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Say hello to your new favorite – keto cinnamon muffins! Much like my keto coffee cake recipe, these keto muffins with cream cheese and almond flour are multi-layered muffin with a cinnamon batter, cream cheese filling, and ribbons of streusel. And yes, it’s low carb and keto!
Serve up these keto cream cheese muffins with a keto butter coffee or oven baked bacon for slow weekend breakfasts or even holiday mornings. I don’t think you’ll need me to give you any reasons to make keto cream cheese muffins, one bite and you’ll find plenty on your own. 😉
These fluffy almond flour cinnamon muffins use a duo of Besti sweeteners: monk fruit for the batter base and filling, and keto brown sugar substitute for the streusel. They have just 4.8 grams net carbs each and can be enjoyed any time of the day, for a sweet low carb breakfast or even dessert.
How To Make Keto Cinnamon Muffins
Let me show you how to make these keto cream cheese muffins with almond flour. There are a few more steps than regular keto muffins, but they are all easy – and worth it!
1. Make cream cheese filling.
- Mix filling. In a medium bowl, mix together cream cheese, Besti Monk Fruit Allulose Blend, and vanilla together, until smooth.
- Freeze into a log. Transfer the filling to a piece of plastic wrap and wrap into a long, thin log. Freeze until firm.
2. Make almond flour cinnamon muffin batter.
- Beat butter and sweetener. Use a hand mixer to beat softened butter and more Besti Monk Fruit Allulose Blend.
- Add wet ingredients. Beat in eggs, cream, and vanilla.
TIP: Be sure your eggs and cream are at room temperature. Otherwise, the butter will solidify and clump.
- Add dry ingredients. Beat in Wholesome Yum Almond Flour, baking powder, and sea salt.
3. Make streusel topping.
- Mix dry ingredients. In a medium bowl, stir together Wholesome Yum Almond Flour, Besti Brown Sweetener, cinnamon, and sea salt, until uniform.
- Mix wet ingredients. In another bowl, stir together melted butter and vanilla.
- Combine dry and wet ingredients. Add wet ingredients to brown sugar mixture and stir until crumbly.
Assemble keto cinnamon cream cheese muffins.
- Fold. Sprinkle some of the streusel over the cinnamon almond flour muffins batter. Gently fold in, leaving streaks of streusel in batter.
- Assemble & bake. Spoon muffin batter into lined muffin cups a little less than 1/2 way full. Place a slice of cream cheese in the center of each muffin cup, top with remaining batter, and finally sprinkle the streusel on top. Bake until an inserted toothpick comes out clean and the tops are golden brown.
Keto Cream Cheese Muffins FAQs
Are cinnamon muffins keto?
Regular cinnamon muffins are not keto friendly, as they are packed with white flour and sugar.
This low carb cream cheese muffin recipe uses Besti and almond flour instead, so yes, they are keto! Each muffin has just 4.8 grams net carbs.
What kind of almond flour should I use?
Be sure to use a super fine almond flour like this, so that your muffins turn out fluffy and not grainy.
Can I use coconut flour?
No, sorry. Multiple aspects of the ingredients would need to change to make that work.
Can I use a different sweetener?
Yes, for some of the layers. For this low carb cinnamon muffin recipe, you’ll need:
- Crystallized sweetener for the batter and filling – I prefer monk fruit allulose blend as it makes ultra moist muffins, has no aftertaste or cooling effect, and dissolves smoothly in the cream cheese filling. You could also use erythritol for the base, or allulose for both the base and filling, or refer to my sweetener conversion chart for more conversions. If you are using an erythritol-based sweetener for the filling (including other brands of monk fruit), you’ll need a powdered version, because they won’t dissolve well in the filling the way Besti does.
- Brown sweetener for the streusel – This one doesn’t really have an alternate replacement, because I’ve found no other brand that has the same brown sugar flavor and moisture that Besti Brown does. You can order Besti Brown here, or if it’s not available in your country yet, sign up here to be notified when it is.
Storage Instructions For Keto Muffins With Cream Cheese
Can you make them ahead?
Yes, you can make these muffins ahead. You can also prep just the cream cheese filling and streusel topping ahead of time.
How to store keto cinnamon streusel muffins:
Store these muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.
Can you freeze keto muffins with cream cheese?
Yes, you can freeze these muffins for 2-4 months. Let them thaw at room temperature before eating, or reheat them gently in the oven at 300 degrees.
More Keto Muffin Recipes
If you like this keto cream cheese muffins recipe, you might also like some of these other keto muffin recipes:
- Low Carb Banana Muffins – Taste just like the real thing, but made without bananas!
