Sugar-free cinnamon cream cheese muffins with a soft almond flour base and rich, creamy swirl. Bakery-style and perfectly cozy.

Scale

Muffin Batter:

2 1/2 cups superfine almond flour

1/2 cup monk fruit sweetener (granular)

1 tbsp ground cinnamon

2 tsp baking powder

1/4 tsp salt

3 large eggs, room temperature

1/2 cup unsalted butter, melted

1/3 cup unsweetened almond milk

1 tsp vanilla extract

Cream Cheese Swirl:

6 oz cream cheese, softened

1/4 cup powdered monk fruit sweetener

1 large egg yolk

1/2 tsp vanilla extract

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1. Preheat oven to 350°F and line muffin pan.

2. Mix dry muffin ingredients.

3. Whisk wet ingredients and combine with dry.

4. Beat cream cheese swirl ingredients until smooth.

5. Fill muffin cups and add cream cheese swirl.

6. Bake 20–24 minutes and cool slightly before serving.

Use superfine almond flour for best texture.

Do not overmix batter.

Store muffins refrigerated for freshness.