Keto muffins with cinnamon

Made with almond flour and cream cheese frosting, these keto cinnamon muffins are great for breakfast or dessert any time of the day.

Ingredients

• ¼ a glass of cream 30%
• 3 table. spoon. softened butter
• 1 PC. egg
• ½ tea spoon. vanilla
• ¼ a glass of powdered erythritol
• ¾ glass of almond flour
• 1 tea spoon. baking powder
• ½ tea spoon. cinnamon
• 6 tea spoon. cream cheese for icing

Directions

1. Prepare all ingredients and preheat oven to 190 C.
2. Whisk the cream, egg and vanilla using a mixer.
3. Then add almond flour, baking powder, erythritol and cinnamon.
4. Use a spatula to combine the mixture until all the ingredients for the keto muffins are completely combined to form a dough.
5. Fill out the cupcake form. If using metal molds, line them with paper liners. Spoon the dough into the paper inserts until they are about ¾ full.
6. Bake muffins for 15 minutes. Once the muffins are cooked, remove them from the oven and refrigerate for 30 minutes. The baked cinnamon muffins should be golden brown, as shown.
7. Cover the muffins with the cream cheese frosting and serve. Sprinkle with cinnamon if desired.