All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Keto Coffee Cake Muffins

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.

Keto coffee cake muffins on a white plate with strawberries.

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!

 

Crumb topped keto muffins in a muffin pan with coffee in the background

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.

Drizzling vanilla glaze over a low carb coffee cake muffin

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!

A coffee cake muffin on a plate with two strawberries

Other Keto Coffee Cake Recipes

Cinnamon Roll Coffee Cake

Skillet Chocolate Chip Coffee Cake

Raspberry Cream Cheese Coffee Cake

Rhubarb Coffee Cake

Cranberry Orange Coffee Cake

4.83 from 17 votes
Crumb topped keto muffins in a muffin pan with coffee in the background
Print
Low Carb Coffee Cake Muffins
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Bakery style almond flour muffins with a cinnamon streusel topping. These keto coffee cake muffins are going to be your new favorite breakfast!

Course: Breakfast
Cuisine: American
Keyword: coffee cake muffins, keto muffins
Servings: 12 servings
Calories: 285 kcal
Ingredients
Crumb Topping
Muffins
Drizzle
US Customary - Metric
Instructions
Crumb Topping:

  1. 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:

  1. Preheat the oven to 325F and line a standard muffin tin with parchment or silicone liners. 

  2. 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. 

  3. 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. 

  4. Let cool completely in the pans. 

Drizzle:

  1. Whisk together the sweetener, water, and vanilla. Add more water if the mixture is too thick. Drizzle lightly over the cooled muffins. 

Recipe Video

Nutrition Facts
Low Carb Coffee Cake Muffins
Amount Per Serving (1 muffin)
Calories 285 Calories from Fat 220
% Daily Value*
Fat 24.4g38%
Carbohydrates 7.6g3%
Fiber 3.7g15%
Protein 9.1g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  5. 5 stars
    I made these these this morning along with the White Chocolate Mocha coffee. What a great treat! I realized after I put them in the oven that I only used 1 1/3 cups of almond flour when I didn’t have a 1/2 cup measured to wash. I used four 1/3 cups instead of four 1/2 cups. Despite that snafu, these came out wonderful! My fiancé (aka Mr Picky Pants) doesn’t like many keto bakes goods but even he liked these – so they’re Picky Pants approved …lol

    Reply

    • These are seriously wonderful and hubby really liked them too. Next time I will add some crumb topping into the middle and then on top. Or make them in a muffin top pan. Thanks for all the wonderful recipes you put out there. I offered a chocolate donut to a friend with diabetes and he was afraid to try it. I then explained why I made them for our low carb WOE and what the ingredients were. He was happy to eat such a treat.

      Reply

        • Not sure, I didn’t bake them that way. You may want to google how many egg whites it takes to match 4 eggs.

          Reply

          • I just made these without the protein powder (accidentally) and they were great! I’m curious how they are different with it because the crumb was great, I want to use the cake base as my new all-around muffin recipe. 🙂

            I did use a blend of Xylitol, Lakanto Golden, and Allulose as my sweetener (mostly allulose) and it was the best sweetener combo I’ve tried so far. The sugar alcohols tend to have a cooling or almost burning feeling to me that I can’t stand when used in baked goods, and stevia tastes incredibly bitter to me. Everyone’s taste buds for these are different but if anyone is like me on the sweeteners, the allulose really helped.

            It’s odd because in something like cheesecake or in sweet/savory sauces, the Lakanto or Xylitol taste no different from real sugar to me. But in cakes/cookies the cooling effects or aftertaste is too bad for me to enjoy.

  7. Made this morning and OMG, these are good. Just had my first one with my cup of coffee. Carolyn, do you suppose you could poke some of the crumbles all the way down into the batter? I would love some of those crumble bites in the middle of my muffin.
    Your recipes never fail. Thanks

    Reply

    • Yes. Gluten is a protein and in its absence, a dry protein powder helps baked goods rise and hold their shape.

      Reply

  10. 5 stars
    Holy best keto baked goods ever!!!! I changed several things – collagen instead of protein powder, doubled all cinnamon and vanilla amounts, used Pyure in the baking mix, also added 1/4 cup sour cream and with the drizzle I used HWC instead of water (most of this was because it’s what I had) — and they’re still amazing!!!! Thank you SO much!!

    Reply

  11. Love the recipes but the download is so full of ads and pop ups plus other distractions, including too many photos, that I just can’t stay here. Sorry. Why do all you food folks put so many photos in? Please rethink. Thanks!

    Reply

    • What download? Do you mean the print button? Because that has a single photo on it to identify the recipe and doesn’t contain a single ad or pop up. I don’t know what you’re seeing.

      Reply

    • By the way… most people want photos so they can see what the recipe should look like. I only ever include 4 or 5. I’ve already given it plenty of thought so no need to “rethink”. Thanks!

      Reply

      • 5 stars
        Caroly, I am one who LOVES the multiple photos and appreciate the ability to PRINT with just the one and no adds. Perfect. Obviously well thought through. Love your muffins and cupcakes…you have found the perfect ratio of almond flour to coconut flour to give an amazing texture and crumb. Well done you! Thanks for all your hard work.

