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.
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!
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.
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!
Other Keto Coffee Cake Recipes
Skillet Chocolate Chip Coffee Cake
Raspberry Cream Cheese Coffee Cake
Love Keto Baking? Check out my latest cookbook!
Low Carb Coffee Cake Muffins
Ingredients
Crumb Topping
- 1/2 cup almond flour
- 3 tbsp Swerve Brown
- 2 tbsp coconut flour
- 3/4 tsp cinnamon
- 1/4 cup butter melted
Muffins
- 2 cups almond flour
- 1/3 cup Swerve Sweetener
- 1/4 cup unflavored whey protein powder
- 3 tbsp coconut flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter, melted
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 tsp vanilla extract
Drizzle
- 1/4 cup powdered Swerve Sweetener
- 2 tbsp water
- 1/2 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.
Video
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!