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All Day I Dream About Food

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January 15, 2020

Keto Chocolate Cream Cheese Muffins

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Tender keto chocolate muffins with a sugar-free cheesecake center. Just like a bakery but so much healthier. Make your keto mornings fun again. Nut-free option too! This post is sponsored by ChocZero.

A keto chocolate cream cheese muffin on a cupcake stand, cut open to see the inside.

Is it weird that I have so many keto recipes that I can’t even remember them all? Or maybe it’s not weird at all, given my advanced age and my penchant for cranking out recipes at a furious pace. One’s aging brain simply cannot keep up!

There are so many recipes in my archives that I truly do forget about some of them. But I happened up on this old recipe for Chocolate Cheesecake Muffins, originally written back in January of 2012. Eight long years and this poor thing hadn’t had an update in all that time. I am clearly a very neglectful recipe parent.

Upon choosing to tackle it again, I also decided to give it a complete overhaul, from top to bottom. The original recipe was fine but I’ve learned so much about keto baking in the past 8 years that I thought I could improve upon it, making the batter smoother and more cohesive.

I even changed the name, since “Black and White Muffins” had many people scratching their heads. Keto Chocolate Cream Cheese Muffins seems much more apropos.

And while I was at it, I couldn’t help but throw a few of the new ChocZero dark chocolate chips on top, to make them even more appealing! Can’t go wrong with that.

Top down photo of chocolate cream cheese muffins in the pan with an open bag of chocolate chips.

Using a blender can improve your keto batter

I’ve really come to love using a blender to whip up keto muffins and other baked goods. It seems to make a lighter, fluffier, and more cohesive batter. It doesn’t work with all of my recipes, because some are just too thick, but it works very well for muffins.

In conventional baked goods that contain flour, you have to be very careful about over-developing the gluten, causing the end result to be tough. That’s why so many muffin and cake recipes say “mix until just combined”. So using a blender, which goes way beyond “just combined” can be trickier.

But in most keto recipes, we don’t need to worry about gluten so there is no issue with over-developing or over-mixing. In fact, I often find my blender baked goods more tender when they are made this way. It produces an incredibly smooth batter, even when working with more coarse ingredients like nut meals.

One caveat to this approach is that you really do need a good, high powered blender with a large, wide jar and strong blades. Keto batters can be quite thick and you risk burning out the motor.

The good news is that you can still mix this batter up in a bowl if you prefer. They will still be utterly delicious.

Keto chocolate muffins with cream cheese filling on a pewter plate over a patterned napkin

Tips for making Chocolate Cream Cheese Muffins

Cream cheese filling

The delicious cheesecake-like filling is simply cream cheese, powdered sweetener, heavy cream and vanilla. You don’t want an egg in here, as it will make the filling rise too much and it won’t be as creamy smooth once the muffins cool.

Make this before you whip up your batter, so you are ready to fill the muffins right away.

Chocolate muffin batter

This recipe calls for almond flour but you can actually use any nut meal or seed meal you like here. Because it’s blended up, even the more coarse nut meals should work well. If you are hand mixing, however, you may find that your batter is a bit coarse when using meal.

I had a plethora of hazelnut meal that needed to be used so I chose that, which gave these muffins a delicious hint of hazelnut. If you need to be nut-free, try using sunflower seed flour.

Do be sure that your eggs and almond milk (or hemp milk for nut-free) are at room temperature before whisking in the melted butter. If they are cold, your butter will solidify and won’t blend properly. Using room temperature ingredients is a good idea for most baked goods anyway.

The espresso powder is really only to enhance the chocolate flavor, it doesn’t result in any strong coffee taste. It’s an old trick I learned from my idols over at America’s Test Kitchen.

Spooning cream cheese filling into keto chocolate muffins

Assembling the muffins

Once the batter is in the muffin pan, you want to make wells in the center of each one. I used a spoon for this and I pushed the batter up the sides of the muffin cup.

