Keto Coffee Cake Muffins with Cinnamon Streusel
I love breakfast foods, but used to mainly reserve them for weekends in favor of intermittent fasting during the week. Recently though, that’s changed. Between recipes like my keto french toast sticks, baked omelette roll, and now these keto coffee cake muffins, I’ve been eating breakfast a lot more often. A little weekend prep results in quick grab-and-go breakfast options for the week. In the case of this recipe, it also leads to a kitchen that smells like delicious cinnamon streusel!
If I’m being honest, I could probably just eat the streusel from this recipe all by itself. It’s hard to go wrong with a combination of almond flour, cinnamon, butter, and your favorite keto sweetener! I also add a handful of chopped walnuts or pecans for a an extra boost of flavor. Once the streusel is made, just layer it with the coffee cake batter to ensure the perfect combination in every bite.
The cake itself has a light vanilla flavor with just a bit of cinnamon. Butter and sour cream keep things perfectly moist instead of dry and crumbly. The middle streusel layer is meant to meld with the cake a bit, but it’s the top layer that really shines. In the heat of the oven, it gets beautifully golden and slightly crisp. Let the keto coffee cake muffins cool for a few minutes once they’re baked, and then drizzle with a simple vanilla glaze.
You could use the same ingredients to make a traditional full-sized coffee cake, but there are advantages to opting for muffins instead. They bake quicker, so there’s less waiting before you can dig in. The layers are easier to manage, so there’s no fighting over the “best” slice. Best of all, these keto coffee cake muffins are cute and already portioned. It makes them perfect for sharing…or just starring in your own personal meal prep!
Looking for another cinnamony low carb breakfast? Try this Keto French Toast Stick Recipe!
Keto Coffee Cake Muffins with Cinnamon Nut Streusel
Keto Coffee Cake Batter
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated Lakanto Classic or other sweetener
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 4 large eggs room temperature
- 1/2 cup unsweetened almond milk or other nut milk, room temp
- 2 tbsp sour cream
- 4 tbsp butter melted
- 1.5 tsp vanilla extract
Keto Cinnamon Streusel
- 3/4 cup almond flour
- 1/4 cup granulated Lakanto Classic or other sweetener
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg optional
- 1.5 ounces chopped walnuts or pecans
- 4 tbsp butter melted
Keto Vanilla Glaze
- 1/2 cup powdered Lakanto or other powdered sweetener
- 2 tbsp unsweetened almond milk or other nut milk
- 1/2 tsp vanilla extract
- 1 dash cinnamon
- Preheat oven to 350F. Prepare a 12-cup muffin pan with liners and/or coconut oil spray.
Prep the Streusel
- Combine almond flour, sweetener, cinnamon, nutmeg, and nuts. Stir in melted butter until just combined, and set aside.
Prep the Coffee Cake Batter
- In a mixing bowl, combine dry coffee cake ingredients (almond flour, coconut flour, sweetener, cinnamon, baking powder, and salt.
- Separately, whisk together wet ingredients (melted butter, eggs, almond milk, sour cream, and vanilla).
- Add wet ingredients to dry and stir to combine.
Layer and Bake
- Divide half of the batter between prepared muffin cups, about one rounded tablespoon each. Top with half of the struesel mixture. Repeat the layers, topping with the remaining batter and then crumbling the rest of the streusel on top.
- Bake in preheated oven for 22-25 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool in pan for about 5 minutes before removing.
Prep the Glaze
- While the muffins bake/cool: Add powdered sweetener, cinnamon, and vanilla to a small bowl. Slowly stir in 1-2 tablespoons of almond milk, until glaze is thin enough to drizzle.
Serve and Enjoy!
- Drizzle keto coffee cake muffins with glaze before serving. Best served warm or room temperature.
- To store: Allow keto coffee cake muffins to cool completely, then transfer to a storage bag or sealed container. Store at room temperature for up to two days, or refrigerated for 5-7 days.
- I used salted butter in this recipe. If using unsalted, add an additional pinch of salt to both the batter and streusel.
- Pumpkin spice works well in this recipe as an addition or replacement for some of the cinnamon.