Low Carb Cinnamon Muffins Recipes

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.

Steps:

• 1. Preheat oven to 350. Grease muffin tin or use cupcake liners.
• 2. Blend all dry ingredients together. Add vanilla and stir. Using your fingers to pinch in the butter or a pastry cutter to cut the butter into small pieces, cut the butter throughout the dry ingredients. Add cream to make a sticky dough
• 3. Put dough in muffin tins. I make 9 muffins and fill each one all the way to the top and bake 20 minutes. If you fill the tins 3/4 of the way full, it will make 12 muffins so just adjust your baking time to 15 minutes. Your oven temperature may vary your baking time.