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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.
11 thoughts on “Low Carb Vegan Coffee Cake Muffins (gluten-free, nut-free, soy-free)”
Hello! Is there a sub for the coconut milk? I did just get some coconut manna, but the only non dairy milk in my house is cashew. Thanks!
Hi Laura!! The cashew milk should work great in this!! I should make a note in the recipe about that. Thanks!
I made these and entered them into MyFitnessPal and it came out to 8 net carbs each for 12 muffins. Why would yours be so much lower than mine?
Hi Ashley, this is a great question! When recipes use sweeteners like Swerve that are erithrytol-based, MFP doesn’t account for the fact that you don’t really metabolize most (more than 90%) of the sweetener, and it leaves your body unchanged.
Because of this, I only count the amount that your body actually processes while calculating the net carbs for these types of recipes. MFP accounts for the whole amount, though.
I hope this was helpful, if not, I’d be happier to try and figure out what else could be going on! 🙂
Do these have to be kept in the fridge?
Hi Abby, that’s a good question! They don’t have to be kept in the fridge if it’s just for a few days, but if you think it’ll take you more than 3-4 days to eat them, you may want to keep them in a sealed container in the refrigerator, just in case!
Hey there. I’m excited to try this recipe! Do you think a can of light coconut milk would work?
Hi there! I think a can of light coconut will work just fine! The macros won’t be the same, but it should still be delicious!
These smelled absolutely amazing while baking, but unfortunately came out too moist from the oven. Any idea what I might have done wrong?
I have recently become intolerant to eggs, which is a challenge when baking low carb and dairy and sugar free! I have enjoyed browsing your site and trying a few recipes.
I have made these muffins a couple of times now, but each time they are very undercooked after baking, even after an extended time, so I finish them off in the microwave. Is it possible that you pack the coconut flour when you are measuring it out?
Hi, Bee – thanks for commenting! I’m glad you’re enjoying the site so far!
I do not pack the cup, but I have found that different brands absorb differently, so you may want to add an additional tbsp of coconut flour if you find it to be too wet. I’m glad you’ve found a work around with the microwave for now, though! I hope this helps. 🙂