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Low Carb Vegan Coffee Cake Muffins | MeatFreeKeto.com - These vegan keto coffee cake muffins are the perfect gluten-free, nut-free, soy-free breakfast for a relaxing Sunday morning.

Low Carb Doughnut Muffins (gluten-free, nut-free, soy-free)

This vegan keto coffee cake muffin is the perfect breakfast for a relaxing Sunday morning. It's gluten-free, nut-free, dairy-free, soy-free, egg-free, sugar-free, low-carb and super delicious, while boasting a full day's serving of omega-3 fatty acids, and loads of fiber.
Course Breakfast
Cuisine American
Total Time 45 minutes
Servings 4 muffins
Calories 105kcal


Wet Ingredients

  • 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

Dry Ingredients

  • 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.


Serving: 1 | Calories: 105kcal | Carbohydrates: 1.9g | Protein: 2.4g | Fat: 8g | Fiber: 4.5g