Irresistibly Soft Low Carb Coffee Cake Muffins | Keto Delight
Servings: 12 muffins
Calories: 180kcal
Delicious Low Carb Coffee Cake Muffins perfect for a keto breakfast indulgence.
Print Recipe
Equipment
- Muffin tin
- Blender
- mixing bowl
- Whisk
- Pastry blender
Ingredients
For the Muffins
- 8 oz Cream Cheese Ensure it's at room temperature.
- 2 Eggs Room temperature for better incorporation.
- 1 teaspoon Vanilla Extract
- 1 cup Sweetener (Swerve or other) Granular or brown.
- 2 cups Almond Flour Gluten-free structure.
- ½ cup Coconut Flour Not a 1:1 substitute for almond flour.
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Cinnamon
- ½ cup Almond Milk Opt for unsweetened.
For the Topping
- 4 tablespoon Butter Cold and cubed.
- ½ cup Chopped Nuts (optional) For additional crunch.
Instructions
How to Make Low Carb Coffee Cake Muffins
- Preheat your oven to 325°F (162°C) and line a muffin tin with silicone cups for easy removal.
- Blend the cream cheese, eggs, and vanilla extract together in a blender until smooth, about 30-40 seconds.
- Whisk together the almond flour, coconut flour, baking powder, salt, sweetener, and cinnamon in a large bowl.
- Combine the wet mixture into the dry ingredients, mixing until just combined, and fold in the almond milk.
- Prepare the topping by mixing cold butter chunks, almond flour, sweetener, cinnamon, and salt until crumbly.
- Spoon 2 tablespoons of batter into each muffin cup, sprinkle with 1 teaspoon of topping, and finish with more batter and the remaining topping.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Top with whipped cream for a luxurious finish if desired.
Nutrition
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 210mg | Potassium: 150mg | Fiber: 3g | Sugar: 1g | Vitamin A: 200IU | Calcium: 100mg | Iron: 1mg