Keto Coffee Cake Muffins
These easy Keto Coffee Cake Muffins are a delicious breakfast dessert or afternoon snack. They pair perfectly with, you guessed it, your morning 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.
There is nothing quite like a sweet muffin loaded with a crumb topping especially with a cup of coffee. They are so good they now make muffin top pans you can just make the tops if you want to.
This keto cinnamon coffee cake muffins recipe is easy. I make the batter in the food processor, put that into the muffin cups, and then make the crumble topping 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.
If you love these keto diet muffins try one of these next: Almond Crumb Cake, Blackberry Coffee Cake, or Cranberry Cake with Walnut Crumb Topping.
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Ingredients
- Butter – I use salted butter. If you have unsalted simply add an extra pinch of salt.
- Cream cheese – Cream cheese adds richness to the cake and keeps it moist.
- Sweetener – I use a blend of granulated sweetener and stevia but I do have suggestions for monk fruit sweetener and others in the recipe card.
- Eggs – Eggs are the binder in the cake. I do not think they can be omitted.
- Cinnamon – Cinnamon adds a warm flavor.
- Vanilla extract – Vanilla will enhance all the other flavors.
- Almond milk – I use unsweetened vanilla almond milk but other carton nut milks or carton coconut milk will work.
- Almond flour – Almond flour has a mild flavor making it perfect for keto cakes.
- Coconut flour – Coconut flour balances the natural oiliness of the almond flour.
- Baking powder – Make sure it is fresh so your muffins rise.
- Salt – Salt enhances the other flavors.
- Molasses – I use molasses for flavor. A tiny amount gives a brown sugar flavor with negligible carbs. If you prefer you can use brown Swerve or Lakanto golden as your sweetener instead of a granular sweetener plus molasses.
Complete measurements are in the recipe card below the post.
How to Make Keto Coffee Cake Muffins
First Step: Put the cake batter ingredients (dry ingredients and wet ingredients can go in together) 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 in a large mixing bowl with a hand mixer. Divide the batter between muffin tins lined with parchment paper liners.
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. You want big wet crumbs.
Third Step: Divide the crumbs between the top of the cake batter.
Expert Tip: Keep piling on the crumbs until you use them all! Just press down gently between layers.
Final Step: Bake the muffins. Cool to room temperature. Sprinkle with some powdered sweetener (such as swerve confectioners).
Substitutions & Variations
- 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.
- Cream Cheese Filling – Are you longing for a cream cheese filling? Put a little cube of cream cheese right into the center of the batter.
Common Questions
What is Coffee Cake?
Whenever I make a coffee cake, my kids are always in disbelief it doesn’t 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.
How do I store keto muffins?
These keep in an airtight container at room temperature for 2-3 days. For longer storage store in the fridge for the best results. You can also wrap them individually in plastic wrap and freeze them. In my opinion, freezing individually is the best way for quick snacks and portion control.
Can I make this into a traditional coffee cake?
Yes, you can bake this as a cake instead of muffins. Bake it in a 9×9 cake pan for about 30-40 minutes until the cake is set and the crumbs are golden. You may need to cover it for the last 10 minutes.
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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Keto Coffee Cake Muffins
Ingredients
Batter:
- 2 tbsp butter softened
- 2 oz cream cheese softened
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 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 Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 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
Originally Published . Revised and Republished September 27, 2024.
I’ve noticed that when I’m baking with on plan sweeteners that my cakes and other desserts come out tasting like I used zero sweetener. I always follow the recipes to a T. Any suggestions on what I can do?
I’m not sure why that would happen. The sweeteners I use always sweeten my baked goods. Which sweeteners have you tried? You may just need some time getting used to alternative sweeteners.
I never really had too many sweets before I started THM, so the transition hasn’t been that difficult.
I’m using NOW brand of Xylitol and Erythritol and a pure Stevia.
I’ve used those and they work fine. To be honest, I think it’s your tastebuds. You can always increase the sweetener in my recipes.
Very pleased with the results!! Will try baking mix next time and your other coffee cakes too!! Thank you so much
Can you use just Truvia for the sweetner? If so, what amount?
