Looking for a delicously wonderful and healthy dessert? Try our keto-friendly, low-carb, keto-friendly coffeecake muffin recipe -- with or without craisins. No sugar.
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Low-Carb Keto Coffeecake Muffin Recipe
From the kitchen of Dr. Randall Hansen What follows is a very easy recipe for making delicious no-sugar, low-carb, keto-friendly coffeecake muffins, with craisins. It takes about 20 minutes of prep time, and another 18-20 minutes for baking. Makes 12 muffins This recipe is for basic, no-sugar coffeecake muffins -- but we do add craisins to the basic recipe during the holidays. IngredientsDirections1/2 cup butter 2 cups Splenda for muffins + 1 cup Splenda for topping/filling 2 eggs 1 teaspoon vanilla extract 1 to 1 1/2 cups plain Greek yogurt (I start with 1 cup, but use up to an additional 1/2 cup) 2 cups Bob's Red Mill Low-Carb Baking Mix 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 cup chopped walnuts or pecans 1 tablespoon ground cinnamon 1 cup craisins or raisins (optional)
- Preheat oven to 350F. Place cupcake papers in 2 six-muffin or 1 12-muffin muffin tin
- Cream butter and a cup Splenda until light and fluffy. Beat in eggs and vanilla. Blend in the Greek yogurt
- Mix flour, baking powder, soda into another bowl; blend into the creamed mixture, mixing well
- Fill each muffin cup in muffin tins halfway with batter
- Mix nuts with remaining cup of Splenda and cinnamon. (I found it worked well to moisten this mixture a bit with a few drops water and/or a few spritzes butter-flavored cooking spray). Spoon half the nut mixture over batter
- Sprinkle craisins over nut layer. Spoon remaining batter evenly over the craisins; spread carefully. Sprinkle remaining nut mixture over the top
- Bake 15 to 20 minutes, until a wooden pick, inserted in middle, comes out clean. Cool in pan 10 to 15 minutes, then remove pan and put on rack. Serve warm

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