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
- 1/2 cup (56 g) almond flour
- 3 tbsp Swerve Brown
- 2 tbsp coconut flour
- 3/4 tsp (0.75 tsp) cinnamon
- 1/4 cup (56.75 g) butter, melted
Muffins
- 2 cups (224 g) almond flour
- 1/3 cup (60.67 g) Swerve Sweetener
- 1/4 cup (59.15 g) unflavored whey protein powder
- 3 tbsp coconut flour
- 1 tbsp baking powder
- 1/2 tsp (0.5 tsp) cinnamon
- 1/4 tsp (0.25 tsp) salt
- 1/2 cup (113.5 g) butter, melted
- 4 large eggs
- 1/2 cup (125 g) unsweetened almond milk
- 1/2 tsp (0.5 tsp) vanilla extract
Drizzle
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 2 tbsp (2 tbsp) water
- 1/2 tsp (0.5 tsp) 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.
Nutrition
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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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.
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.
Ahhh, can’t believe I made that mistake! Thanks I’ll try again!
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.
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?
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!!!
So glad to hear it!
Can I use all almond flour in the coffee cake muffins instead of coconut?
No, this recipe is designed to use both.
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!
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.
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! 🙂
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.
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.
Hi. Is it salted or unsalted butter?
Unsalted is standard for baking.
Love your recipes! Love your books! What egg white powder brands can you recommend? Thanks, Valerie
This one works well. https://amzn.to/2YHsTE5
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.
These tend to be overly moist so if they were dry, something is wrong. It may be the hemp or they may have gotten over-baked.
I followed the recipe and they were alittle dry. Wonder why?
Sounds like you over-baked them. These are incredibly moist.
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.
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!
How should I store them after they’re baked?
They can be on the counter for a few days, in an airtight container. Refrigerate if it will be more than 3.
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.
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.
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.
omg yummm!! they look so delicious!!
dorky-and-weird.blogspot.com
Xoxo <3
OMG these look amazing! I’m always looking for new keto recipes and I’m definitely adding this one to the list!
I would like to make these for a bridal brunch in mini muffin pans. Any suggestions on the cook time?
Sorry, you will just have to experiment and watch them carefully.
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
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.
So glad to hear it!
omg this looks amazing! and the drizzle *droolingggg*
Xoxo <3