No Sugar Added Cinnamon Muffins

Ingredients:

Muffins

• 1.5 cups almond flour
• 1/3 cup flaxseed meal
• 2 tbsp toasted finely shredded coconut
• 1 teaspoon baking powder
• 1/4 tsp ground nutmeg
• 1/4 teaspoon coarse salt
• 2.5 tsp ground cinnamon
• 0.5 cups coconut oil, melted
• 0.5 cup fine baking erythritol
• 5 large eggs at room temperature
• 0.5 cups of cream with 10% fat content, room temperature
• 1 tsp vanilla extract
• 1/4 cup coarsely chopped walnuts
• 1 tbsp. l. granular erythritol

Cream cheese frosting

• 60 g of cream cheese at room temperature
• 2 tbsp. heavy cream
• 2 tsp fine erythritol for baking

Preparation:

1. Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
2. Muffins:
   
   In a medium bowl, combine the almond flour, flaxseed meal, coconut, baking powder, nutmeg, salt, and 1.5 teaspoons of cinnamon. In a separate large bowl, combine the coconut oil and sweetener. Add the eggs one at a time, beating until fully incorporated. Stir in the heavy cream and vanilla extract. Add the flour mixture and knead into a dough (it will be very runny).
3. Divide the batter evenly among the paper cups, filling each a little more than three-quarters full. In a small bowl, combine the walnuts, granulated erythritol, and the remaining 1 teaspoon of cinnamon. Sprinkle over the batter in the cups.
4. Bake until a toothpick inserted into a muffin comes out clean, 25-30 minutes. Let cool slightly, then transfer the muffins to a wire rack set on a baking sheet and let them cool completely.
5. Cream cheese frosting:
   
   Combine the cream cheese, heavy cream, and sweetener in a small microwave-safe bowl and microwave for 15 seconds to thin the frosting. Drizzle over the cooled muffins and serve.