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Keto coffee cake muffins Recipe

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This recipe for Keto coffee cake muffins is from The Andrews Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
Crumb Topping
½ cup almond flour
3 tablespoon Swerve Brown
2 tablespoon coconut flour
¾ teaspoon cinnamon
¼ cup butter melted
Muffins
2 cups almond flour
⅓ cup Swerve Sweetener
¼ cup unflavored whey protein powder
3 tablespoon coconut flour
1 tablespoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup butter, melted
4 large eggs
½ cup unsweetened almond milk
½ teaspoon vanilla extract

Drizzle
¼ cup powdered Swerve Sweetener
½ teaspoon vanilla extract
Directions:
Directions:
Crumb Topping:
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:
Preheat the oven to 325F and line a standard muffin tin with parchment or silicone liners.
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.
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.
Let cool completely in the pans.
Drizzle:
Whisk together the sweetener, and vanilla. Add more water if the mixture is too thick. Drizzle lightly over the cooled muffins.

 

 

 

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