Then plop a nice dollop of the cream cheese filling right into that well. I found it took about 1 1/2 tbsp per muffin, and it didn’t always want to come off the spoon nicely, since it was rather thick. I used a small rubber spatula to push it off into the muffin.

Finally, throw some keto-friendly chocolate chipseon top! This is optional, of course, but it makes the muffins somehow more appealing. Chocolate chips are kind of magic, that way.

If you haven’t tried the ChocZero chips yet, I highly recommend. Since they aren’t sweetened with any kind of sugar alcohols, they are great for those with intolerances.

And ChocZero gives all my readers 10% off when they use code FOODDREAMER at checkout. 

Two keto chocolate muffins with cream cheese centres on a white plate with a white coffee pot in the background

Love to bake? Check out The Ultimate Guide to Keto Baking

4.54 from 13 votes
A keto chocolate cream cheese muffin on a cupcake stand, cut open to see the inside.
Print
Chocolate Cream Cheese Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
55 mins
 

Tender keto chocolate muffins with a sugar-free cheesecake center. Just like a bakery but so much healthier. Make your keto mornings fun again.

Course: Breakfast
Cuisine: American
Keyword: chocolate cream cheese muffins, keto chocolate muffins
Servings: 12 muffins
Calories: 267 kcal
Ingredients
Cream Cheese Filling
  • 6 ounces cream cheese softened
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 cup heavy whipping cream
  • 1/2 tsp vanilla extract
Chocolate Muffins
  • 4 large eggs room temperature
  • 1/2 cup unsweetened almond or hemp milk room temperature
  • 1/3 cup melted butter
  • 1/2 tsp vanilla extract
  • 2 cups almond flour (can use sunflower seed meal)
  • 1/2 cup Swerve Sweetener
  • 1/3 cup cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp espresso powder (optional, enhances chocolate flavor)
  • 1/4 tsp salt
  • 3 tbsp dark chocolate chips, sugar-free
Instructions
Cream Cheese Filling
  1. In a large bowl, beat the cream cheese with the sweetener until well combined. Add the cream and vanilla and beat until smooth. Set aside.

Muffins
  1. Preheat the oven to 350F and line a muffin pan with 12 silicone or parchment muffin liners.

  2. In a large blender, combine the eggs, almond milk, melted butter, and vanilla. Blend until smooth.

  3. Add the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt. Blend until smooth. If your batter is overly thick, try adding a tablespoon of almond milk or even water. It should be scoopable but not liquidy.

  4. Divide the batter evenly among the prepared muffin cups, filling each no more than 2/3 full. With the back of a spoon, create a well in the center of each muffin.

  5. Divide the cream cheese filling among the wells, adding about 1 1/2 tbsp to each muffin. Sprinkle the tops of the muffins with chocolate chips

  6. Bake 20 to 25 minutes, until the edges are set and the centers are puffed up. Remove and let cool in the pan (the centers will sink, this is normal).

Nutrition Facts
Chocolate Cream Cheese Muffins
Amount Per Serving (1 muffin)
Calories 267 Calories from Fat 206
% Daily Value*
Fat 22.9g35%
Carbohydrates 7.6g3%
Fiber 3.9g16%
Protein 7.9g16%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Gluten Free, Low Carb, Muffins & Scones

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Laura says

    January 18, 2012 at 5:10 pm

    Looks like we are both posting muffins with cream cheese filling today. These look yummy!

    Reply
  2. Lauren @ KeepItSweet says

    January 18, 2012 at 5:16 pm

    That really is a sad selection of girl scout cookies! I didn't know you had so few options in Canada. Good thing you can make your own delicious treats like these muffins!

    Reply
    • Stephanie says

      April 29, 2020 at 2:56 pm

      What if your batter is too thin!?? I used the exact ingredients per your recipe and it’s quite runny!

