Keto Snickerdoodle Muffins

Keto Snickerdoodle Muffins

Delicious and super kid-friendly, keto snickerdoodles in a muffin! Seriously these keto snickerdoodle muffins are a low carb breakfast dream. Cinnamon and sweet with a buttery crunch on the outside with a gluten-free, sugar-free soft middle. Yum.

Did you ever make snickerdoodles as a child? I remember them being one of my dad’s favorite cookies. Or maybe I thought so because I just liked to help my mother make them so much.

I remember how exciting it was to form the dough into balls and swish them around in the bowl of cinnamon and sugar. Also, I remember the house filling with the delicious cinnamon aroma. Inevitably I’d end up staring at the cookies as they cooled and grabbing one too soon. But who can resist?

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links. 

Keto snickerdoodles, in a muffin! Soon to be a family low carb breakfast favorite, these are the perfect gluten-free breakfast or snack. Cinnamon and sweet crunch coating with a soft sugar-free middle. #lowcarbrecipesketo #ketomuffins #ketobreakfast

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

 

Cinnamon spice and all things nice.

Unknown

Why keto snickerdoodles?

Actually, maybe the questions is more, what is a snickerdoodle? Snickerdoodles are a classic sugar cookie basically rolled in cinnamon and sugar instead of just sugar.

Have you heard of the cookbook, Joy of Cooking by Irma S. Rombaur? It’s generally accepted as THE American cookbook, and Julia Child even stated it’s the “fundamental resource for any American cook.” 

Getting back to the point, in Joy of Cooking, it says that the word “snickerdoodle” is probably German in origin. Most likely it comes from the German word, Schneckennudel, a type of German pastry. AND it goes without saying, I love pastries.

Or it’s possibly a whimsical nonsense word developed to describe the glorious cookie that is a snickerdoodle. 

Okay, so why muffins?

Sweet and cinnamony, soft in the middle cookies. Why shouldn’t they translate into a muffin version? These are some of my familly’s favorite breakfast muffins. Truly, they never last long.

Crunchy siugar-free outside with a low carb gluten-free pillowy inside. Delicious keto snickerdoodle muffins are the perfect cinnamon low carb breakfast. #ketomuffins #lowcarbrecipes

To make keto snickerdoodle muffins you’ll need: 

Keto snickerdoodles, in a muffin! Sugar-free and gluten-free, this is the perfect cinnamon low carb breakfast recipe. #ketobreakfast #lowcarbmuffins

How to make keto snickerdoodle muffins

To begin, line a muffin tin with 12 silicone baking cups (or other liners such as parchment paper) and preheat the oven to 325 degrees Fahrenheit.

Now, you’ll find in many of my recipes I prefer to use a blender to a regular standing mixer. Either can be used, but oftentimes I find the blender makes my life easier. It more effortlessly blends together liquids and ingredients like eggs and cream cheese without any lumps.

Therefore, it’s up to you and what you have on hand. However, I prefer to use a blender for this recipe.

After you preheat the oven, put the cream cheese, eggs, and vanilla in a blender and blend on high speed for 30-40 seconds or until well combined. OR, as I said, mix together in a standing mixer.

Dry ingredients

Next, take out a large bowl and measure into it the almond and coconut flours, baking powder, salt, and sweetener. Whisk it all together evenly. This mixture is referred to as the dry ingredients.

Then, pour the wet mixture into the dry ingredients and combine it all with a spatula or mixer.

Now this step is optional, depending on your ingredients. However, I find it useful to add in the one-fourth cup of almond milk slowly, a tablespoon or two at a time. Mix it with the muffin batter until it’s similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour and other ingredients use.

Once the batter is ready, use an ice cream scoop or other spoon to fill the twelve muffin cups about 3/4 of the way full until it’s evenly distributed. Then bake the muffins at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

Let the muffins cool completely in the tin or 15 minutes in the tin and then on a cooling rack.

Keto snickerdoodle muffins are a low carb cinnamon breakfast recipe you won't get tired of. Gluten-free, sugar-free, and delicious, they are sure to be a family favorite. #ketomuffins #ketobreakfast #lowcarbmuffins

How to make the cinnamon coating

First, take out two small bowls and place the melted butter in one and mix the sweetener and cinnamon in another. Place them next to each other on the counter.

Second, take one of the cooled muffins. Work quickly and dip all sides of the muffin in the butter, then move it to the next bowl to coat in the cinnamon and sweetener. Now place it on the cooling rack to set.

