Cinnabon Muffins

5 from 13 reviews

These coconut flour “cinnamon roll” muffins are the perfect keto-friendly treat when cinnamon rolls call your name! Made with all keto-friendly ingredients; these Cinnabon muffins are sure to satisfy your craving.


Dry Ingredients

Liquid Ingredients

Cinnamon Swirl

Vanilla Glaze


  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.

Nutrition Facts