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Gluten FreeLow Carb
A vanilla muffin with a creamy cinnamon swirl in the middle. Deliciously simple and low in carbs as well as being gluten free. I've used almond flour here for a change from my usual coconut flour.
Weeping tears of joy, I have found bags of almond flour half the price I used to pay. The same supplier though, just that the government here do not impose the ridiculously high import taxes as Barbados. Don't get me wrong, there are still import taxes that make living on a Caribbean island expensive but suddenly they are no longer a luxury. I've been skipping round the various supermarkets without my usual loud swearing at the prices and wanting to hug the Dutch for their love of cheese.
I usually make my own almond flour as that is so much cheaper but this time I purchased a bag of almond flour from a great health food store. It's always good to support local businesses and they do coconut flour too! I've already got my shopping reward card and expect a calendar from them this time next year!
Almond flour probably makes a better muffin than coconut flour as you get the large muffin tops as you can see from the pictures. I love cinnamon and was thinking about making a muffin with a cinnamon swirl, rather like a cinnamon bun. However, when I thought about piping a cinnamon butter mixture into the muffin or mixing in it with a knife didn't think it would work. So I added cream cheese to the cinnamon mixture and was very happy with the results.
So was the Chief Taster. He happily munched on these and exclaimed that these could not be coconut flour. With a raised eyebrow and ready to throw my spatula at him if he dared to criticize my beloved coconut flour, I asked why. At a safe distance, he replied that the texture was lighter and fluffier. More like a store bought muffin and he loved the vanilla and cinnamon. Almond flour does give a lighter texture and I shall be back playing around with this.
Recipe Tips
Instead of piping a swirl you could simply pipe or spoon the cinnamon mixture into the muffin for a filling. That would be just as delicious! I used a medium sized nozzle but if you had a thinner one it may give a more extra swirl. I still need to work on my piping skills...
More Low Carb Muffin Recipes
Lemon Blueberry Muffins
Apple Pie Muffins
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Cinnamon Swirl Muffins
Angela Coleby
Almond flour muffins baked with a creamy cinnamon swirl
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Muffins
Cuisine American
Servings 9 Muffins
Calories 255 kcal
Ingredients
Muffin
- 2 cups Almond flour
- 2 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Butter, melted
- 4 Eggs
- ¼ cup Water
- ¼ cup Erythritol or other sugar substitute
- 2 teaspoons Vanilla essence
Swirl
- 2 oz. Cream cheese, softened
- 1 tablespoon Erythritol or other sugar substitute
- 1 tablespoon Cinnamon
Instructions
Preheat the oven to 180C/350F degrees.
Mix the almond flour, baking powder and salt together.
In another bowl mix the butter, water, eggs, erythritol and vanilla essence.
Combine the wet and dry ingredients together, and stir well.
Mix the cream cheese, cinnamon and erythritol until smooth.
Spoon the cream cheese mixture into a piping bag.
Pour the muffin mixture into muffin case lined tin.
Place the nose of the piping bag into the muffin mixture and swirl the cream cheese mixture.
Bake for 18 to 20 minutes until firm and slightly golden.
Eat and enjoy!
Notes
Makes 9 Muffins
Nutritional Info per muffin – 255 Calories, 24g Fat, 8g Protein, 6g Total Carbs, 3g Fibre, 3g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1MuffinCalories: 255kcalCarbohydrates: 6gProtein: 8gFat: 24gFiber: 3g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Serenity M. Simpson
This recipe is so amazing! We loved having these for breakfast. It reminded me of mom's cake!! Since I was obsessing over it and took one to my coworker to try (she asked me to print her the recipe, btw), I decided to tweak it because I felt it would make a delicious mock cornbread to go with my chili, and I was right. I added a tablespoon of coconut flour, just because, then I added some cornbread extract. I left out the cinnamon swirl portion, I was blown away at the result! I am going to discard all the other cornbread recipes now that I have one that is so so good!
Reply
Angela Coleby
Thanks for posting! Your tweaks sound great!
Reply
Serenity M. Simpson
This recipe is definitely a keeper! I made them for breakfast and I am having some with my espresso. So delicious! Wonderful texture just like bakery muffins!
Reply
Angela Coleby
Good to hear! Enjoy your breakfast!
Reply
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