If there’s one treat that wraps comfort, delight, and low-carb goodness all into one warm, aromatic bite, it’s these Keto Cinnamon Cream Cheese Muffins. Every tender morsel is a perfect balance of cozy cinnamon and subtle sweetness, with a creamy richness that makes you forget you’re eating something keto-friendly. Whether you’re starting your morning, looking for an afternoon pick-me-up, or sharing brunch with friends, these muffins will have everyone clamoring for “just one more”—and only you’ll know how simple it was to whip them up!

Keto Cinnamon Cream Cheese Muffins Recipe - Recipe Image

Ingredients You’ll Need

Whipping up a batch of Keto Cinnamon Cream Cheese Muffins is truly a breeze, and the secret is in this carefully chosen lineup of ingredients. Each item plays its own starring role, whether it’s bringing moistness, that signature cinnamon warmth, or the perfect crumb. Here’s what you’ll need—and why you want every single one of them!

Almond flour: The backbone of our muffins, providing a delicate crumb that’s both moist and flavorful without the carbs.
Coconut flour: Just a touch lightens up the texture and brings slight sweetness that pairs perfectly with cinnamon.
Ground cinnamon: The star spice, infusing every bite with warmth and nostalgia.
Baking powder: For the perfect fluffy rise, so your muffins aren’t dense.
Salt: A pinch to balance flavors and make the sweet notes pop.
Unsalted butter, melted: Adds richness and helps create those golden tops.
Granulated erythritol or keto sweetener: Keeps things sweet without the sugar spike.
Cream cheese, softened: Gives that signature tang and creamy mouthfeel you’ll crave in every bite.
Large eggs: Bind everything together and add just the right amount of structure.
Unsweetened almond milk: Moistens the batter while keeping the carbs ultra-low.
Vanilla extract: Rounds out the flavor profile with fragrant, bakery-style undertones.

How to Make Keto Cinnamon Cream Cheese Muffins

Step 1: Prep Your Muffin Tin and Oven

First things first: preheat your oven to 350°F (175°C) so it’s perfectly hot and ready when your batter is. Line a 12-cup muffin tin with parchment liners or lightly grease each cup to ensure your muffins release without a fuss.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, and salt. This quick sift guarantees your Keto Cinnamon Cream Cheese Muffins will have no clumps and ensures a lovely, even distribution of that cozy cinnamon throughout.

Step 3: Combine Butter and Cream Cheese

In another bowl, beat together the softened cream cheese and melted butter until totally smooth. This combo is the secret to that gorgeously tender texture!

Step 4: Add Wet Ingredients

Now it’s time to jazz up your mixture by adding the granulated erythritol, eggs, unsweetened almond milk, and vanilla. Mix it all up until glossy and well combined—your batter should smell incredible already!

Step 5: Blend Wet and Dry Mixtures

Tip the dry ingredients into your wet mixture and stir gently. The batter will be thick and creamy, perfect for scooping. Make sure everything is just mixed; don’t over-stir, or your muffins might lose their fluffiness.

Step 6: Fill the Muffin Tin

Portion the batter evenly into your prepared muffin cups. Go ahead and fill them nearly to the top—these muffins don’t rise as dramatically as traditional ones, so you want generous mounds.

Step 7: Bake to Perfection

Bake for 18 to 22 minutes, watching for deeply golden tops and that irresistible scent wafting through the kitchen. Check doneness by inserting a toothpick—if it comes out clean, your Keto Cinnamon Cream Cheese Muffins are done.

Step 8: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes, then gently move them to a wire rack to cool completely. This little pause ensures the structure sets and the flavors meld—making that first bite pure magic.

How to Serve Keto Cinnamon Cream Cheese Muffins

Garnishes

You can sprinkle the tops with a little cinnamon “sugar” (erythritol plus cinnamon) for a lovely sparkle and extra flavor kick. For an indulgent touch, try a drizzle of keto cream cheese glaze or a dollop of whipped cream—these muffins love to be dressed up, even if it’s just for you!

