March 05, 2019

Coffee Cake Muffins - Sugar Free and Low Carb

Although I've posted this recipe previously, I thought I'd revisit it since I always tweak recipes depending on what I 'feel' like that day or what I have on hand, etc.  So the version I posted previously is so very, very similar to this one but right now we have some pretty good 'brown sugar' style sugar free sweeteners on the market to use in place of the molasses added, and I don't care for coconut flour so it's reduced to just a heaping tablespoon in this version and replaced with my favorite whey protein powder (zero carb and zero sugar too).  Lastly, I love the use of Oat Fiber in the topping instead of that dreaded coconut flour again, so although these are are simple changes that I normally wouldn't bother 'writing down' I thought I would today.

The photos with this recipe are the muffin I was going to eat... quickly snapped two photos on my iphone and within about 2 minutes of the photo above being taken, that muffin was long gone and reduced to mere crumbs on my plate!  Hot and fresh from the oven... I couldn't even wait for it to cool.  I love these too much!

 Low Carb and Sugar Free Coffee Cake Muffins

2 T real butter
2 oz. cream cheese
3 eggs
1/2 c sweetener of choice (I use a mixture of granulated sweeteners for the best flavor. Use 2 or 3 mixed.)
2 t vanilla
1/2 c unsweetened vanilla almond milk
1 c almond flour
1/3 c unflavored or vanilla flavored whey protein powder (I use Isopure Zero Carb Protein Powder exclusively)
1 1/2 tablespoons quality coconut flour
1 t baking powder
1/4 t salt

1 c almond flour
1/4 c oat fiber
1/3 c sweetener of choice (granulated brown 'sugar' style)
3 T butter
1 t cinnamon

(If you can't find a good 'brown sugar' version of a natural sweetener, you can use a white granulated sweetener and 1/2 teaspoon molasses. 

Mix your muffin batter ingredients all together either in an electric mixing bowl, blender or your food processor until blended smooth.  Divide into your muffin cups.  Now mix the topping ingredients in your blender, by hand or with a fork until it resembles pea like crumbs or just put it into your food processor and pulse it a couple times.

Cover your muffins with the crumb topping.  Bake at 350 about 20-25 minutes for regular sized muffins (12). After about 22 minutes, lightly press on the top of one of the middle muffins to see if they are set up and firm - not jiggly anymore.  You might want to add 2-3 minutes at a time until it's done.  Then let them cool completely out on a cookie rack. 

  Right before I gobbled it up...... hot and fresh from the oven.

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