Vanilla Shakeology Crumb Cake close up

Crumb Cake Vanilla Shakeology Muffins (Low Carb)

Packed with protein, sweetness, and nutrients, these Vanilla Shakeology Muffins are the perfect way to start the day with energy and a smile.

Vanilla Shakeology Muffins

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Shakeology Muffins

These crumb cake vanilla Shakeology muffins are the perfect way to start your day. With the perfect amount of sweetness and vanilla flavor, you won’t even know that this muffin is packed with a nutrient dense superfood.

And for my keto and low carb readers – you are in luck! These are most definitely keto friendly. ALL my Shakeology recipes are low carb, but these are completely keto as well.

Vanilla Shakeology Crumb Cake

What is Needed to Make Shakeology Muffins

Vanilla Shakeology Crumb Cake

How to Make Vanilla Shakeology Muffins

Preheat oven to 350 degrees F and line the muffin tin with 8 muffin liners.

In a small bowl, mix together almond flour, Shakeology, sweetener, and 4 tablespoons cup melted butter. Mix well.

How to Make Vanilla Shakeology Crumb Cake

Remove and set aside about 1/4 cup of the mixture which will be used for the crumble.

Keep the remaining mixture in the bowl. Now add the remaining 8 tablespoons of melted butter, cinnamon, vanilla extract, and beaten eggs. Mix well with hand beaters until blended.

How to Make Vanilla Shakeology Crumb Cake

Evenly add the mixture to muffin liners.

How to Make Vanilla Shakeology Crumb Cake

Using your fingers, crumble topping over the top of the muffins.

How to Make Vanilla Shakeology Crumb Cake

Bake for 20-24 minutes or until lightly golden brown and done in the center.

What Goes With Shakeology Muffins

Coffee of course! Whether you drink your coffee black or bulletproof coffee style, these crumb cake muffins will be the perfect pairing.

Now, if you want to really make this a sweet treat, you can add some vanilla icing or cream cheese frosting to the warm muffins when you take them out of the oven.

Vanilla Shakeology Crumb Cake

What is Crumb Cake?

When something is referred to as a crumb cake, it is usually referring to the streusel topping. Now, a coffee cake is quite similar to a crumb cake. In fact, the main difference is the amount of streusel or crumb topping.

You can check out the Shakeology Coffee Cake recipe to see what a low carb coffee cake is like. Although, I am a sucker for the crumb part, so I know I loaded up that coffee cake with the crumb topping as well!

Vanilla Shakeology Crumb Cake

How to Store Low Carb Shakeology Muffins

These will store just perfectly in an air tight container in the fridge. If you know they will be eaten within 24 hours or so, you can store them on the counter. But is always safer to keep them cool in the fridge.

Shakeology Muffin Ingredient Substitutions

Shakeology Flavor

These Shakeology muffins are made with Vanilla Shakeology. There are a few substitutions you can make here. I would not recommend using chocolate. Instead, your next best option is to use Cafe Latte (yum!!). I would consider cookies and cream, but I think Cafe Latte would taste much better!

Extracts

The vanilla extract in these crumb cake muffins can be subbed out for half as much almond extract. It will have a richer flavor, however, given that almond extract has a stronger presence.

I have tried both almond and vanilla and they both taste nice. I prefer vanilla as it is a bit more subtle, but if you are an almond fan, then go for almond!

Sweeteners

I used confectioners sweetener in these low carb Shakeology muffins. Granular sweetener is also acceptable. Substituting a brown sweetener would also give this a deeper, caramel like flavor. While I have not tried brown sweetener in this recipe, I have used it in other similar recipes.

Change Your Mind… Your Habits… Your Life. Today.

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Other Shakeology Breakfast Recipes

Vanilla Shakeology Coffee Cake

Shakeology Glazed Donuts

Strawberry Shakeology Donut Holes

Vanilla Shakeology Crumb Cake close up

Vanilla Shakeology Crumb Cake Muffins

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Calories 235 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F and line the muffin tin with 8 muffin liners.
  • In a small bowl, mix together almond flour, Shakeology, sweetener, and 4 tablespoons cup melted butter. Mix well.
  • Remove and set aside about 1/4 cup of the mixture which will be used for the crumble.
  • Keep the remaining mixture in the bowl. Now add the remaining 8 tablespoons of melted butter, cinnamon, vanilla extract, and beaten eggs. Mix well with hand beaters until blended.
  • Evenly add the mixture to muffin liners.
  • Using your fingers, crumble topping over the top of the muffins.
  • Bake for 22-24 minutes or until lightly golden brown.

Nutrition

Serving: 1Calories: 235kcalCarbohydrates: 3gProtein: 4gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 92mgSodium: 216mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!

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