Delish Moist Keto Coffee Cake Muffins

INTRODUCTION: KETO COFFEE CAKE MUFFINS

If you’re Sunday-morning baking-curious like me, these keto coffee cake muffins are the kind of treat that makes the kitchen feel cozy and inviting. 

I started making them as a gentle, low-carb alternative to my favorite weekend muffins, and they quickly became a staple.  They’re soft, slightly crumbly, and lightly sweet—perfect with a cup of coffee or tea. The best part? They’re gluten-free, dairy-free-friendly, and powered by ingredients that won’t derail your day. 

I love that you can mix up a batch on Sunday and have tasty, portion-controlled muffins ready for the week. Whether you’re baking for yourself or sharing with friends who appreciate a keto-friendly indulgence, these keto coffee cake muffins are a great option.

Why You’ll Love This Keto Coffee Cake Muffins recipe

 These keto coffee cake muffins give you a reliable, comforting treat that aligns with low-carb and gluten-free goals while delivering a satisfying muffin texture—soft inside with a gentle crumb. 

They’re dairy-free friendly, soy-free if you choose dairy-free milk, and come together with minimal fuss. 

The flax adds a touch of fiber and staying power, and the coconut flour keeps the bite tender and a little tropical. Plus, the aroma while baking is pure Sunday bliss, inviting you to pause and savor the morning.

• A wholesome, low-carb option that still feels like a cozy bakery treat
• Simple 4-ingredient base with smart add-ins to customize
• Quick to assemble and perfect for meal-prep or weekend indulgence
• Gluten-free and adaptable for dairy-free or paleo-friendly diets
• A comforting start to the day that won’t derail your health goals

 

Ingredients for Keto Coffee Cake Muffins (serves 4)

• 1/2 cup unsweetened nondairy milk [almond or coconut both work well]
• 1/4 cup ground flax [for moisture and a hint of nutty flavor]
• 1 tablespoon melted coconut oil [or melted coconut oil spray]
• 2 tablespoons granulated sweetener [adjust to taste; use your preferred keto-friendly sweetener]
• 1 teaspoon vanilla [boosts warm, cake-y notes]
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch nutmeg Pinch salt
• 1/4 cup strong brewed coffee or espresso [cooled]
• Optional swirl: a small dollop of extra coffee mixture swirled through batter
• Optional: 1/4 cup mini chocolate chips or finely chopped low-carb chocolate chips

Timing

• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: 25–30 minutes

Step-by-Step Instructions

Step 1

Preheat the oven to 375°F (190°C) and line a muffin tin with silicone liners or grease lightly.

Step 2

In a bowl, whisk together the wet ingredients: nondairy milk, flax, melted coconut oil, sweetener, vanilla, and cooled coffee. Let rest for a minute so the flax can hydrate.

Step 3

In a separate bowl, whisk together the dry ingredients: coconut flour, baking powder, cinnamon, nutmeg, and salt.

Step 4

Combine the wet and dry mixtures until a thick batter forms. If it’s too thick, add a splash more nondairy milk.

Step 5

Gently fold in the optional chocolate chips until distributed. If you prefer a swirled effect, reserve some of the batter and drop a spoonful into each cup before finishing with the rest, then swirl with a toothpick.

Step 6

Divide the batter evenly among the muffin cups. Bake 15–20 minutes, or until a toothpick inserted in the center comes out clean. Remove and cool slightly before enjoying.

Nutritional Information for Keto Coffee Cake Muffins Recipe

• Calories: 105 per muffin (approximate)
• Fat: 8 g
• Carbs: 2 g
• Fiber: 4.5 g
• Protein: 2.4 g
• Sugar: 0–1 g (depends on sweetener)

Healthier Alternatives for the Recipe

• Dairy-free: Use any unsweetened nondairy milk and oil-based toppings.
• Higher protein: Add a scoop of unflavored protein powder compatible with baked goods (adjust liquid accordingly).
• Extra flavor: Fold in orange zest or a pinch of cardamom for a warm twist.
• Nut-free: This recipe remains nut-free if your coconut flour is certified nut-free.

Serving Suggestions

• Enjoy warm with a light spread of dairy-free butter or a dollop of nondairy yogurt.
• Pair with coffee or tea for a true Sunday-morning bakery feel.
• Freeze leftovers in a single layer, then bag for easy grab-and-go portions.

Common Mistakes to Avoid

• Overmixing: Stir just until combined to keep the muffins tender.
• Overbaking: Check at the 15-minute mark to prevent a dry texture.
• Not hydrating the flax: Let the flax soak briefly for better moisture and texture.
• Using too much coffee: If you’d like a milder coffee flavor, reduce the coffee by half and adjust to taste.

Storing Tips for the Recipe 

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individually and reheat in a warm oven or toaster oven to restore texture.

Conclusion 

If you’re in the mood for a comforting Sunday morning bake that pairs chocolatey coffee vibes with keto-friendly ingredients, these keto coffee cake muffins with coffee chips hit the spot. 

They’re simple to mix, quick to bake, and deliciously satisfying—the kind of treat that makes your morning feel special without sacrificing your health goals.

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