        Reply

    • So I rarely ever comment on blogs, but really. Do your due diligence. These bloggers spend hours in the kitchen testing recipes, tweaking, and oftentimes wasting expensive ingredients to come up with recipes that the general public can enjoy. Even more beneficial in Keto Baking because the process is so different than traditional ingredients. Clearly you printed the page and didn’t utilize the print button. Clear cut case of user error. Not the blogger. Carolyn, thank you for all you do! All your tips have made Keto sweets much more enjoyable!

      Reply

        • You are most welcome. Honestly, I’m so grateful for you and all food bloggers who put their hearts in this community. It’s hard enough to spend the money on these LC ingredients. Knowing a recipe is well liked is why I can justify it! I just made these and they’re one of my new favorites!

          Reply

          • Yes, well. Instant gratification is what comes of so much emphasis on social media. Many readers often forget that there’s actually a PERSON behind these things. 🙂

    • I think junkgirl has a browser issue, I get zero ads or pop-ups.

      I am making these with my kiddos today, they look perfect for weekend snacks.

      Thank you!!!

      Reply

    • I think she may be talking the page itself. Some just can’t take all the distractions. Just the other day I tried to read a bloggers recipe. The ads were so bad I could not make out what was recipe what was ad! It seems to be all about layout. I think yours is done quite well! Kudos to the designer. Very little movement in between paragraphs helps. Most of the active ads off to the side is best. Thanks for your diligence!

      Reply

      • Thanks, Therese. It’s a tough balance. I typically use my own blog on desktop so the sidebars take most of the ads and it’s not annoying. It’s tricker on mobile.

        Reply

  12. Hi Carolyn! Can’t wait to try this recipe. I have a question regards to baked Keto goods in general. I’ve found that after a week or so, the cakey desserts taste peculiar. Is it the Swerve that leaves an aftertaste or is it just the good going stale?
    Which brings me to my next question-How long do you store the baked items? And can they be frozen? I’m the only one doing Keto so the quantity lasts me for a while. I typically refrigerate any items with cream or cream cheese.
    Thanks a ton.
    Apurva

    Reply

    • So a week is a very long time for a keto baked good and yes, they may be going stale or even moldy. If they are going to be around longer than 3 or 4 days, put them in the fridge. As for freezing, all unfrosted baked goods can be frozen for several months.

      Reply

    • Yes it is. Gluten is a protein and in its absence, another dry protein helps baked goods rise and hold their shape. You can also use egg white protein.

      Reply

  18. 5 stars
    Yum yum! Thank you Carolyn for another all star creation! Didnt have almond milk-used half and half instead. Did not put on frosting yet Turned out delicious!
    I have followed you for years and buy your cook books. Am grateful for your work!

    Reply

  19. This is a great recipe! I cooked mine as a coffee cake in the Ninja Foodi for 25 minutes. I didn’t have coconut flour so substituted Benders Keto Pancake mix. Worked great.

    Reply

  20. 5 stars
    I love these! They are perfect in every way. I work in a restaurant and I am always bringing in LC treats for my chef to try. She said these were so delicious and fluffy, you’d never know that they were grain/sugar free. She also said you should open a bakery! We live in Central Oregon so it would be totally worth the drive 😁. Thank you for being so amazing! Hope you have a wonderful birthday!

    Reply

    • Thanks, Megan! I will say, though… it’s a lot easier to just have fun with recipes from the comfort of my own home, than working hard at making a go of a bakery. 🙂

      Reply

  22. How could the coconut flour be replaced in your recepies? I really dislike coconut… Would almond flour work? How much of the substitute I need in comparison to the coconut flour?

    Reply

  23. Can this be baked in, say, an 8×8 Pyrex glass dish or a loaf pan instead of as muffins? I’m not sure of the total amount of batter.

    Reply

  29. I have loved so many of your recipes but I think this one is my favorite. Even my oldest who never likes any of my Keto treats loved these. Other than the qhey protein I follow the recipe for the muffins and crumble. I tried cutting the drizzle in half but ended up having to use 1/4c of swerve to 1 T. to get a nice consistency

    Reply

  30. Are you using regular or jumbo size muffin pans? I’ve made these and your lemon muffins. With both I had way too much batter. I’m using a regular size 12 muffin pan.

    Also even the small amount of coconut flour in these muffins, is too strong for me.

    Reply

  34. My family loved these. I forgot to ice them but they didn’t miss the icing at all. My husband ate the majority of them warmed up for his weekday breakfast. I will be making these again. Thank you so much for the recipes on your blog and your cookbooks. You are a very talented baker/cook.

    Reply

  35. I would like to make these for a bridal brunch in mini muffin pans. Any suggestions on the cook time?

    Reply

      • The batter filled up 36 mini muffins. I baked for 10 minutes and they came out perfect. I tried before the icing,and they were delicious

        Reply

  38. I have a question. I’m super sensitive to artificial sweetner aftertastes. With Swerve, I can’t get past the cooling effect and have thrown away most things I’ve tried (not yours). Does this have a cooling effect do you think? I have some Allulose, Sukrin and Lakanto (that I’ve not tried yet in my quest to find something palatable to me). Would these be acceptable substitutions to try? I have brown sugar available in the Sukrin and Lakanto versions.

