DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Cinnamon Roll Muffin, in a Minute

Prep: 1 min | Cook: 1 min | Total: 2 mins | Servings:1..

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Cinnamon Roll Muffin, in a MinuteCinnamon Roll Muffin, in a MinuteCinnamon Roll Muffin, in a Minute
I kind of grew up in and amongst farmers markets. I grew up in a town, somewhere in the mountains, near Yosemite National Park, CA. My grandparents owned a huge apple orchard in the town and they would attend various markets, selling apples, cider and apple honey. I'd join them and hang out. One of the markets was a market in Fresno, and THIS market had sweet, hot, fresh, steaming, aromatic cinnamon rolls.

These rolls became almost something like a part of my own DNA. Without them, I cannot function.

Years later, I owned a catering company outside of Cabo San Lucas, in Mexico. A big part of my catering company was a gigantic portable catering trailer that I'd designed. Because of the horrible and bumpy roads in Mexico, I designed all the cooking devices to run on natural fuels, primarily carbonized coconut shells. Ultimately, it was a 3 ton beast of a machine. To show it off and promote the catering business, I served as a vendor at the local Farmer's Market, pulling my massive kitchen up onto the grass, sparking up my coconut ovens and baking fresh cinnamon rolls, for all the world to sniff out and eat.

I LOVE cinnamon rolls!

All this said ... it COULD be that I love frosting! A do enjoy a good cinnamon roll, drenched in melting butter; fresh and a little doughy, but if I had to look deep within my own genetic structure, it becomes clear that I run more efficiently on FROSTED cinnamon rolls.

What we have here is an EXCEPTIONAL "One Minute Muffin", with a sweet and cinnamon twist, with the very same cream cheese frosting that I used to douse my rolls with, down in Mexico. Just swap out the sweetener for something a little less intense for my blood sugars and ... the end result would've made the 8 year old boy in Fresno smile, ear-to-ear.

. .
Cinnamon MuffinCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (13g)  golden flaxseed meal (Buy Now) 604.534400
2 tbsp (14g)  almond meal (Buy Now) 807331.501.5
2 tsp (6.25g)  'Swerve' or other sugar equivalent (Buy Now) 0006.2506.250
1/2 tsp (1g)  cinnamon, ground2.
1/2 tsp (2g)  baking powder (Buy Now) 2.500.5000.5
dash salt0000000
1 tbsp (7.5g)  chopped walnuts49.064.911.131.500.5
1 tsp (3.02g)  raisins, chopped10.
1 large (50g)  egg7256.5.5000.5
1 tsp (4.67g)  melted butter33.333.6700000
Cream Cheese FrostingCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/2 tbsp (21.28g)  full fat cream cheese, warmed72.847.251.28.83000.83
1 tbsp (14g)  fresh whole butter, softened1001100000
3 tbsp (37.5g)  powdered sugar equivalent (Buy Now) 00037.5037.50
dash vanilla extract1000000
dash salt0000000
Totals (of 1 Servings):483.4743.36g15.05g57.12g6.66g43.75g6.71g
Per Serving:483.4743.36g15.05g57.12g6.66g43.75g6.71g *


  1. Combine your flax, almond meal, cinnamon, sugar equivalent, baking powder and salt in a coffee mug, or other microwaveable safe mold, of some kind. (I like to grease my mug first, but I don't think it's necessary)
  2. Mix in your raisins, walnuts, egg and melted butter.
  3. Microwave on high for 60 seconds, (90 seconds if using a weaker microwave, or if you've added lots of other ingredients, like cheeses, nuts, frozen berries, etc.)
  4. While the muffin is nuking, beat together your cream cheese, butter, powdered sugar equivalent, vanilla and salt. Make sure your cream cheese and butter are soft (leave out at room temperature for a while) before whipping, or else mixing will be difficult, at best.
  5. Once your muffin is done, douse with frosting and smile, smile smile!


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* Learn More: More about this recipe and nutrition ...

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Posted by DJ on Nov 11, 2014, 06:36 PM EST
Hey, All … sorry for the delay in my response. I’ve been moving across the border for the past few weeks. Quite busy. Just now catching up. In any event …

K Leib. Yes, look at the far-right column. It’s the “net” carb count. You’re looking at all the carbs, before the fiber and erythritol are deducted. These have no meaningful impact on the blood sugar, so they are subtracted. It’s actually about 6 1/2 “net” carbs.

