Keto Coffee Cake Muffins are a delicious breakfast dessert or afternoon snack. They pair perfectly with, you guessed it, a cup of coffee! But even if tea is more your thing these low carb coffee cake muffins will tickle your taste buds with sweet cinnamon and buttery crumbs. This easy low carb recipe is also gluten-free, grain-free, keto friendly, sugar-free, and Trim Healthy Mama friendly.
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I have a bunch of crumb cake recipes here at Joy Filled Eats. An Almond Crumb Cake recipe, a Blackberry Coffee Cake recipe, and a Cranberry Cake with Walnut Crumb Topping. One thing that is always a must is that a cinnamon coffee cake has a lot of crumb topping. That is the best part. They are all delicious but there is something special about individual low carb muffins piled with buttery, cinnamon crumbs.
This past weekend I was blessed to be able to go on a women's retreat. I go every fall and I love it. Gatherings like this are a perfect opportunity to share some of the baked goods that tend to take over my kitchen. Saturday morning I put my plastic storage container of these on the breakfast table, simply labeled 'Gluten Free Cinnamon Muffins', and went to my seat. When I went to pick up my container of low carb keto coffee cake muffins later it was empty and I had a bunch of women come up to me asking for the recipe.
That makes me very happy.
Sometimes I'm not sure if a low carb diet recipe is good enough to share here so I love to have test testers outside of my own family. My women's group frequently doubles as recipe guinea pigs. And they do give constructive criticism. I've been told cupcakes were too dry before. I was not offended and sent that recipe back to the kitchen for more testing before sharing it.
How to Make Keto Coffee Cake Muffins
Like most of my recipes, I strive to keep my low carb coffee cake muffins easy. I make the batter in the food processor, put that into the muffin cups, and then make the crumbs in the same food processor without even washing it. As long as you scrape out the batter well with a rubber spatula you can skip the washing step. The ingredients to both the batter and crumb topping are similar enough that it doesn't matter if it a little batter gets mixed into the crumb topping.
First Step: Put the cake batter ingredients into a food processor and mix until well combined. Scrape down the sides as needed. If you don't have a food processor you can mix the batter with a hand mixer. Divide the batter between the lined muffin tins.
Second Step: Pulse the crumb ingredients in the same food processor bowl. If you don't have a food processor you can use a pastry cutter for this step. By pulsing together butter, sweetener, almond flour, coconut flour, and cinnamon you get big, wet crumbs that are perfect to top these keto coffee cake muffins or any other coffee cake treat you can dream up.
Third Step: Divide the crumbs between the keto coffee cake muffins.
Expert Tip: Keep piling on the crumbs until you use them all! Just press down gently between layers.
Final Step: Bake the muffins. Sprinkle with some powdered sweetener. Eat! These are one of my favorite keto breakfast recipes but they also make a great low carb dessert with a cup of decaf in the evenings.
What is Coffee Cake?
Anytime I make a coffee cake my kids are always in disbelief it doesn't actually have coffee. My coffee-loving 9-year-old is bummed and the rest of the kids are relieved. Coffee cake is a general term for a breakfast cake that goes well with coffee. Many are crumb topped but not all of them. Some are cinnamony bundt cakes with glaze or lemon and blueberry loaf cakes. You can group almost any morning sweet under the term 'coffee cake'. But the most traditional is a yellow cake topped with buttery crumbs and powdered sugar.
Are Keto Coffee Cake Muffins Healthy
They can be! I keep my coffee cake healthy by using almond flour and coconut flour instead of white flour and by replacing the sugar with a stevia blend sweetener. This reduces the sugar and carbs to almost nothing.
I sprinkled these low carb coffee cake muffins with a little bit of powdered sweetener just to make them prettier but that is not mandatory. You could also add nuts into the topping or berries into the batter. Are you longing for a cream cheese filling? Put a little cube of cream cheese right into the center of the batter. All of these variations would be delicious
More Ideas and Substitutions:
Nut-Free - The best sub for almond flour is sunflower seed flour. It can be used 1:1 for almond flour in low carb recipes.
Dairy-Free - To make these keto coffee cake muffins dairy-free you can swap in coconut cream for the cream cheese and coconut oil for the butter.
Add-Ins - Feel free to add a few berries in between the cake and the crumb topping.
Spices - Pumpkin pie spice or apple pie spice sub in nicely for the cinnamon in this classic coffee cake recipe.
Icing Drizzle - For a delicious cinnamon roll flavor skip the powdered sweetener on top and drizzle on a little keto cream cheese frosting! Just thin it with some almond milk until it is a good consistency to drizzle. That turns these into decadent low carb desserts.
More Keto Muffin Recipes:
Chai Pancake Muffins - these are delicious for breakfast, they have a syrupy topping that soaks into the muffin when you reheat them.
Keto Banana Muffins - yes, banana bread and muffins can be keto! See how in my recipe.
Coconut Flour Muffins - these are moist and delicious with toasted coconut.
Almond Flour Blackberry Muffins - beautiful color with a tangy lemon glaze.
Keto Apple Muffins - just enough real apples for that fall flavor with minimal carbs.
Keto Zucchini Muffins - a great choice to use up all the fresh zucchini of the summer.
Coconut Flour Blueberry Muffins - a yummy nut-free option.
