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
****** 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!
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!
RELATED – How to Start the Keto Diet (AGAIN)
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!
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
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!
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- Preheat oven to 350 degrees F.
- Line muffin tin with 8 muffin liners.
- 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.
- Add remaining almond flour/crumb mixture to medium bowl.
- 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.
- Add mixture to muffin liners, about 1/2 way full.
- Using fingers, crumble topping over the top of the muffins.
- Bake for 22-24 minutes or until lightly golden brown.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- keliwa 12 Cup Silicone Muffin - Cupcake Baking Pan/Non - Stick Silicone Mold/Dishwasher - Microwave Safe
- Pyrex Glass Mixing Bowl Set (3-Piece)
- Cuisinart HM-50 Power Advantage 5-Speed Hand Mixer, White
- Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
- Anthony's Almond Meal/Flour, Natural Unblanched by Anthony's (5lb), Batch Tested Gluten Free
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