Then repeat this process with all the muffins. If the butter gets soaked up too much in the muffins and you run out, just melt more to use for the remaining.

I LOVE it when the coating just cools and you bite into the fresh muffin with a crunch on the outside coating into the soft middle. I think I’m hungry.

Low carb muffins for a fabulous grab and go gluten-free breakfast. Keto snickerdoodle muffins for the win. A great addition to your keto diet breakfast recipes. #ketomuffins #lowcarbbreakfast #lowcarbrecipes

How often do you make low carb muffins?

To be perfectly honest, I’d say we make some kind of keto muffins at least once every one to two weeks. I love to have them around for an easy breakfast or snack so I’m not tempted by other things! For me, having keto options around and pre-prepped food are essential for being successful with this way of eating.

What are your favorite breakfasts and snacks to have around the house? I tend to stick with either eggs and bacon (or a variation on that), a smoothie, or an almond or coconut flour pastry. When I’m wishing for fall to come sooner than later, cinnamon is always a good choice!

I hope you try out these keto snickerdoodle muffins, and they quickly become one of your favorites!

Pin the recipe here!:

Cinnamon spice in a low carb breakfast. What gluten-free treat could be better? Keto snickerdoodle muffins are soft and delicious and perfect for a low carb diet. #ketomuffins #lowcarbrecipes

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

 

Want more muffins?

Low carb peanut butter muffins, the perfect keto breakfast or with a salad for lunch! Curb your craving and enjoy your low carb diet! #lowcarbmuffins #ketobreakfast

More keto muffin recipes:

  1. Low Carb Peanut Butter Muffins
  2. Cranberry Orange Breakfast Muffins (low carb/keto)
  3. Low Carb Coffee Cake Muffins

Are you new to a keto way of eating? Check out these keto diet tips.


Printable Recipe

Keto Snickerdoodle Muffins

Delicious fluffy low carb muffins with a cinnamon and sweet buttery crust!
Prep Time10 mins
Cook Time18 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: keto cinnamon muffins, Keto snickerdoodle muffins, keto snickerdoodles, low carb cinnamon mufffins
Servings: 12
Calories: 227kcal
Author: Explorer Momma

Ingredients

  • 4 oz cream cheese
  • 4 eggs
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/4 cup coconut flour (or sub 1 additional cup almond flour)
  • 3/4 cup sweetener (I use Swerve or Lakanto Monk Fruit)
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup unsweetened almond milk

Cinnamon coating

  • 4 tbsp melted butter
  • 2 tsp cinnamon
  • 4 tbsp granular sweetener (such as Swerve or Lakanto Monk Fruit)

Instructions

  • Line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.
  • Place the cream cheese, eggs, and vanilla in a blender and blend on high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer. 
  • In a large bowl, place the almond and coconut flours, baking powder, salt, and sweetener and whisk together evenly.
  • Pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
  • Add in the almond milk slowly and combine with the muffin batter until it's similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used.
  • Fill the twelve muffin cups about 3/4 of the way full until the batter is evenly distributed.
  • Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

Cinnamon Coating

  • Place the melted butter in one small bowl and mix the sweetener and cinnamon in another.
  • Once the muffins are cooled, quickly dip all sides of the muffin in the butter, then move it to the next bowl to coat in the cinnamon and sweetener. Place on the cooling rack to set.
  • Repeat with all muffins. If the butter gets soaked up too much in the muffins just melt more to use for the remaining muffins.

Notes

Nutrition Facts

Servings 12.0
Amount Per Serving
Calories 227
 
Total Fat 19 g  
Saturated Fat 6 g  
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 82 mg  
Sodium 200 mg  
Potassium 33 mg  
Total Carbohydrate 6 g  
Dietary Fiber 3 g  
Sugars 1 g  
Protein 7 g  
Net Carbohydrate 3 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
 
 
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Keto Pumpkin Spice Breakfast Smoothie

Keto Pumpkin Spice Breakfast Smoothie

This creamy, low carb, keto pumpkin spice breakfast smoothie is the perfect seasonal break your fast meal.

Wondrous woodlands, changing colors, chilly crisp mornings, come to me! Fall is my favorite season for so many reasons. I love the cooler weather, the golden aspens, red maples, school starting, and of course all things pumpkin spice!

