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?
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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?
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!
If you understand everything you must be misinformed.
In a hurry?
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To make these low carb coffee cake muffins you’ll need:
- a regular muffin tin
- silicone muffin cups or other liners
- blender or hand mixer
- 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.
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.
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.
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.
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.
Soup to the rescue!
Low Carb Coffee Cake Muffins Printable Recipe:
Low Carb Coffee Cake Muffins
- 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
- 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
- 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.
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.
- Servings 12.0
- Amount Per Serving
- Calories 130
- % Daily Value
- *Total Fat 11 g
- Total Carbohydrate 5 g
- Sugars 1 g
- Protein 4 g
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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