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Lately, I’ve been going through old recipes and trying to update them to have better pictures, better baking instructions and to simplify things where possible. This recipe was originally called “low carb doughnut muffins” because I thought they tasted EXACTLY like cider doughnuts, but when I made them again yesterday, I realized they’re more of a coffee-cake flavor than anything. So, these low carb vegan coffee cake muffins were (re)born.
I’m always looking for a treat to make myself on Sunday morning. While I do get to eat way more dessert than I should (because it’s vegan and keto, so it’s healthy, right?), there are times when you just want something that feels homey and cozy. These vegan keto coffee cake muffins are exactly that. You can enjoy them on their own, or make the crumble mixture to stir in and put on top. Both the muffins and the crumble are made with this golden erythritol that is amazingly like brown sugar, which adds a really nice element.
Like all of my recipes, these low carb vegan muffins are gluten-free and keto-friendly. They’re also soy-free, nut-free, egg-free, sugar-free and dairy-free (and paleo!). So, unless you are allergic to coconut or flax, you should be a-ok to enjoy them! As far as muffins go, they’re pretty low in carbs and contain a full day of omega-3 fatty acids in each one. That’s not too bad for a breakfast treat!
I hope you enjoy these as much as I do. If you make them, I’d love to hear about it in the comments below (or tag me on Instagram!).
Notes On Baking Low Carb Vegan Coffee Cake Muffins:
- The crumble mixture on top is super easy to make – 2 tbsp coconut oil, 1 tbsp golden granulated erythritol, 1 tbsp coconut flour and 1/2 tsp cinnamon. Smush it all together with a fork and crumble to your heart’s content. You can even mix some into the batter before baking these. Be sure to take this into account when logging your food, though!
- You could also make a glaze out of Swerve and paint that on the muffins once they come out of the oven, which would be a fun alternative to the crumble (or let’s be real – an addition).
- So, the oven is at a little higher temperature than I normally set it to, but after making a million batches of these, the extra bump in degrees really made a difference.
- These need to rest for at least 25 minutes before removing them from the pan! Otherwise, the erythritol, flax and coconut oil won’t have set up yet and you’re going to have a really delicious pile of crumbs. Trust me here.
- I use these silicone muffin liners to make these. You can either use them inside a metal muffin tin or standalone on a cookie sheet. It sounds silly, but they were a total game changer for me. They’re nonstick, so you can just gently peel them away after the cupcakes cool and they won’t stick. I no longer suffer the heartbreak of having muffins get stuck in a pan, or stuck to liners.
Low Carb Doughnut Muffins (gluten-free, nut-free, soy-free)
- 1/2 cup plus 2 tbsp (150ml) unsweetened nondairy milk
- ¼ cup 28g ground flax
- 1 tbsp melted coconut oil
- 2 tbsp granulated sweetener
- 1 tsp vanilla
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch nutmeg
- Pinch salt
- Preheat oven to 375F (190C) and prepare 4 wells of a muffin tin (or use a silicon pan!).
- Whisk together wet ingredients, and let rest for about 10 minutes, until the flax thickens a little.
- In a small mixing bowl, whisk together all dry ingredients.
- Stir dry ingredients into wet, and mix together completely.
- Portion out the batter into the muffin pan.
- Bake for about 30 minutes, until a knife inserted comes out clean.
- Remove from the oven and let cool before removing from the pan.