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!
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
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.
- 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.
- 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.
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.
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.
More low carb muffin recipes
Low Carb Muffins
For the glaze
- 1 teaspoon milk
- 1/4 cup confectioners sugar
- 1 teaspoon lemon juice
- 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.
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