Unknown, yep! In very large part, you can substitute most fats for other fats in most recipes. Flavors can be a factor, and often times you’ll need a “solid” fat, or the temperature of the fat (as well as the smoke point) can be factors, but … in VERY large part, fats can function almost interchangeably in most recipes. In this, you could use butter, ghee, coconut oil, lard, palm oil, etc. Even something like olive oil or bacon fat would work, but the flavors might stick out a bit …

Suzanne, the “golden” color is purely cosmetic. In fact, I should probably go through and change all of those. At the time, I just had one big bag of golden. Since then, I’ve been using standard flax seeds and just grind my own, in a spice grinder. I MUCH prefer this approach.

Unknown … glad you like it! :D
Posted by Unknown on Nov 06, 2014, 08:37 AM EST
This is GOOD! even without raisins and nuts. Try it!!! Thanks for the recipe!!!
Posted by Suzanne on Nov 05, 2014, 09:55 AM EST
I was wondering if the golden flaxseed meal was just for cosmetic purposes. I found some, but it only comes in small packages, whereas the brown comes in larger (aka more cost effective) packages. I made my first one yesterday, and have since had 3 more, so I'm going to be in the market for large quantities of flaxseed meal in the future.
Posted by Unknown on Oct 20, 2014, 08:19 PM EST
Can I use coconut oil instead of butter?
Posted by K. Leib on Oct 19, 2014, 03:18 PM EST
Am I reading something wrong - 57g. carbs is NOT low-carb.... still, love the recipe but having a hard time wrapping my head around it!!
Posted by DJ on Oct 11, 2014, 02:23 PM EST
Sounds delicious, Martha. I'm glad you're enjoying it! :)
Posted by Martha on Oct 11, 2014, 07:09 AM EST
WOW....eating this right now, minus the nuts and raisins. Also instead of frosting I have sugarfree maple syrup on top....delish:)a new favourite....thanks for this:)
Posted by DJ on Sep 29, 2014, 03:45 PM EST
Armina, I understand your point and I often do make statements like that. In all honestly, I'm actually a little surprised that I don't, on this one. Must've run out of coffee on the day I wrote this one! ;) In any event, ultimately ... I don't know that I need to specify every angle about every recipe. I could literally just write each recipe and comment on how it fits into a variety of different dietary landscapes and talk about how the ingredients are gluten-free, or how the sweetener is natural, or how some phases of the Atkins diet doesn't support raisins, but ... that the Paleo people love them. At some point, it becomes a challenge to frame everything in different ways for different people. Ultimately, I just hope that people know what they should and shouldn't eat ... and if they don't know ... a meager 6 net carbs isn't really going to hurt them ... no matter whether it has raisins or not. It's really just a small amount. I hope that makes sense (it might not! I'm just blasting through these, today. Whee!)
Posted by Armina on Sep 28, 2014, 09:20 AM EST
OHHHHH, btw, I sliced the muffin ( minus raisins and nuts) into four even slices and fried them in a little butter - oh boy was that delicious!! :D
Posted by Armina on Sep 28, 2014, 09:17 AM EST
Thank you for your recipes! I really enjoyed the cinnamon mim. But I do find that some of them have ingredients that aren't on the low carb food list like the raisins in this recipe (I left the raisins and walnuts out and it was still delicious) it would be Kool if you'd add an instructional note saying something like, if you're doing a stricker induction level equivalent of LC, remove this ingredient... Or substitute this for that... That would be tremendously helpful. I've had newbies come to the LC group I'm in confused about these things. Thanks :)
Posted by DJ on Sep 18, 2014, 04:20 PM EST
Sheri, it could be the almond flour. That suggests you're eating a lot of "treats". Treats are good, but ... they're treats. Ultimately, the idea is to remove things that "may" be the culprit. It could be pudding, it could be almond flour, it could be your sweetener, etc. If you get stuck, take a look at the things you're eating a lot of and remove them ... one at a time. If there are no changes, then ... that's not the culprit. Add it back and remove something else. Something will be the barrier ... it's just a matter of experimenting and finding whatever it is that's holding you stuck.
Posted by Sheri on Sep 15, 2014, 07:03 AM EST
Thank you ... I only used a very small amount but I'll remember that. I've lost 56 pounds in 3 1/2 months and every so often I stall out so I'll keep an eye on things better! I think I'd like to lose another 20. I've been trying a lot of new recipes so we don't get bored so I wasn't sure what was really doing that (I thought maybe almond flour because it always seemed to be around the time I ate that) Thanks for the reply
Posted by DJ on Sep 14, 2014, 04:11 PM EST
Sure thing, Sheri! I hate to burst your bubble, but those sugar-free puddings are still full of starches to help them thicken. I ate them A LOT in my early days and they are definitely better than the real thing, but the eventually caused a stall and I had to phase them out. Just be aware ... if you're trying to lose weight and are starting to stall out ... take a look at these. They may be the culprit! That said, if you're just maintaining and happy and all is well ... keep it up! If it ain't broke. Don't fix it! ;)
Posted by Sheri on Sep 14, 2014, 11:07 AM EST
I just had to say (maybe for a second time)I love all of your recipes so far! I just made this one and reading the comments I saw someone used heavy cream & sf vanilla pudding ... then I couldn't make up my mind which I wanted ~ so I compromised, I used heavy cream & sf cheesecake pudding :) waiting for it to cool down to eat it!! Thanks for all of your hard work bringing us all of these recipes!
Posted by DJ on Sep 10, 2014, 12:18 PM EST
Hi Kay, I've had tremendous luck using chia eggs in these kinds of things. I hope this helps! :)
Posted by Kay on Sep 07, 2014, 08:43 AM EST
would an egg substitute of any sort work with this recipe? thanks so much!!
Posted by DJ on Sep 03, 2014, 08:57 PM EST
Sounds delicious, Liz!

