Coffee Cake Muffins

January is a tough month for me.

Not only is it so cold in Calgary right now, it is dark and cloudy all the time. I crave the sunshine right now.

What gets me through this month is to keep myself really busy in the house. I have been decluttering and going through all our closets bagging up clothes and shoes to donate.

And for Wheatfreemom? I have been working on a ton of new gluten-free recipes. This week alone I worked on 10 new recipes!

Coffee Cake Muffins

This is a behind shot of the Coffee Cake Muffins. My set up is very minimal and I definitely like a lighter style photo.

Coffee Cake Muffins

I am excited to share a ton of new recipes here and I hope you will follow along and let me know what you think.

As always the recipes will be gluten-free, but I will be also sharing low carb, keto and paleo recipes.


Recipe: Coffee Cake Muffins

Coffee Cake Muffins

A low carb and keto muffin that tastes like coffee cake.




  1. Preheat oven to 350 degrees.
  2. Line a 12 cup muffin pan with paper liners.
  3. In a medium bowl add the dry ingredients (almond flour, psyllium, sweeteners, coconut flour, baking powder and spices) and mix on low with a hand mixer.
  4. Add the butter and beat on medium and all mixed in.
  5. Add the eggs and whipping cream and beat all.
  6. Add the boiling water and beat until blended.
  7. Mix a bit of swerve sweetener, cinnamon and crushed walnuts in a small bowl.
  8. Drop batter into muffin liners about 1/2 full.
  9. Sprinkle a bit if cinnamon/ walnuts onto each one.
  10. Top with batter and sprinkle a bit more cinnamon/walnuts over each muffin.
  11. Bake for 28 minutes.
  12. Remove and cool.
  13. Cool completely before removing muffins from pan.
  14. Enjoy!
Coffee Cake Muffins