      Reply
      • Carolyn says

        April 29, 2020 at 7:16 pm

        If it’s too runny, then you mismeasured somehow and need to add a bit more flour.

        Reply
        • Jackie says

          June 9, 2020 at 9:58 pm

          I also had a runny batter situation going on. Wondering if my eggs are extra large. I also cut back on the swerve to about 1/4 cup.

          Still baking so not sure how these will turn out but I’m sure great.

          Reply
          • Carolyn says

            June 10, 2020 at 11:15 am

            I don’t think cutting back on the Swerve would be the issue so the eggs or the flour must be the problem. What brand of flour?

  3. sclark32 says

    January 18, 2012 at 5:25 pm

    Oh my heavens!! You have no idea how badly I want one of these right now!! I've never had a cream cheese filled muffin before 🙁 This is like torture!

    Reply
  4. [email protected] says

    January 18, 2012 at 5:51 pm

    These look great Carolyn! Cheesecake muffins are always so delicious that's it's easy to eat too many of them. At least with these that wouldn't be as bad of a thing 😀

    Reply
  5. Amalia says

    January 18, 2012 at 6:08 pm

    Congratulations on the article, that's awesome! These look so delicious, I love that it's low carb and gluten free, you don't find many desserts that fit that description and look this amazing! Great recipe 🙂 Have a lovely day!

    Reply
  6. Kelly says

    January 18, 2012 at 6:24 pm

    Ooo I love these muffins! They look so cute and sound so delicious! 🙂

    Reply
  7. Kiri W says

    January 18, 2012 at 6:50 pm

    Oh man, these look so, so good. I kind of want a pudding filling. Yum. Hard to believe these are low-carb! 🙂 Great recipe, thanks for sharing!

    Reply
  8. KatrinasKitchen says

    January 18, 2012 at 7:29 pm

    You are an expert!! 😉 And these muffins…wow.

    Reply
  9. Natasha says

    January 18, 2012 at 7:57 pm

    I miss the old Mr Christie sandwich cookies, the ones they sell now by anoither maker aren't as good. A lot of people around here (New Brunswick) wait all year for the mint thins at Christmas, i know a few people who freeze them for all year! But the sandwich cookies, people don;t seem to like so much anymore.
    These muffins look great! Anything low carb and this delicious looking must be made!! 🙂

    Reply
  10. Erin says

    January 18, 2012 at 10:14 pm

    Congrats on the interview, that sounds great! I saw those muffins from Dennis as well, and I have been trying to hold off making them. I love your low car version – gorgeous!

    Reply
  11. Emily @ Life on Food says

    January 19, 2012 at 12:25 am

    When I started reading my exact thoughts were "there is not black and white cookie". Great story, and great muffin recipe even if they have nothing to do with each other.

    Reply
  12. Alison Lewis says

    January 19, 2012 at 12:57 am

    Those sound amazing!

    Reply
  13. happywhennothungry says

    January 19, 2012 at 1:46 am

    These look delicious! Love the cream cheese filling.

    Reply
  14. comowater.com says

    January 19, 2012 at 2:03 am

    Chocolate muffin + cheesecake?!?!?! I'm SOLD! And congrats on your interview! Sounds like you were able to share your unique perspective! 😀

    Reply
  15. Jen says

    January 19, 2012 at 2:14 am

    I was the troop cookie mom for 2 years when my daughter was younger and I kind of hope to never see a box of GS cookies ever again!!

    Reply
  16. Sylvie @ Gourmande in the Kitchen says

    January 19, 2012 at 2:33 am

    How funny, i did not know that about Canadian Girl Scout Cookies. Now I want to know what they taste like so I can compare.