- Almond Flour Blueberry Muffins – These ultra moist and fluffy blueberry muffins are the best! In fact, I use them as a base for almost every other muffin recipe I develop.
- Coconut Flour Blueberry Muffins – A nut-free, keto muffin option that’s bursting with blueberry flavor.
- Low Carb Chocolate Muffins – Two kinds of chocolate, but healthy enough for breakfast. Just 10 minutes prep.
- Keto Pumpkin Muffins – These bakery-style muffins are super moist and EASY!
Tools To Make Keto Cinnamon Sugar Muffins
Tap the links below to see the items used to make this recipe.
- Hand Mixer – Mix up the easy keto cinnamon muffins with this hand mixer. It’s heavy-duty but requires minimal storage space.
- Muffin Tin – You can’t make keto cinnamon roll muffins without the muffin tin!
- Parchment Muffin Liners – Love these for easy cleanup.
Almond Flour Cinnamon Muffins Recipe
Get Besti Brown Keto Sweetener For Your Low Carb Cream Cheese Muffins!
Meet Besti Brown Monk Fruit Allulose Blend, the brown sugar replacement that has the moisture, color and flavor of brown sugar - with NO aftertaste & 0 net carbs!GET IT HERE
Keto Cinnamon Cream Cheese Muffins Recipe
Low carb keto cinnamon cream cheese muffins are like an almond flour muffin crossed with streusel-topped coffee cake and filled with sweet cream cheese.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Cream Cheese Filling:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Cream Cheese Filling:
In a deep medium bowl, combine the cream cheese, Besti and vanilla. Use a hand mixer to beat until smooth.
Transfer the cream cheese mixture onto a sheet of plastic wrap, and wrap in a long, thin log shape, twisting the ends.
Freeze for at least 30 minutes.
Meanwhile, in a large bowl, beat together the softened butter and Besti, until fluffy.
Beat in the eggs, then the cream and vanilla.
Beat in the almond flour, baking powder, and sea salt, until uniform. The batter will be thick.
In a medium bowl, stir together the almond flour, Besti Brown, cinnamon, and sea salt, until uniform.
In another small bowl, stir together the melted butter and vanilla.
Add the melted butter mixture to the brown sugar mixture and stir until crumbly.
Preheat the oven to 325 degrees F (162 degrees C). Line a muffin tin with 12 parchment paper liners.
Sprinkle 1 cup of streusel (or about 2/3 to 3/4 of the total amount) over the muffin batter. Use a rubber spatula to gently fold in, but do NOT stir or mix until uniform (you want streaks of streusel).
Spoon the muffin batter into the muffin cups, filling a bit less than halfway full.
Remove the cream cheese from the freezer. Slice the log into 12 slices (about 2 teaspoons each). Place a slice in the center of each muffin cup.
Spoon the remaining batter over the muffin cups, filling them to the top.
Crumble the remaining streusel over the muffins, about 2 teaspoons per muffin.
Bake for about 22-28 minutes, until the streusel is darker golden and an inserted toothpick comes out clean. If the muffins start to brown too much, tent the top with foil and continue baking until done.
Last Step: Leave A Rating!
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Serving size: 1 muffin
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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So far they have turned out great I was wondering why my filing wouldn’t freeze?
Wholesome Yum D0
Hi Arianna, You want to freeze until the filling is just firm, not frozen solid.
These are the best muffins I’ve ever cooked. Awesome recipe! ❤️ 🇦🇺
Thank you so much for this recipe!! I can’t even tell it’s keto!! They are absolutely amazing!!
These came out amazingly delicious. So nice to have a decent Keto dessert with my coffee now.
Question – I notice there seems to be very little cinnamon in the recipe even though they are cinnamon muffins. I’m wondering is it a mild/hint of cinnamon flavor in these? Maybe a little more vanilla or like a mild coffee-cake? Or does the cinnamon really come through strong? They sound really good as-is, but sometimes I like to be “punched in the face” with cinnamon flavor so might consider adding more to the batter itself and maybe the cream cheese too if the flavor is mild as written. Do you think adding extra cinnamon in the other components would hurt anything or throw off the ratios if I try it?
Wholesome Yum D0
Hi Michelle, You could add in extra cinnamon if you like the bold flavor.
I have your Wholesome Yum almond flour and sweeteners. My question for dairy free: will it work to use dairy free cream cheese and coconut milk in place of heavy cream? I fear too much will be lost in taste, but eager to know. Thank you.
Wholesome Yum D0
Hi Susan, I have never used vegan cream cheese in this recipe but it should work along with the coconut milk.
Absolutely delicious. Will be making it again today as they were such a hit.
I substituted xylitol for some of the sugar as that is my favorite.
