These delicious keto muffins will make you jump out of bed, eager to start your day. With a tender base and a cinnamon crumb topping, they taste just as good as anything from a bakery!
In case you haven’t noticed, I love keto coffee cake. And I love muffins. So these Coffee Cake Muffins are a dream come true for me. They are the best of both worlds, and it’s like having your own bakery, right at home!
I am perpetually amazed at all the delicious things I can create with low carb ingredients. And a little ingenuity too, of course. I’ve been experimenting with these alternative to flour and sugar for over a decade. Whoa! That kind of blows my mind.
And I plan to play and experiment with these things for many decades to come. I truly love it. And when the recipes turn out as well as these Keto Coffee Cake Muffins, it’s very gratifying too!
Why you will love these keto muffins
These have long been one of my most popular recipes, and with good reason. These muffins are incredibly tender and not overly sweet. And the perfect accompaniment to a cup of coffee.
I was inspired to create these muffins after making a New York Crumb Cake for my cookbook, The Ultimate Guide to Keto Baking. The crumb topping was so good, I found myself jonesing to use it in other recipes.
So I took that same topping idea and added it to tender almond flour muffins. Then I drizzled it with a little vanilla glaze, such as you might find on coffee cake in a bakery.
While these take a bit more effort than other keto muffins recipes, they are absolutely worth it. And they have only 3.9g of carbs per serving!
Reader Reviews
“Delicious muffins! We loved them! Will definitely make again! Thank you!” — Leila
“These are great exactly as written. Everything I have tried from your website has been great! Thanks for all the work you do to make sure the recipes work and are delicious!” — Becky
“All I can say is, wow! I’ve dabbled in keto recipes from other blogs over the years and the results have never been too great. But these actually look and taste like the real thing! My kids loved them too, which is the ultimate compliment. I’ll definitely be trying out more from your blog. Thank you!!” — Tova
Ingredients you need
- Almond and coconut flour: A combination of both is used for both the crumb topping and for the muffin base.
- Sweetener: A brown sugar replacement like Swerve gives the crumb topping a classic flavor. You can also use it in the muffins, or you can use a granular sweetener. See the Expert Tips for more sweetener options.
- Butter: Both the topping and the muffins take melted butter.
- Protein powder: You can use whey protein, egg white protein, or pea protein. I don’t recommend collagen as it will make the muffins gummy and hard to cook through.
- Almond milk: I use a little almond milk to thin out the muffin batter but you can also use regular milk or water.
- Cinnamon: A little ground cinnamon in the crumb topping is tasty!
- Pantry staples: Eggs, baking powder, vanilla extract, and salt
Step-by-step directions
1. Prepare the topping: Whisk together almond flour, Swerve, coconut flour, and cinnamon. Drizzle with the melted butter and stir to combine well. Set aside.
2. Make the muffin batter: In a large bowl, whisk together 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. Assemble: Divide the batter in a standard muffin tin lined with parchment or silicone liners. Top each with some of the crumb topping.
4. Bake the muffins: Bake at 325ºF for 25 to 35 minutes or until a tester inserted in the centre comes out clean. Let cool completely in the pans.
5. Drizzle with glaze: To make the icing, whisk together the sweetener, water, and vanilla. Add more water if the mixture is too thick. Drizzle lightly over the cooled muffins.
Expert tips
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!
Sweetener options
You can really use any sweeteners you like best, but there are some things to keep in mind. Allulose sweeteners tend to make baked goods brown very quickly so your muffin and topping may become quite dark. Keep your eye on them while they are in the oven.
The drizzle really needs a powdered sweetener to thicken properly. Swerve works best, in my opinion, as it provides the best structure. BochaSweet and allulose may require more sweetener to get a good drizzling consistency.
Frequently asked questions
Yes, you can easily make these keto muffins dairy free. Simply swap out the butter for a healthy oil like coconut or avocado oil. Then make sure to use egg white or pea protein powder.
