Keto Chocolate Cream Cheese Muffins Recipe

Introduction

These Keto Chocolate Cream Cheese Muffins are a rich, moist treat that satisfies chocolate cravings without the carbs. Made with almond flour and cream cheese, they offer a tender crumb and a deliciously fudgy texture. Perfect for breakfast or an afternoon snack on a low-carb diet.

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
• 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

1. Step 1: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Step 2: In a medium bowl, whisk together almond flour, cocoa powder, instant coffee (if using), baking powder, and sea salt until well combined and free of lumps.
3. Step 3: In a large bowl, beat the softened butter and erythritol on high speed for 2–3 minutes until the mixture is light and fluffy. Add the cream cheese and continue beating until completely smooth.
4. Step 4: Mix in the vanilla extract. Add eggs one at a time, beating well after each addition to keep the batter smooth.
5. Step 5: Slowly fold the dry ingredients into the wet ingredients on low speed until just combined. Drizzle in the melted chocolate and gently fold it through the batter, being careful not to overmix.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake at 400°F (200°C) for 5 minutes.
7. Step 7: Reduce the oven temperature to 350°F (175°C) and bake for an additional 10–15 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
8. Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a stronger chocolate flavor, add an extra tablespoon of unsweetened cocoa powder.
• Replacing the instant coffee with espresso powder intensifies the chocolate taste without adding bitterness.
• Use sugar-free chocolate chips instead of melted baking chocolate for a different texture.
• Make sure all your wet ingredients are at room temperature to ensure a smooth batter and even baking.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. To reheat, warm them gently in the microwave for 15–20 seconds or enjoy them chilled for a fudgier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed specifically for almond flour to keep it keto-friendly and gluten-free. Using regular flour will change the texture and carbohydrate content significantly.

Is the instant coffee necessary?

Instant coffee is optional but recommended as it enhances the chocolate flavor without making the muffins taste like coffee.

Keto Chocolate Cream Cheese Muffins Recipe

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★★★★★

4.9 from 369 reviews

Delight in these moist and rich Keto Chocolate Cream Cheese Muffins, perfect for a low-carb, sugar-free treat. Made with almond flour, cocoa, and cream cheese, these muffins offer a decadent chocolate flavor with a light, fluffy texture. Sweetened with granulated erythritol and enhanced by melted baking chocolate, they provide a satisfying dessert or breakfast option suitable for keto and low-carb diets.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb, Keto

Ingredients

Scale 1x2x3x

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

1. Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or thoroughly grease the cups to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted almond flour, unsweetened cocoa powder, optional instant coffee, baking powder, and sea salt until fully combined and free of lumps.
3. Cream Wet Ingredients: In a large bowl, beat the softened unsalted butter with the granulated erythritol on high speed until the mixture is light and fluffy, which should take about 2 to 3 minutes. Then, add the room temperature cream cheese and continue to beat until it forms a smooth, creamy consistency.
4. Add Eggs & Vanilla: Stir in the vanilla extract, then add the eggs one at a time, beating well after each addition to maintain a smooth batter without curdling.
5. Combine Dry & Wet: Slowly fold the dry ingredients into the wet mixture on a low speed until just combined. Drizzle the melted and slightly cooled baking chocolate over the batter, folding gently until incorporated. Be careful not to overmix to keep the muffins tender.
6. Bake: Evenly divide the batter into the prepared muffin cups, filling each about three-quarters full. Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 to 15 minutes. Use a toothpick inserted in the center to test for doneness; it should come out clean or with a few moist crumbs.
7. 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 and eases removal from the pan.

Notes

• If you prefer, replace instant coffee with espresso powder to enhance the chocolate flavor, or omit it entirely.
• Ensure all wet ingredients are at room temperature to achieve a smooth, well-emulsified batter.
• Do not overmix once combining wet and dry ingredients to avoid dense muffins.
• Use a toothpick to check muffins’ doneness to prevent under or overbaking.
• Store muffins in an airtight container in the refrigerator up to 5 days or freeze for longer storage.

Keywords: Keto muffins, low carb chocolate muffins, chocolate cream cheese muffins, sugar-free muffins, keto breakfast, almond flour muffins