Keto Cinnamon Crumb Cake Muffins

These Keto Cinnamon Crumb Cake Muffins are a great way to start the day.  Not too sweet and not too filling. Lightly, fluffy and completely satisfying!

 

Get Exclusive content, recipes, demos, videos & TIPS!

 

Get FREE recipes delivered straight to your inbox!

keto cinnamon crumb cake muffins

 

Keto Cinnamon Crumb Cake Muffins

I did a little experiment (as usual) and I made a hefty change to this original muffin recipe.  I did NOT use the sweetener in these keto cinnamon crumb cake muffins.  I did use it in the crumb topping, however.  They turned out moist and tasted good.  They were not overly sweet which was my goal.

I wanted a breakfast muffin that didn’t taste like a treat.  I used almond extract instead of vanilla to give it a stronger taste given the removal of sweetener.   I personally think these would taste amazing WITH the sweetener but would taste more like a treat than a muffin so….  I left it out!

Keto Cinnamon Crumb Cake Muffins

I also recommend using a silicone muffin pan because they make cleanup SO easy!  You can save using paper cups and they clean up quick and easy!  So much easier than the regular old school muffin pans.

Recipe credit to GreenAndKeto – thanks for the original recipe!  Instructions included below due to the slight change, but please visit GreenAndKeto for the original.

Keto Cinnamon Crumb Cake Muffins

Keto Cinnamon Crumb Cake Muffins

Ingredients

Crumb topping

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease 9 muffin tins with coconut oil.
  3. In a medium bowl, mix together almond flour, coconut flour, flax, baking powder, nutmeg, cinnamon, and salt. Set aside.
  4. In a separate bowl, mix together eggs, almond extract and melted butter.
  5. Once well mixed, add to dry mixture and beat with a hand beater until fully combined.
  6. Fill muffin tins about 2/3 full.

Crumb topping

  1. In a small bowl, mix together ingredients for the topping.
  2. Using fingers, crumble topping over the top of the muffins.
  3. Bake for 14-15 minutes or until lightly golden brown.

Notes

I did NOT use the erythritol in the actual muffins. I wanted to see what they would taste like. I thought they tasted good without it. I like to limit sweeteners and I try to find recipes where you can remove it and it tastes good with or without it!

shares