Sugar Free Cinnamon Streusel Muffins

Serves 12

Calories 230

Net Carbs 4 grams

Protein 6 grams

Muffins

1 1/2 cups almond flour

1/3 cup Swerve Brown

1/4 cup arrowroot starch

1 Tablespoon cinnamon

1 1/2 teaspoons baking powder

Pinch nutmeg

Pinch salt

3 eggs

1/4 cup applesauce or pumpkin puree

1/4 cup melted unsalted butter or coconut oil

1 teaspoon vanilla extract

Streusel Topping

3/4 cup almond flour

1/3 cup Swerve Brown

1/4 cup cold unsalted butter

1 teaspoon cinnamon

Pinch salt

Icing

1/2 cup Swerve Confectioners

2-3 Tablespoons heavy cream

Instructions

Preheat oven to 425 and place muffin liners into pan

In a small bowl use fork to combine crumble ingredients into a chunky sand consistency.

In another small bowl, combine the Swerve Confectioners and 2 Tablespoons heavy cream and mix until smooth. Add additional cream if needed to thin out. Set aside.

In another bowl, sift together dry ingredients for the muffins. In another bowl whisk together wet ingredients then add to the dry ingredients. Mix until just combined and divide the batter between the muffin cups.

Transfer to the oven and bake for 5 minutes, lower the heat to 350, top with crumble and bake another 15 minutes until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and let cool slightly before drizzling with icing.

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13 thoughts on “Sugar Free Cinnamon Streusel Muffins

    1. No, Ma’am it doesn’t! It’s a natural sweetener, erythritol, and it comes in granulated, confectioners and brown! It doesn’t produce the GI upset that some sugar alcohols produce either. 😁

    2. Hi Diane. Swerve tastes a lit like sugar but is only 60% as sweet. It scores only 1 on the Glycemic Index and is a sugar alcohol that poses very little risk of gastrointestinal upset as some other sugar alcohols will. I does not leave any after taste, but can give a cool feeling in the mouth similar to when eating mints. I love Swerve and cook with it all the time.

    1. I make cookies for my diabetic mother with it. I use almond flour instead of white flour along with protein. She loves them and the high fiber and protein make them quite satisfying with only 1 or 2 cookies. Being sugar free, she is entirely safe to have my cookies as a treat.

      1. Diane, I bake cookies and cakes using Swerve sweeteners and almond flour. You will find cookies to be fragile if you remove them from the baking tray too soon. Once cooled a little bit, they firm up nice. I also began using a small amount of xanthan gum in my cookies as almond flour has no gluten. It helps to make them less fragile and gives them a great texture.

        I find cakes baked with almond flour to be a little more dense, but I like that quality.

        Diabetes is strong on both my maternal and paternal sides of my family. All the treat recipes we post are always diabetic friendly.

        Thank you as always for reading and commenting and please let us know how you like baking with Swerve and almond flour. Check out coconut flour too!

Comments and questions are most welcome!

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