In the US we usually call this brilliant season fall unless we’re in a particularly poetic mood, then we speak of autumn. Did you know that even before that it was simply called harvest? The fall harvest moon lights up the sky when the full moon is closest to the autumn equinox. In addition, in times before electricity, that light was key in allowing farmers the time to bring in the crops and prepare for the coming winter.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Need a quick and easy fall low carb breakfast? This is the BEST keto pumpkin spice breakfast smoothie recipe. #glutenfree #lowcarb #ketobreakfast #explorermomma

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.

George Eliot

I delight in this time of year when I bring out haunting Celtic music, take the kids on misty walks in the woods, and huddle in scarves and sweaters reading new books. Of course, the change in season also brings out the traditional fall flavors of pumpkin, cinnamon, ginger, clove, nutmeg, and mmmm so much more! I love to start my day with a chill in the air and my keto pumpkin spice breakfast smoothie. You know, I really could call it a shake it’s that creamy and good. I hope you try it.

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

Kitchen items you’ll need for your keto pumpkin spice breakfast smoothie:

This is super simple folks! Awesome possum!

Tips for the perfect keto pumpkin spice breakfast smoothie

To make the best-tasting and healthiest keto pumpkin spice breakfast smoothie you want to get quality ingredients. When I make anything this time of year with pumpkin, if humanly possible I use pumpkin purée made out of a home-grown organic pumpkin. Mmmmmm, yum! The flavor’s so much better than what you get in a can, and you get that fabulous sense of fall harvest accomplishment!

If, sadly, you don’t have any pumpkin from your garden, buy a good pumpkin from the store and prepare your purée. Ideally, you can keep the home-grown or home-made store pumpkin purée in the freezer for that inevitable last minute fall pumpkin purée emergency! However, if completely pressed for time and you are forced to buy a can, be sure to select the best quality you can. Sigh. Don’t worry, it will still be fabulous!

Keto pumpkin spice breakfast smoothie, straw close-up

How to make your own pumpkin purée

I grew up in a household that only ever used our own garden pumpkin for the holiday pumpkin pies, breads, and all traditional things pumpkin spice. If you grow your own pumpkin or get a good one from the grocery store it’s actually pretty easy to make your own pumpkin purée.

First, cut your pumpkin in half and remove the inside glop and seeds. Second, place the two halves upside down on a baking sheet. Third, bake the pumpkin at 350 degrees Fahrenheit for about an hour. The pumpkin halves are placed on the baking sheet so that the air is trapped in between the flesh of the pumpkin and the baking sheet, and the skin on the outside seals it in. This means the moisture from the pumpkin is also trapped in while it bakes.

Then, be sure to check the pumpkin, depending on the size at around forty minutes. I press the outside skin down with my finger (or a spoon if you don’t want to burn yourself!), and if it feels soft like a well-baked potato, it’s about ready. For a regular pie sized baking pumpkin, an hour is my usual timing. Next, pull it out of the oven to cool slightly, and flip the halves over so you can see the lovely baked orange pumpkin inside. When it’s not too hot, spoon it into a blender. It should literally almost fall from the pumpkin skin. Blend it up, and it’s ready to use or put in 2 cup freezer bags for future pumpkin purée needs!

Keto pumpkin spice breakfast smoothie overhead close-up

Designers want me to dress like Spring, in billowing things. I don’t feel like Spring. I feel like a warm red Autumn.

Marilyn Monroe

How to make a keto pumpkin spice breakfast smoothie

How do you make it? This recipe is fabulously easy, perfect for that rushed morning on the way to work or school. Are you ready? Put all the ingredients together in a blender. Next, blend on high for 30-40 seconds or until everything’s combined and the ice is in tiny blended pieces.

I’ve been using Collagen Fuel in the coconut vanilla flavor from Primal Kitchen as a protein powder in my smoothies lately. It’s been great, and I’m loving it, but you can also get the unflavored collagen peptides from Primal Kitchen (I order through Amazon) or any other brand that works for you! Collagen is a great protein that is said to support healthy hair, skin, nails, and joints. They say it even promotes muscle repair, and who doesn’t want support in those areas?

Also, you can double this awesome keto pumpkin spice smoothie recipe easily for multiple family members, and I love to throw it in an insulated travel coffee mug for on the go!

Keto pumpkin spice breakfast smoothie

The spring, summer, is quite a hectic time for people in their lives, but then it comes to autumn, and to winter, and you can’t but help think back to the year that was, and then hopefully looking forward to the year that is approaching.

