Keto Cinnamon Spice Muffins with Cream Cheese Glaze Recipe


1 pkg. Cinnamon Spice Muffin Mix
1/3 cup melted butter
3/4 - 1 cup almond milk (or half milk half water - milk protein makes a better muffin if you are not dairy intolerant).
2 large fresh eggs
2 t vanilla or maple extract
1/4 cup walnuts or pecans (optional)
Cream Cheese Glaze
3 T cream cheese
1 t cream
1 T sweetener (powdered) 

** These muffins are only semi sweet. If you would like a sweeter muffin add 1 or 2 T of your favorite sweetener or 1 T molasses.


Preheat oven to 375. Reduce heat to 350 when you put the muffins in the over. The extra heat will help with the initial rise of the muffin.

Line a 12 count muffin tin with liners. 

Pour dry mix into bowl and make a well. Melt butter and gently beat eggs. Pour in melted butter, vanilla and eggs. Mix until the batter starts to come together. Slowly add liquid until well combined.

Fold in walnuts.  

Use a large icecream scoop and drop batter into liners. Smooth out tops with and leftover batter.

Bake for 18-20 minutes.  

Let muffins completely cool and then drizzle with glaze. Low carb baking is better the next day.

Store in a covered container and refrigerate. 

Cream Cheese Glaze

Microwave cream cheese and cream for 10 seconds. Stir. Microwave for another 10 seconds. Add in powdered sweetener to taste and stir until smooth.