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    Home » Breakfast & Brunch Recipes » Keto Coffee Cake Muffins

    Keto Coffee Cake Muffins

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Oct 2, 2018 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto coffee cake muffins

    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.

    close up on keto coffee cake muffin next to a glass teacup with tea on a square white plate

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    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.

    coffee cake muffin next to a glass teacup with tea on a square white plate

    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.

    batter in food processor next to wrapper lined muffin tin

    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.

    coffee cake crumb topping in food processor next to muffin tin filled with coffee cake batter

    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.

    overhead view of muffin tin with coffee cake muffins

    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.

    coffee cake muffins topped with crumb topping in muffin tin

    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.

    overhead view of coffee cake muffin in muffin tin

    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!

    close up on keto coffee cake muffin crumb topping

     

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    Overhead close up view of keto coffee cake muffin in metal muffin tin

    Keto Coffee Cake Muffins

    Keto Coffee Cake Muffins are great any time of day with cinnamon and buttery crumbs.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Servings: 12
    Calories: 222
    Author: Taryn

    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)
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    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

    *** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses ½ teaspoon divided by 12 servings. That is less than .25 grams of carbs from the molasses. If you prefer you can just omit it.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     

    Nutrition

    Serving: 1muffin | Calories: 222 | Carbohydrates: 9g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 156mg | Potassium: 73mg | Fiber: 4g | Sugar: 1g | Vitamin A: 290IU | Calcium: 86mg | Iron: 1.2mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

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    Comments

    1. CLavanway says

      May 13, 2021 at 1:50 pm

      Did not turn out for me at all the topping was a total mess crumbs everywhere
      Very disappointed wasted expensive ingredients1 star

      Reply
      • Taryn says

        May 13, 2021 at 2:51 pm

        I'm sorry this recipe didn't work for you. It normally gets great reviews. I'm always happy to help troubleshoot. Did you sub any of the ingredients? Which sweetener did you use?

        Reply
    2. Andrée Bourret says

      April 23, 2021 at 2:39 pm

      Il est ou le café?

      Where is the coffee?

      Reply
      • Taryn says

        April 23, 2021 at 4:15 pm

        Coffee cake is a term used in America for a cake that goes well with coffee. It does not have coffee in it most of the time.

        Reply
    3. Bonnie Taylor says

      April 12, 2021 at 12:07 pm

      How can I substitute Splenda's Allulose, which is 1:1 with sugar?

      Reply
      • Taryn says

        April 12, 2021 at 12:26 pm

        This is the first I've ever heard of that sweetener. Since it is just allulose with the brand name Splenda I think it would work.

        Reply
        • Bonnie Taylor says

          April 12, 2021 at 3:49 pm

          How much would I use for this recipe? If your sweetner is twice as sweet as sugarand the Allulose is equal to sugar, would I use half the amount for this recipe?

        • Taryn says

          April 12, 2021 at 5:54 pm

          If you are using allulose you would need more than the amount listed for the same sweetness. Try using a little bit more. I find it's better to slightly undersweeten baked goods than risk oversweetening them.

    4. Jeanie Stubblefield says

      October 31, 2020 at 11:29 am

      I have a question. If I wanted to use baking blend instead of almond flour, would I still need to add the coconut flour? Thanks, Jeanie

      Reply
      • Taryn says

        October 31, 2020 at 9:42 pm

        You can sub baking blend for both of those. Or use BB for the almond and still add the coconut. Just add a little less baking blend than the amount listed because it is drier.

        Reply
    5. Allison says

      October 18, 2020 at 5:30 pm

      My husband loved it!! I added a low carb cream cheese glaze over it at the end and it was delicious!5 stars

      Reply
    6. Patty says

      September 03, 2020 at 5:39 pm

      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!5 stars

      Reply
    7. Margaret says

      July 25, 2020 at 6:39 pm

      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.

      Reply
      • Taryn says

        July 26, 2020 at 5:14 pm

        Not this exact recipe but I have similar recipes I've made in a loaf pan.

        Reply
    8. Beth says

      July 13, 2020 at 5:16 pm

      These muffins are so delicious! My family and I love these!5 stars

      Reply
    9. Jessica says

      July 11, 2020 at 4:22 pm

      Oh my goodness, were these good! I froze some for a later date.

      Reply
    10. Idana says

      June 05, 2020 at 8:18 am

      Question: can I use more coconut flour instead of almond flour (allergic to nuts) in this recipe? What would the substitution be? Thanks!

      Reply
      • Taryn says

        June 05, 2020 at 2:19 pm

        No, all coconut flour won't work. BUT you can sub in sunflower seed flour 1:1 in place of the almond flour.

        Reply
        • Polly says

          August 03, 2020 at 9:39 am

          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

          August 03, 2020 at 11:11 am

          Yes, that will work! You may need to add a little extra.

        • Paula says

          September 04, 2020 at 9:47 am

          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!5 stars

      • Kathya Solano says

        November 17, 2021 at 1:05 am

        Is there any non dairy sub for the cream cheese?

        Reply
        • Taryn says

          November 17, 2021 at 12:18 pm

          I think coconut cream could work but I haven't tested it.

    11. Elizabeth says

      May 17, 2020 at 12:11 pm

      Another winner! My picky family LOVED these. They are so moist and delicious! Thank you, Taryn.5 stars

      Reply
    12. Kristy says

      May 10, 2020 at 12:05 pm

      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 !5 stars

      Reply
    13. Jen says

      April 24, 2020 at 9:27 am

      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!5 stars

      Reply
    14. Casey Wood says

      April 22, 2020 at 11:29 pm

      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 😋4 stars

      Reply
    15. Rita says

      April 22, 2020 at 7:24 am

      This was an amazing recipie. We totally loved them. Just would maybe add more cinnamon maybe 😋5 stars

      Reply
    16. Melanie F says

      April 07, 2020 at 4:39 pm

      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!

      Reply
    17. McDonna says

      March 30, 2020 at 8:17 am

      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!

      Reply
      • Taryn says

        March 30, 2020 at 8:14 pm

        I do have many dairy-free recipes! https://joyfilledeats.com/category/specific-diets/dairy-free/

        Reply
    18. Jenny says

      March 28, 2020 at 6:07 am

      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!

      Reply
      • Taryn says

        March 28, 2020 at 3:11 pm

        Yes, I think coconut oil would work.

        Reply
    19. Allie says

      March 10, 2020 at 8:03 pm

      Do you think this could be made with all coconut flour? We have nut allergies.

      Reply
      • Taryn says

        March 12, 2020 at 12:57 pm

        No, sorry. A better nut-free sub would be sunflower seed flour. That can be subbed 1:1 for almond flour.

        Reply
    20. Kersten says

      February 03, 2020 at 4:53 pm

      Can I use pecan flour instead of almond?

      Reply
      • Taryn says

        February 04, 2020 at 1:04 pm

        Yes. Pecans are my favorite!

        Reply
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