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
- 1/2 cup (56 g) almond flour
- 3 tbsp Swerve Brown
- 2 tbsp coconut flour
- 3/4 tsp (0.75 tsp) cinnamon
- 1/4 cup (56.75 g) butter, melted
Muffins
- 2 cups (224 g) almond flour
- 1/3 cup (60.67 g) Swerve Sweetener
- 1/4 cup (59.15 g) unflavored whey protein powder
- 3 tbsp coconut flour
- 1 tbsp baking powder
- 1/2 tsp (0.5 tsp) cinnamon
- 1/4 tsp (0.25 tsp) salt
- 1/2 cup (113.5 g) butter, melted
- 4 large eggs
- 1/2 cup (125 g) unsweetened almond milk
- 1/2 tsp (0.5 tsp) vanilla extract
Drizzle
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 2 tbsp (2 tbsp) water
- 1/2 tsp (0.5 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.
Nutrition
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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Do these freeze well?
Yep!
Hello,
May I use egg white protein instead?
Thank you so much!
Marie
Yes, that works.
These came out great! Added some chopped walnuts to the crumble topping. Very good. Also didn’t have almond milk. I used unsweetened oat milk which worked fine. Mixed a small amount of butter with icing to make it thicker.
Made these this morning- easy and delicious! Even my 3 year old loves them!
I want to make these but all I have is half and half. Can I substitute that for the almond milk?
Sure!
Could I use egg white protein powder instead of the whey protein powder?
Yes, that works.
Hi. Can you tell me how to store the muffins and how long will they last?
Thanks.
A covered container on the counter for 4 days, or in the fridge for up to a week.
Hi, can I skip the protein powder?or any substitute?
It’s necessary for a better rise and texture. You can skip it but they won’t be as good.
These are FANTASTIC!!! Thank you!!
Something went wrong with my muffins, and I’m wondering if you could help me out. I followed all of the ingredients to the letter I did it just the way you did and I sprinkled the crumb topping on top and put them in the oven and when I checked them and they came out the batter had gone up over the top of the crumb topping so the crumb topping is buried inside the muffin. I don’t know what I did can you help me?
Sounds like you had too much wet ingredients in there… do you live at elevation, by chance? Or were you using a convection oven?
I notice that many of your baking recipes contain coconut flour. I’m highly allergic. Is there an easy substitution I can use? I know it serves a purpose but I can’t use it. Thanks
I have a ton of recipes that don’t contain any coconut flour. You could try those. It’s such a unique flour, it’s hard to replace. Oat fiber might work.
I made these yesterday & they turned out great! I had some sour cream to use up, so I added that in that instead of the almond milk, added cake batter extract instead of vanilla, coconut oil in place of butter & then just kept my fingers crossed! I might add a full cup instead of 1/2 cup of sour cream next time for a little more moistness, but not totally necessary. Your recipes are spot on, and I just wanted to thank you for your expertise. I call you my keto scientist when I tell my friends about your recipes! My sweet tooth love you!
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.
Sounds like it had too much flour. What almond flour did you use?
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!
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..????
These sound amazing!! Just wondering if the sweetener used in the batter is a liquid sweetener, or can I use granulated or confectioners?
All sweeteners are linked so you can see exactly what I used.