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.
Suzen says
I made this recipe but the muffin texture was so crumbly they fell apart, in crumbs. Suggestions? I also noticed the batter was very thick, not pourable.
Carolyn says
Sounds like it had too much flour. What almond flour did you use?
Jeanetta says
Thank you, these are great! I was amazed at how light and fluffy they were. I greased my muffin tin really well with cooking spray, and they came out easily. I skipped the water in the icing, because the first batch was very watery with water (I used Splenda). I also accidentally added twice the Splenda to the muffin batter (I halved the recipe to try it out), but it was the perfect sweetness. I guess I like really sweet! I want to try the blueberry muffins next. Thank you for making great recipes!
Cheryl says
I turned your muffins into a springform pan with a few blueberries. I was taking a pic to show you how great it looks and my husband walked by picked up the piece I cut and took a bite..????..I said hey I’m taking a pic, he said it called to him he couldn’t help it..????.. I don’t see any place here to post pic so I’ll try on Facebook.
By the way he said that bite was worth getting yelled at..????
Cheryl Hintz says
These sound amazing!! Just wondering if the sweetener used in the batter is a liquid sweetener, or can I use granulated or confectioners?
Carolyn says
All sweeteners are linked so you can see exactly what I used.
Betty says
Made these this morning and they are delicious. The crumb topping with icing drizzled on top…wow..I can’t say enough about them. I mixed up the dry ingredients last night and then this morning all I had to do was add the wet ingredients and bake. Super easy recipe. Took them to work with me and my co-workers loved them too.
Carolyn says
Yay!
Audrey says
Delicious! I did add sugar free white chocolate chips to mine when I baked a second batch.
Carolyn says
Sounds amazing!
Leila says
Delicious muffins! We loved them! Will definitely make again!
Thank you!
Leila
Paolo Sparti says
I love these. I have had them several times. I have a question though. I am maki,g them this morning and the middles have sunk in after rising. I left them in a little longer to see if they would bake more, but curious if you know why?
Thanks for all you do,
Paolo
Carolyn says
Are you making them in a different pan by chance? Or a different oven? Did you do anything differently?
Judy says
Does it make a difference if I use whey or egg protein?
Do each of these affect the recipe differently? I’d like to understand this for this recipe as well as some others you have written. Thank you in advance. I love all of your recipes!
doris c starling says
is there a way to bake without protein powder, can’t do soy at all
Carolyn says
Not really because it helps them rise properly. I don’t recommend soy protein, though. You can use egg white protein.
Kambra says
Do these freeze well?
Carolyn says
You bet!
Mary says
Why do you use whey protein and is it needed or can something else be substituted ?
Carolyn says
Gluten is a protein and in its absence, another dry protein helps baked goods rise and hold their shape.
Raquel says
Wondering how they would do as a mini muffin?
Lorraine says
Just to make sure….
The recipe says: serving 12 But your picture shows only 6
Is the carb count in Nutrition for 12 or for 6 muffins?
Tova says
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!!
Betsy Mickey says
My Farmer’s Market eggs aren’t sorted by size. They range in size from tiny (45 grams) to “ouch” ( 76grams, poor hen). I’ve been using the 57-62 size as large, but with mixed results. Do you have any idea what weight your “large” eggs are?
Thanks for your discussions of the unfamiliar keto ingredients. It me to experiment with success.
Carolyn says
This article might help you: https://www.cookinglight.com/cooking-101/difference-between-egg-sizes
“Large” eggs are typically about 2 ounces, so 56g.
TammyC says
I really like this recipe. I was worried that these muffins wouldn’t have enough flavor, so I added a cream cheese center to them. they are so delicious. They would have been very good without the cream cheese center, but I like cream cheese.
They end up being moist and light.
Lori says
Hello, sorry if I missed the answer, how many net grams of carbs per muffin?
Carolyn says
Just take total and subtract the fiber.
Teresa says
How many net carbs are in each muffin?
Carolyn says
It’s at the bottom of the recipe card.
Becky says
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!
Sherry Chandos says
I have vanilla flavored whey protien powder, that work in place of the plain?
Carolyn says
Yes but it will contribute quite a bit of vanilla flavor so don’t add any extra vanilla.