Tender Coffee Cake Muffins with a cinnamon crumb topping. These delicious keto muffins will make you jump out of bed, eager to start your day. Better and healthier than any bakery option! This post is sponsored by Bob’s Red Mill.
In case you haven’t noticed, I love coffee cake. And I love muffins. So these low carb Coffee Cake Muffins are a dream come true for me.
I am perpetually amazed at all the delicious things I can create with almond flour. And a little ingenuity. There’s a line from my bio that says: It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment.
I wrote that line about 7 years ago and it still holds true to this day. And I send up thanks fairly often to the very existence of Bob’s Red Mill almond flour. I love a number of their other products too, but that almond flour has been my trusty baking side kick for nearly a decade now.
Whoa. A decade. That kind of blows my mind. But it’s pretty darn cool
Let me assure you that I will be playing and experimenting with almond flour and coconut flour and all sorts of keto ingredients for a few more decades to come. I truly love it.
Check out my video to see just how easy they are to make!
What makes them Coffee Cake Muffins?
Sometimes I get questions about why something is called a coffee cake when it doesn’t contain any coffee. Really, coffee cake is just any sort of snack cake that is meant to be eaten with a cup of coffee. It’s often more of a breakfast or a snack than a dessert.
Let’s be honest, coffee cake is really just an excuse to have cake any time of day.
It’s often, although not always, distinguished by a streusel crumb topping. The famous New York Crumb Cake is an iconic example of a crumb topped coffee cake.
I took that same crumb topping idea and added it to tender almond flour muffins, and then drizzled on a wee bit of vanilla glaze. A fun little mashup of two of my favourite bakery treats.
How to Make Keto Coffee Cake Muffins
Make the crumb topping first. You want this ready to go once your muffin batter is ready. I used Swerve Brown for a true coffee cake flavour but if you only have regular Swerve, that will work too. Don’t leave out the cinnamon!
Make your muffin batter. You could do this in a bowl, as I have done, but you can also whip up the batter in your blender. Either way works just fine.
Line your muffin pan. Keto batters tend to stick a bit so I always recommend parchment or silicone liners. Regular paper liners absorb too much of the moisture and lose quite a bit of the muffin to the paper as you try to peel it.
Press the topping gently into the muffin batter after sprinkling it on. That helps it stick better as the muffins rise during baking.
Test your muffins for doneness. Because of the crumb topping, it can be tricky to tell if the muffins are fully baked. Normally I just touch the tops and if they are firm and springy, they’re done. In this case, I suggest using a tester like a toothpick and inserting it into one of the muffins. If it comes out dry with a few crumbs attached, they’re done.
The drizzle is optional. But it makes them extra delectable and like something you’d see at a bakery!
Other Keto Coffee Cake Recipes
Skillet Chocolate Chip Coffee Cake
Raspberry Cream Cheese Coffee Cake
Love Keto Baking? Check out my latest cookbook!
Low Carb Coffee Cake Muffins
Ingredients
Crumb Topping
- ½ cup almond flour
- 3 tablespoon Swerve Brown
- 2 tablespoon coconut flour
- ¾ teaspoon cinnamon
- ¼ cup butter melted
Muffins
- 2 cups almond flour
- ⅓ cup Swerve Sweetener
- ¼ cup unflavored whey protein powder
- 3 tablespoon coconut flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup butter, melted
- 4 large eggs
- ½ cup unsweetened almond milk
- ½ teaspoon vanilla extract
Drizzle
- ¼ cup powdered Swerve Sweetener
- 2 tablespoon water
- ½ teaspoon vanilla extract
Instructions
Crumb Topping:
- In a medium bowl, whisk together the almond flour, Swerve, coconut flour, and cinnamon. Drizzle with the melted butter and stir to combine well. Set aside.
Muffins:
- Preheat the oven to 325F and line a standard muffin tin with parchment or silicone liners.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, cinnamon and salt. Stir in the butter, eggs, almond milk and vanilla until well combined.
- Divide the batter among the prepared muffins cups. Top each with some of the crumb topping and bake 25 to 35 minutes or until a tester inserted in the centre comes out clean.
- Let cool completely in the pans.
Drizzle:
- Whisk together the sweetener, water, and vanilla. Add more water if the mixture is too thick. Drizzle lightly over the cooled muffins.
Video
Marie says
Hello,
May I use egg white protein instead?
Thank you so much!
Marie
Carolyn says
Yes, that works.
Ashley Siegrist says
These came out great! Added some chopped walnuts to the crumble topping. Very good. Also didn’t have almond milk. I used unsweetened oat milk which worked fine. Mixed a small amount of butter with icing to make it thicker.
Cyndi says
Made these this morning- easy and delicious! Even my 3 year old loves them!
Fonda Carver says
I want to make these but all I have is half and half. Can I substitute that for the almond milk?
Carolyn says
Sure!
Debbie says
Could I use egg white protein powder instead of the whey protein powder?
Carolyn says
Yes, that works.
janice says
Hi. Can you tell me how to store the muffins and how long will they last?
Thanks.
Carolyn says
A covered container on the counter for 4 days, or in the fridge for up to a week.
Sadia says
Hi, can I skip the protein powder?or any substitute?
Carolyn says
It’s necessary for a better rise and texture. You can skip it but they won’t be as good.
Kisha says
These are FANTASTIC!!! Thank you!!
Lonna Adkins says
Something went wrong with my muffins, and I’m wondering if you could help me out. I followed all of the ingredients to the letter I did it just the way you did and I sprinkled the crumb topping on top and put them in the oven and when I checked them and they came out the batter had gone up over the top of the crumb topping so the crumb topping is buried inside the muffin. I don’t know what I did can you help me?
Carolyn says
Sounds like you had too much wet ingredients in there… do you live at elevation, by chance? Or were you using a convection oven?
Lisa M Jones says
I notice that many of your baking recipes contain coconut flour. I’m highly allergic. Is there an easy substitution I can use? I know it serves a purpose but I can’t use it. Thanks
Carolyn says
I have a ton of recipes that don’t contain any coconut flour. You could try those. It’s such a unique flour, it’s hard to replace. Oat fiber might work.
Ellen Turner says
I made these yesterday & they turned out great! I had some sour cream to use up, so I added that in that instead of the almond milk, added cake batter extract instead of vanilla, coconut oil in place of butter & then just kept my fingers crossed! I might add a full cup instead of 1/2 cup of sour cream next time for a little more moistness, but not totally necessary. Your recipes are spot on, and I just wanted to thank you for your expertise. I call you my keto scientist when I tell my friends about your recipes! My sweet tooth love you!