These Keto Cinnamon Crumb Cake Muffins have all the great taste and texture as a traditional crumb cake but come in a muffin, single-serve form!
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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!
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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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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
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!
Other Muffins You Might Like
Chocolate Chip Pumpkin Muffins
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Keto Cinnamon Crumb Cake Muffins
Equipment
Ingredients
- 1 cup almond flour
- 1/2 cup low carb granular sweetener
- 3/4 cup butter melted and divided
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon almond extract
- 2 large eggs beaten
Instructions
- 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.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
