Keto Chocolate Cream Cheese Muffins

Keto Chocolate Cheesecake Muffins piled up on a pewter plate.

These Keto Chocolate Cream Cheese Muffins are tender and sweet, with a delicious center of vanilla cheesecake. They look and taste like they came from a bakery, but they have only 3.7 grams net carbs. Perfect for breakfast, brunch, or even dessert!

Course Breakfast

Cuisine American

Keyword chocolate cream cheese muffins, keto chocolate muffins

Prep Time 20

Cook Time 25

Total Time 55

Servings muffins

Calories 247kcal

Ingredients

Cream Cheese Filling

6 ounces cream cheese softened
1/4 cup powdered sweetener
3 tbsp heavy whipping cream
1/2 tsp vanilla extract

Chocolate Muffins

1 3/4 cups almond flour (can use sunflower seed meal)
1/3 cup sweetener erythritol based recommended
1/4 cup cocoa powder
1/4 cup whey protein powder or egg white protein powder
2 tsp baking powder
1/4 tsp salt
3 large eggs room temperature
1/3 cup butter melted
1/3 cup coffee or water room temperature
1/2 tsp vanilla extract
3 tbsp dark chocolate chips, sugar-free

US Customary - Metric

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 350ºF and line a muffin pan with 12 silicone or parchment muffin liners.
In a large bowl, combine the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
Add the eggs, butter, coffee, and vanilla extract and stir until well combined.
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 rise and sink, this is normal).

Notes

Storage Information: Store the muffins in a covered container in the fridge for up to a week. They can also be frozen for several months.

Nutrition