Enya

What are your favorite fall flavors?

What are your favorite fall keto pumpkin spice recipes? Or even non-keto pumpkin spice recipes? My daughter is a huge fan of pumpkin pies and breads so we enjoy coming up with amazing keto recipes for these classics.

I hope you have an inspirational rust-colored fall with pumpkin-spice flavors, laughter, and leaf-throwing family fun! Visit your local pumpkin farm or apple orchard and just breathe in those wondrous sights and smells of this perfect season.

Tag me in your recipe pics on Instagram @explorermomma.

If you enjoy this recipe, please consider giving it a five-star rating in the review area below!

Also, if you’re on Pinterest, I would love for you to PIN it here!

Autumn spice is here! You will want this keto pumpkin spice breakfast smoothie today! Low carb, sugar free, and gluten-free, it's a delicious burst of fall in your mouth. #autumnrecipes #pumpkinspice #ketopumpkinspice #lowcarbbreakfast #explorermomma     Creamy keto pumpkin spice goodness. The perfect seasonal fall recipe to break your fast. #lowcarbrecipes #ketopumpkinspice #ketobreakfast #ketopumpkin #explorermomma

Thanks all! Joyous fall!

Ready for a DIY pumpkin decor craft?

Easy DIY Pumpkin decor feature

Printable keto pumpkin spice breakfast smoothie recipe:

Keto Pumpkin Spice Breakfast Smoothie

Embrace the leaf-strewn autumnal mornings with your own healthy dose of pumpkin spice! This creamy, low carb, keto pumpkin spice smoothie is the perfect seasonal break your fast meal.
Prep Time5 mins
Total Time5 mins
Course: Breakfast, Drinks, Main Course, Snack
Cuisine: American, Keto, Ketogenic, Low Carb
Keyword: keto pumpkin spice
Servings: 1
Calories: 322kcal
Author: Lauren Gonikishvili

Ingredients

  • 3/4 cup almond milk unsweetened
  • 2 tbsp pumpkin puree
  • 1 oz cream cheese
  • 1 tbsp MCT oil
  • 1/2 tsp vanilla
  • 1 tbsp powdered sweetener Swerve confectioners or other
  • 1 scoop Primal Kitchen Collagen Fuel, Vanilla Coconut (or one serving other collagen peptides)
  • 1/2 tsp pumpkin pie spice
  • 3-4 ice cubes

Instructions

  • Add all ingredients to a blender and blend on high speed for 30-40 seconds or until mixed well and ice is in tiny pieces.
  • Pour into a glass or insulated drink container and enjoy!

Notes

Nutrition Facts

Nutrition Facts
Servings 1.0
Amount Per Serving
calories 322
% Daily Value *
Total Fat 29 g 44 %
Saturated Fat 22 g 111 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 32 mg 11 %
Sodium 311 mg 13 %
Potassium 248 mg 7 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 1 g 4 %
Sugars 2 g  
Protein 14 g 27 %
Vitamin A 24 %
Vitamin C 1 %
Calcium 40 %
Iron 11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
*Nutrition facts calculated per myfitnesspal.com.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Low Carb Coffee Cake Muffins

Low Carb Coffee Cake Muffins

Bite through a cinnamon and buttery crunch to the fluffy melt in your mouth muffin perfection. What’s not to love about low carb coffee cake muffins?

When I was a kid, one of my favorite things to make everyone for breakfast on Saturday morning was a coffee cake. Now, when I mean a coffee cake, I mean pulling out the box of Bisquick and following the recipe on the box with lots of cinnamon and brown sugar and a fluffy cake middle. I thought it’s a coffee cake, but it’s breakfast so it’s pretty good for you, right? Always eat breakfast and all that?

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Fall and cinnamon! Make these delicious low carb coffee cake muffins for a quick and easy breakfast to grab when you head out in the chill fall air. #lowcarb #coffeecake #ketomuffins #keto #cinnamonmuffin #explorermomma

Fast forward to high school and college, and I became a little obsessed with the traditional coffee house cinnamon coffee cake. There were many variations, some with just the cinnamon and butter topping, others had blueberries, nuts, what have you. One thing was certain, I LOVED them all! And it showed. 😉 I loved my sugar and carbs a little too much!

I’m trying to decide which is the most sinful: the muffin, the brownie, or the cake. How would you rank them?