Kira, really any of the OMM's would be good. A lot of people mix the dried ingredients together and have a big batch. Then, add the wet at the last minute and bake or nuke, and then spread some butter or jam on it. Takes just a few minutes. You can also pre-bake them and just toast them up before eating. Something simple like scrambled eggs with some zucchini and tomato sauce is also pretty quick. Plain greek yogurt with some fresh fruit, a sprinkle of Swerve and a big cup of coffee? Lots of options. I hope this helps! :)

Geri, I know Shaver Lake! Not "that" close, but ... I grew up around Oakhurst, CA ... and lived in Bass Lake all through High School. A great area, actually. Small world, indeed!
Posted by Geri on Sep 03, 2014, 06:28 PM EST
Can't wait to make this, and just couldn't resist telling you that I, too, grew up in in the mountains in California. I lived in Shaver Lake, which is about 50 northeast of Fresno. Small world!
Posted by Kira on Sep 02, 2014, 10:53 AM EST
I have been looking all over this site and does anyone know the quickest recipe for breakfast??
Posted by Liz farrell on Sep 01, 2014, 11:00 AM EST
This were absolutely delicious. I substituted almond meal with whey protein and also added two teaspoons of decaffinated coffee and extra cinnamon. Mmmmmmm. Thought I had died and gone to heaven.
Posted by DJ on Aug 21, 2014, 07:26 PM EST
My pleasure, Lori! Thanks for the kind words! :)
Posted by Lori on Aug 18, 2014, 04:02 PM EST
This was absolutely awesome. My oldest son and I have changed our eating to a low carb life style. My son is 21 and I'm trying to make site he enjoys the change. Thank you for the recipes that are making this transition so much easier.
Posted by DJ on Aug 05, 2014, 08:03 PM EST
Awesome, Mary! Glad you were able to make it work! :)
Posted by Mary Miller on Aug 03, 2014, 08:49 AM EST
I just started low carb eating and am slowly gathering ingredients for the yummy recipes I'm finding. I didn't have exactly what I needed for these OMMs, but thot I'd try anyway. I only had flax seed meal So I used that. I mismeasured the Stevia and figured, "Oh well!" Oh. My. Goodness! It was bigger than I Expected and so good! Thank you so much for this treat!!
Posted by DJ on Aug 01, 2014, 01:18 PM EST
Lisa, I’m glad you enjoyed this! Yep, that would work just as well. If you ever want to powder your granulated sucralose, you can always throw it in a coffee grinder and “whirr” it up! It makes little sweet powdery cloud, but it also creates a powdered sweetener. Just a thought for the future.