    Reply

    • I don’t get the cooling affect AT ALL from Swerve. You will also get it from Sukrin and Lakanto, since they are erythritol. You can use half Swerve or Lakanto and half allulose if you like.

      Reply

      • Thank you for your quick response! I still have some unused Swerve – so I’ll give it a try in your recipe. I wonder sometimes if I’m a “super taster”, because our next door neighbors also do Keto and make sweets that I just can’t eat because of either aftertaste or because of cooling effect, but my boyfriend, who ISN’T doing Keto will hog the dessert, especially if it’s cookies.

        Reply

    • They can be on the counter for a few days, in an airtight container. Refrigerate if it will be more than 3.

      Reply

  40. 5 stars
    I made these yesterday, using the items available to me in the UK, ie Sukrin Gold & Melis sweeteners. We had them this morning and they were delicious. Diabetic DH said they were a very good approximation of the unhealthy version, which is high praise from him. I agree and am so grateful to have an alternative to eggs, tinned fish or leftover supper for breakfast. We were in a real rut and although we don’t often have desserts, etc. I can see that I need to lighten up a bit with this lifestyle and include some treats to keep it interesting. Thank you Carolyn.

    Reply

    • Thanks so much, Jeri, I am glad you liked them. It can be tough sometimes to feel limited on a keto or low carb diet, which is why do I what I do!

      Reply

  41. I made these yesterday for a BBQ party. I used hemp protein powder, as I didn’t have whey powder. They were very good and went down well. I’ll definitely bake these again. That said, they were on the dry side for my husband; I’m wondering if I need to reduce the hemp powder. I had left over crumb topping and made strawberry crumble.

    By the way, I received my copy of your Easy Keto Breakfasts and am excited to try the recipes.

    Reply

  42. Love your recipes! Love your books! What egg white powder brands can you recommend? Thanks, Valerie

    Reply

  44. Hi there, Usually xanthum gum is used with gluten free flour so that there’s the rise. Is xanthum gum ok to use instead of the protein powder or egg white powder? Would prefer to not have to buy another “uncommon” ingredient for one recipe and use up pantry space I don’t have. Haha. Thank you!

    Also wondering if we want to make it dairy free if we could use non dairy alternatives or even olive oil which is super healthy and also recommended for keto. Thanks!

    Reply

    • Gluten free flour is not at all the same as almond and coconut flour, because it contains a considerable amount of starch. These muffins do not. Xanthan gum is not a good replacement for the protein powder. First, you use it in tiny amounts so the bulk would be less, and second because it’s not a protein.

      Sounds to me like you are coming from the perspective of regular gluten-free baking. If you are interested in keto baking, then I think you would fid that protein powder is not an uncommon ingredient.

      Reply

      • Just started in my keto journey and still learning. Also hubby is gluten free. There’s so much to wrap my mind around! Thanks for the reply! 🙂

        Reply

        • That’s what it seemed like, you were coming from a more “gluten-free approach”. There is definitely crossover but the flours we use are often quite different.

          Reply

          • Any ideas on if olive oil can replace the butter? Olive oil is very keto, is my understanding. Also my hubby is dairy free too. I’ve read in various places online that olive oil can replace butter but not sure what your thoughts are. Thanks!

          • Butter is also “very keto”. Olive oil has a strong flavor, you’d be better going with avocado oil for this. Or coconut oil.

  46. 5 stars
    Had to use egg white protein powder…they are absolutely delicious and easy to make. Using silicone cupcake liners worked great. My kids gobbled them up!!!

    Reply

  47. 2 stars
    I have been baking low carb for years. A lot of your recipes are my staples, and I refer new friends to your site. Unfortunately, this recipe was a dud for me. My muffins turned out so very crumbly that most ended up having to be thrown out.

    Reply

    • I’m sorry to hear that but something went wrong on your end, as you can see from the overwhelmingly positive reviews. What flours did you use?

      Reply

  48. Love this recipe, but noticed it calls for a Tablespoon of baking soda which is way too much. I’m assuming that was a type-I and should be a teaspoon.

    Reply

    • It actually calls for a tablespoon of baking POWDER and no, it’s not a typo. Keto and low carb baked goods need a lot more encouragement to rise properly, compared to conventional baked goods.

      Reply

  50. 5 stars
    Delicious recipe; thank you! I didn’t have protein powder and also wanted to lower the carb content. I used 1 TSP of Xanthan Gum to replace the protein powder and they came out perfect!

    Reply

  51. Sorry but mine didn’t turn into a batter. Can’t see what I did wrong, so I tried to make it into a coffee cake. I think it turned out fine, but it’s still hot. Here is hoping. I adore your recipes. Thankyou so much.

    Reply

    • If by “monkfruit sweetener” you mean Lakanto, then please understand that it is mostly erythritol just like Swerve. And it can be subbed cup for cup.

      Reply

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