On the mornings you have time to sit down with a cup of coffee, this is a muffin made for dunking! Topped with a crumbly, buttery streusel topping, these coffee cake muffins are delicious and a beginner baker’s dream! Simple, flavorful and everything you want out of a low-carb pastry.
MAKES: 12 muffins
1 MUFFIN: 234 Calories, 20 g Fat, 3 g Carbs, 7 g Protein
2 tbsp (30 g) butter, room temperature
2 oz (60 g) cream cheese, room temperature
⅔ cup (80 g) powdered erythritol
4 eggs, room temperature
1 tsp vanilla extract
½ cup (120 ml) unsweetened almond milk
1 cup (104 g) almond flour
½ cup (52 g) coconut flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
1 cup (104 g) almond flour
2 tbsp (13 g) coconut flour
½ cup (60 g) powdered erythritol
¼ cup (60 g) butter, softened
2 tsp (5 g) cinnamon
Preheat the oven to 350°F (176°C). Line a standard muffin tin with paper liners.
To make the muffins, in a food processor, combine the butter, cream cheese, erythritol, eggs, vanilla, almond milk, almond flour, coconut flour, baking powder, cinnamon and salt. Mix thoroughly. Divide the dough between the prepared muffin tins.
To prepare the streusel topping, combine the almond flour, coconut flour, erythritol, butter and cinnamon in a food processor and pulse until crumbs form. Sprinkle on top of the batter.
Bake for 20 to 25 minutes, or until a toothpick comes out clean.
TIP: The muffins are best stored in the fridge for up to 5 days, but they can be left out for a day in an airtight container.