You can store your keto muffins in a covered container on the counter for 4 days, or place in a sealed container in the fridge for up to a week. You can also freeze them for up to 2 months.
This keto coffee cake muffin recipe has 7.6g of carbs and 3.7g of fiber per serving. That comes to 3.9g net carbs per muffin.
More healthy muffin recipes
Pumpkin Cream Cheese Muffins
Try these delectable keto pumpkin muffins with a rich gooey cream cheese center. They’re a delicious fall breakfast or snack. So good that you might even want to eat them for dessert!
Protein Muffins
Start your day off right with these easy protein muffins. Packed with fiber, healthy fats, and 12g of protein per serving. And plenty of chocolatey goodness too!
Morning Glory Muffins
Keto Morning Glory Muffins are packed full of low carb, sugar-free goodness! A great healthy breakfast option.
Keto Coffee Cake Muffins Recipe
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.
Megan says
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!
Carolyn says
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. 🙂
Lynda Pike says
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.
Anne says
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!
Mary says
Can HWC or regular milk be substituted for the almond milk???
Carolyn says
Regular milk is fine. Heavy whipping cream will make it too thick,
Sherry says
Do you need to put the protein powder in the recipe?
Carolyn says
Yes but you can use egg white protein instead.
Shelley says
I can’t find brown Swerve anywhere. Could I just white Swerve or ??
Mary Anna says
She says in the directions that if you don’t have brown, that regular Swerve can be used instead,
Shelley says
Thank you. I missed that !
karen m bratton says
I usually buy Swerve brown on Amazon. Whole foods used to carry it in my area, but lately only the granular or powdered sugar versions. Swerve Brown is definitely better than Lakanto brown sugar
Carolyn says
I completely agree!
Patti says
Egg white protein, could the be like meringue powder? Thanks!
Mena says
Hello,
I have a quick question. Is the whey protein powder needed?
Blessings,
Mena
Carolyn says
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.
Apurva Desai says
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
Carolyn says
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.
Candice says
How long would you say these would be good in the fridge for? I just made these and omg seriously amazing! I will be making them again and again and again lol!
Carolyn says
Probably 5 days or so?
Junkgirl says
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!
Carolyn says
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.
Carolyn says
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!
Deborah says
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.
Ashley Threatt says
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!
Carolyn says
Thank you, Ashley. I appreciate your support.
Ashley Threatt says
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!
Carolyn says
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. 🙂
Heidi says
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!!!
Carolyn says
I agree, a lot of browser issues going on!
Therese says
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!
Carolyn says
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.
Linda says
Try the app Copy Me That. It is an excellent online recipe box!
Suzanne Wynn says
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!!
Christeen McCrary says
What is HWC?
Christeen McCrary says
I found it further down in the blog HWC is heavy whipping cream. lol
Jean Folchi says
Any substitute for the whey powder? Can I use sun warrior protein powder??
Thanks so much! These look amazing!
Carolyn says
You should be able to use any protein powder EXCEPT collagen based powder since it makes things gummy.
Lynn Gorski says
I didn’t have whey protein so I left it out and addd 1/4 cup more almond flour since the dough was really wet. They turned out beautifully.
Carolyn says
Glad it worked out!
Jean Park says
Is the whey protein needed?
Carolyn says
Yes. Gluten is a protein and in its absence, a dry protein powder helps baked goods rise and hold their shape.
Teresa Cline says
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
Carolyn says
Absolutely. You could try putting some in the middle before you put the rest of the batter in.
Lisa Clark says
I made these twice this week, the first time to test and see if they would be good enough to share. Two of my sons, who are keto skeptics, had 3 as soon as they were done. They were fabulous! I didn’t have whey protein powder so I skipped it and they rose nicely. The second time around I added five large blueberries to each muffin and they were over-the-top delicious. I shared them with friends who are not keto and they all raged over them. I tried heating them in the microwave for 20 seconds and I like them even better. Thank you, Carolyn, I’m so glad I found your blog and your cookbooks.
