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.

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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.

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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.

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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.

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Final Step: Bake the muffins. Cool to room temperature. Sprinkle with some powdered sweetener (such as swerve confectioners).

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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.

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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

Taryn Scarfone

Keto Coffee Cake Muffins are great any time of day with cinnamon and buttery crumbs.

4.82 from 64 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Calories 224.7

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

*** 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 1/2 tsp 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: 1muffinCalories: 224.7Carbohydrates: 8.4gProtein: 7.1gFat: 19gSaturated Fat: 6.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.5gTrans Fat: 0.2gCholesterol: 74.5mgSodium: 156.6mgPotassium: 67.8mgFiber: 4.3gSugar: 1.6gVitamin A: 319.6IUVitamin C: 0.01mgCalcium: 83mgIron: 1.2mg

Love this recipe?Please leave a 5 star rating!

Originally Published October 2, 2018. Revised and Republished September 27, 2024.