Cranberry Orange Muffins - my favorite choice for fall. Great toasted with butter!
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Ingredients
Batter:
- 2 tablespoon butter softened
- 2 oz cream cheese softened
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 2 teaspoon vanilla
- ½ cup unsweetened vanilla almond milk
- 1 cup almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Topping:
- 1 cup almond flour
- 2 tablespoon coconut flour
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ cup butter softened
- 1 teaspoon cinnamon
- ½ teaspoon molasses *** (optional)
Instructions
- Preheat oven to 350. Line a standard muffin tin with paper liners and spray with cooking spray.
- In a food processor combine all the batter ingredients. Mix thoroughly. Divide between the prepared muffin tin.
- Combine topping ingredients in the food processor and pulse until crumbs form. Sprinkle on top of the batter.
- Bake 20-25 min until golden. If the crumb topping starts to get too dark cover with foil for the last 5 minutes.
Notes
Nutrition
Leide Galhardo says
Hi, thanks for sharing amazing recipes with us. My question is; if I wanted to do dairy free, Subs in the batter for coconut cream and MELTED coconut oil in the same amount and topping coconut oil NOT MELTED in place off the butter? Thanks! ❤️
Taryn says
Yes, that is correct. Hope you enjoy them!
Leide Galhardo says
Thank you!
priya singh says
Thanks for giving me this wonderful blog.
Katelynn says
I'm very exited to try it!! It looks delicious!
Melissa F says
I made a half recipe of the cinnamon topping. My topping wasn't crumbly because I melted my butter, but it was still flavorful. I did increase the cinnamon a bit. I spooned muffin cups 1/2 full and them crumbled in some of the cinnamon topping, then repeated with rest of batter and topping. Made 12 muffins perfectly. I used molasses and 1/2 cup (1.5 from what recipe called for) Lakanto Golden monkfruit sweetener. The muffins needed to completely cool before trying to get out of the muffin pan, otherwise they wanted to crumble. I always store in freezer and just defrost 1 or 2 at a time to enjoy.
Gala says
Very disappointed because i was expecting something sweet and they tasted like I left out the sugar.
Taryn says
Which sweetener did you use? They are normally pretty sweet.
Robin says
They are delicious! Great recipe! Thank you!
Denise says
Could I use coconut sugar for the sweetener?
Taryn says
I *think* that would work. However, I don't test my recipes with coconut sugar so I can't promise it will work, sorry!
Bruce says
I'm making these now. I'm adding cinnamon to the batter, because why not? !
Cyndi says
I made these last night. They are very good. I feel they are a bit dense but that’s typical for THM or Keto. I almost wish they were abut sweeter. I wonder if I added blueberries to the mix if they would be sweeter. Anyway, I loved them. You really do make great recipes. Thank you for your hard work.
Pat says
I will be making these they sound delicious
Nancy says
I am allergic to coconut... anything else I can use instead? More almond flour? Whey protein powder? Thanks, I really want to make these😘😃
Taryn says
Oat fiber is the closest sub. You can use almond flour if you don't want to use oat fiber.
Barb says
How would you use THM baking blend in this recipe?
Taryn says
You can use it in place of the flours listed. Just use a little less.
Melissa says
Delicious
paul schaefer says
sounds so good i.m actually going to attempt this.
Melissa says
I have a question. To use lakanto. For 1.5 sub I use 1.5 cups for the batter and 1 cup for the streusel? The original recipe says 1/3 for the batter and 1/4 for the streusel for sweetner
Taryn says
No, that would be way too much. 1/3 x 1.5 would be 1/2 a cup. And then 1/4 x 1.5 would be about 1/3 of a cup.
Heidi Bosworth says
They are in the oven right now they smell so good!
Claire says
My food processor wasn’t large enough for the full batter so I did the liquids in there and then added the flour in the bowl. Can’t wait for them to get out of the oven!
Lorrie Ann Wadsworth says
This recipe is delicious, I had my coffee cake muffin at lunch. It was just the right amount of sweetness and was delicious!
Lorrie says
OK, I read through this recipe and all of the reviews, and decided to make them. My husband just had one and said it was delicious! I fast from supper until noon so I will have one tomorrow at lunch, but these coffee cake muffins are light and fluffy, and if my husband likes them, they must be delicious! I measured everything, and I used my hand mixer to whip the muffins so they're fluffy. I use Lantko Monkfruit Sweetener and I use it sparingly, but I did use exactly what the recipe called for. They look amazing and I'm so pleased we have a new option for easy breakfasts, it's so nice to have a variety!
Traci Mulder says
I have a question about the sweetener. You say if I am using Lakanto Monk Fruit to use 1.5 times the amount of sweetener called for. However, it says that this is 1:1 white sugar substitute. I don't want to end up with sickeningly sweet coffee cake :). Can you clarify?
Taryn says
The sweetener I use is 1:2 for sugar. You only use half the amount you would if using sugar. Lakanto is not as sweet as my blend so you may need more. If you are fine with lightly sweetened muffins just use an equal amount.
Lorrie says
I use the same sweetener, Lantko, and I used what the recipe called for, I think it was 1/2 cup? Anyway, my husband just had one and said they were really good. Best of luck! I like having the variety for breakfast ideas!