    Reply
  17. Terra says

    January 19, 2012 at 3:03 am

    UMMMMM….yes please! Love the cream cheese filling in the center, I bet each bite is a happy bite:-) Hugs, Terra

    Reply
  18. Lora @cakeduchess says

    January 19, 2012 at 3:19 am

    Dennis is awesome and there is some serious yumminess happening here. I'll take 2 for breakfast tomorrow, please;)

    Reply
  19. Maureen says

    January 19, 2012 at 6:54 am

    wow heaps of ingredients I've never heard about before but these muffins look great and I agree with you completely about Chef Dennis!

    I moved from the states to Australia and the Girl Guides here have one box of crappy cookies (called biscuits) here. They have no idea what they're missing!

    Reply
  20. lisamichele says

    January 19, 2012 at 8:00 am

    These look amazing, Carolyn! I love a cheesecake stuffed muffin and will always choose it over one that isn't…eating healthy or not. BTW, had the same issue with my pumpkin cheese muffins. Stuff with cheesecake = more muffins = not a problem at all 😉

    Reply
  21. Roxana GreenGirl says

    January 19, 2012 at 12:01 pm

    I kinda learned my lesson not to leave almost anything out. My 2 year climbs all over the place. Now she discovered she can open the fridge. .. sigh…
    These muffins look amazing! My all time favorite is chocolate cheesecake and these are simply irresistible!

    Reply
  22. Jeanette says

    January 19, 2012 at 12:25 pm

    Love Chef Dennis and your low carb rendition of his recipe. My brother is pre-diabetic now so I shared your site with him – thanks for all you do!

    Reply
  23. RavieNomNoms says

    January 19, 2012 at 3:51 pm

    oooo Carolyn! These look awesome! I remember being a Girl Scout and people getting SO excited whenever the cookie order form came around the neighborhood and then at my Dad's work. Your muffins look amazing and I wish I could snack on one right now!

    Reply
  24. Sandras easy cooking says

    January 19, 2012 at 5:22 pm

    You are right, it is interesting story ..Congrats on the article, it sound like an exciting news!
    Those cupcakes look stunning…great job converting them to gluten free! You are our little gluten free genus!

    Reply
  25. Rachel says

    January 19, 2012 at 7:02 pm

    I have been really craving cheesecakey things lately – love that this is a healthy version! Thanks for sharing!

    Reply
  26. Karen says

    January 19, 2012 at 8:31 pm

    These muffins are calling my name! Yum!
    Yep, I think we've all been visited by Chef Dennis in those early days and it was so great to get a comment from a stranger!

    Reply
  27. Charlie says

    January 20, 2012 at 3:03 am

    Cream cheese and chocolate are so good together! Your muffins must look amazing! Yummm

    Reply
  28. Eftychia says

    January 20, 2012 at 5:49 am

    These cupcakes look delicious. I have something similar in starbucks! I like the fact that you used yogurt in the recipe.

    Reply
    • MARIA says

      May 8, 2020 at 3:29 pm

      Yogurt? Are we looking at the same recipe?

      Reply
      • Carolyn says

        May 8, 2020 at 5:22 pm

        Yeah, not sure what she’s talking about either although maybe she meant to comment on my Blueberry Yogurt Muffins?

        Reply
  29. alyceculinarythymes says

    January 20, 2012 at 8:35 pm

    Yumm!

    Reply
  30. Kim - Liv Life says

    January 20, 2012 at 9:25 pm

    These muffins look absolutely delicious, and they would have made a perfect snack for my Girl Scouts! I have to admit to being somewhat over the cookies after peddling them with my troop for 6 years, but an occasional Thin Mint really hits the spot!

    Reply
  31. acommunaltable says

    January 21, 2012 at 12:33 am

    These look seriously addictive – I can see why they were a big hit with your family!!!

    Reply
  32. chef Dennis says

    January 23, 2012 at 1:33 pm

    Thank you so much for making my muffins, yours look even better than mine! I have been giving serious thoughts to limiting my gluten intake, the more I think about it the more sense it makes, I may never be able to eliminate completely but it sure wouldn't hurt to cut it back as much as possible.
    Thank you for so many delicious alternatives to gluten products!