Bille, thanks! Yep, the flax thing is something I’d learned after developing these recipes. My replacement is ground chia seeds … and it’s a perfect alternative. I buy chia seeds and grind them in the coffee grinder and use in place of flax … constantly … in pretty much every recipe where flax meal is used. I usually use just a bit less than the recipe asks for 15% to 25% less, and … for whatever reason the cooking time needs to be just a bit longer, but … the end result is actually even more pleasant, in my experience. I hope this helps! :D
Posted by Billie on Aug 01, 2014, 10:40 AM EST
I really love your recipes! However, I have a question regarding the use of flax. I read online that flax increases estrogen. As a recent breast cancer survivor & on meds to supress my body's estrogen, I'm concerned with using flax in recipes! What would be a good substitution? Thnx!
Posted by Lisa on Jul 31, 2014, 08:48 PM EST
oh my goodness! While I have made the "muffins in a cup" before, I had never thought of adding the cream cheese icing. I read the recipe and just about drooled...So, even though I didn't have SF powdered sugar, I just made it with regular granulated sucralose. It was thinner but when drizzled (well more like melted into a big blob!) over the muffin, it was soooo yummy! This may be my go-to for the nights everyone else is having dessert.
Posted by DJ on Jul 30, 2014, 06:36 PM EST
K, it's funny ... I remember actually agonizing a bit about the frosting on this one. It is a lot of frosting, but ... it's within parameters and ... it's in reasonable amounts. Really, my hope is that people do things like multiply the recipe by 4 and bake them, but only multiply the frosting by 2 or 3. Like you said, though ... the frosting a big part of the greatness of this one ... and people seem to really dig it (myself included!), so ... *shrug* ... I leave it to you to decide where to take it. There really are no "wrong" answers! ;)
Posted by K on Jul 26, 2014, 07:23 AM EST
Just wanted to say that this is fabulous. Don't know what I liked more: the muffin or the frosting! And kudos to you for the amount of frosting! I double checked to make sure this was for just one muffin cause it was a LOT (but I had no trouble finishing it, mind you!) I omitted the raisins, and maybe next time will add more cinnamon, just cause I love it...maybe a sprinkle on top as well. I also omitted the walnuts, but I used regular flax meal instead of golden, do it tasted nutty anyway. You and your recipes are a blessing from heaven. If ketosis didn't keep me in a permanent state of satiety, I'd be eating all the time just trying to attempt all your recipes! Dana Carpender who? Also, thanks for the reply about the pretzels...
Posted by DJ on Jul 07, 2014, 04:54 PM EST
Nita, I know a lot of people that just make big batches of the dry mix and simply scoop it out and add their wet ingredients when they want one. Easy peazy!
Posted by Nita on Jul 07, 2014, 10:17 AM EST
This is a wonderful treat for anyone watching their carbs but needing a cinnamon roll. ME! Brooke A I usually measure the dry ingredients and put in a sandwich baggie till morning and it speeds up the process. I also measure the butter and cream cheese the night before and put in refrigerator so first thing in the morning I take out so it can start softening. Hope this helps to be able to enjoy this often for breakfast.
Posted by DJ on May 27, 2014, 02:34 PM EST
Hi Unknown, it's actually closer to 7. Look at the final column. This column has the fiber and sugar alcohols subtracted from the totals. Fiber and erythritol do not have an impact on blood sugars, so they do not count and are subtracted from the total. Give this a read to understand more about the math on my website. I hope this helps!
Posted by Unknown on May 26, 2014, 01:49 AM EST
How is this low carb when there is 57 carbs? That to me isn't low carb.
Posted by DJ on May 20, 2014, 05:15 PM EST
Hi Rosemary ... honestly, I've never tried that. That said, I have a sneaking suspicion that it WOULD work. Give it a shot! It's just 2 tbsp. Worst case it doesn't work, but ... it's not a major loss. Again, though ... I suspect it'll work just fine, in this particular case. Please report back your findings! :)
Posted by Rosemary on May 19, 2014, 10:08 AM EST
