Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 272 kcal
Ingredients
3/4 cup heavy whipping cream
1 tablespoon apple cider vinegar
1.5 cups sesame flour or sunflower or almond flour
1/2 cup flaxseed ground
1/4 cup coconut flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon allspice
2 teaspoons ground cinnamon
1/2 cup butter
1 tablespoon olive oil
3 eggs
1 tablespoon Sugar free maple syrup I used Sukrin
1/2 cup Swerve or erythritol
Topping
1/2 cup Swerve
1 teaspoon ground cinnamon
3 tablespoons butter softened
Optional Cream Cheese Icing
4 ounces cream cheese softened
4 ounces heavy cream
1 teaspoon vanilla extract
1 teaspoon vanilla liquid stevia
Instructions
Preheat the oven to 350 degrees.
In a small bowl add the heavy cream and apple cider vinegar. Set aside.
Whisk together the next 8 dry ingredients in a large bowl and set aside.
Add the butter, oil, eggs, syrup and 1/2 cup Swerve to a stand mixer and blend until incorporated well.
Add the heavy cream and vinegar into the stand mixer and blend until smooth.
Gradually pour in the dry ingredients into the stand mixer and blend until combined.
Grease a 12 capacity muffin pan and pour batter evenly into each cup.
In a small bowl stir the topping ingredients together and spread on about a teaspoon to each muffin top.
Bake 25 minutes.
While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.
Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.
Remove to a pie plate if desired to top with Icing and enjoy!
If making ahead, keep muffins and icing in the refrigerator, reheat muffins in oven at 350 for 10 minutes and add icing when ready to serve.
Recipe Notes
NET CARBS: 6g
Brenda”s Notes:
This recipe was first posted on my blog in December of 2014 and updated with video in September 2018.
Nutrition info does not include the icing.
If the icing is made ahead and kept in the refrigerator you may need to allow it to get to room temperature or microwave it for just a minute.
If you don’t have Swerve for the muffin part, you could use this powdered stevia, 1 tablespoon or pure stevia extract, just 1/2 teaspoon.
Please note: I can not use almond flour since my youngest has a tree nut allergy so I used sunflower seeds one time I made them and I’ve also used sesame flour, I liked the sesame flour best for the texture.
Nutrition Facts
Grain Free Sugar Free Cinnamon Roll Muffins
Amount Per Serving (1 muffin)
Calories 272
Calories from Fat 198
% Daily Value*
Fat 22g
34%
Saturated Fat 11g
69%
Cholesterol 68mg
23%
Sodium 227mg
10%
Potassium 139mg
4%
Carbohydrates 9g
3%
Fiber 3g
13%
Protein 8g
16%
Vitamin A 385IU
8%
Calcium 62mg
6%
Iron 0.7mg
4%
* Percent Daily Values are based on a 2000 calorie diet.