Low Carb Coffee Cake Muffins
Low Carb Coffee Cake Muffins
15 mins
Cook Time
35 mins
Total Time
50 mins
Bakery style almond flour muffins with a cinnamon streusel topping. These keto coffee cake muffins are going to be your new favorite breakfast!
 |
| Low Carb Coffee Cake Muffins |
Course: Breakfast
Cuisine: American
Keyword: coffee cake muffins, keto muffins
Servings: 12 servings
Calories: 285 kcal
Ingredients
Crumb Topping
- 2 tbsp coconut flour
- 3/4 tsp cinnamon
- 1/4 cup butter melted
- 1/2 cup almond flour
- 3 tbsp Swerve Brown
Muffins
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter, melted
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 2 cups almond flour
- 1/3 cup Swerve Sweetener
- 1/4 cup unflavored whey protein powder
- 3 tbsp coconut flour
Drizzle
- 1/4 cup powdered Swerve Sweetener
- 2 tbsp water
- 1/2 tsp vanilla extract
 |
| Low Carb Coffee Cake Muffins |
Instructions
Crumb Topping:
In a medium bowl, whisk together the almond flour, Swerve, coconut flour, and cinnamon. Drizzle with the melted butter and stir to combine well. Set aside.
Muffins:
Preheat the oven to 325F and line a standard muffin tin with parchment or silicone liners.
In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, cinnamon and salt. Stir in the butter, eggs, almond milk and vanilla until well combined.
Divide the batter among the prepared muffins cups. Top each with some of the crumb topping and bake 25 to 35 minutes or until a tester inserted in the centre comes out clean.
Let cool completely in the pans.
Drizzle:
Whisk together the sweetener, water, and vanilla. Add more water if the mixture is too thick. Drizzle lightly over the cooled muffins.