Keto Coffee Cake Muffins
Keto coffee cake muffins make a delightful treat for breakfast or a snack in the afternoon.
You guessed it—they go great with a cup of coffee! These low-carb coffee cake muffins will nevertheless pique your taste buds with their sweet cinnamon flavor. And buttery crumbs, even if tea is more your style. These muffins do not need any Ketocal to make them keto kosher.
2 tablespoons softened butter, 2 ounces softened cream cheese, and 1/3 cup Joy Filled Eats sweetener (alternatives are listed in the recipe notes).
2 teaspoons vanilla, 4 eggs, 1/2 cup plain vanilla nut milk, 1 cup almond flour, one-half cup coconut meal, 1 teaspoon baking powder, and 1/4 teaspoon salt make up this recipe.
One cup almond meal
2 tablespoons coconut flour
1/4 cup Joy Filled Eats Sweetener
1/4 cup softened butter
1 teaspoon cinnamon
1/2 teaspoon molasses are all required ingredients (optional)
Dial the oven to 350 degrees.
Cooking spray should be used after lining a normal muffin pan with paper liners.
Completely combine all the batter ingredients in a food processor.
Divide among the muffin tins as prepared.
In a food processor, combine the topping ingredients and pulse a few times to create crumbs.
On top of the batter, sprinkle.
Bake for 20 to 25 minutes, or until brown.
Cover the crumb topping with foil for the final five minutes if it begins to turn too dark.
These are just as sweet and luscious as keto cheese cake.
An alternative keto coffee cake muffin recipe
Almond flour, 2 1/2 cups (click here to see my favorite on Amazon)
Baking soda, 1 teaspoon
1/4 tsp. Kosher salt
a half cup of granular sweetener (Click here to see my favorite on Amazon)
3 large, beaten eggs, 8 ounces
Unflavored Greek yogurt
Vanilla Extract, two teapots
1 cinnamon stick
Almond flour, 1/3 cup (click here to see my favorite on Amazon)
Granular sweetener, two tablespoons (Click here to see my favorite on Amazon)
1/4 tsp. of cinnamon
Melted butter, two tablespoons
A 12-cup muffin tin should be lined and the oven should be preheated at 350°F.
Apply cooking spray to the liners’ interior.
Almond flour, baking soda, salt, sugar, and cinnamon should all be combined in a sizable mixing dish.
The beaten eggs, Greek yogurt, and vanilla essence are now added.
Combine thoroughly after mixing.
Use a big scoop to distribute the batter evenly among the muffin cups.
Combine the topping’s ingredients in a small bowl.
Each coffee cake muffin will have an even layer of topping.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
12 servings; 12 servings per nutrition
206 calories, 6 grams of carbohydrates, 9 grams of protein, 17 grams of fat, and 3 grams of fiber.
Keto bran muffins
Instructions: Combine 1 cup flaxseed meal, 1 cup oat fiber. 8 tablespoons of heavy whipping cream, 4 large eggs, 4 tablespoons of butter, 4 tablespoons of low-carb sugar substitute, 1 teaspoon each of baking powder and soda, 2 teaspoons of ground cinnamon, 1/2 teaspoon each of vanilla extract, and 1/4 teaspoon each of pink Himalayan salt.
Mix the dry ingredients together, then reserve.
Melt the butter and erythritol in a separate bowl.
Combine the heavy whipping cream, vanilla, and eggs.
Mix thoroughly after adding the dry ingredients to the wet mixture.
The consistency of the dough will be thick and sticky.
Spread the ingredients evenly among the 12 muffins in a muffin pan that has been greased or lined with cupcake liners.
Bake for 15 minutes at 350.
Once finished, use a toothpick to test.
Enjoy! Serve warm with butter!
Keto blueberry muffins
1 cup of fine almond meal
1 tablespoon of sugar, stevia, or two tablespoons of powdered erythritol
1/4 cup preferred milk
1 large egg, vegan options noted previously in the text included, or
one hemp egg
Baking powder, 1/2 tbsp
1/4 teaspoon salt
Blueberries, ⅔ cup
optional sprinkling of cinnamon
*Mini muffins will have a lighter texture, but if you want, you can also bake regular-sized muffins.
The recipe makes four muffins of the standard size.
Set the oven to 350 degrees.
Very carefully line or butter a tiny muffin pan.
Add the additional ingredients, minus the berries, after thoroughly mixing the dry ingredients.
Scoop some batter into each muffin cup, top with a few berries, and then add more batter to seal in the berries.
Alternatively, when each muffin is filled with batter, you may simply press a few berries over the top.
Bake for 13 minutes with the middle rack (or 17-18 for regular-size muffins).
They continue to firm up as they cool for an additional 10 minutes after being taken out of the oven.
With a knife, carefully cut around the sides of each muffin and pop it out.
Alternatively, liners that have been used readily peel off after a day of sitting.
Keto banana muffins
24 ounces of almonds
Ultra-fine flour that has been blanched, packed, and swept.
Salt, 1/4 teaspoon
Baking powder, two teaspoons
Cinnamon, one teaspoon
At ambient temperature, three large eggs
2 medium bananas or 3/4 cup mashed ripe bananas
Vanilla Extract, two tablespoons
3 tablespoons of melted coconut oil or butter
If the bananas aren’t sweet enough, add 1 teaspoon of Stevia Drops (note 1).
Oven should be heated to 350°F (180°C).
Paper liners should be used to line a 12-hole muffin tin.
Spray a little oil on the paper cases.
On a cutting board, mash the ripe bananas with a fork after peeling them.
If there are still some banana pieces, that’s fine.
It gives the muffins more moisture.
Put 3/4 cup in a mixing basin after measuring it.
In the same mixing bowl add the eggs, vanilla extract, and soft coconut oil. Make sure the oil is not too hot, as this could “fry” the eggs. If you want to increase the sweetness of the muffins, use the stevia drops or granulated sweetener (read note 1).
Stir until a thick, flowing batter develops. Thoroughly beat the eggs.
Incorporate almond flour, salt, baking powder, and cinnamon into the wet ingredients using a spoon.
The batter should appear somewhat gritty, be thick and wet.
You should fill each muffin cup with about 1/4 cup of batter. After smoothing the top with the back of a spoon, top each muffin with sliced almonds.
For 20 to 25 minutes, or until golden brown. Bake the muffins on the center rack of your oven.
Before serving, let the muffins cool on a wire rack for a few hours.
Frozen and thawed the day before serving, they can be kept in the refrigerator for up to 4 days in an airtight container.