I've recently started induction on Atkins and I was wondering if it would be ok to swap the almond meal for protein powder?
Posted by DJ on May 14, 2014, 02:31 PM EST
Hi Mindy, I actually prefer them baked. 350 F for about 13 to 15 minutes (or golden). Alternately, for larger loaves/cakes ... 350 F for 24 to 28 minutes. I hope this helps! :)
Posted by mindy on May 13, 2014, 07:09 PM EST
Can these be baked as well??
Posted by DJ on May 06, 2014, 02:12 PM EST
I'm glad you like it, LeAnnWP! :)
Posted by LeAnnWP on May 03, 2014, 02:28 PM EST
wow.. this is amazing!! I miss cinnamon rolls or cinnamon anything.. this is fabulous! THANK you!
Posted by DJ on Apr 28, 2014, 04:02 PM EST
Hi Brooke, I'm sure they're ok to freeze. They'll lose a bit of quality, but I know some people freeze them and then pop them in the toaster to bring them back to life. I know others make a mix of the dry ingredients and just quickly throw it all together. The frosting lasts a while, so you could also make some of the frosting and just leave it in the fridge, with a small time lock on it, so your fingers don't keep dipping in to it. ;) I hope this helps! :)
Posted by Brooke A. on Apr 28, 2014, 10:23 AM EST
I just made the cinnamon roll omm...I am officially in love...can't wait to make them all! But one question. These are a little tedious with all the ingredients and I'm sure that as I make more it won't feel that way, but in the meantime do these freeze well?
Posted by DJ on Apr 10, 2014, 04:29 PM EST
I'm glad you liked it, Jenifer! This, the vanilla and the pumpkin are my favorite OMM's. I'm with you on the chocolate one. It's ok, but a bit dry and scratchy. I keep meaning to tinker with it, but it gets so much positive feedback ... I tend to just let it do its thing. In any event, I'm glad you like it. Thanks for the feedback! :)
Posted by Jenifer on Apr 10, 2014, 08:35 AM EST
This was delicious!! I made the chocolate OMM last night but this one takes the prize. Thanks for sharing. I can't wait to try more of the recipes here.
Posted by DJ on Apr 07, 2014, 07:51 PM EST
Thanks, Karen! :) Yes, this recipe multiplies quite well. I do it often and bake them. 350 F for about 13 to 15 minutes (for muffins) and 24 to 28 minutes for a larger loaf or cake. I hope this helps! :)
Posted by Karen on Apr 07, 2014, 11:08 AM EST
I made these this morning, yummy! If I want to make a batch of 8 can I just multiply the ingredients? I want to bake them a bit smaller & more. Thanks for your hard work! You are one of many talented low carb chefs, very appreciated! Karen A
Posted by DJ on Mar 26, 2014, 03:48 PM EST
Hiya Grateful! Thanks for the kind words! :) Maybe you should sit down with your husband and have a heart to heart. He may be more open and receptive to my recipes than you might think! ;)
Posted by Grateful on Mar 26, 2014, 11:01 AM EST
Dear Amazing, Wonderful, Chef-guy. I am an extremely happily married woman, but if I was not, I would want to marry your recipes. Thank you thank you thank you for sharing them, along with your witty and interesting commentaries.
Posted by DJ on Mar 24, 2014, 04:33 PM EST
Hi Chef! Because this recipe is rooted in the microwave, the size/shape of the vessel doesn't matter as much. The waves just attack the water molecules and vibrate the dickens out of them, regardless of the container. That said, my ramekins are 8oz. My cups vary in size/shape (bought at the salvation army, specifically so I could have a cheap variety). As long as it's non-pourous and save for the microwave ... it works! All this said, I personally never microwave them. I much prefer baking them and use a typical "large sized" silicone baking muffin tin (the kind that makes 6 muffins per half quarter sheet-tray). 350F for about 13 to 15 minutes. I hope this helps!
Posted by Chef Geoff on Mar 24, 2014, 11:42 AM EST
Hi from Rochester, NY. Where we still have winter!! Woohoo!!! NOT!!!! I'm fed up with avoiding the real bad foods like Cinnamon Rolls and diving into making my own. Thank you for this version. As a foodie I'm curious what size coffee cup and/or ramekin you use. I love COFFEE so my mugs are 10 ouncers or better and I know container size affects the finished product on so many levels! Also I have ramekins from 1/2 cup on up.
Posted by Jo Ann on Mar 20, 2014, 08:03 PM EST
