Description
These healthy keto cinnamon protein muffins taste just like cinnamon rolls! Featuring a tender low-carb almond flour base, a buttery sweet cinnamon swirl, and packed with 11g of protein per muffin, they make a perfect guilt-free breakfast or snack.
Ingredients
Cinnamon Swirl
- 1/4 cup (56.75 g) butter, softened, almost melted
- 1/4 cup (50 g) brown sugar replacement
- 1 tbsp allulose or xylitol
- 1 tbsp ground cinnamon
Muffins
- 3/4 cup (157.5 g) cottage cheese
- 3 large eggs
- 1/3 cup (60.67 g) Swerve Sweetener (or other granular sweetener)
- 1 tsp vanilla extract
- 1 3/4 cup (196 g) almond flour
- 3/4 cup (81 g) unflavored whey protein powder
- 2 tsp baking powder
- 1/4 tsp salt
Optional Drizzle
- 1/3 cup (41.67 g) Swerve Confectioners
- 1 tbsp heavy whipping cream
- Water as needed
Instructions
- Prepare Cinnamon Swirl: In a medium bowl, mix the softened butter, brown sugar replacement, allulose, and ground cinnamon until combined into a thin paste. The butter should be almost melted but not fully melted. Set aside.
- Preheat Oven and Prepare Pans: Preheat your oven to 325ºF (163ºC). Line two muffin pans (12 wells each) with silicone or parchment liners. If you only have one pan, you may need to bake in batches.
- Blend Muffin Batter: In a blender, combine the cottage cheese, eggs, granular sweetener, and vanilla extract. Blend until smooth. Then add almond flour, whey protein powder, baking powder, and salt; blend again until smooth and well combined.
- Assemble Muffins: Fill each muffin liner halfway with batter. Add about 1/2 teaspoon of the cinnamon swirl mixture to the center of each muffin, then gently swirl it into the batter using a toothpick or small spoon, being careful not to push it to the bottom.
- Add Remaining Batter and Swirl More Cinnamon: Spoon the remaining batter on top of the cinnamon swirl, filling the muffin cups almost full. Add more cinnamon swirl on top and swirl lightly again to distribute the cinnamon flavor throughout the muffin.
- Bake: Place the muffin pans in the preheated oven and bake for 15 to 20 minutes. The muffins should puff up and turn golden brown. The tops may look slightly undercooked due to the cinnamon butter but will firm up as they cool.
- Cool: Remove the muffins from the oven and let them cool in the pans for 20 minutes. Then transfer the muffins to a wire rack and allow them to cool completely.
- Optional Drizzle: In a small bowl, whisk together the confectioners’ sweetener and heavy whipping cream. Add water drop by drop until the mixture reaches a smooth drizzling consistency. Drizzle over the cooled muffins for extra sweetness.
Notes
- The muffins are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- Use a granular sweetener that measures like sugar for best results and taste.
- You can substitute whey protein with your preferred unflavored protein powder, but this may slightly affect texture.
- Do not over-swirl the cinnamon mixture to keep distinct cinnamon pockets inside the muffins.
- If you don’t have a blender, beat the wet ingredients thoroughly and mix dry ingredients separately before combining.
- For a dairy-free version, use a vegan protein powder and a suitable butter alternative.
