These Keto Coffee Cake Muffins are a low-carb dream. Using almond flour and unsweetened almond milk to start the day with, these muffins are a delicious and easy protein boost. While they provide sustained energy, they are also outrageously good! From the divine vanilla drizzle to the crunchy crumble top and into the moist, cakey base, this recipe will have you coming back for more.
Keeping your blood sugar steady helps with weight loss, and adding erythritol here instead of white sugar ensures you satisfy your sweet tooth without compromising your glycemic control. Keeping blood levels steady is shown to improve cardiovascular health, and these Keto Coffee Cake Muffins also incorporate cinnamon, a great anti-inflammatory spice that neutralizes free radicals.
Antioxidants aside, you want to eat these for the taste, and you will keep coming back to this recipe for the flavor. The drizzle is a vanilla delight with the richness of cream thrown in. Be sure you allow your Keto Coffee Cake Muffins to be completely cooled before you add the drizzle so your crumble keeps its crunch. You can make these the night before and pop them in your lunchbox or treat yourself to the breakfast or dessert you deserve.
Because the base and the crumble include whey protein powder, you are getting a sustained hit of protein with some good fats. Plus, these delicious cakey muffins have four eggs – so your bases are covered for slow-release energy.
Yields 12 servings of Keto Coffee Cake Muffins
The Preparation
Crumble:
- 1/2 cup almond flour
- 1/4 cup erythritol
- 1 tablespoon low-carb protein powder
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
Muffins:
- 2 cup almond flour
- 1/2 cup erythritol
- 1/4 cup low-carb protein powder
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 4 large egg
- 1/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Drizzle:
- 1/4 cup powdered erythritol
- 2 tablespoon heavy cream
- 1 teaspoon vanilla extract
The Execution
1. Measure out and prepare all of the ingredients. Preheat oven to 325F.
2. Make the muffins by combining almond flour, erythritol, protein powder, baking powder, cinnamon, and salt.
3. Whisk to combine all of the ingredients together.
4. Add the unsweetened almond milk, melted butter, vanilla extract, and eggs.
5. Whisk to combine all of this together.
6. Line a muffin pan with muffin liners and pour the muffin mixture into the liners.
7. Create the crumble by combining the almond flour, erythritol, protein powder, and cinnamon. Whisk to combine.
8. Add in the melted butter.
9. Whisk until the mixture begins to get crumbly.
10. Sprinkle this crumble evenly on top of the muffins. Bake in the oven for about 30 minutes or until a toothpick inserted comes out clean. Let cool completely.
11. Make the drizzle by combining powdered erythritol, heavy cream, and vanilla extract into a bowl. Whisk to combine well.
12. Using a spoon, drizzle the sauce over top of the muffins.
13. Serve and enjoy!
This makes a total of 12 servings of Keto Coffee Cake Muffins. Each serving comes out to be 287 calories, 25.9g fat, 2.9g net carbs, and 9.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 0.50 cup almond flour | 324 | 28 | 12.3 | 7.3 | 5 | 11.8 |
| 0.25 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1.00 tablespoon low-carb protein powder | 21 | 0.1 | 0.4 | 0.2 | 0.2 | 4.7 |
| 1.00 teaspoon ground cinnamon | 6 | 0 | 2.1 | 1.4 | 0.7 | 0.1 |
| 0.25 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 2.00 cup almond flour | 1297 | 112 | 49.3 | 29.1 | 20.2 | 47 |
| 0.50 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 0.25 cup low-carb protein powder | 85 | 0.4 | 1.5 | 0.8 | 0.8 | 18.9 |
| 1.00 tablespoon baking powder | 7 | 0 | 3.8 | 0 | 3.8 | 0 |
| 0.50 teaspoon ground cinnamon | 3 | 0 | 1.1 | 0.7 | 0.4 | 0.1 |
| 0.25 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.50 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 4.00 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 0.33 cup unsweetened almond milk | 10 | 0.9 | 0.4 | 0.2 | 0.2 | 0.4 |
| 1.00 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 0.25 cup powdered erythritol | 1 | 0 | 0 | 0 | 0 | 0 |
| 2.00 tablespoon heavy cream | 101 | 10.7 | 0.8 | 0 | 0.8 | 0.8 |
| 1.00 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 3446 | 311.1 | 74.4 | 39.7 | 34.8 | 112.9 |
| Per Serving (/12) | 287 | 25.9 | 6.2 | 3.3 | 2.9 | 9.4 |
Keto Coffee Cake Muffins
Ingredients
Crumble:
- ½ cup almond flour
- ¼ cup erythritol
- 1 tablespoon low-carb protein powder
- 1 teaspoon ground cinnamon
- ¼ cup butter melted
Muffins:
- 2 cup almond flour
- ½ cup erythritol
- ¼ cup low-carb protein powder
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter melted
- 4 large egg
- ⅓ cup unsweetened almond milk
- 1 teaspoon vanilla extract
Drizzle:
- ¼ cup powdered erythritol
- 2 tablespoon heavy cream
- 1 teaspoon vanilla extract
Instructions
- Measure out and prepare all of the ingredients. Preheat oven to 325F.
- Make the muffins by combining almond flour, erythritol, protein powder, baking powder, cinnamon, and salt.
- Whisk to combine all of the ingredients together.
- Add the unsweetened almond milk, melted butter, vanilla extract, and eggs.
- Whisk to combine all of this together.
- Line a muffin pan with muffin liners and pour the muffin mixture into the liners.
- Create the crumble by combining the almond flour, erythritol, protein powder, and cinnamon. Whisk to combine.
- Add in the melted butter.
- Whisk until the mixture begins to get crumbly.
- Sprinkle this crumble evenly on top of the muffins. Bake in the oven for about 30 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Make the drizzle by combining powdered erythritol, heavy cream, and vanilla extract into a bowl. Whisk to combine well.
- Using a spoon, drizzle the sauce over top of the muffins.
- Serve and enjoy!