Just made this...OMG I couldn't wait to taste it and it ended being my dinner, sure glad I had a healthy lunch :-) Delicious! Keep bringing on the recipes and your stories too!!
Posted by DJ on Mar 14, 2014, 02:39 PM EST
Awesome, Bethy! I'm glad to hear it! :)
Posted by Bethy on Mar 13, 2014, 11:17 AM EST
OMG this is the best recipe for OMM, and I think I've tried almost all of them. This is my new go to recipe. For the frosting I used about 2 Tablespoons heavy cream and some sugar free vanilla pudding to make a thick frosting. It was heaven. Thanks!!
Posted by DJ on Mar 12, 2014, 03:34 PM EST
All that scrolling is making your finger tired, Unknown? Sorry to hear of your struggles ...
Posted by Unknown on Mar 12, 2014, 02:58 PM EST
Can you please just get to the recipe and the ingredients. It would speed things up for all of us.....thanx
Posted by DJ on Mar 10, 2014, 02:19 PM EST
Thank you, Cynthia and Alicia! I'm really glad you enjoy them. This is probably my favorite (or the pumpkin ... ) Hmmmm ... or maybe the vanilla. ;)
Posted by Cynthia on Mar 09, 2014, 10:05 PM EST
OMG! I can live like this. You rock, 4 months post pregnancy, gained100lbs, down 75, I can do this. Thank you for posts!
Posted by Alicia on Mar 07, 2014, 12:12 PM EST
OMG!!!!! This is so good and yummy. It totally puts my sweet tooth self in a state of bliss. Thank you so much for this quick, easy, and delicious breakfast treat :)I'm going to use the frosting on my gluten free cupcakes or at least I'll try if I don't eat it all first ;)
Posted by DJ on Feb 23, 2014, 06:03 PM EST
LOL! Thanks for the chuckle, Gina! Glad you enjoyed it!
Posted by Gina on Feb 23, 2014, 10:09 AM EST
I just made this morning and my 3 yr old and 1 yr old both highly approve! It is delisious! Although my son didn't care for the walnuts. He said nuts are for squirrels. Out of the mouth of babes. :)
Posted by DJ on Feb 19, 2014, 08:04 PM EST
Kim, I personally haven't. I have a little scoop and various recipes memorized, so when I want to make something, I just kind of quickly cobble it together. However, I know a lot of people DO make mixes out of it, then add the wet ingredients, nuke and enjoy!
Posted by Kim on Feb 19, 2014, 01:00 PM EST
These are fantastic! The texture is perfect! Have you ever made a big batch of the base recipe to have on hand? In my morning rush, every minute is precious and these would be great on the mornings I don't have something pre-made!
Posted by DJ on Feb 16, 2014, 04:16 PM EST
Fantastic, Suzanne! I'm glad you enjoyed it! :)
Posted by Suzanne on Feb 15, 2014, 04:44 PM EST
Amazingly delicious! I halved the amount of sweetener because I don't like things super sweet.. it was perfect. I've been on the candida diet since August, so no sugars or fruit, and just wanted to treat myself. Thank you thank you thank you!!!
Posted by DJ on Feb 06, 2014, 12:11 PM EST
Hi Carol ... No? I really think this needs "something else" ... otherwise, it'll be a sort of crumbly cookie/scone-like thing. As an alternative, you could try using the Vanilla OMM as a base, which is coconut flour. Or use a coconut flour/almond meal blend for this one. I hope this helps! :)
Posted by Carol on Feb 06, 2014, 09:12 AM EST
This sounds so good. My hubby is really missing his cinnamon buns. Is it possible to add almond meal twice? I do not care for flax seed, and really don't want to buy chia seeds. I know...I am being difficult. :) Thanks.
Posted by DJ on Jan 05, 2014, 01:48 PM EST
Hi Cheryl, sure! Just use ground chia seeds, instead. They work almost precisely the same way. I grind mine with a coffee grinder, but you can purchase it pre-ground. I also recommend using about 25% less. So, if the recipe asks for 2 tbsp., use about 1 1/2 tbsp. I hope this helps! :)
Posted by Cheryl P. on Jan 05, 2014, 06:38 AM EST
Can you suggest something else for the flax? I have an allergic reaction to it....and the recipe looks awesome!!
Posted by Frankweir on Jan 02, 2014, 07:42 PM EST
Thanks DJ...yea low carb cookies are's partly because sugar does more than just provides moisture, stickiness, and texture that is very difficult to duplicate without it. Life is not fair! Looking forward to your book!
Posted by DJ on Jan 02, 2014, 12:12 PM EST
