Cinnamon Muffins (Ket Diet)

Ingredients:

Muffins

• 1.5 cups almond flour
• 1/3 cup flaxseed meal
• 2 tbsp toasted coconut flakes
• 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 cups confectioner's erythritol (see Note)
• 5 large eggs, room temperature
• 0.5 cups low-fat cream (10%), room temperature
• 1 tsp vanilla extract
• 1/4 cup walnuts, coarsely chopped
• 1 tbsp. l. granular erythritol

Cream cheese frosting

• 60 g of cream cheese, room temperature
• 2 tbsp. heavy cream
• 2 tsp confectioner's erythritol

Preparation:

1. Preheat oven to 350°F (175°C). Line a 12-cup metal muffin tin with paper liners.
2. Muffins:
   
   In a medium bowl, combine almond flour, flaxseed meal, coconut, baking powder, nutmeg, salt, and 1.5 teaspoons cinnamon.
3. In a separate large bowl, whisk together the coconut oil and erythritol. Add the eggs one at a time, beating after each addition. Stir in the cream and vanilla extract. Add the dry mixture to the wet mixture and knead into a batter.
4. Spoon the batter into the paper cups, filling each a little more than three-quarters full. Combine the walnuts, granulated erythritol, and the remaining 1 teaspoon of cinnamon in a small bowl. Sprinkle the batter over the paper cups.
5. Bake until a toothpick inserted into a muffin comes out clean, 25-30 minutes. Let the muffins cool slightly, then transfer them to a wire rack set on the baking sheet to cool completely.
6. Cream cheese frosting:
   
   Combine the cream cheese, heavy cream, and erythritol in a small microwave-safe bowl and microwave for 15 seconds to loosen the mixture. Drizzle the glaze over the muffins and serve.
   
   Note
   
   Erythritol is a sugar substitute that can be found in most health food stores or online.