• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    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.

    98.7K shares
    Jump to Recipe Print Recipe

    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 46 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.

    98.7K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    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.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Suzen says

      June 04, 2022 at 6:32 pm

      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.

      Reply
      • Carolyn says

        June 05, 2022 at 7:04 am

        Sounds like it had too much flour. What almond flour did you use?

        Reply
    2. Jeanetta says

      May 14, 2022 at 12:02 pm

      5 stars
      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!

      Reply
    3. Cheryl says

      February 17, 2022 at 7:36 pm

      5 stars
      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..????

      Reply
    4. Cheryl Hintz says

      December 29, 2021 at 12:24 pm

      These sound amazing!! Just wondering if the sweetener used in the batter is a liquid sweetener, or can I use granulated or confectioners?

      Reply
      • Carolyn says

        December 29, 2021 at 10:38 pm

        All sweeteners are linked so you can see exactly what I used.

        Reply
    5. Betty says

      December 07, 2021 at 6:56 pm

      5 stars
      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.

      Reply
      • Carolyn says

        December 07, 2021 at 7:32 pm

        Yay!

        Reply
    6. Audrey says

      November 27, 2021 at 4:50 pm

      5 stars
      Delicious! I did add sugar free white chocolate chips to mine when I baked a second batch.

      Reply
      • Carolyn says

        November 27, 2021 at 8:36 pm

        Sounds amazing!

        Reply
    7. Leila says

      November 21, 2021 at 8:32 pm

      5 stars
      Delicious muffins! We loved them! Will definitely make again!

      Thank you!
      Leila

      Reply
    8. Paolo Sparti says

      November 07, 2021 at 12:58 pm

      5 stars
      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

      Reply
      • Carolyn says

        November 07, 2021 at 3:23 pm

        Are you making them in a different pan by chance? Or a different oven? Did you do anything differently?

        Reply
    9. Judy says

      September 23, 2021 at 7:31 pm

      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!

      Reply
    10. doris c starling says

      September 23, 2021 at 4:31 pm

      is there a way to bake without protein powder, can’t do soy at all

      Reply
      • Carolyn says

        September 23, 2021 at 4:55 pm

        Not really because it helps them rise properly. I don’t recommend soy protein, though. You can use egg white protein.

        Reply
    11. Kambra says

      August 03, 2021 at 3:52 pm

      Do these freeze well?

      Reply
      • Carolyn says

        August 03, 2021 at 9:01 pm

        You bet!

        Reply
    12. Mary says

      July 30, 2021 at 10:06 am

      Why do you use whey protein and is it needed or can something else be substituted ?

      Reply
      • Carolyn says

        July 30, 2021 at 12:33 pm

        Gluten is a protein and in its absence, another dry protein helps baked goods rise and hold their shape.

        Reply
    13. Raquel says

      July 18, 2021 at 12:05 pm

      Wondering how they would do as a mini muffin?

      Reply
    14. Lorraine says

      May 07, 2021 at 7:50 am

      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?

      Reply
    15. Tova says

      May 02, 2021 at 9:37 am

      5 stars
      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!!

      Reply
    16. Betsy Mickey says

      April 05, 2021 at 7:40 am

      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.

      Reply
      • Carolyn says

        April 05, 2021 at 8:12 am

        This article might help you: https://www.cookinglight.com/cooking-101/difference-between-egg-sizes

        “Large” eggs are typically about 2 ounces, so 56g.

        Reply
    17. TammyC says

      February 04, 2021 at 12:47 pm

      5 stars
      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.

      Reply
    18. Lori says

      January 25, 2021 at 3:58 pm

      Hello, sorry if I missed the answer, how many net grams of carbs per muffin?

      Reply
      • Carolyn says

        January 25, 2021 at 4:53 pm

        Just take total and subtract the fiber.

        Reply
    19. Teresa says

      January 25, 2021 at 10:26 am

      How many net carbs are in each muffin?

      Reply
      • Carolyn says

        January 25, 2021 at 4:58 pm

        It’s at the bottom of the recipe card.

        Reply
    20. Becky says

      January 10, 2021 at 6:12 pm

      5 stars
      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!

      Reply
      • Sherry Chandos says

        October 17, 2021 at 10:12 pm

        I have vanilla flavored whey protien powder, that work in place of the plain?

        Reply
        • Carolyn says

          October 18, 2021 at 7:11 am

          Yes but it will contribute quite a bit of vanilla flavor so don’t add any extra vanilla.

          Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023