Frank, I'm glad you enjoyed it! Regarding the cookies ... I actually made about 10 different cookies about 2 months ago and discovered that I lack the knowledge or skill to make a variety of delicious sugar free cookies! They were all edible and about 3 were awesome, but the other 7 were lackluster, at best. Those will never see the light of day, but the other 3 will be in my upcoming book (if I ever finish the thing! ;) ). In any event, on my site the lemon bars are excellent and come from the cookie family. Beyond that I don't have much. Check out Jennifer Eloff's Cookie Section: Cookies and Squares.
Posted by frankweir on Jan 02, 2014, 11:35 AM EST
DJ...just made this and it is remarkable. I subbed the much hated Carbalose for the flax and it was a wonderful result. And the frosting is brilliant. Delicious, quick, and versatile. Ill be using it on many other things. If you can, please suggest some cookie recipes. I have tried and tried but, with almond flour, mine always come out tasting the same and are very dry. I want to try your funnel cake recipe. We made a conventional recipe and made rosettes which were wonderful. Such a small amt I don't think the carb load was too bad but I'd like to try your batter recipe. Love your facebook posts! Happy New Year!
Posted by DJ on Dec 31, 2013, 12:07 PM EST
Fantastic, Jo! I'm glad to hear it! Please let me know if you have any questions! Welcome! :)
Posted by Jo on Dec 31, 2013, 03:46 AM EST
Really enjoying this blog! Its quickly becoming my everyday go to source for grain free sugar free meals! Everything I've made so far has been really great!
Posted by DJ on Dec 29, 2013, 10:59 AM EST
Good thinking, Jan! A lot of people do this, actually. They make little pre-mix kits, so they just need to throw it together at the last minute. Quick and easy!
Posted by Jan Johnson on Dec 29, 2013, 07:08 AM EST
I am eating this now, and it is absolutely delicious! Thank you so much - I was going to cheat tonight and make something not good for my diabetes, but I remembered pinning this and made it instead, and I am so glad I did! I am going to make up some little pre-mixed packets so all I have to do is add the wet ingredients and I'll be good to go!
Posted by DJ on Dec 24, 2013, 03:06 PM EST
Hi Nikki, a great alternative is ground chia seed. You would want to use about 25% less. So, in this case, use 1 1/2 tablespoons of ground chia, rather than 2 tbsp of flax. I hope this helps!
Posted by Nikki on Dec 24, 2013, 02:52 PM EST
I don't cook with flaxseed at all, so I wondered if you have any recommendations for why I could use in place of it. Thank you! :)
Posted by Unknown on Nov 21, 2013, 07:22 AM EST
Wow!!! Just made it and LOVE it!!! Quite simple, easy and fast!!! THANK YOU VERY MUCH!!!
Posted by DJ on Aug 13, 2013, 06:21 PM EST
Hi Estelle! Thank you for the kind words! I agree, it's a pretty amazing little treat, considering it's ... actually not even really a treat! It's something I view as a good way to start the day! Also, I'm THRILLED you tried my chocolate pie! That's still one of my absolute favorites!
Posted by Estelle on Aug 13, 2013, 08:01 AM EST
I had this for breakfast yesterday and this morning - I love being able to eat something like this for breakfast on a low carb diet! Thank you so much for this easy delicious recipe and all your other hard work (also tried your chocolate tart with the macadamia nut crust and that was also super yummy!)
Posted by Judy on Jun 21, 2013, 11:17 PM EST
He said it was one of the first days this summer that he's felt full all day. That's worth the price of admission (or cinnamon roll) alone!! We'll be repeating that breakfast for him pretty frequently.
Posted by DJ on Jun 21, 2013, 02:17 PM EST
Glad you liked them, Judy AND found some tricks that work for you! Your son's daytime snack should really keep him satisfied for a good long time, I believe. Let me know what he says!
Posted by Judy on Jun 21, 2013, 10:27 AM EST
Thanks for the tip. I was impatient, & tried it with the coconut flour before you even had a chance to reply(I added only 1 Tbsp of the flour, & used 1 whole egg & 1 egg white) & it was delicious! I made another one for breakfast today. It was a bit more cake-like (not necessarily a bad thing! ?)with the coconut flour, so next time I'll try it with all flax. I made one for my son with your recipe (using almond flour), & he loved it! He's a lifeguard at one of our state parks, & has long days & is almost always hungry. I gave him one of the rolls, an egg, and blueberries. I'll be anxious to hear how long it kept him satisfied. Thanks again for sharing the recipe!
