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.
Can you substitute erythritol as the sweetener in this recipe?
You sure can!
This is sooooo good. Thank you 😉
You are welcome!
Yummy
Reading the nutrition, I see 3.5 g carbs, 1.5 g fiber so 2.0 NET carbs? I ask b/c I am counting total carbs & so often people share “low carb” recipes when they are actually low net carbs but not low carb. These would fit in my daily allowance but wanted to be sure that total carbs was 3.5g. Thanks.
Correct!
I have made these twice for my mom and she loves them!
So glad to hear!
Trina, Thank you for this recipe. I had these for brunch this morning and they were fantastic. I know my husband NK will love these with coffee. I had to hold myself back to 1. Multiple reasons I will not bore you with I was just not with it and put all ingredients in but eggs before I realized. Then in my haste thought you put 1/2 the recipe back. Anyhow, I sorta doubled it. And they still worked. But I only got 9 muffins. In reviewing your pictures my half is larger than yours. So I did the math and ended up with 3.5 per cake. Still not bad but only one for me at a time. They were just a very tad bitter and I think possibly I should have just put 1.5 tsp of baking powder instead of 2 for doubling. Again thank you I can’t wait to make these correctly. They were great!