Craving that cozy, coffee-shop muffin experience without the sugar crash? You’ve come to the right place! These Keto Cinnamon Streusel Muffins are the answer. We’re talking a ridiculously moist and tender vanilla-kissed muffin base, crowned with a buttery, cinnamon-spiced crumble that gets perfectly golden in the oven. They are incredibly simple to make (hello, food processor!) and deliver all the comforting flavor you love, making them the perfect companion for your morning coffee or a satisfying afternoon treat. Get ready to fill your kitchen with the most incredible aroma!
Ingredients
• For the Muffins
• 2 tbsp / 28g unsalted butter, room temperature
• 2 oz / 56g full-fat cream cheese, room temperature
• ⅓ cup / 64g granular sweetener (e.g., erythritol)
• 4 large eggs, room temperature
• 2 tsp / 10ml vanilla extract
• ½ cup / 120ml unsweetened vanilla almond milk
• 1 cup / 112g super-fine almond flour
• ½ cup / 60g coconut flour
• 1 tsp / 4g baking powder
• ¼ tsp / 1.5g salt
• For the Cinnamon Streusel Topping
• 1 cup / 112g super-fine almond flour
• 2 tbsp / 15g coconut flour
• ¼ cup / 48g granular sweetener
• ¼ cup / 57g unsalted butter, softened
• 1 tsp / 3g ground cinnamon
• ½ tsp blackstrap molasses (optional, for brown sugar flavor)
Instructions
1. Preheat your oven to 350°F / 175°C. Line a standard 12-cup muffin tin with parchment paper liners or grease it well.
2. In a food processor or a large bowl with an electric mixer, combine the room temperature butter, cream cheese, and granular sweetener. Blend until smooth and creamy.
3. Add the eggs, vanilla extract, and almond milk to the creamed mixture. Process until everything is well combined.
4. Add the almond flour, coconut flour, baking powder, and salt to the wet . Mix on low speed just until the batter comes together. Do not overmix.
5. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
6. To prepare the topping, briefly wipe out the food processor bowl. Add all topping and pulse a few times until the mixture resembles coarse, sandy crumbs. Alternatively, combine in a small bowl and use a fork or your fingertips to cut in the butter.
7. Sprinkle the streusel topping generously over the batter in each muffin cup.
8. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. If the topping begins to brown too quickly, loosely tent the tin with aluminum foil for the final 5-10 minutes of baking.
9. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Size: 1 muffin
• Yields: 12 muffins
• Calories: 222
• Net Carbs: 5g
• Total Fats: 18g
• Protein: 7g
Pro Tips
• For the smoothest, most uniform batter, ensure your butter, cream cheese, and eggs are all at room temperature before you begin.
• The optional ½ teaspoon of blackstrap molasses in the topping adds a rich, authentic brown sugar flavor for very few carbs, but can be omitted.
• Don’t overmix the batter after adding the dry . Mix just until combined to ensure a tender, fluffy muffin texture.
• Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
FAQ
Q: How do I store these keto cinnamon muffins
A: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the refrigerator for up to a week.
Q: Can I make these muffins without a food processor
A: Yes, absolutely. You can use a large bowl and an electric mixer to combine the muffin batter ingredients. For the streusel topping, use a fork or your fingertips to cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
Q: What makes these muffins keto-friendly
A: These muffins are keto-friendly because they use low-carb flours like almond and coconut flour instead of high-carb wheat flour. They are also sweetened with a granular keto-friendly sweetener instead of sugar, resulting in only 5g of net carbs per muffin.
Q: Why are my muffins not fluffy
A: For the best tender and fluffy texture, ensure your butter, cream cheese, and eggs are at room temperature before mixing. Also, be careful not to overmix the batter after adding the dry ingredients; mix just until everything is combined.