Can’t wait to do October ones with pumpkin in the cream cheese.
Love, love these muffins! Unfortunately, I had to adapt it with half cane sugar and half sugar substitutes.
Do you happen to have the equivalent amount of a sugar substitute other than monk fruit, or allouse, or stevia? I’m having mild to moderate allergic reactions to all of these. I’m trying theses natural sugar substitutes to go on keto but seem to be very allergic.
Wholesome Yum M0
Hi Jean, You can use this Sweetener Calculator to find the correct equivalents. Sugar is on the list, so you can quickly tell how sweet is sweetener is compared to sugar.
Wow, wow, wow, is all I can say! These muffins are delicious! A bit time consuming, making the filling, batter, and streusel, but well worth the time investment. They’re decadent and filling. I had to hide some from my friend so she didn’t steal them all, and I would have included a picture here, but they disappeared so quickly. I’m already thinking of a blueberry version with a lemon cream cheese filling. Can’t wait to give it a try.
This recipe is a keeper! It was quite a bit of work, but they taste delicious, and it was worth it. I had to taste one to make sure they were done, and oh, yummy! I extended the cook time by 5 minutes, as the toothpick kept coming out wet. I also added pecans to the streusel. Delicious! Thanks for sharing this recipe.
Loved it! It’s feels like a regular muffin, sweet enough and absolutely delicious! Definitely satisfied my craving. I used a different sweetner as erythritol isn’t sweet at all for me
Made this tonight… Perfect!
Hi, so I made these and the taste is AH-mazing, but they turned out super crumbly.. it’s very difficult to get them out of the muffin pan. I followed the recipe to the T but something apparently went wrong. Any ideas?
Wholesome Yum M0
Hi Nela, Did you use muffin liners?
Hi, yes I used liners
Wholesome Yum M0
Hi Nela, If you used liners, then there shouldn’t be any issue removing them. If the muffin tops spilled over during the baking process and that is where the sticking is taking place, then you’ll need to use less batter in your muffin wells next batch.
Made them and they look and taste amazing!! And if you eat them right out of the over… just like heaven 🙂 I used half the sweetener quantities as my hubs and I got used to a less sweet taste.
These muffins are delicious!! The recipe was easy to follow and I will definitely make again. Highly recommend!!
AMAZING! My test is always, “If I ordered this in a bakery, would I be happy with it?” A definite YES! Super super delicious! And even non- keto spouse loves them! So good with coffee in the morning!
these look incredible! My husband and I are on modified keto, and I’m so missing a good muffin!
These look great. Is there any problem halving all the ingredients to make six muffins instead of twelve?
Wholesome Yum M0
Hi Jim, No problem at all! Enjoy!
Best Monk is a sugar-free sweetener, yes? Because I don’t have access to or the money to buy anything else right now. So will that work here? Hope so, Cause these look awesome.
Wholesome Yum M0
Hi D, Yes, monk fruit allulose is a sugar-free sweetener. I hope this helps!
I am so glad I made these. They are soooo good, and they freeze well!
These are good!! They browned very quickly for me. Cooked for only 22 minutes. Best part when I calculated my ingredients it came out at only 3 carbs so yay!
I LOVE EVERYTHING I’VE TRIED! THE GARLIC BUTTER ROAST TURKEY, WAS SOOO DELICIOUS! I LOVE THE KETO CRANBERRY SAUCE, THE CRANBERRY ORANGE SCONES ARE ONE RECIPE i MAKE OVER AND OVER. THANK YOU FOR YOUR HARD WORK AND MAKING RECIPES THAT CAN KEEP MY WEIGHT WHERE I WANT IT. YOUR COOKBOOKS ARE SO EASY TO FOLLOW! I CAN’T WAIT TO TRY ANOTHER!
These muffins are super delicious especially with the addition of cream cheese. Loved them and were gone the same day.
When a recipe calls for “Heavy Cream” what exactly does that mean? Here we have cereal cream, coffee cream, or whipping cream…what is the % (ex: 10% 18%…?)
Maya | Wholesome Yum0
Hi Kim, It would be whipping cream.
Just curious about the gluten free baking powder. If you use regular baking powder does that make it not keto friendly?
Wholesome Yum M0
Hi Darlene, Most baking powder is gluten-free according to the ingredients list. The issue is that it’s commonly made on shared manufacturing equipment, so it can be full of things like wheat, barley, and other non-keto ingredients. While some may never know the difference, it can possibly impact your success if you are consuming trace amounts, especially if you have any food allergies/intolerances or are following a strict clean keto plan. That is why I always recommend using gluten-free baking powder, but if you’ve been keto for a while and have not encountered any issues using what you have, then proceed with the brand you have in your pantry.