Description
Delicious and healthy Keto Cinnamon Roll Protein Muffins perfect for a quick breakfast or snack.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup vanilla protein powder
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons erythritol or your preferred keto sweetener
- For the cinnamon swirl:
- 2 tablespoons melted coconut oil
- 2 tablespoons erythritol
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, combine the almond flour, protein powder, baking powder, ground cinnamon, and salt. Mix well.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and erythritol until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, mix the melted coconut oil, erythritol, and ground cinnamon for the swirl.
- Spoon half of the muffin batter into each muffin cup. Drizzle a small amount of the cinnamon swirl mixture on top of the batter, then add the remaining batter on top. Swirl the cinnamon mixture gently with a toothpick or knife to create a marbled effect.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, consider adding chopped pecans or walnuts to the batter.
- You can also top the muffins with a keto-friendly cream cheese frosting for a delicious treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg