I’m not gonna lie. These coffee cake muffins were kind of an accident. The muffins themselves were on purpose – I knew I wanted to try my hand at some keto-friendly (easy grab) coffee cakes, but I didn’t mean to make the recipes exactly like this. Thank god for happy accidents because these are one of my best muffin recipes yet.
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WHAT MAKES A COFFEE CAKE?
Traditional coffee cake is either flavored with coffee or meant to be eaten with coffee. Since I knew the kiddo was going to be imbibing, I didn’t throw in any actual coffee this time around (have you seen my kid without caffeine? Girlfriend doesn’t need any pick-me-ups).
However, I did add a streusel and glaze to keep things legit. And, while I messed up (see below) what I originally had planned, they came out quite lovely.
Before I get into the deets, I wanted to let you know that the glaze on these is TOTALLY optional. In fact, the hubs and I like them even better without it. But, if you want to add a little extra sweetness to these already sweet treats, all I did was drop a tablespoon of Swerve confectioners and 2 tablespoons of heavy whipping cream into a bowl, whisk it up and drizzle on top.
I SKIPPED THE CRUMBLE (oops!)
Truth be told, I didn’t “skip” the crumble. I attempted the crumble and completely messed it up. A hot tip (which I totally know and completely ignored because I was rushing) is to always ensure your butter is super cold and “cube-able” before you make your crumble.
I, on the other hand, let my butter sit out on the counter for like 4 minutes on a 90-degree day and ended up with brown butter instead of a crumble.
HAPPY ACCIDENT FOR THE WIN!
I wasn’t about to let my mistake ruin breakfast (and dessert) for the week, so I decided to split the brown butter in half and layer the muffins so the insides would have a creamy, brown sugar and butter filling and the outside would have a crispier top.
It worked. And, to be honest, when I make these muffins again, I’m going to do the EXACT same thing. Why mess with perfection?
SUGAR-FREE, GRAIN-FREE + KETO-FRIENDLY
There is absolutely no sugar in these coffee cake muffins and they don’t include any grains either.
They are only 3.8 net carbs each making them a great sidekick to your bulletproof coffee or an even better after-dinner treat.
Baking Must Haves
The complete recipe is below. Let me know if you make what will now and forever be known as “my favorite mistake”. Happy Thursday!
Coffee Cake Muffins
These coffee cake muffins are perfect for grab and go breakfasts. They are sugar free, grain free and totally keto friendly.
Make the Muffin Batter
Preheat oven to 350 degrees and line muffin tins with parchment liners. You can also spray them with oil of choice - but grain-free baked goods tend to stick so be sure to cover entire muffin tins.
In a large bowl, combine the almond flour, baking soda and erythritol. Whisk well until well combined.
Place butter in a small microwave safe bowl and melt down (to soften, not to liquid) in 15-second increments until butter is soft and easily blended with a spoon (do not melt completely!)
In a separate bowl, combine the eggs, ACV and almond extract and lightly beat until smooth. Add the butter and softened cream cheese. Mix well (a few small lumps are totally fine!)
Pour egg mixture into dry and gently fold together until combined. You don't want to overmix, but you do want to make sure everything is blended so you do not see any dry left over
Make the Crumble/Filling
Combine all dry ingredients in a medium bowl and whisk until combined. Cube cold butter and add to mixture. Using a pastry cutter (or fork), mix everything together until you see a crumble. NOTE: The recipe I made turned into a creamy filling because the butter was warm. You can totally create a filling instead of a crumble, by completing the above steps and mixing with room temp butter instead of cutting cold butter with a pastry cutter or fork.
Evenly distribute HALF the batter between the muffin tins. If you are using a cookie scoop, each muffin tin takes approximately 1 scoop.
Evenly distribute HALF the crumble/filling between the muffin tins (about a teaspoon per muffin). If you have made a filling, use the rounded edge of your spoon to "spread" the filling over the center of the muffin to the edges (as best you can. No need to be precise here!).
Evenly distribute the remaining batter between the muffin tins (1 scoop per muffin).
Top each muffin with the remaining crumble/filling (about a teaspoon per muffin).
Bake at 350 degrees for 18-20 minutes until slightly golden on top and toothpick comes out clean. Remove from muffin tin and cool on a cooling rack.
Make a simple glaze using the erythritol and heavy whipping cream. Mix well until combined, but don't whip! just use a fork.
Using a fork, drizzle the glaze on top of muffins as desired. ENJOY!
SERVING SIZE: 1 mufin (makes 12 slices)
MACROS: 210 calories | 19 g fat | 6.3 g protein | 3.8 net carbs
Nutritional Info Disclaimer: I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using. I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using. All carb counts are based upon total carbs unless otherwise noted.
*DISCLAIMER: This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links. I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging! Full disclaimers avail. here.