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.
Jeri says
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.
Carolyn says
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!
Maygan says
How should I store them after they’re baked?
Carolyn says
They can be on the counter for a few days, in an airtight container. Refrigerate if it will be more than 3.
Robin Abernethy says
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.
Carolyn says
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.
Robin Abernethy says
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.
jessy says
omg yummm!! they look so delicious!!
dorky-and-weird.blogspot.com
Xoxo <3
McKenzie says
OMG these look amazing! I’m always looking for new keto recipes and I’m definitely adding this one to the list!
Karen Bratton says
I would like to make these for a bridal brunch in mini muffin pans. Any suggestions on the cook time?
Carolyn says
Sorry, you will just have to experiment and watch them carefully.
Karen Bratton says
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
Tonnia Williams says
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.
Carolyn says
So glad to hear it!
Jessy says
omg this looks amazing! and the drizzle *droolingggg*
Xoxo <3
Paula says
Is the butter in the batter melted or do you cut it in or cream it in?
Carolyn says
Fixed that. It’s melted.
Bobbi says
I used triple chocolate whey protein instead of unflavored and added anotherv 1/4 tsp of cinnamon. Very good.
CYNDY C says
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.
Carolyn says
Just a regular sized muffin tin.
Stephanie N says
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
Carolyn says
Glad everyone likes it!
Jocelyn says
That crumble topping and glaze makes these muffins incredible!!!
Taylor says
These look amazing! Love that crumb topping!
Becky Hardin says
These muffins are the bomb!!!
Pam Dana says
These were delicious!
Jen says
This looks like exactly what I need this morning with my coffee! Sounds delicious!
Bear says
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.
Carolyn says
Probably.
Pirita says
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?
Carolyn says
Sorry but this recipe is far better with both and you can’t taste the coconut at all.
Cindy Manoske says
Love, Love, LOVE!! I just made them today, and they are a hit with my family! Thank you!