Truvia should work. It would be the same amount.
Great recipe. Made this today and they have a great crumb. Remind me of little debbie or similar coffee cake muffins. I did find that the topping was very dry and some just fell off in hunks because it was fairly solid. I do plan on making them again but will follow your suggestion and use less coconut flour. I will also add more butter as it will help moisture and should help carry the flavor better.
I just made these tonight & they are amazing! My 4 year old loved them too. Thanks for the recipe!
Can I use regular Stevia instead of this sweetener?
I’m not sure pure stevia would work because it lacks the bulk of granulated sweeteners. Or do you mean a blend like Truvia?
I have Stevia in the Raw. It says its Stevia blended with other sweeteners. I also have coconut sugar? I’m very new to keto so I’m still trying to get it all figured out.
Stevia in the Raw is 1:1 for sugar. My sweetener is 1:2 for sugar. So you will need 1.5 to 2 times the amount listed to get the same sweetness. I haven’t tried this with stevia in the raw but it should work.
Can I use honey instead of the sweetener? If so, how much?
Possibly in the muffins, not in the topping. But, I have not tested this with honey. You would need 1.5 to 2 times the amount so reduce one of the other liquids if you try it.
I am allergic to dairy and I’m wondering if there is something else I can substitute for the cream cheese? These sound delicious and all the comments seem to confirm that, but I’d need something else for the dairy. I hope someone has a suggestion.
Coconut cream should work in place of the cream cheese. You can buy little cans of it or refrigerate a regular can of coconut milk and just use the solid part once it separates.
Do these have to on ne stored in the fridge? I want to make these, but I don’t have any space to store the, event the refrigerator as my parents have a lot of unnecessary items.
They should be fine at room temperature for 2-3 days.
Thanks so much for this great recipe. I had a meet and greet event at church on Sunday between first and second services. SO, I made 2 recipes and added frozen blueberries to one and topped with powdered THM friendly gentle sweet (using your recipe) and the other I added about 2/3 cup of canned pumpkin and about 1/2 tsp each of cinnamon, ginger and nutmeg then topped these with cinnamon powdered sweetener. I think your recipe is great–looks so pretty and is very tasty. Even though there were 2 very long tables of desserts and mine were identified as sugar free and gluten free ALL of them were eaten. I also took some off plan muffins that were very nice but all of them were not eaten. GOOD RECIPE. Thanks so much for sharing. I will make it again.
These were delicious!!! Thank you for the recipe!
Can I use heavy whipping cream instead of almond milk?
Sure! Enjoy 🙂
Does this freeze well? If so how long?
I think these would freeze well for 2-3 months. I have not frozen this particular recipe but my other cakes and muffins do freeze well.
Could i use brina thomas mix from her cookbook necassary food
Probably, but I have not tested this with Briana’s baking mix. I prefer almond flour for the crumbs than baking mixes in general.
Can you use all coconut flour instead of the almond flour?
I don’t think so. Sorry!
These are so pretty and taste amazing!
how much of each item do you use for your sweetener? for the batter and topping.
Sorry, I just make it in big batches and use as needed. The recipe is here: joyfilledeats.com/sweetener You can half it to make a smaller batch.
Can these be made without coconut flour
Yes, you can use all almond flour. If the batter seems too wet add a little more. Coconut flour is more absorbent.
Yes, you can use all almond flour. If the batter seems too wet add a little more. Coconut flour is more absorbent.
What would be the substitution if using THM Baking Blend?
You can use baking blend for the muffin base (use a little less) but almond flour works better for the topping.
Could I are this in an 8×8 pan
Bake
Yup! The recipe I based this on (my Almond Crumb Cake) is baked in an 8×8.
So glad to see this reply; waiting for muffins to come out of oven, then I’ll know if I maybe should have gone with the 8X8 pan instead. I found the crumb topping was much more than required to to the muffins; maybe would be perfect for the 8X8 though. Thanks for this recipe❣️
*top* the muffins…
I love a generous amount of crumbs 😀 I just pile them high.