cream cheese soften.
  2. Mix cream-cheese swirl: beat 170 g cream cheese + 40 g erythritol + egg yolk until smooth; refrigerate briefly.
  3. Whisk dry ingredients: almond flour + baking powder + cinnamon + salt.
  4. Whisk eggs + 80 g erythritol until slightly thickened; add melted butter, almond milk, and vanilla.
  5. Fold dry into wet until just combined (do not overmix). Batter should be thick but scoopable.
  6. Fill 12 muffin cups ~⅔ full. Drop ~1 tbsp cream-cheese mixture into each, then gently swirl with a skewer.
  7. Bake 18–22 minutes until golden. Cool 8–10 minutes in tin; transfer to rack. Enjoy warm or room temperature.