Keto Chocolate Cream Cheese Muffins Recipe
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.
- 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
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 thoroughly grease the cups to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
