Cinnamon Protein Muffins Recipe

Two Cinnamon Roll Protein Muffins with a cup of coffee on a white plate.

Healthy keto protein muffins that taste like cinnamon rolls! These tender low carb muffins have a buttery sweet cinnamon filling and pack 11g of protein per serving.

Course Breakfast

Cuisine American

Keyword high protein muffins

Prep Time 20

Cook Time 20

Total Time 3

Servings muffins

Calories 156kcal

Ingredients

Cinnamon Swirl

1/4 cup butter softened, almost melted
1/4 cup brown sugar replacement
1 tbsp allulose or xylitol
1 tbsp ground cinnamon

Muffins

3/4 cup cottage cheese
3 large eggs
1/3 cup Swerve Sweetener (or other granular sweetener)
1 tsp vanilla extract
1 3/4 cup almond flour
3/4 cup unflavored whey protein powder
2 tsp baking powder
1/4 tsp salt

Drizzle (optional)

1/3 cup Swerve Confectioners
1 tbsp heavy whipping cream
Water as needed

US Customary - Metric

Instructions

Cinnamon Swirl

In a medium bowl, stir together the butter, sweeteners, and cinnamon. The butter should be almost melted but not quite, and the mixture should be like a thin paste. Set aside.

Muffins

Preheat the oven to 325ºF and line the wells of two muffin pans with silicone or parchment liners. If you only have one pan, you may need to work in batches.
In a blender, combine the cottage cheese, eggs, sweetener, and vanilla, and blend until smooth. Add the almond flour, whey protein, baking powder, and salt and blend again until smooth.
Fill each muffin cup about half full with the batter. Then add half a teaspoon of the cinnamon swirl into the center of each muffin and swirl lightly with a toothpick or the end of a small spoon. Take care not to push the cinnamon mixture toward the bottom of the muffin.
Divide the remaining batter overtop, then add more cinnamon swirl and swirl it in.
Bake 15 to 20 minutes, until the muffins are puffed and golden brown. The very top may not seemed cooked through because of the buttery cinnamon mixture, but it will set when they cool.
Remove and let cool 20 minutes, then transfer to a wire rack to cool completely.

Optional Drizzle

In a small bowl, whisk together the sweetener and heavy whipping cream. Add water in tiny amounts until a drizzling consistency is achieved. Drizzle over the cooled muffins.

Notes

Storage Information: Store these muffins on the counter in a covered container for up to 4 days or in the fridge for up to a week. You can also freeze them for several months.

Nutrition