Grain Free Sugar Free Cinnamon Roll Muffins
Servings 12
Calories 272kcal
Ingredients
- 3/4 cup heavy whipping cream
- 1 tablespoon apple cider vinegar
- 1.5 cups sesame flour or sunflower or almond flour
- 1/2 cup flaxseed ground
- 1/4 cup coconut flour
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon allspice
- 2 teaspoons ground cinnamon
- 1/2 cup butter
- 1 tablespoon olive oil
- 3 eggs
- 1 tablespoon Sugar free maple syrup I used Sukrin
- 1/2 cup Swerve or erythritol
Topping
- 1/2 cup Swerve
- 1 teaspoon ground cinnamon
- 3 tablespoons butter softened
Optional Cream Cheese Icing
- 4 ounces cream cheese softened
- 4 ounces heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl add the heavy cream and apple cider vinegar. Set aside.
- Whisk together the next 8 dry ingredients in a large bowl and set aside.
- Add the butter, oil, eggs, syrup and 1/2 cup Swerve to a stand mixer and blend until incorporated well.
- Add the heavy cream and vinegar into the stand mixer and blend until smooth.
- Gradually pour in the dry ingredients into the stand mixer and blend until combined.
- Grease a 12 capacity muffin pan and pour batter evenly into each cup.
- In a small bowl stir the topping ingredients together and spread on about a teaspoon to each muffin top.
- Bake 25 minutes.
- While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.
- Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.
- Remove to a pie plate if desired to top with Icing and enjoy!
- If making ahead, keep muffins and icing in the refrigerator, reheat muffins in oven at 350 for 10 minutes and add icing when ready to serve.
Notes
NET CARBS: 6g
Brenda's Notes:
- This recipe was first posted on my blog in December of 2014 and updated with video in September 2018.
- Nutrition info does not include the icing.
- If the icing is made ahead and kept in the refrigerator you may need to allow it to get to room temperature or microwave it for just a minute.
- If you don't have Swerve for the muffin part, you could use this powdered stevia, 1 tablespoon or pure stevia extract, just 1/2 teaspoon.
- Please note: I can not use almond flour since my youngest has a tree nut allergy so I used sunflower seeds one time I made them and I've also used sesame flour, I liked the sesame flour best for the texture.
Nutrition
Serving: 1muffin | Calories: 272kcal | Carbohydrates: 9g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 227mg | Potassium: 139mg | Fiber: 3g | Vitamin A: 385IU | Calcium: 62mg | Iron: 0.7mg