Posted by DJ on Jun 20, 2013, 05:58 PM EST
Hi Judy, actually my recommendation would be to just use all flaxseed meal. You could use coconut flour, but it's my feeling that this would result in a softer/cake-ier muffin. This would be really tasty on its own, but I feel it would get a bit lost with the hearty cream cheese frosting. Either way, it's going to be delicious, but my suggestion is based on creating a heartier and more sturdy muffin. I hope this helps!
Posted by Judy on Jun 20, 2013, 03:40 PM EST
This sounds yummy! I'm allergic to almonds (big issue trying to go lc/gf!!)so wondered what you thought about swapping out the almond flour for coconut flour. I know I'd have to use less & increase the egg/liquid, but what are your thoughts?
Posted by DJ on May 18, 2013, 05:25 PM EST
Yep! I think that's a good way to go. You can also make the frosting WELL in advance, but be warned it hardens when its cold. Maybe pull it out and put it in "defrost" mode in the nuker, while showering in the morning? Just a thought ... Glad you liked it! :)
Posted by Amy Morris on May 18, 2013, 05:11 PM EST
Oh my goodness! I've been cooking low-carb for several years now, and these are AMAZING! Definitely a winner. Thank you so much for sharing! I am planning on making up individual mixes for this as a delicious breakfast.
Posted by DJ on May 18, 2013, 02:29 PM EST
Sure thing, Viki! It's funny you should say that about the warning. I had literally typed one up and attached it to the chocolate OMM, but decided it was a bit too darkly written and removed it. Ultimately, these things are "somewhat" self regulating. They are full of fats, which the body will reject if given too much. You should eat and feel completely satisfied for a good long while. The desire to eat another should subside. At least ... that's the theory! Regarding the carb amounts ... yep, they fall a bit into place as you make larger batches. The frosting is overkill on this one, but to make a single serving frosting that actually MATCHES the muffin would require silly small amounts of things. My hope and belief is that most people will do what you've done, but ... we shall see! Thanks for the kind words and enthusiasm! :)
Posted by Viki on May 18, 2013, 10:05 AM EST
DJ, this recipe should come with a "Warning"! They are addictive :-)! I made the recipe for the one muffin, shared it with my husband and decided I would NEVER make just one again! I immediately went back to the kitchen and mixed up a batch for 8 muffins, filled a 6-count giant muffin pan and baked them for 14 minutes @ 350. I will make a large batch of the cream cheese frosting and we will be keeping these on hand for when you just really want something sweet. The net carbs come out a bit lower when sharing. This recipe is a real keeper! Thank you for sharing your talents with us!!!
Posted by DJ on May 17, 2013, 01:40 PM EST
Thanks, GiGi! It's funny ... before I watched my sugar intake, I didn't really care for raisins, much. Now that I'm REALLY careful about what I eat, raisins have become a rare, but ... pleasant surprise! Thanks for the kind words! :)
Posted by GiGi Eats Celebrities on May 17, 2013, 10:46 AM EST
Minus the raisins, you are a GENIUS :)
Posted by DJ on May 16, 2013, 02:13 PM EST
Hi Stephanie. It's not at all! Any ground flax will do. It's just what I happen to have, but yours will do just fine!
Posted by Stephanie on May 16, 2013, 01:33 PM EST
How important is the golden flax? I don't have any (I just have Whole Ground Flax Seed Meal from Bob's Red Mill), and I MUST make this immediately! :)
Posted by DJ on May 15, 2013, 01:47 PM EST
Hi dgidaho, Yep! I concur! It's a magical blend of ingredients. The frosting just really ties the whole thing together and really does become everything I love about a cinnamon roll! MORE EXCLAMATION POINTS!!!!!! Thank you for the kind words. Thrilled your husband loved it, too! :)
Posted by dgidaho on May 15, 2013, 12:27 PM EST
OH MY GOODNESS!!!! I just tried this and it is BEYOND yummy! Even my high-carb hubby was impressed--and he's not easily impressed! This will be a "go-to" for absolute decadence! I hate when people use tons of exclamation marks, but I just couldn't resist on this one... :) Thank you for sharing this recipe!