Keto Cinnamon Roll Cupcakes
These keto cinnamon roll cupcakes need 25 minutes to prep and 18 minutes to bake, with a cinnamon swirl inside and vanilla cream frosting on top.
Last updated: August 25, 2026
Ingredients
- 2 cups almond flour
- 1/3 cup granulated erythritol
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 3 large eggs, room temperature
- 1/3 cup melted butter, cooled
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup sugar free maple syrup
- 2 tbsp melted butter, for cinnamon swirl
- 2 tbsp granulated erythritol, for cinnamon swirl
- 1 tbsp ground cinnamon, for cinnamon swirl
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered erythritol
- 1 tsp vanilla extract, for frosting
- pinch of salt, for frosting
Instructions
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
In a large bowl, whisk almond flour, erythritol, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat eggs, melted butter, almond milk, vanilla, and maple syrup until smooth.
Pour wet ingredients into dry ingredients. Stir until just combined, with no lumps.
In a small bowl, mix melted butter, erythritol, and cinnamon for the swirl ribbon.
Divide half the batter among the liners. Drizzle half the cinnamon mix over each cup, then swirl gently with a toothpick.
Top with the remaining batter, then drizzle the rest of the cinnamon mix on top and swirl again.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool completely in the pan, then on a wire rack.
Beat cream cheese and butter until smooth. Add powdered erythritol, vanilla, and salt, then beat until fluffy.
Pipe frosting in a tall swirl on each cooled cupcake. Dust with a little cinnamon before serving.
Pro Tips
- • Use room temperature eggs so the batter mixes evenly, with no cold lumps.
- • Let the cupcakes cool fully before frosting, warm cake will melt the swirl.
- • Swap erythritol for allulose if you want less cooling aftertaste in the cake.
- • Store frosted cupcakes in an airtight container in the fridge for up to 5 days.
Recipe Details
Timing
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Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These keto cinnamon roll cupcakes give you that cinnamon bun flavor without the sugar crash. Bake a batch this weekend and keep them in the fridge for easy low carb mornings.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
No, coconut flour soaks up much more liquid. Swapping it in will make these cupcakes dry and dense.
Why did my cupcakes sink in the middle?
This usually means they are underbaked or the batter had too much sweetener. Test with a toothpick and add a few extra minutes if needed.
Can I make this recipe dairy free?
Yes, swap the butter for coconut oil and use a dairy free cream cheese for the frosting.
How many net carbs are in one cupcake?
Each cupcake has about 4 grams net carbs, based on almond flour and erythritol.
