Servings: 12
Calories: 213kcal
Ingredients
- 2 cups almond flour
- 12 Tbsp. So Nourished powdered erythritol, divided
- ½ teaspoon baking soda
- 1 tablespoon cinnamon ground
- 1 pinch salt
- 6 Tbsp. butter melted
- 2 Tbsp. cream cheese softened
- 3 large eggs whisked
- 2 tsp. vanilla extract divided
- 3 Tbsp. almond milk unsweetened
- 2 Tbsp. coconut oil melted
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 paper liners.
- Whisk together the almond flour, 5 tablespoons powdered erythritol, cinnamon, baking soda, and salt in a medium mixing bowl.
- In a separate bowl, whisk together the butter, cream cheese, eggs, and 1 teaspoon vanilla until smooth.
- Stir the wet ingredients into the dry until just combined.
- Spoon the batter into the prepared pan then bake for 14 to 17 minutes until a knife inserted in the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes then remove to a wire rack and cool completely.
- Whisk together the almond milk, coconut oil, and the remaining vanilla extract in a small bowl.
- Add the remaining erythritol a tablespoon at a time, whisking until you have a nice glaze.
- Drizzle the glaze over the cooled cupcakes and set aside to set.
Notes
This Keto Cinnamon Rolls recipe was created by our fellow low-carb bloggers, Rami and Vicky Abrams, from Tasteaholics.com.
Rami & Vicky Abrams created Tasteaholics in 2015 to master the art of creating extremely delicious and healthy low-carb food while researching the truth behind nutrition, dieting, and overall health. Their mission is to continue to grow the keto and low-carb movement and help their followers improve their health and outlook on life through nutrition.
Nutrition
Calories: 213kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Sodium: 89mg | Potassium: 23mg | Fiber: 2g | Sugar: 1g | Calcium: 62mg | NET carbs: 3g
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