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    Home » Low Carb » Keto Coffee Cake Muffins

    Published: Mar 3, 2019 · Modified: Apr 12, 2021 by Carolyn

    Keto Coffee Cake Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    99.4K shares
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    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.

    Keto coffee cake muffins on a white plate with strawberries.

    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!

     

    Crumb topped keto muffins in a muffin pan with coffee in the background

    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.

    Drizzling vanilla glaze over a low carb coffee cake muffin

    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!

    A coffee cake muffin on a plate with two strawberries

    Other Keto Coffee Cake Recipes

    Cinnamon Roll Coffee Cake

    Skillet Chocolate Chip Coffee Cake

    Raspberry Cream Cheese Coffee Cake

    Rhubarb Coffee Cake

    Cranberry Orange Coffee Cake

    Love Keto Baking? Check out my latest cookbook!

    Crumb topped keto muffins in a muffin pan with coffee in the background

    Low Carb Coffee Cake Muffins

    Bakery style almond flour muffins with a cinnamon streusel topping. These keto coffee cake muffins are going to be your new favorite breakfast!
    4.90 from 47 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: coffee cake muffins, keto muffins
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 12 servings
    Calories: 285kcal

    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
    US Customary - Metric

    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

    Nutrition Facts
    Low Carb Coffee Cake Muffins
    Amount Per Serving (1 muffin)
    Calories 285 Calories from Fat 220
    % Daily Value*
    Fat 24.4g38%
    Carbohydrates 7.6g3%
    Fiber 3.7g15%
    Protein 9.1g18%
    * Percent Daily Values are based on a 2000 calorie diet.

    99.4K shares

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    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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      Recipe Rating




    1. Beverly says

      January 04, 2021 at 1:18 pm

      5 stars
      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.

      Reply
    2. Toni says

      December 07, 2020 at 9:09 pm

      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!

      Reply
    3. Tonya says

      November 19, 2020 at 1:05 pm

      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!

      Reply
      • Carolyn says

        November 19, 2020 at 5:24 pm

        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).

        Reply
    4. Sonja says

      November 02, 2020 at 10:22 am

      Are all your muffin recipes are in a cookbook?

      Reply
      • Carolyn says

        November 02, 2020 at 6:34 pm

        No, most are just here.

        Reply
    5. Theresa says

      October 23, 2020 at 5:47 pm

      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!!!

      Reply
    6. Theresa says

      October 08, 2020 at 9:34 pm

      May THM Baking Blend be used instead? If so, how much? Thank you!

      Reply
      • Carolyn says

        October 08, 2020 at 10:20 pm

        Sorry, I don’t use it anymore at all. It makes things much too dry.

        Reply
    7. Laura says

      September 04, 2020 at 2:35 pm

      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..

      Reply
      • Carolyn says

        September 05, 2020 at 11:39 am

        Yes, but erythritol is only 70% as sweet so you will need to increase by 30%.

        Reply
        • Laura says

          September 05, 2020 at 1:11 pm

          Ok. thank you !

          Reply
          • TammyC says

            February 04, 2021 at 12:46 pm

            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

            Reply
    8. Victoria Hanrahan says

      August 20, 2020 at 7:57 pm

      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.

      Reply
      • Carolyn says

        August 20, 2020 at 9:00 pm

        That recipe is one of my cookbooks. 🙂

        Reply
    9. Crystal y says

      July 27, 2020 at 7:02 pm

      I apologize if this was already asked. I had trouble heading through comments. Would collagen work in place of they whey protein?

      Reply
      • Carolyn says

        July 27, 2020 at 8:28 pm

        No, it doesn’t work. It makes baked goods gummy and hard to cook through.

        Reply
    10. Gerry K says

      July 04, 2020 at 8:12 am

      Mine are very tasty but kind of dry..what do wrong?

      Reply
      • Carolyn says

        July 04, 2020 at 1:15 pm

        They sound over-baked.

        Reply
    11. Kathy says

      June 23, 2020 at 5:58 am

      5 stars
      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.

      Reply
      • Carolyn says

        June 23, 2020 at 8:00 am

        I simply measure it by the cup. So I use 1/4 cup.

        Reply
    12. Bonnie says

      June 14, 2020 at 10:43 am

      5 stars
      Loved these muffins. Right texture. Will be making again!

      Reply
    13. Elise says

      May 10, 2020 at 10:14 am

      5 stars
      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!

      Reply
    14. Jodi Morgan says

      April 28, 2020 at 10:41 pm

      5 stars
      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!

      Reply
      • Carolyn says

        April 29, 2020 at 7:38 am

        So glad you like it!

        Reply
      • Ameera says

        November 22, 2020 at 10:25 am

        Hi can erythritol be used instead of swerve?

        Reply
        • Carolyn says

          November 22, 2020 at 8:35 pm

          yes

          Reply
        • Carolyn says

          November 22, 2020 at 10:14 pm

          Swerve is mostly erythritol so I think it should be fine.

          Reply
    15. Kristen says

      April 11, 2020 at 8:03 am

      Do you think I can use monk fruit with Erythritol (I have both original and brown)? Thank you!!

      Reply
      • Carolyn says

        April 11, 2020 at 9:19 am

        Yes, that should be fine.

        Reply
    16. Margery Reynolds says

      April 05, 2020 at 4:56 pm

      5 stars
      Margeryreynolds@gmail.com

      Reply
    17. Chelsea says

      April 02, 2020 at 10:34 pm

      How would you store these?

      Reply
    18. April says

      April 01, 2020 at 12:54 pm

      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!!❤️

      Reply
      • Carolyn says

        April 01, 2020 at 2:51 pm

        They will still be fine, although not quite the same.

        Reply
    19. Nanci Soble says

      March 18, 2020 at 2:01 pm

      5 stars
      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!

      Reply
      • Carolyn says

        March 18, 2020 at 4:25 pm

        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.

        Reply
    20. Liz J says

      March 05, 2020 at 2:10 pm

      5 stars
      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!

      Reply
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