Low Carb Muffins

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4.99 from 324 votes
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These low carb muffins are super moist, fluffy, and bake up in under 20 minutes! They make a fabulous wholesome snack or post dinner treat!

keto cinnamon muffins.

Craving muffins but watching your carbs? These low carb muffins tick all the boxes.

Inspired by low carb cinnamon rolls, we adapted these fluffy rolls into single serving muffins that are low in carbs but full of flavor.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make low carb muffins
  4. Protein powder tips
  5. Recipe tips and tricks
  6. Storage instructions
  7. More low carb muffin recipes
  8. Low Carb Muffins (Recipe Card)

Why this recipe works

  • Just one bowl. The batter is made up in just one bowl, so clean up is a breeze.
  • Quick and easy. The bake time for these muffins is less than 10 minutes.
  • 100% sugar free and dairy free. These also happen to be egg-free, too!
  • 6 ingredients. Made without the glaze (which is optional!), these muffins need just 6 ingredients.

Ingredients needed

  • Almond flour. Always use blanched or superfine almond flour, not almond meal. The latter tends to yield a more earthy and drier texture.
  • Vanilla protein powder. Choose a vanilla-flavored protein powder, as it will add some sweetness and a subtle vanilla flavor.
  • Baking powder. Helps the muffins rise.
  • Cinnamon.
  • Almond butter. Smooth and drippy almond butter with no added sugar. You can swap this out for another nut or seed butter, like tahini or peanut butter.
  • Unsweetened applesauce. Adds moisture to the muffins with very few calories. Pumpkin puree and mashed banana can be substituted.
  • Coconut oil. Measured in its melted state. If you don’t want any coconut flavor, use refined coconut oil.

How to make low carb muffins

Make the muffin batter. Whisk together the dry ingredients and mix well. Add the wet ingredients and mix until a smooth batter remains.

Bake the muffins. Distribute the muffin batter amongst a 12-count muffin tin and bake for 12-15 minutes, or until a toothpick comes out clean.

Add the glaze. Once the muffins cool completely, drizzle the glaze over the top.

low carb muffins.

Protein powder tips

Choosing the right protein powder is imperative for these low carb cinnamon roll muffins, as using a non-specified one can really alter the taste. Protein powder muffins can really be hit or miss, so be sure to use the ones below for the perfect recipe.

Brown rice protein powder (vegan and gluten-free)- Brown rice protein powder provides a fantastic texture, similar to flour. It doesn’t try out the muffins either. 

Casein protein powder (keto and gluten-free)- This is my favorite protein powder to use with baking or any recipe, really. It is super thick and creamy and requires more liquid than other protein powders. 

Paleo protein powder– This is the best protein powder to use for those following a strict paleo or keto diet. 

Please note- I don’t really like the texture without protein powder, but some readers have made my other protein muffin recipes without it with success. I cannot vouch for the outcome myself. 

Recipe tips and tricks

Do not over-bake. These muffins continue baking as they cool down, so remove them from the oven once a toothpick comes out ‘just’ clean.

Glaze once cooled. Adding the glaze to still-warm muffins will see the muffins sink in the center. Only glaze the muffins once they are completely cool.

Add mix-ins. Chocolate chips, shredded coconut, and fresh berries are all fabulous options to add to the batter.

Storage instructions

To store: Leftover muffins will keep well at room temperature in a sealed container for up to two days. For the best flavor and texture, the muffins will keep well for up to five days.

To freeze: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.

low carb muffins recipe.

More low carb muffin recipes

cinnamon roll muffins

Low Carb Muffins

4.99 from 324 votes
These low carb muffins need just 6 ingredients to make and yield fluffy and moist muffins. Ready in just 15 minutes.
Servings: 12 muffins
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Video

Ingredients  

For the glaze

Instructions 

  • Preheat the oven to 180C/350F and line a 12-count muffin tin with muffin liners and set aside. This can also be made using a mini muffin tin. 
  • In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.
  • Evenly distribute the cinnamon roll muffin batter evenly amongst the muffin liners. Bake for 10-15 minutes, checking around the 10 minute mark by inserting a skewer in the center and seeing if it comes out clean. If it does, muffins are done. Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely. 
  • Once cooled, prepare your cinnamon roll glaze by combining all ingredients and mixing until combined. Drizzle over the muffin tops and allow to firm up. 

Notes

TO STORE. Leftover muffins will keep well at room temperature in a sealed container for up to two days. For the best flavor and texture, the muffins will keep well for up to five days.
TO FREEZE. Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition

Serving: 1muffinCalories: 112kcalCarbohydrates: 3gProtein: 5gFat: 9gPotassium: 3mgFiber: 2gVitamin A: 50IUVitamin C: 1.7mgCalcium: 10mgIron: 0.2mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. Nailed it!😂 They are completely flat and a bit gritty. Not sure what happened. I added two raspberries per muffin but didn’t think would impact rising. Bummer.

  2. What is the equivalent of “scoop” for the protein powder? My bag does not have a scoop? Also, the brown rice protein powder I have says Protein 17g per 3 tbsp, will this be ok? (Organic sprouted raw brown rice protein powder by North Coast Naturals)

  3. 5 stars
    We love those muffins! We have been baking them now regularly.
    They hold well together, don’t fall apart . But I have a question for you: they rise while baking but when I cool them down the middle of the muffin sinks in. What do I do wrong?

    1. Hi! It sounds like it’s the protein powder brand that is causing that but there is a way to rectify it!

      Next time you bake it, turn up the oven heat to close to 400F for the first 5 minutes for the muffins to rise, then quickly drop it back to normal temperature.

  4. JUSt made these- they were perfect. Everyone who is saying they have issues with it must not be using the right protein powder- that is key!

  5. Hello! I just made these last night and i used Casein powder. And they sunk, and weren’t like the picture. Would you say it’s the brand of Casein powder that was the issue? I used a different brand than you suggested. Could that be the problem, you think?

    1. Hi Angela- It does sound like that. Different brands of casein yield different textures, and this one tends to be a favourite one 🙂

  6. how much is 2 scoops of protein powder? I bought mine from bulk store so I’m not sure how much to add?

  7. We have four in our family so I usually double recipes. I made the recipe as it states except I added a teaspoon of cloves and since it was doubled and looked more like crumbles I added 5 eggs. They are wonderful family thinks they were the best cake so far. Thank you for the recipe. I think in the future I will continue to add the eggs the consistency and texture were excellent and nice spice. I also used peanut butter next time I will try almond butter

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