So I found a recipe on All Day I Dream About Food for keto coffee cake muffins. Only drawback was it called for whey powder. Another specialty item and I wasn't going to purchase it. So I omitted it and made some other adjustments. I also cut the recipe in half. It made 24 muffins y'all! ....24! I would be eating muffins for a month!
So here is my adjusted recipe. These are so yummy! I even like using the crumble topping on other baked goods. I hope you try these and find them just as yummy.
Carb-Less Coffee Cake Muffins
Crumb Topping:
1/4 cup almond flour
1 1/2 T Lakanto Golden sweetener
1 T coconut flour
1/4 + 1/8 tsp cinnamon
2 T unsalted butter melted
1/4 tsp pink salt
Muffins:
1 cup Blue Diamond almond flour
1/4 cup Lakanto Golden sweetener
1 1/2 T coconut flour
1 T baking powder
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp pink salt
1/4 cup unsalted butter, melted
2 large eggs
1/4 cup heavy cream
1/4 tsp vanilla extract
Drizzle*:
2 T Lakanto powdered sweetener
1 T water
1/4 tsp vanilla extract
Crumb Topping:
In a small bowll, mix all crumb ingredients together. Set aside.
Muffins:
Preheat the oven to 325° F and line a standard muffin tin with parchment or silicone liners. In a large bowl, whisk together flours, sweetener, baking powder, cinnamon, nutmeg and salt. Stir in the butter, eggs, cream 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 toothpick tests clean. Let cool completely in the pan.
Drizzle:
Whisk together the sweetener, water, and vanilla. Add more water if the mixture is too thick. Drizzle lightly over the cooled muffins.
*Note: I have never made the drizzle. The muffins are so yummy that I never thought the drizzle was necessary.
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