Olivia Fox Cabane

Writer

What’s in a classic coffee cake?

Did you know the Classic Coffee Cake at Starbucks has 57 carbs and 31 grams of sugar?! I just looked it up on their website, and you can see it for yourself here. Of course, it’s truly an amazing coffee cake, and I loved it. But then I was addicted to carbs and sugar.

Now that I eat primarily low carb and keto, I’d determined to re-create a healthier sugar-free version. In addition, it had to taste as good as those memories of years past! Do you know what? Yes, I believe I’ve succeeded in making these muffins even better. But that’s just my opinion, you’ll have to try them for yourself!

Keto, gluten-free, sugar free breakfast muffins. Low carb coffee cake muffins. Perfect for fall breakfasts. #sugarfreebreakfast #muffins #cinnamon #ketorecipes #explorermomma

If you understand everything you must be misinformed.

Japanese Proverb

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

To make these low carb coffee cake muffins you’ll need:

  • a regular muffin tin
  • silicone muffin cups or other liners
  • oven
  • spatula
  • blender or hand mixer
  • whisk
  • pastry blender or fork – I admit I love having my pastry blender around for dispersing butter throughout a mixture without making it melt, but a fork can do the job nearly as well too.
  • ice cream scoop (optional) – I like to use an ice cream scoop when making muffins to put the batter in the pan. It’s so much easier to judge and be sure the batter’s divided evenly.

Low carb coffee cake muffins overhead

The best thing about being a writer is that ‘work’ is always something you love, plus usually accompanied by tea, coffee and cakes of some sort. Jamie L. Harding

Writer

How to make low carb coffee cake muffins

I love to make a batch of these muffins on Sunday and freeze the whole batch to have one every day for breakfast as long as they last. There’s something rather wonderful about a cinnamon muffin with butter melting into it along with a steaming coffee to make your day seem brighter. Now, imagine that slow motion first bite…let’s get started!

First, take out a regular muffin tin and place in it 12 silicone baking cups or other liners. Silicone liners are fabulous because you can use them over and over again and they make the muffing super-easy to get out once it’s baked. Second, preheat the oven to 325 degrees Fahrenheit.

Next, here’s where there’s a couple of ways to do things. Due to the fact it’s the one I use all the time and the simplest for me, I’m going to start with my preferred method. To begin, take out your blender. I use a high-speed Vitamix, but most any would probably work for this.

Low carb coffee cake muffins, side stack

Blender Method

Then, assemble all your ingredients together. In addition, place the cream cheese, eggs, and vanilla in the blender and blend on a high speed for 30-40 seconds or until it’s all well combined without any white bits of cream cheese noticeable. I like this way because of the fact well, I can be forgetful or lazy or both and forget to set out the cream cheese and eggs to warm up to room temperature. For this reason, I love the fact the high-speed blender doesn’t care and whips those together without any little cold bits.

Mixer Method

Alternatively, you can also mix these ingredients together in a standing or hand mixer. In contrast to the blender, I’ve found when I use the mixer all the ingredients need to be room temperature or even a little warmer to combine properly. But not to worry, it can be done easily if you get your ingredients ready.

Prep the low carb coffee cake muffins to bake

After that, pull out a large bowl and measure in it the almond and coconut flours, baking powder, salt, sweetener, and cinnamon. Then whisk it all together evenly.

Next, go back to your blender or other bowl and pour the wet mixture into the dry ingredients and mix them together with a spatula or mixer. Because I normally use a blender for these low carb coffee cake muffins, I generally just use a spatula to mix all the other ingredients together. It works fairly easily.

Once those are combined, slowly add in the almond milk, and fold it into the muffin batter until the batter is similar to that of a thick cake. The amount of almond milk will depend on the type of almond flour used because they can vary so much! I use Barney’s almond flour because we have another nut allergy in the house and at last check, Barney’s only produces almond products in their facility in California. However, if you have a severe nut allergy or someone in your family does please double check on the processing because companies can change. In any event, so far we’ve had great luck with Barney’s.

Low carb coffee cake muffins, overhead stack

How to make the low carb coffee cake muffin topping

I say topping but it really also the filling too! Nothing like one mixture doing double duty! To make the topping, measure out the cubed butter, almond flour, cinnamon, salt, and sweetener in a medium bowl. As far as sweetener goes, I use Swerve in most of my recipes. I don’t know if you saw it, but Swerve just came out with a new Brown Swerve that’s awesome for this recipe! It’s not available everywhere, but I got mine on Amazon here if you’d like to try it. You can also use Swerve confectioners or another similar powdered sweetener.

