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Nutella-Stuffed Cinnamon Sugar Muffins – Low Carb and Gluten-Free

Sweet cinnamon muffins filled with rich sugar free chocolate hazelnut spread. A truly indulgent low carb breakfast.
Course Breakfast
Cuisine Breakfast
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 Muffins
Calories 310 kcal

Ingredients

Sugar-Free Nutella:

  • 1 cup hazelnuts toasted and husked
  • 3 tbsp hazelnut oil (can use other vegetable or nut oils)
  • 1/4 cup dark cocoa powder
  • 2 tbsp heavy whipping cream (or more for a thinner consistency)
  • 1/4 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla

Muffins:

  • 3 cups almond flour
  • 1/3 cup vanilla whey protein powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup Kelapo coconut oil (room temperature)
  • 1/2 cup Swerve Sweetener
  • 3 large eggs (room temperature)
  • 1/2 tsp vanilla extract
  • 1/4 tsp liquid stevia extract
  • 1/2 cup almond milk
  • Approx 12 tbsp homemade sugar-free Nutella (you will have leftover Nutella)

Cinnamon "Sugar" Topping:

Instructions

Nutella:

  1. Grind hazelnuts in a food processor until finely ground and beginning to clump together. Add oil and continue to process until well combined, scraping down sides of processor with a rubber spatula as needed.
  2. Add cocoa powder, whipping cream, sweetener and vanilla and process until smooth and creamy. If it is too thick, add additional oil or cream until desired consistency is achieved.

Muffins:

  1. Preheat oven to 325F and line a standard muffin pan with 12 paper liners (I recommend parchment liners).
  2. In a medium bowl, whisk together almond flour, protein powder, baking powder, and salt.
  3. In a large bowl, beat coconut oil or butter with sweetener until smooth.
  4. Beat in eggs, vanilla and stevia, then in almond flour mixture in two additions, alternating with almond milk.
  5. Divide about half the batter evenly among prepared muffin cups. With the back of a spoon, make a well in the center of each.
  6. Spoon about 1 tbsp of sugar-free nutella into each well. Top with remaining muffin batter.
  7. Bake 20 to 22 minutes, or until set and lightly browned on top.

Topping:

  1. In a small bowl, whisk together sweetener and cinnamon. Brush the tops of hot muffins with melted butter and sprinkle with cinnamon "sugar".

Recipe Notes

Serves 12. Each serving has 8 g of carbs and 4 g of fiber. Total NET CARBS = 4 g.

310 Calories; 29g Fat (77.5% calories from fat); 10g Protein; 8g Carbohydrate; 4g Dietary Fiber; 63mg Cholesterol; 165mg Sodium.

Nutrition Facts
Nutella-Stuffed Cinnamon Sugar Muffins – Low Carb and Gluten-Free
Amount Per Serving (1 muffin)
Calories 310 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Cholesterol 63mg 21%
Sodium 165mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 16%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.