If you are looking for a low carb dessert option, these quick and easy Keto Chocolate Cheesecake Muffins are the perfect way to start or end your day!
Keto Chocolate Cheesecake Muffins Recipe
Finding a good dessert when living the Keto lifestyle doesn’t have to be hard. I talk to so many people who state that it’s one of their biggest fears of going Keto – losing flavor and great food options. I honestly can’t disagree more. Ever since my husband and I transitioned to eating Keto, I don’t feel like we’ve missed out. When we first started the Keto diet, I had to change my mindset, but once I did and fully embraced it, I can’t imagine not eating Keto!
If you are new to the Keto lifestyle and aren’t sure where to start, check out the best keto resources for newbies that will guide you in your research. I always say that research is your best friend so that you can be your best health advocate.
How to Make Keto Chocolate Cheesecake Muffins
The key to a good cheesecake muffin? For this recipe to have that “wow” factor, make sure that your cream cheese is thoroughly softened first so that your Keto Chocolate Cheesecake Muffins are nice and smooth before baking. I use real Philadelphia cream cheese in recipes instead of the generic variety as the generic brands typically contain more carbs and additional ingredients.
I’m almost positive chocolate is a universal love language.
One of the biggest reasons that I love this recipe is that it’s super simple to make with only five ingredients, but tastes like it took a long time. It’s one of those super easy recipes that come out perfect every single time. Even if you aren’t a baker, this recipe is so easy to make.
I use an ice cream scoop to get nice even muffins and my muffin pan stays mess-free making it much easier to wash later. Anytime I’m baking desserts that require; I always make sure to use 100% pure vanilla extract. I just find that it tastes so much better than the imitation variety.
I recommend using parchment paper muffin liners. You can find them on Amazon here. They make such a huge difference because nothing sticks at all leaving beautiful Keto Chocolate Cheesecake Muffins.
Toppings for Low Carb Chocolate Cheesecake Muffins
And for toppings? Add some fun berries that are in season or some delicious homemade whipped cream. I prefer these Keto Chocolate Cheesecake Muffins with strawberries, Lily’s Chocolate Chips, and whipped cream. Truly, you can add whatever keto friendly toppings that suit your taste.
How to Store Mini Keto Chocolate Cheesecake
I store the Keto Cheesecake Muffins in the fridge for 7-10 days in an airtight container. If you find that you can’t eat them all, you can always freeze them for up to 6 months. I recommend freezing Keto Chocolate Cheesecake Muffins individually that way you can grab one out at a time to enjoy rather than having to thaw them all together.
Yes, they are as delicious as they look!
This recipe is so versatile. You can add and subtract different ingredients and completely change the recipe. I’ve included links below to a couple of different Keto Cheesecake Muffins that are all amazing!
More Keto Cheesecake Recipes:
- Mini Pumpkin Low Carb Cheesecake
- Keto Chocolate Chip Cheesecake Muffins
- Mini Keto Cheesecakes
- Keto Cheesecake Bites with Peanut Butter
Keto Chocolate Cheesecake Muffins
Ingredients
- 2 8 ounce packages Philadelphia cream cheese
- 1/2 cup + 1 teaspoon Monkfruit Classic
- 2 eggs
- 6 tablespoons cocoa
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350.
- Soften cream cheese then beat with a mixer until smooth.
- Add all other ingredients to cream cheese and mix on medium/high until completely combined and the mixture is smooth.
- I recommend lining muffin tins with parchment paper muffin liners. You can find them here. Line 12 muffin tins with parchment paper muffin liners and pour equal amounts batter in each.
- Bake for 18- 20 minutes. Do not overbake.
- Best served cold with a couple of fresh berries and a dollop of whipped topping.
Notes
Nutrition
More Keto Dessert Ideas
I love making and enjoying delicious Keto desserts! These keto cheesecakes are one of my favorites, but we have tons of other delicious and easy to make keto-friendly recipes. Here is our entire Keto Recipe Index for more ideas, or check out my personal favorites listed below.
No Bake Keto Peanut Butter Bars
Everything But the Kitchen Sink Fat Bombs
20 Tasty Keto Chocolate Recipes
Heather says
These are amazing!! Probably the best keto dessert I’ve had so far! The only thing I would change is the name. Lol! Just call them mini keto chocolate cheesecakes and leave off the “muffin” which only seems to have confused people.
.Kasey says
I’m so glad you think these are the best keto dessert you’ve had!!
Sarah Gregg says
Can you make these with Erythritol instead , my husband can’t stand monkfruit ?
.Kasey says
Sure
K says
I don’t have monkfruit. Would the quantity be the same if I use Splenda?
Thanks,
.Kasey says
Yes, it would.
Kerry says
Hubby loved the mix straight out of the mixer lol ! He had it on top of a blueberry muffin I made the night before. …. with a strawberry on top.
I made a batch but they collapsed when I took them out of the oven to cool. What did I do wrong?
They aren’t really a muffin as no almond or coconut flour in them but the flavour is amazing. More like a dessert I think.
Kasey says
Glad he enjoyed it. You didn’t do anything wrong. These are cheesecake muffins not breakfast muffins, so yes, they are desserts. You could try placing the muffin pan on a cookie sheet with water next time, to help them not puff up as much.
Carol Smith says
Wonderful! My whole family enjoyed them – both keto and non-keto. Quick and easy too. These just became my new go to keto dessert.
Kasey says
Wow! That is great! Glad you all enjoyed it
Julie says
Do I use regular cocoa or unsweetened cocoa?
Kasey says
I’m pretty sure that all cocoa is unsweetened.