    Reply
  33. kita says

    January 30, 2012 at 1:51 pm

    Why. whhhhy have I not made these yet? Everything about a chocolate muffin with a cream cheese center just seems so right. Congrats on your article and thanks for reminding me I need to try these!

    Reply
  34. jessica says

    February 4, 2012 at 11:31 pm

    Thank you for posting this recipe! I made it my first attempt of low carb gluten free baking and they are super yummy. How did you store them? Can I freeze them with the cream cheese center? I am afraid my family of 2 wont be able to eat them all before going bad…. I know, I can't imagine not finishing them before that 🙂

    Reply
  35. Lisa says

    January 15, 2014 at 1:49 pm

    Where do you buy the powdered E? And protein powders?
    Thanks 🙂

    Reply
    • Carolyn says

      January 15, 2014 at 3:11 pm

      I mostly use Swerve now and you can purchase it directly from their website. If you use the code DREAM10, you will get 10% off your order. http://www.swervesweetener.com/103-1-1-29.html

      Protein powders, I usually purchase on Amazon. I like Jarrow Brand http://www.amazon.com/gp/product/B005EQPGCC/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005EQPGCC&linkCode=as2&tag=aldaidrabfo05-20

      Reply
  36. Asli says

    March 19, 2014 at 4:11 pm

    i love these muffins!! so good, the cheesecake part is heaven. but my chocolate muffin dough turned out way too dry. i had to put in lots more almond milk to make it pliable enough to fill into the muffin pan. did i miss something?
    the muffin itself turned out a chewy, brownie type muffin which was really good anyway

    Reply
    • Carolyn says

      March 19, 2014 at 4:19 pm

      What brand of almond flour did you use?

      Reply
      • Asli says

        March 19, 2014 at 4:21 pm

        in germany it’s hard to find almond flour. i used unblanched, partially de-oiled flour. could it be that it sucked up all the moisture? now i ordered some blanched almond flour online. is that better?

        Reply
    • Mj says

      August 24, 2017 at 9:39 pm

      Same.

      Reply
  37. Liz says

    July 6, 2014 at 5:15 pm

    Just taking these out of the oven now. I had jumbo muffin tins so I did that instead of the odd number of regular size. Look good and smell great! Can’t wait for them to cool enough to try!

    Reply
  38. Lynn says

    April 29, 2015 at 7:31 pm

    These look amazing thanks! As for the Canadian Girl Guide cookies (which I sold when I was in Brownies and Guides myself!). I have to say we love the vanilla sandwich cookies in my house– the problem is only1/2 a box is vanilla so you have to suffer through the other 1/2 of chocolate ones! Lol!

    Reply
  39. Debra says

    May 13, 2015 at 12:35 pm

    Just wondering how powdered stevia or THM sweet blend would convert? I don’t have stevia drops. 🙂

    Reply
    • Carolyn says

      May 13, 2015 at 1:32 pm

      For the muffins, in place of both the erythritol and stevia drops, you can use 2 tbsp Sweet Blend. For the filling, use the same amount. I don’t use a lot of powdered stevia so I am not sure about that.

      Reply
  40. Diana says

    December 19, 2015 at 11:25 pm

    Hi Carolyn!!!These do look great can we use something other than liquid stevia? Like granulated Swerve? How does the measurement change?

    Reply
    • Carolyn says

      December 20, 2015 at 9:16 am

      Sure, you can use another 1/4 cup Swerve.

      Reply
  41. Nancy says

    December 28, 2015 at 8:36 am

    How much xanthan gum? I see it in the instruction list for the muffins, but no in the ingredient list. Thank you.

    Reply
    • Carolyn says

      December 28, 2015 at 10:57 am

      You can leave it out. That must be an error.

