KN (Original)- Keto Coffee Crumb Muffins

Hey Guys!

We are absolutely loving the support you have all shown to us on here and on our YouTube channel. Thank you SO much!

Ok, now for this blog post. These ingredients together became complete and utter magic to my taste buds. Something so comforting about baking cinnamon; the smell fills the home and gives my heart a hug at the same time. The cinnamon used in this recipe was a present given to me by my Papa Bear from his Mission Trip to Ethiopia. @GBMISSIONS on Insta.


(For the Cupcakes)

~* 1 1/2 super fine almond flour

~* 1/3 cup of ground flax seed

~* 3 large eggs

~* 2/3 cup of sour cream

~* 1/4 cup heavy cream

~* 1/2 cup of stevia sweetener

~* 2 teaspoons of baking powder

~* 2 teaspoons of vanilla extract

~* 1 tablespoon of cinnamon


(For the Crumble Topping)

~* 1 1/4 cups of super fine almond flour

~* 1/3 cup of walnuts, chopped

~* 1/3 cup of butter, melted

~* 1/2 tablespoon ground cinnamon

~* 1/3 cup of powdered swerve

Let’s pre-heat the oven to 325 degrees Fahrenheit 🙂

To make the Cupcake Batter:

Add 1 1/2 cups of Red Mills almond flour,1/3 cup of ground flax seed (I always buy these and chia seeds at Burlington’s), 2 teaspoons of baking powder, 1 tablespoon of cinnamon, and salt in a mixing bowl.
In a separate bowl, mix together the 3 large eggs, 2/3 cup of sour cream, 1/4 cup of heavy cream, 1/2 cup of stevia sweetener, and 2 teaspoons of vanilla extract. Slowly add dry ingredients to this and make sure there’s no lumpy bumps.  Then, chop the walnuts as finely as you want and drop them onto the top of your cupcake batter.  I try to make sure all of them get the same amount of walnuts. We don’t want any cupcakes to feel left out 😉

To Make the Crumb Topping:

Add 1/3 cup of butter to a sauce pan to melt it. Once liquefied, add 1/2 tablespoon of ground cinnamon 1/3 cup of powdered swerve. Wait until it caramelizes a bit before pouring the 1 1/4 cup of almond flour to it. When it starts to look like Thanksgiving stuffing, it is ready. Sprinkle the crumb topping over the batter. Press it in so it sticks to the batter to become one while it bakes. 
Bake for 45-50 min, keeping a close eye at the end of the bake so the topping does not burn, it’s the best part after all 🙂

We did a cooking video on our Ketonian Nerds YouTube Channel, here’s the link to that if you are a visual learner like me:

This Ketonian Journey I am on has really opened my eyes that food is medicine. Food makes us feel good. Indulgent treats are okay in moderation because life is sweet like that. Deprivation doesn’t work for me. Even with implementing Intermittent Fasting, I am still not deprived. Treats like this one, are enjoyed on the weekends in our house.

My progress might be slow because my ovaries haven’t wanted to cooperate, but I am happy with this WOE (way of eating) is working for me. It has helped with my pain levels, my anxiety, my sleep, my BMs, my BMI, and I simply feel GREAT! Want to join me? I am here to help point anyone in the right direction.

I am not a doctor, nutritionist, or physical trainer. My hopes of this blog is simply to advocate for the Keto Community because I promise, you will never have to feel alone in getting healthy again.



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