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.
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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.
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!
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 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.
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!
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!
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.
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!
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!!!!!
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.
Thanks Barb! I’m glad you both liked them 😀
Barb- how much powdered stevia did you use?
These were very tasty but a little dry. How can this be remedied?
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.
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.
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.
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.
GREAT RECIPE!, LOVE COFFEE CAKE.
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!