THE BEST KETO COFFEE CAKE MUFFINS
Bakery style almond flour muffins with a cinnamon streusel topping. These keto coffee cake muffins are going to be your new favorite breakfast!
Ingredients
Crumb Topping
Instructions
Crumb Topping:
Ingredients
Crumb Topping
- 1/2 cup almond flour
- 3 tbsp Swerve Brown
- 2 tbsp coconut flour
- 3/4 tsp cinnamon
- 1/4 cup butter melted
- 2 cups almond flour
- 1/3 cup Swerve Sweetener
- 1/4 cup unflavored whey protein powder
- 3 tbsp coconut flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter, melted
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 1/4 cup powdered Swerve Sweetener
- 2 tbsp water
- 1/2 tsp vanilla extract
Instructions
Crumb Topping:
- In a medium bowl, whisk together the almond flour, Swerve, coconut flour, and cinnamon. Drizzle with the melted butter and stir to combine well. Set aside.
- Preheat the oven to 325F and line a standard muffin tin with parchment or silicone liners.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, cinnamon and salt. Stir in the butter, eggs, almond milk and vanilla until well combined.
- Divide the batter among the prepared muffins cups. Top each with some of the crumb topping and bake 25 to 35 minutes or until a tester inserted in the centre comes out clean.
- Let cool completely in the pans.
- Whisk together the sweetener, water, and vanilla. Add more water if the mixture is too thick. Drizzle lightly over the cooled muffins.