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


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Keto Cinnamon Crumb Cake Muffins

 

Keto Cinnamon Crumb Cake Muffins

****** NEW RECIPE 6/2/2019 ******

Ah… crumb cake!  A definite pre-keto treat that deserves to be remade keto style, am I right?

These can be tricky because while they are a treat, they are not a cupcake.  The sweetness level has to be just right!  

I’ve tried a few and they’ve been ok, but not exactly what I’ve been looking for.

So, today, I decided to take a family, non-keto crumb cake recipe and turn it into keto cinnamon crumb cake muffins!

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How Do I Make the Crumbs on a Crumb Cake?

With this recipe, it is super simple!  The crumb portion is also a part of the regular recipe.  Crazy, right?

We combine almond flour, monkfruit, and butter together.  This will make a crumbly, tasty topping.

We set aside a portion for the crumb topping and then use the rest as part of the batter.  SO EASY!

Now, I’m going to give you a topping tip here!  The topping weighs down the crumb cake muffins just a tad.  I like the middle to be slightly lower on a crumb cake, so I focus the crumb in the middle.  You can spread them evenly across the whole top as well!

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Keto Cinnamon Crumb Cake Muffins

How long will crumb cake last?

These keto crumb cake muffins should be refrigerated in order for them to last the longest.  

I would not keep them for more than a week just to be safe.  I store mine in a glass, airtight container and they were fresh and fluffy for a week.  Mine were eaten within a week, so I don’t know how long after that they last!  Yours probably will be too!

Flavors

Butter – The main component of both the crumble and the muffin is most definitely butter!  Subtle, yet a solid flavor for these muffins.

Cinnamon – Of course we need cinnamon!  We can’t have cinnamon muffins without the cinnamon.

And with a hint of almond, it completes this tasty muffin

Keto Cinnamon Crumb Cake Muffins

Kitchen Essentials

Muffin Tins – I prefer using silicone muffin tins.  My silicone mold was actually in use when I baked these so I had to use a regular one.  Let me just say, it is always easier to clean the silicone ones!  And I’m a bit messy filling the liners!  Aren’t we all?

Muffin Liners – You can use liners or grease the muffin tin.  Either work!

Mixing Bowls – Of course – you need some bowls!

Keto Cinnamon Crumb Cake Muffins

Other Muffins You Might Like

Lemon Poppy Seed Muffins

Carrot Cake Muffins

Cinnamon Collagen Muffins

Chocolate Chip Pumpkin Muffins

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Keto Cinnamon Crumb Cake Muffins

Keto Cinnamon Crumb Cake Muffins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line muffin tin with 8 muffin liners.
  3. In a small bowl, mix together almond flour, monkfruit, and 1/4 cup melted butter. Mix well. Set aside 1/4 cup of the mixture. This will be used for the crumb topping.
  4. Add remaining almond flour/crumb mixture to medium bowl.
  5. Then add remaining 1/2 cup melted butter, cinnamon, almond extract and beaten eggs. Mix well with hand beaters for 15 seconds . Don't over mix.
  6. Add mixture to muffin liners, about 1/2 way full.
  7. Using fingers, crumble topping over the top of the muffins.
  8. Bake for 22-24 minutes or until lightly golden brown.

Nutrition Information:

Yield:

8

Serving Size:

1 muffin

Amount Per Serving: Calories: 244 Total Fat: 26g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 91mg Sodium: 63mg Carbohydrates: 3.5g Fiber: 1.5g Sugar: .5g Protein: 3.5g
Nutrition is calculated using a third party plug-in. It is best to always validate!
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