Cinnamon Roll Muffins


1 C almond flour

1/2 C coconut flour

2 tsp baking powder

1 1/5 Tbsp cinnamon

1/4 C powdered Swerve (or similar)

6 eggs - room temp

1/2 C melted butter

1/2 C sparkling water

1 tsp pure vanilla extract


8 oz cream cheese - room temp

1 Tbsp sour cream

1/2 tsp pure vanilla extract

1/4 C powdered Swerve

1. preheat oven to 325* and grease muffin pan with butter

2. In bowl 1 combine dry ingredients (flours, baking powder, swerve)

3. In bowl 2 whisk together wet ingredients (butter, water, vanilla, eggs)

4. Combine 2 bowls together and mix well but do not over-mix

5. spoon into muffin pan and bake. Remove when toothpick comes out clean and tops are slightly brown - I prefer to under-bake to preserve moisture. Allow to cool before frosting


1. combine all ingredients well with a mixer and chill until ready to frost

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