Chocolate Cream Cheese Muffins
Tender keto chocolate muffins with a sugar-free cheesecake center. Just like a bakery but so much healthier. Make your keto mornings fun again.
Servings 12 muffins
Calories 267kcal
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
- 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
- Preheat the oven to 350F and line a muffin pan with 12 silicone or parchment muffin liners.
- In a large blender, combine the eggs, almond milk, melted butter, and vanilla. Blend until smooth.
- 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.
- 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.
- 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
- 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
Serving: 1muffin | Calories: 267kcal | Carbohydrates: 7.6g | Protein: 7.9g | Fat: 22.9g | Fiber: 3.9g