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Low Carb Coffee Cake Muffins

Low Carb Coffee Cake Muffins

Looking for a delicious and satisfying breakfast or snack that won't derail your low-carb lifestyle? These Low Carb Coffee Cake Muffins are the answer! This recipe delivers all the comforting flavors of classic coffee cake in a perfectly portioned, guilt-free muffin that's incredibly easy to whip up.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 1/2 cups Blanched Almond Flour
  • 1/2 cup Coconut Flour
  • 3/4 cup Erythritol or your preferred low-carb sweetener adjust to taste
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Xanthan Gum optional, but helps with texture
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened
  • 2 large Eggs, room temperature
  • 1/2 cup Unsweetened Almond Milk or other low-carb milk
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon for the muffin batter
For the Streusel Topping
  • 1/2 cup Blanched Almond Flour
  • 1/4 cup Unsalted Butter, melted
  • 1/4 cup Erythritol or your preferred low-carb sweetener
  • 1 teaspoon Ground Cinnamon
  • pinch Salt

Equipment

  • Muffin Tin
  • Wire rack
  • Mixing bowls
  • Whisk
  • Fork

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with butter or cooking spray. This step is crucial to prevent sticking and ensure easy removal of your beautiful muffins.
  2. In a large bowl, whisk together the blanched almond flour, coconut flour, erythritol (or sweetener), baking powder, xanthan gum (if using), salt, and ½ teaspoon of cinnamon for the muffin batter. Make sure these dry ingredients are well combined to ensure even distribution of leavening agents and flavor.
    1 1/2 cups Blanched Almond Flour, 1/2 cup Coconut Flour, 3/4 cup Erythritol or your preferred low-carb sweetener, 2 teaspoons Baking Powder, 1/2 teaspoon Xanthan Gum, 1/4 teaspoon Salt, 1/2 teaspoon Ground Cinnamon
  3. In a separate medium bowl, cream together the softened unsalted butter and the ¾ cup of erythritol (or sweetener) until light and fluffy. This process incorporates air, which will contribute to the muffins' tender texture.
    1/2 cup Unsalted Butter, softened, 3/4 cup Erythritol or your preferred low-carb sweetener
  4. Beat in the two large eggs, one at a time, mixing well after each addition. Stir in the unsweetened almond milk and vanilla extract until thoroughly combined.
    2 large Eggs, room temperature, 1/2 cup Unsweetened Almond Milk, 1 teaspoon Vanilla Extract
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter; overmixing can lead to tougher muffins. The batter will be thick.
  6. In a small bowl, combine the ½ cup of blanched almond flour, ¼ cup of melted unsalted butter, ¼ cup of erythritol (or sweetener), 1 teaspoon of cinnamon, and a pinch of salt. Stir with a fork until it resembles coarse crumbs.
    1/2 cup Blanched Almond Flour, 1/4 cup Unsalted Butter, melted, 1/4 cup Erythritol or your preferred low-carb sweetener, 1 teaspoon Ground Cinnamon, pinch Salt
  7. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Generously sprinkle the prepared streusel topping over the batter in each muffin cup. Ensure an even layer for that classic coffee cake effect.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. The aroma filling your kitchen will be heavenly!
  10. Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.

Notes

Store cooled muffins in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week. For longer storage, freeze individually wrapped muffins for up to 2-3 months. Reheat gently in a toaster oven or microwave.