      Reply
  42. Barb says

    January 23, 2016 at 6:34 pm

    I don’t see xanthan gum in the list of ingredients, but it is in the directions. Just wondering…
    Thank you…

    Reply
  43. Jen says

    September 21, 2016 at 11:10 am

    These reminded me of the chocolate cheesecake brownies my friend’s mum used to make for us when I was a kid about 30 years ago. So I tried to bake them and they are delicious! Very similar. I did put in 1.5 tsps of Xanthan Gum and they turned out fine. I also added chocolate chunks (100% cocoa).

    Reply
  44. Kathleen Polacik says

    February 25, 2017 at 10:24 pm

    Love this recipe, thank you, was wondering if you have a replacement for the protein powder , I cannot have whey, thank you ?

    Reply
    • Carolyn says

      February 26, 2017 at 7:32 am

      I use this egg white protein when I don’t want to use whey… http://amzn.to/2myXsZi

      Reply
  45. RHONDA says

    March 30, 2017 at 9:23 pm

    Do you know how well these freeze? I’m the only one in the house that will eat them.

    Reply
    • Carolyn says

      March 30, 2017 at 10:19 pm

      They should freeze fine.

      Reply
  46. Robin says

    August 23, 2017 at 1:55 pm

    These were delicious. I’m diabetic controlling it with exercise and diet. I took my glucose before having one and one hour after. Before my glucose was 99, 1 hour after it was 98. It didn’t affect my sugar at all.

    Reply
    • Carolyn says

      August 23, 2017 at 3:59 pm

      Nice! I love hearing that.

      Reply
  47. Sonja says

    August 24, 2017 at 2:40 pm

    I was wondering about the stevia drops – i have stevia extract, is that the same thing? Very excited to make these muffins!

    Reply
    • Carolyn says

      August 25, 2017 at 8:21 am

      The same thing…I use the liquid extract.

      Reply
      • KathyJND says

        February 1, 2020 at 6:02 pm

        Oh, these are so yummy! Both the chocolate and the cheesecake portions were great. My blender wouldn’t fit all the batter, so I mixed it with a hand mixer and then added it to my blender in two batches. It was so fascinating to see the difference in the batter after the high-speed blending. So much smoother! I get it now. Definitely making these regularly!

        Reply
        • Carolyn says

          February 1, 2020 at 7:21 pm

          Glad they worked out!

          Reply
          • Roberta says

            January 2, 2021 at 6:25 pm

            Thank you, Carolyn, for the tip about using the blender for the batter: I have a Vitamix that makes wonder for a lot of things, as many people that have one can say; lately my mum made me a big surprise and bought me a food processor (a KitchenAid, my next point on my wish list is the stand mixer): since it has a wider jar and is dishwasher safe (unfortunately the Vitamix isn’t, big negative point) I am finding it to be more helpful in a lot of recipes: could it do the same job in this one or should I stick to the blender to have a satisfying result with the batter?

          • Carolyn says

            January 2, 2021 at 7:23 pm

            Good question! I haven’t tried this in a food processor but it may work well.

  48. Tracy says

    August 26, 2017 at 8:23 am

    Grew up in the 70’s my favorite Girl Scout cookies were the Scot Teas, thin crispy dusted with granular sugar, and the sandwich cookies, lol. Now it’s the Thin Mints, Samoas and Shortbread. Love your recipes, can’t wait to try the muffins. Sounds like a winner! Thank You!

    Reply
  49. Jodie Reimink says

    September 19, 2018 at 2:09 pm

    Hello-
    in the recipe it doesn’t list Xanthum Gum, but it is listed in the directions. How much should I add? (I added 1 t. and they came out great, but wasn’t sure of the purpose of it). Thank you!

    Reply
    • Carolyn says

      September 21, 2018 at 8:44 am

      This recipe is an older one and I’ve discovered it doesn’t really need the xanthan anymore.

