Print Pin

Keto Cinnamon Swirl Protein Muffins

These gluten-free keto cinnamon swirl protein muffins are
grain-free, made with Keto Chow, and is the perfect protein-packed low carb
muffin recipe complete with a coffee cake crumble on top. 
Course Breakfast
Cuisine American
Keyword cinnamon, gluten-free, keto, muffin, protein
Prep Time 20 minutes
Cook Time 26 minutes
Servings 12 muffins

Ingredients

Muffin Mix

  • 8 oz cream cheese (softened)
  • 8 eggs
  • 4 tbsp butter (softened)
  • 2 scoops Snickerdoodle Keto Chow
  • 1/4 tsp vanilla extract

Cinnamon Swirl

  • 1.5 tsp monk fruit sweetener
  • 1 tsp cinnamon

Crumb Topping

  • 1/4 cup + 1 tbsp almond flour
  • 2 tbsp monk fruit sweetener
  • 1/2 tsp cinnamon
  • 2 tbsp butter (softened)

Instructions

Make the muffin batter

  • Soften the cream cheese and butter and whip them
    until will mixed with your stand mixer or hand mixer.
  • Once well mixed, add 1 scoop of Snickerdoodle Keto Chow, and slowly mix until
    incorporated. Then repeat with the second scoop.
  • Add the vanilla extract and the eggs 2 at a time and mix until well incorporated
    before adding the second eggs

Mix the cinnamon swirl

  • In a small bowl, mix the sweetener and cinnamon
    for the swirl.

Mix up the crumb mixture

  • Mix all ingredients with the melted butter until it forms a crumb-like consistency

Assemble and bake the muffins

  • Spray the muffin trays with cooking spray and
    fill each muffin space half-way with mixture
  • Sprinkle the cinnamon¬† swirl evenly in each space
  • Fill the muffin tins with the remaining muffin
    mixture
  • Top each muffin evenly with the crumb mixture
  • Bake the muffins on 350 for 25-28 minutes (depending on oven temp)
  • Let cool before removing from the silicone
    liners.

Notes

*these muffins will puff while cooking--as they cool they will shrink back down--let cool completely before removing from the liners
**Buy Keto Chow through this link and use promo code HELPFULGF for 10% off your order!