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The Keto Coffee Cake Muffins are a tasty addition to your recipe box whether you’re low carb or keto! I love to eat them when they are still warm out of the oven with coffee or tea! If you aren’t a fan of nuts, you can omit them which will change the macros.

Keto Coffee Cake Muffins

Keto Coffee Cake Muffins

Yield: 12 Large Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Tasty and delicious low carb keto coffee cake muffins that no one will know are not the real deal. Moist and full of flavor and very filling! You could also make them into 24 mini-muffins.

Ingredients

  • Muffin Batter:
  • 2 TBSP (28g) butter, softened
  • 2 oz (28g) cream cheese, softened
  • 3/4 cup (144g) Krisda Monkfruit sweetener
  • 4 large eggs
  • 1 TBSP vanilla
  • 1/2 cup full-fat sour cream
  • 1 cup (113g) almond flour
  • 1/2 cup (56g) coconut flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • Crumb Topping:
  • 1/2 cup (56g) chopped pecans
  • 1 cup (113g) almond flour
  • 2 TBSP (14g) coconut flour
  • 1/2 cup (96g) Swerve brown sugar sweetener
  • 1/4 cup (62.5g) butter, softened
  • 1 1/2 tsp cinnamon

Instructions

  1. Place the oven rack in the center of your oven and preheat to 350F. Line a large muffin pan with parchment paper liners (yes it's worth the extra expense - you won't lose any of your muffin stuck on the paper!) Set aside.
  2. Prepare your topping ingredients by mixing until crumbly and then set aside.
  3. In a medium-sized bowl, mix the almond and coconut flour, baking powder and salt. Mix well, breaking up any lumps. I find a whisk works well for this. If your coconut flour is lumpy, you may want to sift it. Set aside
  4. In a large bowl, beat the butter and cream cheese together until smooth. Add sour cream and vanilla, beating well.
  5. Add in eggs one at a time, beating well after each addition.
  6. Add the dry ingredients into the wet, mixing thoroughly.
  7. Put a small spoonful of batter into each muffin liner - you will use about half of the batter. Top with 1 teaspoon of the topping. Divide the remaining batter between the 12 liners.
  8. Divide the remaining topping between the muffins.
  9. Bake for approximately 25 minutes, or until a toothpick comes out clean. The crumb topping browns easily and you may want to cover with foil for the last 5 - 10 minutes if desired. The muffins in my photo were NOT covered.
  10. Let cool in the pan for 10 minutes and then remove to a wire rack to cool completely. Store in a container on the counter or in the fridge.