Side Dishes

While they’re fantastic solo, pair your muffins with a steaming cup of coffee or chai tea for breakfast bliss. You could even plate them with fresh berries or a juicy fruit salad, bringing color and bright flavors that beautifully complement the cinnamon-cream cheese notes.

Creative Ways to Present

For gatherings, arrange your Keto Cinnamon Cream Cheese Muffins on a tiered stand, nestled among cinnamon sticks and star anise for extra drama. Or, slice them in half and spread with a little more softened cream cheese for a luscious mini-sandwich effect. You might even layer them in a glass with whipped cream and nuts for an impromptu keto trifle!

Make Ahead and Storage

Storing Leftovers

Pop any leftover muffins in an airtight container and store them in your fridge for up to five days. The flavors actually mellow and meld over time, so they’re often even more delicious the next day—perfect for meal prep or a grab-and-go breakfast.

Freezing

If you want to make a batch to last, these muffins freeze beautifully. Simply place cooled muffins in a zip-top freezer bag or container and store for up to two months. When a craving hits, you’ll always have a keto-friendly treat on hand.

Reheating

For maximum coziness, gently reheat your muffin in the microwave for 15-20 seconds, or pop it in a low oven until warmed through. This brings back the fresh-baked softness and makes the cinnamon scent dance again.

FAQs

Can I use a different sweetener?

Absolutely! Any keto-friendly granular sweetener, such as monk fruit or allulose, works just as well as erythritol. Just be sure to use a 1:1 swap for the best results with your Keto Cinnamon Cream Cheese Muffins.

Can I make these dairy-free?

While the cream cheese is pretty central to the texture and flavor, you can try swapping in a dairy-free cream cheese and plant-based butter. Results will vary a bit, but plenty of readers have had success making these tweaks.

What’s the best way to get fluffy muffins?

Be careful not to overmix your batter once you combine the wet and dry ingredients, and always use fresh baking powder. These two tricks ensure your Keto Cinnamon Cream Cheese Muffins rise perfectly every time.

Can I add mix-ins like nuts or chocolate chips?

Yes, this recipe is wonderfully flexible! Try folding in a handful of chopped pecans, walnuts, or sugar-free chocolate chips for added crunch and flavor. Just make sure any additions fit your keto goals.

How do I know when they’re done baking?

Keep an eye out for golden tops and use the classic toothpick test: insert in the muffin center, and if it comes out mostly clean (a few moist crumbs are okay), your Keto Cinnamon Cream Cheese Muffins are ready to cool and devour.

Final Thoughts

There’s nothing quite like the satisfying aroma and taste of freshly baked Keto Cinnamon Cream Cheese Muffins straight from your oven. These are the sort of treats you’ll want to make over and over—soft, spicy, and always a crowd-pleaser. I hope you’ll try them soon and see just how easy (and delicious!) ketogenic baking can be. Enjoy every bite!

Keto Cinnamon Cream Cheese Muffins Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Indulge in these delicious Keto Cinnamon Cream Cheese Muffins, perfect for a low-carb breakfast or snack. These moist and flavorful muffins are a delightful treat for anyone following a keto lifestyle.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups almond flour
1/4 cup coconut flour
1 tbsp ground cinnamon
2 tsp baking powder
1/4 tsp salt

Wet Ingredients:

1/2 cup unsalted butter, melted
1/3 cup granulated erythritol or keto sweetener
4 oz cream cheese, softened
3 large eggs
1/4 cup unsweetened almond milk
1 tsp vanilla extract

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
Mix Dry Ingredients: In a bowl, combine almond flour, coconut flour, cinnamon, baking powder, and salt.
Prepare Wet Ingredients: In another bowl, beat cream cheese and butter until smooth; add sweetener, eggs, almond milk, and vanilla.
Combine and Bake: Mix wet and dry ingredients, divide into muffin cups, and bake for 18–22 minutes until golden.
Cool and Serve: Let muffins cool in the pan before transferring to a wire rack.