I wonder now why I didn’t make this sooner. The thing I love the most is how the vanilla glaze on top of the of coffee cake crumble makes me think of cinnamon buns, yet this is high fat, low carb and takes less than 30 minutes to make. 

What are the ingredients in the keto coffee cake muffins?

I use my usual combination of almond flour, coconut flour, eggs, avocado oil, sour cream and Swerve as the main ingredients. The cake is moist on the inside and crunchy on the outside. 

How do you make a coffee cake top?

I use a combination of almond flour, butter and cinnamon. 

What’s the best way to make coffee cake muffins?

I like to use these special tart liners to make individual muffins. You get a flatter muffin, easier to share, easier to eat with more surface for topping. However, you can always use muffin liners to make these. 

What is the best technique to make keto muffins?

I like to start by whipping eggs vigorously. When I make cake batters with oil instead of butter, I will use the whipping whisk beater on my kitchen aid instead of the of batter beater. I will then stream the oil in slowly, then add the sour cream/milk mixture. The result is a fluffy muffin. You CAN use butter instead of oil if you choose to. The batter will be thick, so I use this kind of of ice cream scoop to fill the muffin liners.

A simple glaze tops off the muffin just right. I simply use the Swerve Confectioner’s Sweetener with water. You can use heavy cream or milk. Sometimes I use water and a splash of heavy cream.

What Sweetener do I use for keto coffee cake muffins?

I use Swerve granulated for the cake and crumble. I use Swerve confectioner’s for the glaze. You can read my article on Swerve, a powdered erythritol, and why I use it here. 

If you don’t have access to Swerve, another alternative is Lakanto erythritol with monk fruit. You will get the same result. 



Can you make a bigger keto coffee cake with these recipe?

Yes, you can take this same batter and make a nine-inch layer coffee cake. You may have to cover the top with foil around the edges especially, halfway through, as almond flour tends to brown.

What is the nutritional value of the keto coffeecake muffins?

This is for 12 servings. You may end up getting more muffins. I can usually get 14. 12 servings:  Calories: 293  Net Carbs: 2  Fat: 28  Protein: 8

More Keto Muffins from Spinach Tiger

• Keto Blueberry Muffins
• Keto Blueberry Lemon Muffins
• Keto Pumpkin Muffins
• Keto Maple Pecan Muffins
• Keto Raspberry Muffins
• Keto Peach Muffins

Print

Keto Coffee Cake Muffins

Crunchy Cinnamon Topping atop Vanilla-Cinnamon Cake

Course Keto Muffins

Cuisine American

Keyword coffeecake muffin, keto muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Batter

Batter Dry Ingredients

• 2 1/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup Swerve Granulated or your choice erythrtol

Batter Wet Ingredients

• 6 eggs
• 1/2 cup avocado oil
• 4 tablespoons sour cream
• 1/4 cup almond milk
• 1 teaspoon vanilla extract

Coffeecake Cinnamon Topping

• 1 cup almond flour
• 1/2 cup Swerve Granulated
• 1 tablespoon cinnamon
• 4 tablespoons butter

Glaze

• 1 cup Swerve Confectioner's Sweetener
• 4 tablespoons water can use heavy cream

Instructions

• Muffin Batter
• Add all dry ingredients together. Set Aside.
• Add eggs to mixing bowl. Beat until frothy, about five minutes.
• Stream in oil, slowly.
• Add sour cream to milk in a cup and mix well. Add to batter.
• Add vanilla.

Cinnamon Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Add butter and mix with hands to make crumble.
• Add dry mixture to batter and mix on low, just until incorporated. Don't over mix.

Make Muffins

• Preheat oven to 350 convection bake or bake.
• Spray muffin liners.
• Fill muffin cups 2/3 full with an ice cream scoop. Batter will be thick. Smooth out with an small offset spatula.
• Top each muffin with crumble.
• If using flat tart liners, bake for 15 to 18 minutes.

  If using cupcake liners, bake for 20-25 minutes. Check at 15 minutes. You may need to cover loosely with foil once top are golden.
• The muffins are done when the middle is at 207 degrees F. in the center. I use a meat thermometer for all my cakes. Cool before drizzling glaze.

Glaze

• Mix Confectioner's Sweetener with water (or heavy cream) adding a tablespoon at a time until you have a glaze thin enough to drizzle.
• Muffins freeze well. Wrap each individually in plastic. Take out to defrost about an hour in advance.

Nutrition

Carbohydrates: 6g | Protein: 8g | Fat: 28g | Fiber: 4g

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