Jade says
What is a sub for the whey protein powder?
Carolyn says
Egg white protein works.
Vero says
Can actual egg whites be used? If so how many? Thanks!
Carolyn says
Not sure, I didn’t bake them that way. You may want to google how many egg whites it takes to match 4 eggs.
Sarah says
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.
Carolyn says
Glad they worked out! Protein powder does help keto baked goods rise a little better.
Kim says
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
Carolyn says
Good to know they are okay with less almond flour 😉 Hope you’re having a lovely Sunday.
Sandi says
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.
Carolyn says
Oh that’s lovely!
Ingrid says
Can I substitute allulose or Monkfruit instead of swerve and if so in what measure? Everything I bake with swerve or stevia leaves aftertaste and cooling that I don’t like.
Loretta Small says
Making these this morning! Can’t wait! Should the butter for the batter be melted?
Carolyn says
Oh yes, definitely melted. Let me fix that.
Kim says
Any substitute for the whey powder? Thanks, I so love all of your recipes.
vero says
If like to know too!
Carolyn says
Gluten is a protein and in its absence, another dry protein helps baked goods rise and hold their shape. Egg white protein is the best alternative.
Caroline R Simmons says
Can you just use vital wheat gluten in its place?
Carolyn says
You’re welcome to try.
Sheila says
Thanks I’ll try the egg protein because I can do whey on strict keto
S says
How much egg white protein would you add instead of whey protein? Can you use regular egg white? If so, how much? Thanks.
Carolyn says
It can be subbed in exactly the same amount.
Shondra says
I don’t see carrot in the recipe. How much do is needed?
Shondra says
Never mind misread the title. Sorry about that.
Lori says
Where did you get your muffin pan? ????
Carolyn says
That one is just a KitchenAid one. They come as a set of two, and it makes it nice and versatile to use.
Lori says
Thank you!
Sari says
These are SO stinkin good! I did use paper muffin cups with a quick spritz of non-stick spray and they can out fine. My co-worker was “starving” so I gave her one. She LOVED it, wants the recipe and could not believe it was Keto! Great job on the recipe!!!!!!!
Carolyn says
Thank you!
Jeanine says
I made this recipe and I do love but mine were a little sweet. Do you think it was because I used monk fruit sweetener?
Carolyn says
What brand were you using? Check the label and it will tell you how sweet it’s supposed to be in relation to sugar.
Teresa says
Do you have to use the unflavored whey protein powder?
Carolyn says
If you want them to rise properly, yes.
Lynn says
This was my vf question too. What brand is best or does it matter? I’m cost conscious is my reason.
I love coffee cake, hope I like Keto recipe.
Thank you. Lynn
Carolyn says
The brand doesn’t matter too much and if you end up only finding vanilla, that’s okay too but just cut back on the added vanilla extract. A bag or can of this powder will last you quite a while. I bake a LOT and it still takes me a few months to go through an average size bag.
Shirley says
Why / how does protein powder affect rising?
Carolyn says
Gluten is a protein and in its absence, another dry protein powder helps baked goods rise and hold their shape.
Linda says
I cannot get the link to the whey powder to work for me. Can you please tell me the brand name so I can look it up in Canada? Thanks!
Carolyn says
Brand really doesn’t matter much. Just look for grass-fed whey protein that has no sweeteners or flavouring.
Tola says
Can you use collegian protein powder in place of whey?
Carolyn says
No, it makes them gummy and hard to cook through.
Jill says
I didn’t have whey powder so I just went without. I also used almond extract and paper liners from Ikea. They were a hit, even with the changes. Delicious! And even came right out of the paper. I will get some whey protein powder for my pantry for next time! Thank you for sharing your recipes ????
Jacquelyn Miller says
Thank you -I don’t have protein powder and don’t usually like recipes that include it so I didn’t want to buy it to try these ones. They look fantastic!
Paula says
Can leave out the whey protein toe substitute with a vegan protein powder?
Carolyn says
The vegan protein powder should be fine.