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.
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
Keto Zucchini Muffins – a great choice to use up all the fresh zucchini of the summer.
Cranberry Orange Muffins – my favorite choice for fall. Great toasted with butter!
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Ingredients
Batter:
- 2 tbsp butter softened
- 2 oz cream cheese softened
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 4 eggs
- 2 tsp vanilla
- 1/2 cup unsweetened vanilla almond milk
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
Topping:
- 1 cup almond flour
- 2 Tbsp coconut flour
- 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/4 cup butter softened
- 1 tsp cinnamon
- 1/2 tsp 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
FREE Mug Cake Cheat Sheet!
Six delicious low carb mug cake recipes on one printable page to keep on the fridge!
Patty says
I have never, in 40 years of cooking, commented on a recipe- until today. This is a wonderful and easy recipe. The result is closer to a true cake texture than anything else I have made since starting my keto/low carb journey. I did try a couple of changes and wanted to share them as well. I used heavy cream in place of the almond milk since we have no aversion to dairy and I believe it added to the quality of the cake. For the topping, I ground pecans into a fine texture and used them in place of the almond flour (also saved a few coarser chopped for adding into the topping last). Instead of the regular sweetener and molasses, I used the Swerve Brown Sugar -about 1/3 cup. It cooked up beautifully with the pecans and added a nice flavor. Thank you for a great recipe!
Margaret says
Have you tried this in a loaf pan? Just curious because that’s what my husband prefers and it travels easier when he goes out of town for work.
Taryn says
Not this exact recipe but I have similar recipes I’ve made in a loaf pan.
Beth says
These muffins are so delicious! My family and I love these!
Jessica says
Oh my goodness, were these good! I froze some for a later date.
Idana says
Question: can I use more coconut flour instead of almond flour (allergic to nuts) in this recipe? What would the substitution be? Thanks!
Taryn says
No, all coconut flour won’t work. BUT you can sub in sunflower seed flour 1:1 in place of the almond flour.
Polly says
I have an opposite question: Can I sub coconut flour with almond flour (i.e. only use almond flour)? My husband is allergic to coconut. Thanks!
Taryn says
Yes, that will work! You may need to add a little extra.
Paula says
I subbed with oat fiber and only 1/8c of coconut flour and none in topping. Not a fan of coconut flour. This is a really great muffin and I have tried many in the last 2 years of a keto diet. Be sure to press the crumb well as stated because it will shift as the muffin rises. Thanks for the recipe!
Elizabeth says
Another winner! My picky family LOVED these. They are so moist and delicious! Thank you, Taryn.
Kristy says
Very good recipe. I left some just as they are and added chocolate chips with stevia. In a few and then tried natural no sugar added peanut butter to a few. Came out great !
Jen says
These are AMAZING! I used Swerve granular & Swerve brown sugar for the sweetener. Not eggy and so yummy. I also made a cream cheese icing to go on top. Thanks for a great recipe!
Casey Wood says
The texture of these muffins was spot on! Hubby had to ask if they were keto! I think next time I’ll swirl some of the topping through the batter, I love the cinnamon flavor! Thank you 😋
Rita says
This was an amazing recipie. We totally loved them. Just would maybe add more cinnamon maybe 😋
Melanie F says
I loved this recipe! It’s not often that what i do at home looks exactly as in the pictures but these did look like yours from beginning to end ! I used erythritol only and slightly less than in the recipe and they were just right . Will try with blueberries in the batter as you suggested next time !
Thanks ! This one’s a keeper!
McDonna says
Thank you for this recipe! I love being able to offer something fresh and homemade, but hate to have to spend a lot of time in prep and clean up. This was EASY, involved a food processor, spatula, measuring cup/spoons and muffin tin. That’s it. I substituted equal amount of butter for the cream cheese, since I can’t do dairy at all (respiratory reaction).
My family doesn’t care for sugar-free or dairy-free goods. But they plowed into these! The muffins stayed moist and delicious. They were filling and satisfying.
Please offer more dairy-free options. Love your recipes! Thanks again.
PS – The site wouldn’t respond to the five-star rating, otherwise I would have given it top marks!
Taryn says
I do have many dairy-free recipes! https://joyfilledeats.com/category/specific-diets/dairy-free/
Jenny says
I absolutely love streusel topping but I now have a family member who is dairy free. Do you think I could follow your same process and replace with coconut oil and butter extract? Or would you recommend palm shortening for better consistency? Thank you!
Taryn says
Yes, I think coconut oil would work.
Allie says
Do you think this could be made with all coconut flour? We have nut allergies.
Taryn says
No, sorry. A better nut-free sub would be sunflower seed flour. That can be subbed 1:1 for almond flour.
Kersten says
Can I use pecan flour instead of almond?
Taryn says
Yes. Pecans are my favorite!
Debra B says
I do not own nor do I plan to own a food processor. I usually skip recipes that require one, but I really would dike to try these. Is there any reason other than ease of mixing why I can’t just use my whisk? they do look so good!
Taryn says
Whisk away! And then for the crumb topping, you need to cut in the butter with a pastry cutter.
John says
Is using whole wheat flour a possibility?
Taryn says
I’d suggest looking for a different recipe that calls for wheat flour. Sorry!
Katie says
Can you use allllll almond flour instead of coconut flour?
Taryn says
Yes. You may need a little extra.
Sheri says
Can you freeze these?
Taryn says
Yes. I’d wrap them individually in plastic wrap.
Simone says
If allergic to coconut can I just use all almond flour?
Taryn says
Yes. If the batter seems too wet add a little extra.
Nikki says
I see there are 5g of net carbs. Is it safe to assume that most of that is from the sweetener and so negligible?
Burl Coffee says
Have you ever added blackberries(or other berries) to this recipe and if so how did it affect the bake time?
Burl
Taryn says
I have similar recipes with berries. The baking time shouldn’t change much. If anything you’d just need to leave them in an extra few minutes.
Janet Hill says
Burl, I just made these, adding a dab of cream cheese and 3 or 4 frozen mixed berries. I extended the bake about 5 minutes and WOW! these are fantastic. First time a keto friebdly muffin just delighted my taste buds.
Cara says
Could I use THM baking blend in place of the other flours?
Taryn says
That is fine for the muffin. I recommend the listed ingredients for the crumb.
Marilyn says
What is THM?
Taryn says
Trim Healthy Mama
Janet says
I’m really enjoying all the great recipes but there are times when I would like to boost the protein in baked goods by adding a flavorless protein powder. How does this mess with the chemistry of the recipe?
Taryn says
In most recipes I think that should be fine. I’m not a protein powder expert though, I don’t use it very much. I do sometimes add gelatin or collagen to baked goods.
Gloria Johnson says
My son will not eat anything that has coconut flour in it. He hates coconut and he says he can taste it. Can I leave out the coconut flour. And use all almond flour. And will it still turn out. Thank you for your time .
Taryn says
Yes. Use a little extra if the batter seems too wet.
Katrina says
Theses turned out beautiful and smelled beautiful, but I can’t get past the texture. I know it must be the alternate flours. Have you made them with blueberries or other fruit inside? Maybe that would help me. Didn’t know if they would be too wet. Also do you store them in the refrigerator? I feel like all my THM should go in there, but maybe not. Thanks for all your amazing recipes!
Taryn says
You can add berries. The alternative flours do take some getting used to. And yes, I store them in the fridge.