Low Carb Cinnamon Roll Muffins (Keto, Paleo, Vegan)

Low Carb Cinnamon Roll Muffins given a keto, paleo and vegan makeover! These super fluffy and bakery style muffins use almond flour and have no eggs and no butter, but super moist. Gluten Free, Grain Free, Dairy Free, Sugar Free.

There are a plethora of high protein low carb muffin recipes, but very few actually taste delicious.

keto cinnamon muffins

The key to producing a cinnamon muffin which tastes delicious is due to one key ingredient- almond flour!

I’ve always been skeptical when a muffin or baked good recipe calls for no eggs, as I’d always assumed them to be a necessity. This is not the case!

When it comes to snacking, I’ve found that having something protein-packed and keto-friendly to be the most effective. Since I’ve started working out more, I’ve found that having a low carb/high protein snack to be the best to not only fuel my muscles but also keep me satisfied until my post-workout meal.

Low Carb Keto Cinnamon Roll Muffins

This low carb cinnamon roll muffins aren’t just for those who workout- Here are other benefits!

Using just one bowl

Quick and easy (Just 15 minutes!)

100% sugar free and dairy free

Satisfy the baked good cravings, guilt-free

Fluffy and bakery style

Less than 6 ingredients

Here are some tips, tricks, and hints to ensure a perfect low carb muffin recipe ever! 

keto cinnamon roll muffins

Almond Flour or Almond Meal

The most common question I get asked when sharing a recipe with almond flour is whether or not almond meal can be used instead.

Almond meal can certainly be used instead of almond flour, with the only difference being a slight flavor and texture. The meal is more course and has a more evident taste. The flour, on the other hand, is smoother and better for a fluffier baked recipe. 

The Right Protein Powder

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. 

Keto Approved Starches

Hands down, pumpkin puree is the best starch to use in this low carb muffin recipe. Not only is it keto approved, it is also naturally paleo, vegan and gluten-free.

For those not following a ketogenic diet, you can easily swap it out for unsweetened applesauce, overripe banana, or mashed sweet potato. 

keto low carb muffins

More delicious baked goods? Gotcha covered!

Flourless Blueberry Breakfast Cake

Low Carb Cinnamon Roll Pancakes

Sweet Potato Chocolate Cake

1 Minute Low Carb Cinnamon Roll Mug Cake

The Ultimate Protein Brownie

Watch a video of how to make easy low carb muffins below!


cinnamon roll muffins

Low Carb Cinnamon Roll Muffins (Keto, Paleo, Vegan)

Low Carb Cinnamon Roll Muffins given a keto, paleo and vegan makeover! These super fluffy and bakery style muffins use almond flour and have no eggs and no butter, but super moist. Gluten Free, Grain Free, Dairy Free, Sugar Free. 
4.96 from 183 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 20 muffins
Calories: 112kcal
Author: Arman


For the glaze


  • Preheat the oven to 350 Fahrenheit 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. 


Low Carb Cinnamon Roll Muffins should be kept refrigerated for optimum freshness. They can be kept at room temperature, in a covered container, but must be eaten within 2 days.
To freeze muffins, wrap each serving individually. 


Serving: 1muffin | Calories: 112kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Potassium: 3mg | Fiber: 2g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.2mg | NET CARBS: 1g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Low Carb Keto Cinnamon Roll Muffins

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    79 thoughts on “Low Carb Cinnamon Roll Muffins (Keto, Paleo, Vegan)

    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…

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