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.
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 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.
Julie says
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?
Taryn says
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.
Julie says
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.
Taryn says
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.
Karla says
Very pleased with the results!! Will try baking mix next time and your other coffee cakes too!! Thank you so much
marcy says
Can you use just Truvia for the sweetner? If so, what amount?
Taryn says
Truvia should work. It would be the same amount.
Melissa Tucker says
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.
Chelsea says
I just made these tonight & they are amazing! My 4 year old loved them too. Thanks for the recipe!
Kaylene says
Can I use regular Stevia instead of this sweetener?
Taryn says
I'm not sure pure stevia would work because it lacks the bulk of granulated sweeteners. Or do you mean a blend like Truvia?
Kaylene says
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.
Taryn says
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.
Alex says
Can I use honey instead of the sweetener? If so, how much?
Taryn says
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.
Teresa Zellner says
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.
Taryn says
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.
Nicole says
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.
Taryn says
They should be fine at room temperature for 2-3 days.
Kaye Thompson says
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.
Kate says
These were delicious!!! Thank you for the recipe!
Sandi says
Can I use heavy whipping cream instead of almond milk?
Taryn says
Sure! Enjoy 🙂
Christine Ebbinghaus says
Does this freeze well? If so how long?
Taryn says
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.
Connie Trent says
Could i use brina thomas mix from her cookbook necassary food
Taryn says
Probably, but I have not tested this with Briana's baking mix. I prefer almond flour for the crumbs than baking mixes in general.
Deb says
Can you use all coconut flour instead of the almond flour?
Taryn says
I don't think so. Sorry!
Jannyne VanMeppelen says
These are so pretty and taste amazing!
Lisa Holliday says
how much of each item do you use for your sweetener? for the batter and topping.
Taryn says
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.
JennT says
Can these be made without coconut flour
Taryn says
Yes, you can use all almond flour. If the batter seems too wet add a little more. Coconut flour is more absorbent.
Taryn says
Yes, you can use all almond flour. If the batter seems too wet add a little more. Coconut flour is more absorbent.
Kim Smith says
What would be the substitution if using THM Baking Blend?
Taryn says
You can use baking blend for the muffin base (use a little less) but almond flour works better for the topping.
Darlene says
Could I are this in an 8x8 pan
Darlene says
Bake
Taryn says
Yup! The recipe I based this on (my Almond Crumb Cake) is baked in an 8x8.
Chandra says
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❣️
Chandra says
*top* the muffins...
Taryn says
I love a generous amount of crumbs 😀 I just pile them high.