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.
Beverly says
Outstanding!!! I made these this morning. I added chopped pecans to mine, as I love pecans. I didn’t have almond milk so I used Greek yogurt. They came out moist and delicious. I’m also not a fan of coconut flour so I used Lupin Flour instead. Yummy yummy yummy. Thanks for the recipe.
Toni says
Oh my I am so so happy I have found your site, and your recipes. I am going to order the new book, would love to have them all. Ill have to work on it over time though. Just like going through the recipes.
Can’t wait to try these. Have to order replacement baking supplies, mine got old. But all geared up to do this again, and this will be a major help in the feel sorry for myself cant have that problem. LOL
Thank you so much.
I appreciate you and Merry Christmas!
Tonya says
I was wondering if you baked these in regular muffin pan? Also, how would they work large muffin pans? Can’t wait to try them, they look and sound delish!
Carolyn says
It’s a standard (regular) muffin pan. I am sure they’d be fine in the big one too, but you’d get fewer of them (of course).
Sonja says
Are all your muffin recipes are in a cookbook?
Carolyn says
No, most are just here.
Theresa says
Just made your Keto coffee cake muffins and they are picture perfect! Can’t wait for them to cool and then get the icing on them! Wish I could post a picture for you. Thank you!!!
Theresa says
May THM Baking Blend be used instead? If so, how much? Thank you!
Carolyn says
Sorry, I don’t use it anymore at all. It makes things much too dry.
Laura says
Hello Carolyn..
I just found your site, earlier today, and just discovered this coffee cake muffins.. They look so yummy..
But my question, can I replace Swerve brown and swerve sweetener to erythritol? As I don’t have any of the ones are mentioned in this receipt. If yes, what would be the ratio ?
Thank you..
Carolyn says
Yes, but erythritol is only 70% as sweet so you will need to increase by 30%.
Laura says
Ok. thank you !
TammyC says
I always use erythritol for my baking. if you add a tsp of stivia per cup of erythritol, you get a 1:1 ratio with sugar
Victoria Hanrahan says
Can I make this recipe in a sheet pan ? ( ex. 8×8) If so, what do you think the cook time difference would be if you had to guess.
Carolyn says
That recipe is one of my cookbooks. 🙂
Crystal y says
I apologize if this was already asked. I had trouble heading through comments. Would collagen work in place of they whey protein?
Carolyn says
No, it doesn’t work. It makes baked goods gummy and hard to cook through.
Gerry K says
Mine are very tasty but kind of dry..what do wrong?
Carolyn says
They sound over-baked.
Kathy says
These muffins looked like they came from a fancy bakery, and were delicious!
May I ask for an ingredient clarification please? I prefer to bake desserts using my scale for the “flour” ingredients for accuracy, and I really appreciate that you include both metric and customary. When I weighed the whey isolate, according to the brand I bought, 59.15 grams was about twice the 1/4 cup listed in the recipe. I went with the weight, but wonder if that was a printing error, and that I should have gone with 1/4 whey powder?
Before I make this recipe again, will you please tell me how much whey you use?
Thanks so much for all your great recipes…I’m about to make your BBQ sauce today for the first time, and I love that you share such variety of recipes on your site and books.
Carolyn says
I simply measure it by the cup. So I use 1/4 cup.
Bonnie says
Loved these muffins. Right texture. Will be making again!
Elise says
My family (specifically the guys) made this as part of my Mother’s Day breakfast. They did not follow the details provided, being more of the read-dump-bake school. The muffins were so good, so so good! Thanks, Carolyn!
Jodi Morgan says
This recipe has got to be one of the best keto baked items I’ve tried. I use it for any type of muffin blueberry chocolate chip I used some of the topping in the middle of the muffin and it was sooo good!… and I always add a few drops of liquid stevia to my baked goods and I find it negates the cooling you get with swerve … thanks for another great recipe!
Carolyn says
So glad you like it!
Ameera says
Hi can erythritol be used instead of swerve?
Carolyn says
yes
Carolyn says
Swerve is mostly erythritol so I think it should be fine.
Kristen says
Do you think I can use monk fruit with Erythritol (I have both original and brown)? Thank you!!
Carolyn says
Yes, that should be fine.
Margery Reynolds says
Margeryreynolds@gmail.com
Chelsea says
How would you store these?
April says
I just put the muffins in the oven and realized I forgot the vanilla extract.☹️ Trying to homeschool and bake =ingredients being left out. Praying they are still tasty! Thank you for all the work you put into these recipes,very appreciated!!❤️
Carolyn says
They will still be fine, although not quite the same.
Nanci Soble says
Do you have to include Whey Protein Powder? It’s just soooo expensive.
Any alternatives for those on a budget?
I love all your recipes!
Carolyn says
You never “have to” but the justification is this: gluten is a protein and in its absence, another dry protein helps keto baked goods rise properly and hold their shape. I will tell you that my bag of grass-fed whey protein lasts me MONTHS and I bake a lot. If that helps the budgeting issues! But if not, make them without and be ready for them to sink a little more and possibly be more fragile.
Liz J says
I made these this morning and not ashamed to say I had three already, oh my! Only change I made was to add some of the crumb topping into the batter. They are so delicious and tender! I have been baking up a few of your sweet recipes and they are amazing. I purchased your keto desserts book, but I want to start cooking up some main courses so. I am thinking of buying your Everyday Ketogenic book, I am.DM2 and I have a serious sweet tooth so you have been a life saver, now only for me to step up my mindfulness eating habits, because your desert recipes are so delicious. Thank you!