Keto Chocolate Cream Cheese Muffins Recipe
These Keto Chocolate Cream Cheese Muffins are a rich, moist, and low-carb treat perfect for those following a ketogenic lifestyle. Made with almond flour, unsweetened cocoa powder, and cream cheese, these muffins deliver deep chocolate flavor while staying sugar-free thanks to erythritol. With just 35 minutes total time, they’re an ideal guilt-free dessert or breakfast option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Dry Ingredients
- 1¼ cups finely milled almond flour (sifted)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon instant coffee (optional)
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 4 tablespoons unsalted butter (softened)
- 1 cup + 2 tablespoons granulated erythritol blend
- 4 ounces full-fat cream cheese (room temperature)
- 1 teaspoon pure vanilla extract
- 4 large eggs (room temperature)
- 1 ounce baking chocolate (melted and slightly cooled)
Instructions
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted almond flour, unsweetened cocoa powder, instant coffee if using, baking powder, and sea salt to create a lump-free dry mix.
- Cream Wet Ingredients: In a large bowl, beat the softened butter with the granulated erythritol on high speed for 2–3 minutes until the mixture is light and fluffy. Then add the full-fat cream cheese and continue beating until it’s completely smooth.
- Add Eggs & Vanilla: Mix in the pure vanilla extract. Add the eggs one at a time, beating well after each addition to ensure a smooth batter without lumps.
- Combine Dry & Wet: Gradually fold the dry ingredient mixture into the wet ingredients on low speed until just combined. Slowly drizzle in the melted chocolate and gently fold it in, taking care not to overmix the batter.
- Bake: Spoon the batter evenly into the muffin cups, filling each about three-quarters full. Bake initially at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 10–15 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly without falling apart.
Notes
- For an extra boost of mocha flavor, the instant coffee is optional but recommended.
- Ensure all ingredients like eggs and cream cheese are at room temperature for a smooth batter.
- The initial high temperature bake helps the muffins rise quickly, then lowering it prevents over-browning.
- Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
- You can substitute erythritol blend with another keto-friendly sweetener if preferred, but results may vary slightly.
Keywords: Keto muffins, chocolate muffins, cream cheese muffins, low carb dessert, gluten free muffins, sugar free baking
