KETO COFFEE CAKE MUFFINS

Ingredients

Crumb Topping

• 1/2 cup almond flour
• 3 tbsp Swerve Brown
• 2 tbsp coconut flour
• 3/4 tsp cinnamon
• 1/4 cup butter melted

Muffins

• 2 cups almond flour
• 1/3 cup Swerve Sweetener
• 1/4 cup unflavored whey protein powder
• 3 tbsp coconut flour
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup butter, melted
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 tsp vanilla extract

Drizzle

• 1/4 cup powdered Swerve Sweetener
• 2 tbsp water
• 1/2 tsp vanilla extract

Instructions

Crumb Topping:

1. In a medium bowl, whisk together the almond flour, Swerve, coconut flour, and cinnamon. Drizzle with the melted butter and stir to combine well. Set aside.

Muffins:

1. Preheat the oven to 325F and line a standard muffin tin with parchment or silicone liners.
2. In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, cinnamon and salt. Stir in the butter, eggs, almond milk and vanilla until well combined.
3. Divide the batter among the prepared muffins cups. Top each with some of the crumb topping and bake 25 to 35 minutes or until a tester inserted in the centre comes out clean.
4. Let cool completely in the pans.

Drizzle:

1. Whisk together the sweetener, water, and vanilla. Add more water if the mixture is too thick. Drizzle lightly over the cooled muffins.

This article and recipe adapted from this site

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