      Reply
  50. Adrian says

    January 16, 2020 at 8:35 am

    Is the 1/2 tablespoon of almond milk correct? That small amount of liquid seems unlikely to affect the batter, which made me wonder if maybe it was supposed to be a half cup instead.

    Reply
    • Carolyn says

      January 16, 2020 at 10:34 am

      Thanks for catching that, it’s supposed to be 1/2 cup! Fixing now…

      Reply
  51. Tricia says

    January 19, 2020 at 9:14 am

    In the article you mention using hazelnut flour- how much would you use (instead of almond)? I like to bake using grams and have found with your recipes 1 cup of almond flour works out to be 100g- would it be the same with hazelnut flour?
    Thank you for all the top notch recipes you provide us with!

    Reply
    • Carolyn says

      January 19, 2020 at 9:26 am

      It measures pretty much the same.

      Reply
  52. Joys says

    January 19, 2020 at 4:19 pm

    These are delicious! Not sure why, but my batter was too thin to make wells, so I just plopped the cream cheese mixture on top and smushed it down into the batter. Thanks for another great recipe!

    Reply
    • Carolyn says

      January 19, 2020 at 8:21 pm

      You may have needed a bit more flour or cocoa powder. Different cocoa powders have different absorbency so it can sometimes affect the recipe.

      Reply
    • Mandi says

      February 2, 2020 at 9:16 pm

      I had the same thing happen with my batter… it was almost like a thick cake batter, but still slowly pourable. I tried adding about 1/4 cup more almond flour, but it didn’t make enough of a difference, so I just left it be. I really wanted to be able to make those “wells” in the batter, and while these really are good, having that cheesecake-y goodness right inside would have been so much better.

      Carolyn: is the Rodelle cocoa that you link to what you use too? If so, I have the exact same cocoa, so I don’t think that would be it. Other than that, maybe my Kirkland almond flour is to blame?

      Reply
      • Carolyn says

        February 2, 2020 at 10:37 pm

        I have a big bag of Rodelle in my cupboard and it is indeed what I used. If your batter was like a “thick cake batter” then it was ideal and I am not entirely sure what the problem is? But I suppose it could be the almond flour. I’ve had a number of people make these without issue.

        Reply
        • Mandi says

          February 8, 2020 at 5:40 am

          I meant that as a thicker cake batter that pools and is still liquid enough that it’s impossible to make wells for the cream cheese.

          Reply
  53. gremlin says

    January 22, 2020 at 5:28 am

    is “1/2 tbsp unsweetened almond or hemp milk room temperature” correct? it seems like such a small amount. looking at your Double Chocolate Muffin recipe i’m wondering if that shouldn’t be 1/2 c?

    if 1/2 tbsp is correct, is water also fine?

    Reply
    • gremlin says

      January 22, 2020 at 5:31 am

      nevermind, i apparently hadn’t refreshed the page in a week. after posting it refreshed, and i see the comment above and that it’s already been fixed in the recipe. sorry!

      looking forward to making these tomorrow.

      Reply
  54. Sonya says

    January 23, 2020 at 7:48 pm

    I just made these and they were great. I will make them again. Thanks for being so awesome. Congrats on the new book!

    Reply
  55. Holly Hodgins says

    January 24, 2020 at 9:53 am

    Where do you recommend I buy sunflower seed flour? The one I found on Amazon is a 12oz bag and wouldn’t cover the 2 cups for the recipe. That would buying 2 bags would make an incredibly expensive muffin. Are there other less expensive options for nut free?

    Reply
    • Carolyn says

      January 24, 2020 at 10:13 am

      The 12 oz bag would indeed cover two cups, actually. Sunflower seed flour is only about 100g per cup, as long as you use the scoop and level method. That’s only about 3.5 ounces per cup.

      But you can also make your own: https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/

      Reply
      • Holly Hodgins says

        February 2, 2020 at 9:55 pm

        Thank you so much!