Now’s where I like my handy dandy gadgets, but a fork can work almost as well for this next job. I use a pastry blender (or fork) to mix together the topping so everything’s combined. But here’s a tip! The butter should still be cold and in chunks. Certainly, do not melt it with your hands or completely whip in with the other ingredients. That’s why we use the pastry blender or fork. Then the butter’s in delightfully small pea-sized packages to melt in the oven.

Bake the muffins

Once the muffin batter and topping are prepared, in the lined muffin tin, spoon about 2 tablespoons of batter into the bottom of each muffin cup.

Then, sprinkle a heaping teaspoon of the topping/filling on each one. Next, I like to use an ice cream scoop to evenly divide the rest of the batter on the muffins. Last but not least, top each one with the remaining topping/filling.

Lastly, bake in a 325 degree (Fahrenheit) oven for 25-30 minutes or until a toothpick comes out clean.

Bonus! Consequently, your house will smell amazing. If you like butter and cinnamon that is.

Open low carb coffee cake muffin with butter, closeup

Soup to the rescue!

When the weather starts to chill I always love a good keto soup. This one’s a hit around our house!

Low Carb Coffee Cake Muffins Printable Recipe:

Print Recipe
5 from 2 votes

Low Carb Coffee Cake Muffins

Bite through a cinnamon and buttery crunch to the fluffy melt in your mouth muffin perfection.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: low carb coffee cake muffins
Servings: 12
Calories: 130kcal
Author: Lauren Gonikishvili

Ingredients

Muffin batter

  • 4 oz cream cheese room temperature
  • 4 eggs room temperature
  • 1 tsp vanilla
  • 1/2 cup sweetener Swerve or other
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup almond milk unsweetened
  • 1 tsp cinnamon

Topping (filling)

  • 3 tbsp butter cubed
  • 1/4 cup almond flour
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp sweetener Regular or brown Swerve (or other of choice)
  • 1/4 cup chopped nuts optional

Instructions

  • First, line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.
  • Second, place cream cheese, eggs, and vanilla in a blender and blend on a high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer. 
  • Third, in a large bowl, place the almond and coconut flours, baking powder, salt, sweetener, and cinnamon and whisk together evenly.
  • Then, pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
  • Next, add in the almond milk slowly combining with the muffin batter until batter is similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used.

Topping / Filling

  • Place the butter, almond flour, cinnamon, salt, and sweetener in a medium bowl.
  • Use a pastry blender or fork to mix together the topping so everything's combined, and the butter's in small pea-sized pieces.

Bake

    Spoon about 2 tablespoons of batter in the bottom of each muffin cup.

    • Sprinkle a heaping teaspoon of the topping/filling on each one.
    • Evenly disperse the rest of the batter on the muffins then top each one with the remaining topping/filling.
    • Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

    Notes

    Nutrition Facts

    • Servings 12.0
    • Amount Per Serving
    • Calories 130
    • % Daily Value
    • *Total Fat 11 g
    • Total Carbohydrate 5 g
    • Sugars 1 g 
    • Protein 4 g
    *Nutrition facts based on a calculation using myfitnesspal.com

    Muffins for breakfast

    There’s something so simple and easy in being able to grab a low carb muffin for breakfast. You don’t have to heat the oven up or make the house smell like bacon, although that can be a good thing too! Most of all, it’s a ready item you can grab quickly and not succumb to the coffee house coffee cake later in the day when you can’t find anything to eat. Although I don’t know about you, I’ve found all those treats are not even all that tempting to me anymore, and this low carb and keto way of life is a pretty spectacular choice for my health and known temptations.

    I hope you try this recipe and love it as much as I do! Please tag me in your recipe pics on Instagram @explorermomma if you do end up making it. I’d love to see how it worked for you!

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    Autumn almond flour cinnamon muffins. What's better than buttery low carb coffee cake muffins? Gluten-free, guilt-free, healthy goodness. #glutenfree #glutenfreemuffins #sugarfree #glutenfreebreakfast #cinnamonmuffins #lowcarbbreakfast #explorermomma   

     

    Nutrition Disclaimer

    First of all, please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Therefore, please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. Of course, this is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. Also, I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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