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!
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 55 minutes | Servings: 12 muffins | Calories: 267kcal
Ingredients
Cream Cheese Filling
- 6 ounces cream cheese softened
- ¼ cup powdered Swerve Sweetener
- ¼ cup heavy whipping cream
- ½ teaspoon vanilla extract
Chocolate Muffins
- 4 large eggs room temperature
- ½ cup unsweetened almond or hemp milk room temperature
- ⅓ cup melted butter
- ½ teaspoon vanilla extract
- 2 cups almond flour (can use sunflower seed meal)
- ½ cup Swerve Sweetener
- ⅓ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon espresso powder (optional, enhances chocolate flavor)
- ¼ teaspoon salt
- 3 tablespoon 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 ⅔ 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 ½ tablespoon 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).
