Keto Chocolate Cheesecake Muffins
These little Keto Chocolate Cheesecake Muffins are as delicious as they look and they are the perfect way to satisfy cravings for a delicious and easy low carb dessert.
Servings: 12
Calories: 149kcal
Ingredients
- 16 oz. Philadelphia cream cheese room temperature
- ½ cup + 1 teaspoon Monkfruit Classic
- 2 eggs room temperature
- 6 tbsp organic cacao powder
- ½ tsp Vanilla extract
Instructions
- Preheat oven to 350°F.
- Soften cream cheese then beat with a mixer until smooth.
- Add all other ingredients to cream cheese and mix on medium/high until completely
combined and the mixture is smooth. - I recommend lining muffin tins with parchment paper muffin liners. You can find
them here. Line 12 muffin tins with parchment paper muffin liners and pour equal amounts batter in each. - Bake for 18 - 20 minutes. Do not overbake.
- Best served cold with a couple of fresh berries and a dollop of whipped topping.
Notes
Store the Keto Cheesecake Muffins in the fridge for 7-10 days in an airtight container.
And for toppings? Add some fun berries that are in season or some delicious homemade whipped cream. I prefer these Keto Chocolate Cheesecake Muffins with strawberries, Lily’s Chocolate Chips, and whipped cream. Truly, you can add whatever keto-friendly toppings that suit your taste.
And for toppings? Add some fun berries that are in season or some delicious homemade whipped cream. I prefer these Keto Chocolate Cheesecake Muffins with strawberries, Lily’s Chocolate Chips, and whipped cream. Truly, you can add whatever keto-friendly toppings that suit your taste.