Cinnamon Crumb Muffins: Low Carb, Gluten Free, Sugar Free, Grain Free

My daughter came home from a friend’s house with a muffin today. I was immediately left craving muffins: specifically a buttery cinnamon muffin topped with streusel topping. Mouth watering, I headed to the kitchen to come up with a healthier recipe than the wheat and sugar-laden muffin she was carrying around.

These buttery muffins have just 3g net carbs each and they’re amazingly good. They’re just the right amount of sweet without going overboard, and that’s just the way they should be. These will work as a quick breakfast, a snack or even a delightful dessert after a meal. They’ll freeze well, so you can keep leftovers on hand for when cravings strike.

Cinnamon Crumb Muffins



  • 1 C almond flour
  • 2 T coconut flour
  • 2 T arrowroot starch
  • 2/3 C Swerve (or your choice of sweetener)
  • 3/4 C almond milk
  • 8 T melted butter
  • 2 tsp. vanilla extract
  • 1/2 tsp. + 1/4 tsp. ground cinnamon
  • 2 eggs
  • 1/2 tsp. salt
  • 2 T brown sugar substitute (I use Ideal Brown)
  • 1/2 tsp. baking powder
  • 2 T cold butter, cubed
  • 2 T brown sugar substitute (I use Ideal Brown)
  • 1 T coconut flour
1. Preheat oven to 375 degrees and line a muffin pan with 12 paper or foil baking cups.
2. In a medium bowl, prepare muffin batter by placing all muffin ingredients except eggs in bowl and stir well with a rubber spatula until smooth.
3. Add in eggs and stir batter by hand about 100 strokes (guessing) until eggs are incorporated and a medium-thick batter is formed.
4. Fill muffin cups 3/4 full of batter and then prepare the streusel topping.
5. To prepare streusel, combine sugar and coconut flour and mix with your fingers. Cut in cold butter with your fingers or a pastry blender until a course meal-like texture is achieved.
6. Top each unbaked muffin with about 3/4 T of mixture.
7. Bake muffins on the middle rack for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
8. Allow the muffins to cool slightly, then enjoy.
Makes 12 muffins.
NUTRITION (1/12th of recipe): 195 calories, 5 g carbs, 2 g fiber (3 g net carbs), 18 g fat, 5 g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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