Instructions

1. Preheat the oven at 375°F (180°C).
2. In a large mixing bowl, whisk together the dry ingredients: coconut flour, baking powder, and erythritol or keto sweetener of choice. Set aside.
3. In another bowl, whisk the eggs (at room temperature) along with full-fat coconut cream or heavy cream, melted coconut oil, and vanilla.
4. Whisk the wet ingredients while incorporating them into the dry ingredients until it comes together and forms a consistent muffin batter without lumps. 
5. In a separate small bowl, mix cinnamon swirl ingredients. 
6. Line a 12-muffin tray with paper liners. 
7. Scoop two tbs of muffin batter into each muffin tin. 
8. Place 1 tsp of the cinnamon-sugar mixture on top of each. 
9. Then, cover with more batter, filling them about ¾ to the top.
10. Sprinkle cinnamon-sugar mixture on top of each muffin..
11. Bake for 25-35 minutes or until a skewer inserted in the middle of the muffins comes out clean.
12. While cooling, whisk together glaze ingredients. Drizzle on cooled muffins.