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Keto Chocolate Cream Cheese Muffins

Keto Chocolate Cream Cheese Muffins for Guilt-Free Indulgence

Indulge in these Keto Chocolate Cream Cheese Muffins with only 4.2g of net carbs, perfect for a low-carb lifestyle.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: Keto
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Almond Flour Provides a low-carb base; not interchangeable with coconut flour due to moisture absorption.
  • 1/2 cup Unsweetened Cocoa Powder Adds rich chocolate flavor; ensure it's unsweetened for keto compliance.
  • 1 tsp Instant Coffee Optional; enhances the chocolate flavor without imparting coffee taste.
  • 1 tsp Baking Powder Acts as a leavening agent; check for freshness.
  • 1/4 tsp Sea Salt Balances sweetness and enhances overall flavor.
  • 1/2 cup Unsalted Butter Softened for easy blending.
  • 1 cup Granulated Erythritol Blend Sugar substitute with minimal aftertaste.
  • 8 oz Full-Fat Cream Cheese Use at room temperature for smooth mixing.
  • 1 tsp Pure Vanilla Extract Adds depth of flavor.
  • 3 large Large Eggs Room temperature mixes better into batter.
  • 4 oz Baking Chocolate Melted and slightly cooled before adding.
Optional Toppings
  • 1/2 cup Sugar-Free Chocolate Chips Optional for extra richness.
  • 2 tbsp Powdered Erythritol Dust on top for sweetness without carbs.

Equipment

  • Muffin tin
  • mixing bowls
  • Hand mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare muffin tins by lining them or greasing with butter.
  2. In a medium mixing bowl, whisk together the almond flour, cocoa powder, instant coffee (if using), baking powder, and sea salt.
  3. In a large bowl, beat the softened butter and erythritol blend together until fluffy. Add cream cheese and mix until smooth.
  4. Mix in the vanilla extract and add eggs one at a time, mixing after each addition.
  5. Fold in the dry ingredients into the wet mixture and slowly drizzle in the melted baking chocolate.
  6. Fill muffin cups about ¾ full with the batter. Bake at 400°F for 5 minutes, then reduce to 350°F and bake for another 10-15 minutes.
  7. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 4.2gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Using room temperature ingredients ensures a smooth batter. Avoid overmixing to keep muffins tender. Consider adding chocolate chips for extra richness.

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