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


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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4.63 from 37 votes

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


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


  • 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.


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. 


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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  1. This is the best low carb dessert I have made yet. My husband has been on the Keto diet for almost a year and my whole family loves them. I used Pyure in mine and the first time, it did have a little after taste. We found that we liked them better served warm with a dollop of Cool Whip on top and the after taste was completely gone. I store them in the refrigerator, but microwave to warm the up for serving before topping with the Cool Whip.

    1. Maybe you can help, then? Was it 1/2 cup Pyure? Granulated? I can’t afford the extra expense of buying yet another keto-approved sweetener!


    1. The Monkfruit is linked in the post so you can click and see the product on Amazon. Regular unsweetened cocoa.

  2. Hey Kasey, is the Monkfruit Classic a powdered sugar substitute or granular? I only have the Monkfruit Golden but have Swevre powdered. Thanks, I love your recipes!

  3. 5 stars
    Made these last night but subbed in the dark cocoa powder, they are incredible! Teenager approved, we are definitely adding them to our regular recipe rotation.

  4. 5 stars
    Great recipe! I add a pinch of salt and 3 eggs instead of 2. If I don’t have monkfruit I use swerve and usually add a little under 2/3rds cup as I find swerve to be less sweet. I taste the batter until I think it’s sweet enough and usually start with 1/2 cup and keep adding a few tablespoons until I’m satisfied. Come out even better! Make sure to use a hand mixer as the cream cheese is thick and will chunk up if you use a kitchenaide mixer. I also let the cream cheese sit out over night. I put them in the fridge when done after cooled. Have made 5x now! Favorite keto desert 😉

  5. Any suggestions on how long to bake for mini muffin size? Trying to get more out of a batch for a group gathering. Thanks for the help.

    1. I’ve only fixed the recipe as is so I’m not sure how long you would need to bake them as mini muffins. I would suggest just watching them closely as they bake.

    2. If you put broken up pecans in the bottom of the muffin liner before you pour in your batter, the pecans will bake up into the muffin and form a delicious crust. Easy peasy!

  6. 5 stars
    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.

  7. 4 stars
    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.

    1. 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.

  8. 5 stars
    Wonderful! My whole family enjoyed them – both keto and non-keto. Quick and easy too. These just became my new go to keto dessert.

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