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.
Carolyn says
How do I substitute just erythritol?
Taryn says
1.5 to 2x as much.
Jackie says
Could I sub the almond milk for heavy cream? Maybe a watered down heavy cream?
Taryn says
Sure, I don't see why almond milk wouldn't work.
Jackie says
I meant can I use heavy cream instead of the almond milk?
Taryn says
Yes
Tonia Hill says
I plan on baking this Sunday and I use you sweetener mix without the stevia(don't care for it. Will it be the 1.5-2x or just what it says?
Taryn says
If you are using just a blend of xylitol and erythritol it will be 1.5 to 2x more.
Tam says
Would this recipe work if I omit coconut flour and use only almond flour? Thanks!
Taryn says
Yes. You may need more than the amount listed.
Melissa says
Hi Taryn! I made these tonight and they came out amazing!! Thanks for the sugar conversion, it was perfect. Question, do you think I could freeze these? I don’t think I can eat them fast enough and am too greedy to take them into work! Haha! thank you!
Taryn says
Yes, they freeze well. Glad you like them!
Melissa says
Hi! These look amazing and I can’t wait to make them. I have the SoNourished monkfruit erythritol blend which is a 1:1 for regular sugar. How can I figure out conversion for this recipe? thanks!!
Taryn says
It would be 1.5 to 2x the amount listed.
Melissa says
Perfect! Thank you for replying so quickly! I’ll post a review afterwards!
Linda Miles says
Love your recipes.....do NOT like the font. I find it difficult to read as do my adult children. Sorry, but it outweighs your wonderful recipes.
Devon arsenault says
Omg I am so stupid. I bought almond milk just to make these since I had everything else. What do I forget? The almond milk. BUT they still turned out tasty 🙂
Ellie says
Amazing Taryn! Thank you! I have followed your recipe EXACTLY (and I mean EXACTLY) as written TWICE ALREADY this week... ha. I used 'Pure Via Sweet Granules' (stevia leaf and erythritol), and organic coconut flour by 'The Groovy Food Co.' ---- I used the store brand organic butter and cream cheese and almond meal -- Sainsbury's - I'm in London. Thanks again.
Beth says
The BEST low carb treat I’ve made to date!!! Thanks for helping me feel like Keto doesn’t have to be so bad!!! This recipe used a lot of my “expensive” ingredients and I was a little nervous about it but I am so glad I made these muffins anyway, worth every bit of almond, coconut and monk sweetener!! Thank you again!!
Jennifer Fletcher says
Im confused on the serving size above. The nutritional info above is for one muffin or all 12? Thanks
Taryn says
One muffin.
Robin says
I have made these several times and love them. Today I was lazy and didn’t want to make the topping so just sprinkled with Swerve brown sugar and sprinkled with your healthy granola that I always keep on hand. And yum... they turned out great!!! Thanks for your recipes. These ingredients are expensive and I always know your recipes will turn out and won’t waste them. I am a registered dietitian and recommend your site often.
Minuca says
This is, by far, THE most delicious muffin ever! I used 1 teaspoon vanilla and 1 teaspoon almond extract to the batter and added sliced almonds to the crumb! The texture is perfect. The taste is perfect. This will be my go to recipe!
Gianae says
I just found this recipe and wanted to try it! just popped then in the oven and cant wait for the timer go off. I twisted a little by adding spices to the batter such as clove, cinnamon and cardamom. I know I'm bad at behaving when it comes to follow recipes:))). I read some comments and wanted to say that my topping was not dry at all. I think it was just the right consistency.
It's been 8 weeks that got on Keto diet for digestive problems and I've learned so much during this time discovering new way of baking and using different ingredients and sweeteners, nut flours. I use stevia and 100% natural Erythritol. After so much research i found out that these and also Monk fruit are the best sweeteners for your body!
Mateo Pedersen says
Hey, Thank you for coffee recipe, I really really like the way you explained it, Me and my family this coffee so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing.
Patricia says
Taryn, I didn't read all of the comments so someone else may have already made this point. I use my food processor much more than my stand mixer for a lot of reasons but mostly because they are so versatile. The point I want to make is that early on in learning to use my food processor I learned to read through my recipe and turn around the order of how I do things. And I ALWAYS use my food processor for coffee cake. The turning things around part is that I do the streusel first and set it aside in a dish. Then I put all of the cake ingredients (except the fruit if using fruit) into the bowl and process away. Of course when using fruit I do dirty one more dish because I empty it into a larger dish to fold in the fruit. But, I'm not as concerned about dishes (they do go in the dishwasher after all) as I am about making it fast and simple. Just a thought...
I have a couple coworkers who are gluten free so I'm going to make this for them along with another regular so that everyone can have some!
Johanna says
Holy low carb! These are nothing short of amazing! Made these for a sub dessert for a crab feed tonight and NO ONE could tell they were low carb. Only thing I changed was the sugar sub and added some blueberries. I doubled and used 1/2 Swerve 1/2 Sukrin Gold. Super moist (so hard to do low-carb) and sweet n buttery! We loved!!!!!
Barb says
I make them, using powdered Stevia. I love them. My husband said they were delicious and he loves sweets! I didn’t change a thing. Used Kerry Gold butter. I just have to make sure I don’t eat too many. The recipe is perfect for 12 muffins.
Taryn says
Thanks Barb! I'm glad you both liked them 😀
Holli says
Barb- how much powdered stevia did you use?
Karen says
These were very tasty but a little dry. How can this be remedied?
Taryn says
It's on my to do list to test this recipe with different coconut flours and with all almond flour. I think the brand of coconut flour may be making them dry for some people while others are giving great reviews. I might try adding a little coconut oil as well.
Diana says
I used Bob's Red Mill Coconut Flour and mine were very moist. I used Pyure and I think that half f the sweetener amount was not quite sweet enough for me, but these were definitely delicious. I am going to try adding blueberries as one poster suggested or maybe a cinnamon swirl to the batter because I just felt like it could use "something" else in it. This is definitely a great recipe and can be adapted to a variety of different tastes by just adding a few tweaks. I will definitely make these on a regular basis.
Matthew Murray says
Crumb topping did not stick together. It was more like sand on top. Muffins were very dry. I threw out all but 3 which I ate with a ton of butter to make it edible.
Taryn says
Hi Matthew, I'm sorry you found them dry. They should not be. Did you make any ingredient substitutions? I am always happy to help troubleshoot if a recipe does not come out as expected.
KELLY says
GREAT RECIPE!, LOVE COFFEE CAKE.