Low Carb Muffins


4.98 from 269 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

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

4.98 from 269 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


For the glaze


  • 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. 



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.


Serving: 1muffinCalories: 112kcalCarbohydrates: 3gProtein: 5gFat: 9gPotassium: 3mgFiber: 2gVitamin A: 50IUVitamin C: 1.7mgCalcium: 10mgIron: 0.2mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman
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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Recipe Rating


  1. It was tasty, but I would stick with the pumpkin puree instead of trying other substitutes. I tried mine with a smashed banana. It was too dry and it ended up being very crumbly, not a muffin consistency.

    1. Mine were not fluffy, I did not forget the baking powder. What does fully incorporate mean? Use a beater? it was really hard to mix in the solid coconut oil but I just used a spatula .

  2. I used Ancient Nutrition unflavored bone broth. It was terrible. The meaty, bony flavor overpowered everything even though I sliced generously. 10 more to get down… what a bummer.

  3. I tried the recipe and they taste pretty good, but do not look any where near the photos on this page. Were the muffins in these photos made by using this recipe?

  4. These turned out quite dry, couldn’t get small amount of pumpkin purée so I used unsweetened applesauce; also, I used a beater to beat the wet ingredients together and to incorporate the dry. I will say they were very tasty, so I’ll try them with pumpkin next time.

  5. Awesome flavour ! So nice to have a Keto breakfast that tastes good. Great idea using protein powder, for a flour like texture. Eggy almond flour muffins are yuck and too common online. I used brown rice protein and melted my coconut oil , mine did not rise at all. Would less oil / more baking powder or half an egg help ? I’m guessing my almond butter was pretty high oil / the oil amounts I think are fighting the baking powder. Still going to make this again ! Yum !

  6. Made these last night and halfway through I realized we were out of baking powder, whoops! They were slightly dense but it didn’t bother us at all. Also added pumpkin pie spice from Trader Joe’s and omg – so good.

    For reference, I’m a low-carb vegan and my boyfriend is a full-on carnivore and he LOVED these! Great recipe 🙂

  7. Just made these and they are delicious! I plan on having them for breakfast. I made them using the mini cups since I did not have the regular size cups on hand and it came out to 33 cupcakes.

  8. I’m sorry but I didn’t not have luck making these. They fell apart completely and were the farthest thing from a muffin. I followed the recipe exactly and well… everyone in my family agreed they could not be salvaged in any way as they tasted so strongly of protein powder and were so dry, I had to throw them out. Such a waste! BTW I used Vega protein powder – this could have been the issue so heads up to anyone do not use this kind!

  9. Is the btter supposed to be like cookie dough consistency or like thick muffin batter? Mine was more like a slightly wet cookie dough batter.

      1. LOVED IT! I know I did alter a bit but it worked out great. I doubled the recipe and added 1 teaspoon of cloves and then 5 eggs. My batter was crumby so I thought the eggs would help. I also had some candid pecans that I used swerve and butter to make. I crushed those up with 2 tablespoons of quick oats…( know they are not keto) 1/4 cup of almond flour and butter made a paste put on top of the muffins WOW they were yummy I hate when people change recipe but the fact that the batter was so crumbly not sticking together I felt I had no choice. I will try your recipe as it instructs. Thank you for all your recipes…