        Reply
  56. Lisalia says

    January 24, 2020 at 12:11 pm

    5 stars
    I’m new to keto – and LOVE that there’s a delicious treat I can enjoy that fits into my eating goals. Thanks for this AMAZE-YUM-DELISH muffin.

    Reply
  57. Chelsea says

    January 24, 2020 at 12:23 pm

    5 stars
    These are seriously sooooo delicious!!! We’re obsessed with them! Thanks for sharing! 🙂

    Reply
  58. stephanie says

    January 24, 2020 at 12:29 pm

    5 stars
    This is the perfect treat for anyone on the keto diet. Thank you so much for sharing.

    Reply
  59. Meladalba says

    January 31, 2020 at 8:09 am

    4 stars
    My versions weren’t pretty but they were delicious!

    Reply
  60. Elisabeth Gunningham says

    February 9, 2020 at 3:42 pm

    I am making this recipe for the first time – they are in the oven right now! I used to be famous for my Black-Bottom cupcakes, pre keto – and I was so sad that I couldn’t make them any more. Fingers crossed, these will rise to the occasion! I am bringing them to the Oscar party this afternoon. Thanks Carolyn!

    Reply
  61. Lindsay says

    April 18, 2020 at 1:21 pm

    These muffins are delicious. Just baked them this morning. What’s the best way to store them? Thanks for the awesome recipes! The vanilla scones were also amazing! Better than Starbucks if you ask me!

    Reply
    • Carolyn says

      April 18, 2020 at 1:30 pm

      They are best stored in the fridge in a covered container.

      Reply
  62. Jenna says

    May 6, 2020 at 8:08 pm

    2 stars
    I made these recently and I’m wondering if there is an error in the measurement of the baking powder? I used the 1 Tbsp recipe called for and these tasted horrible, very ‘tinny’. I am thinking the recipe should be 1 Tbsp?

    Reply
    • Carolyn says

      May 7, 2020 at 7:28 am

      5 stars
      Hi Jenna, no it’s not an error and you can see from the overwhelmingly positive reviews that most people do not experience this. Sounds to me like you have a baking powder that’s not good. And possibly contains a lot of aluminum, if you got a tinny taste. A lot of them do contain aluminum and it’s really not good for you.

      Keto baked goods lack gluten and thus require a lot more leavening agent to rise properly. You could cut it back to 2 tsp but that’s the least.

      Reply
  63. Ann says

    May 15, 2020 at 7:56 am

    5 stars
    Just made these today and they are delicious! Thank you!

    Reply
  64. Viana H. says

    May 21, 2020 at 11:23 pm

    5 stars
    These muffins came out just perfect on this Portland raining night! ( Comfort food night!)
    Thank you, Carolyn!

    Reply
    • Carolyn says

      May 22, 2020 at 7:50 am

      Looks like we’re getting some nice weather soon!

      Reply
  65. Cara says

    September 19, 2020 at 3:18 pm

    Just took these out of the oven and couldn’t wait to try them! Burned the heck outta my tongue but so worth it.. they are THAT good!

    Reply
  66. Sabrina says

    January 8, 2021 at 8:54 am

    3 stars
    Just made these. My batter was also very runny. And yes, I followed the recipe just as written. Been baking keto for over a decade so I kinda know what I am doing. Added some gelatin powder and some coconut flour to add thickness. They are in the oven as we speak. The batter tasted delish ☺️ Thanks for the recipe. Not quite sure why with some people the batter is so runny. I get it when making own adjustments but I followed it just as written with the same ingredients. Thanks for the recipes

    Reply
    • Carolyn says

      January 8, 2021 at 1:17 pm

      5 stars
      I need to know what sweetener and what brand of almond flour you used…

      Reply
  67. Christina says

    January 8, 2021 at 3:00 pm

    Can I replace the milk with coffee?

    Reply
    • Carolyn says

      January 8, 2021 at 5:04 pm

      Sure! Would be delicious!

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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