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
- 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.
Video
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.