I love how these muffins satisfy my sweet cravings without knocking me out of ketosis. The cinnamon streusel adds a warm, cozy flavor, while the cream cheese center gives every bite a rich surprise. They’re easy to prep, freezer-friendly, and ready in under an hour. Whether I’m meal prepping or baking a quick treat, these muffins always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cream Cheese Filling:
4 oz cream cheese, softened
3 tablespoons powdered monk fruit (Allulose blend)
½ teaspoon vanilla extract
For the Muffin Base:
5 tablespoons unsalted butter, softened
½ cup monk fruit sweetener (Allulose blend)
3 large eggs, room temperature
3 tablespoons heavy cream, room temperature
1 teaspoon vanilla extract
2½ cups almond flour (super fine texture)
2 teaspoons baking powder
¼ teaspoon sea salt
For the Cinnamon Streusel:
1 cup almond flour
½ cup monk fruit sweetener
1 tablespoon cinnamon powder
1/8 teaspoon sea salt
2½ tablespoons unsalted butter, melted
¼ teaspoon vanilla extract
Directions
1. Make the Cream Cheese Filling I mix the softened cream cheese, powdered monk fruit sweetener, and vanilla until smooth. Then I place the mixture on a piece of plastic wrap, roll it up like a log, twist the ends, and freeze it for at least 30 minutes.
2. Prepare the Muffin Batter In a large bowl, I beat the butter and sweetener until light and fluffy. I then add the eggs, heavy cream, and vanilla, beating again. Finally, I stir in almond flour, baking powder, and salt until a thick batter forms.
3. Make the Cinnamon Streusel In a medium bowl, I mix the almond flour, monk fruit sweetener, cinnamon, and salt. I pour in the melted butter and vanilla, stirring until it forms a crumbly topping.
4. Assemble the Muffins I preheat the oven to 325°F and line a muffin tray with 12 parchment liners. I lightly brush or spray the liners with oil. I gently fold about 1 cup of the streusel into the muffin batter to create cinnamon streaks (not fully mixed). Then I divide the batter evenly into the muffin liners, filling them about ¾ full.
5. Add the Cream Cheese I remove the cream cheese log from the freezer, slice it into 12 equal discs, and press one into the center of each muffin.
6. Top with Streusel I add about 2 tablespoons of the remaining streusel on top of each muffin, pressing it in slightly.
7. Bake the Muffins I bake the muffins for 22–28 minutes, until the tops are golden brown. If they start to brown too quickly, I loosely cover the tops with aluminum foil.
8. Cool Before Serving I let them cool in the pan before transferring to a rack. The cream cheese center firms up as they cool.
Servings and timing
This recipe makes 12 muffins and takes about 42 minutes total (20 minutes prep, 22 minutes bake). It’s ideal for weekend baking or preparing a batch for the week ahead.
Variations
I add a pinch of nutmeg to the streusel for extra spice.
For a richer flavor, I swirl almond butter or cinnamon butter into the batter.
If I want to make mini muffins, I use a mini muffin pan and adjust the bake time to around 15–18 minutes.
I sometimes mix chopped pecans into the streusel for crunch.
Storage/Reheating
Room Temperature: I store muffins in an airtight container for up to 3 days.
Fridge: They keep well in the fridge for up to 1 week.
Freezer: I freeze muffins individually on a tray, then transfer to a sealed container for up to 3 months. When ready to eat, I thaw at room temperature and warm gently in the microwave or oven.
FAQs
Is this recipe keto-friendly?
Yes, this recipe uses almond flour and monk fruit sweetener, keeping it low in carbs with only 3.9g net carbs per muffin.
Can I use coconut flour instead of almond flour?
I don’t recommend it. Coconut flour absorbs more liquid and won’t give the same texture. Stick with super fine almond flour for the best results.
Can I make the cream cheese filling ahead of time?
Absolutely. I often prepare the cream cheese filling the night before and freeze it, so it’s ready to use when I mix the batter.
How do I reheat frozen muffins?
I thaw them at room temperature first, then warm in the microwave for 10–15 seconds or in the oven at 300°F for about 5 minutes.
Can I reduce the sweetness?
Yes, I adjust the amount of monk fruit sweetener based on my taste. The filling and streusel can be slightly reduced without changing the texture.
Conclusion
These Keto Cinnamon Cream Cheese Muffins are my go-to when I want something sweet without the carbs. They have the perfect balance of fluffy texture, gooey cream cheese filling, and warm cinnamon flavor. Whether I’m enjoying one with coffee in the morning or serving them as dessert, they always satisfy my cravings while keeping my carbs in check.
