Keto Chocolate Cheesecake Muffins: Quick & Easy

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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! What I love most about these low-carb chocolate cheesecake muffins is that they’re delicious and full of chocolate flavor. They’re also creamy and delicious, thanks to adding cream cheese. 

keto chocolate cheesecake cups close shot

KETO CHOCOLATE CHEESECAKE MUFFINS RECIPE

Finding a good dessert when living the Keto lifestyle doesn’t have to be complicated. 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. Since my husband and I transitioned to eating low-carb, 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! These keto muffins are just proof that you can eat low-carb without feeling restricted at all. 

One of the biggest reasons I love this low-carb chocolate cheesecake 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 recipes that come out perfect every single time. This recipe is easy to make, even if you aren’t a baker.

Ingredients needed to make keto cheesecake cupcakes

  • Philadelphia cream cheese – You have to have cream cheese to make cheesecake! I recommend the Philadelphia brand as it typically contains fewer carbs and ingredients
  • Monkfruit Classic – keto-friendly sweetener
  • Eggs – The binder used to hold this recipe together. 
  • Cocoa – Used to give chocolate flavor to the cheesecake bites
  • Vanilla – Vanilla enhances the flavors of all the ingredients. 

glass mixing bowl with cream cheese

How to make chocolate cream cheese muffins

Preheat the oven to 350. Soften cream cheese, then beat with a mixer until smooth. 

ingredients for chocolate cheesecake in a bowl

Add the eggs, sweetener, cocoa, and vanilla flavoring to the softened cream cheese. 

chocolate cheesecake batter in a bowl

 Using a mixer, beat the batter until the mixture is smooth.

chocolate cheesecake batter in muffin tins

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 of batter into each.

cooked low carb cheesecake bites in a muffin tin

Bake for 18- 20 minutes. Do not overbake. 

close up image of keto chocolate cheesecake muffin with strawberries on top

Best served cold with a couple of fresh berries and a dollop of whipped topping.

Keto Diet Resources

If you are new to the Keto lifestyle and aren’t sure where to start, check out the best keto resources for newbies to guide your research. I always say that research is your best friend so that you can be your best health advocate. 

Tips For Making Low Carb Chocolate Cheesecake Muffins

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 in season or 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.

This recipe is so versatile. You can add and subtract different ingredients and completely change the recipe.

How to Store Mini Keto Chocolate Cheesecake muffins

I store the Keto Cheesecake Muffins in the fridge for 7-10 days in an airtight container. Keep the air out to keep the flavor in! 

low carb chocolate cheesecake with a bite on a fork

Can you freeze cheesecake?

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.

More Keto Cheesecake Recipes:

Notes for these keto cheesecake muffins

The sugar alcohols from Monkfruit are not included in the carb count as most subtract to calculate net carbs. Information is provided as a courtesy based on the exact ingredients that I used. 

Is Philadelphia cream cheese OK on Keto?

You bet! It’s a great item to have on hand when you’re on the keto diet, as it offers a lot of flavor and variety for many recipes! It’s a simple addition to add a quick amount of fat into your daily diet.

More Keto Dessert Recipes

I love making and enjoying delicious Keto desserts! These keto cheesecakes are one of my favorites, but we have many 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.

keto chocolate cheesecake bites with strawberries
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Keto Chocolate Cheesecake Muffins

Keto Chocolate Cheesecake Muffins are the perfect way to satisfy cravings for a delicious and easy low-carb dessert. 
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: Keto Cheesecake Muffins
Servings: 12
Calories: 150kcal
Author: Kasey Trenum

Ingredients

  • 2 8 ounce packages Philadelphia cream cheese
  • ½ cup + 1 teaspoon Monkfruit Classic
  • 2 eggs
  • 6 tablespoons cocoa
  • ½ teaspoon vanilla

Instructions

  • Preheat the 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 of batter into 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

The sugar alcohols from Monkfruit are not included in the carb count as most subtract to calculate net carbs. Information is provided as a courtesy based on the exact ingredients that I used. 

Nutrition

Calories: 150kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 150mg | Potassium: 48mg | Vitamin A: 40IU | Calcium: 7mg | Iron: 0.5mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

hero collage of keto chocolate cheesecake muffins

 

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78 Comments

    1. I don’t personally like Stevia in baking as I find it to bitter in baking so I can’t say from personal experience how it will turn out.

    2. I ran out of Swerve, so I used 1/4 swerve with 1/4 cup Splenda, and they taste delicious!! Wondering how that affects the carb count?

    1. I’ve only made the recipe with Swerve or Monkfruit so I can’t say from personal experience how it will turn out with a different sweetener.

    2. I tried it with Splenda same measurement and they were sweet enough except the wired after taste

    1. I’ve only tried as is, but it’s worth a shot. This is cheesecake so you may not get fluffier.

  1. Is that total carbs or net carbs? My grandson is type 1 diabetic so we have to count carbs but it has to be total carb count. Thank you!

    1. My hubby and oldest daughter are both type 1 diabetic. I would suggest entering all of the exact ingredients that you used into a carb app to determine total carb count.

  2. How do you store these? Can these go into the fridge for a few das or need to freeze ASAP? I get confused trying to calculate servings for one muffin?

  3. When I put the recipe in my fitness pal the carbs are way more than 4g (I got 11+ grams). Do the carbs in the swerve granulated not count because they’re erythritol?

    1. The carbs in swerve are sugar alcohols so they are subtracted. My Fitness Pal doesn’t know to do that.

    2. I use KetkDiet app and I got the same carbs as the recipe. I made 15 cupcakes instead of 12 so is a little bit less than 2 carbs for each which is great. We totally love this recipe

    1. This is a cheesecake muffin recipe so it will not come out clean. It is not cake-like but more of a mini cheesecake.

  4. I didn’t use the exact amount of cocoa the forst time I made them it was way too much, had to throw them away. The second time I made them they came out better. Not a dark chocolate fan, that could be my problem.

  5. Are these muffins supposed to be moist and fluffy ? Mine are, al.ost like a moose consistancy. I was hoping for more cake like texture.

  6. Hi Kasey! So excited to eat these….mine caved after I brought them out of oven. Used all same ingredients as you….any tips? I mean I could care less….I’m still eating them!❤️

    1. Hey, Barb sounds like you cooked them perfectly. They cave in a little when they start to cool. Glad you like them!!

    1. Mine came out soft in the middle, is that how their suppose to be? They look good just like muffin. I kept them in preheated oven for 20 min.

    2. Yes, it’s a cheesecake muffin, not a cake muffin so they will be a little soft in the middle.

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