Warm, delicious and EASY. Promise you will love this Keto recipe.
Ingredients
192g Almond Flour 25 drops of (OOO Flavours) Cinnamon Roll
1 teaspoon Vanilla Extract
2 Eggs at room temperature
2 teaspoon Baking Powder
2 Tablespoon Psyllium husk
1/2 Cup Butter at Room Temperature
1 teaspoon Ceylon Cinnamon
1 teaspoon Ground Clove
1 teaspoon Ground Ginger
1 teaspoon Nutmeg
1/2 Cup Golden Sweetener
1/4 Cup Almond Milk (homemade Ellies Best)
1/4 Cup Heavy Whipping Cream
Directions:
Mix wet ingredients with hand mixer until well incorporated. Whisk dry ingredients separately until well combined. Add dry to wet slowly, mixing with hand mixer until batter forms. Place in lined muffin tin. We like to use silicone liners.
Bake at 350° for about 20 mins (or less, start checking at the 15 min mark). Keep eyes on edges of the muffins. .
For the Filling:
1/2 Cup Marscapone (or Cream Cheese)
1/4 Cup Butter
1/4 Cup Heavy Whipping Cream
1/4 C Almond Milk
15 drops Cinnamon Roll flavour (OOO Flavours)
1 teaspoon Vanilla Extract
1/2 teaspoon Ceylon Cinnamon
1/4 Cup Powdered Sweetener
Directions:
Blend everything with hand mixer until a frosting is formed. Place in fridge. Taste as you go and add until your desired flavour and texture are achieved. .
Assembly:
Removed muffins from oven and let them cool completely. Cut holes into muffins and scoop out the Center. Spoon in the frosting. Put the cut pieces back on top to cover the hole. Set aside. Warm for 10 seconds in microwave before eating.
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