KETO Chocolate Chip Cheesecake Muffins
I’ve been making Keto Cheesecake Muffins since we first started following a ketogenic diet last year. They are so easy to make and always turn out delicious. Because I love to experiment with recipes, I thought I’d try changing it up a bit and make Keto Chocolate Chip Cheesecake Muffins. First, I added chopped pecans as a crust before I added the cheesecake filling to the cupcake liners. Then, to add a little extra sweetness to the savory pecans, I added Lily’s Chocolate Chips to the batter. There was just something about adding that salty and sweet combination to an already delicious sweet treat that took it over the edge. I always like to keep things simple, so instead of adding a bunch of ingredients to the crust I just scooped in a tablespoon of chopped pecans and once the batter cooked it tasted like a crust. One thing I try to be intentional about in my recipes is that they are easy without a lot of complicated steps or ingredients.
Keto Chocolate Chip Cheesecake Muffins Ingredients:
- 2 8oz Philadelphia cream cheese
- ½ cup Swerve
- 2 eggs
- 1/4 cup Lily’s Chocolate Chips
- 1 cup + 2 tablespoons chopped pecans
- ½ tsp vanilla
Add softened cream cheese to a bowl beat with a mixer until it is smooth.
Add two eggs.
Add sweetener to the cream cheese mixture.
Add a little vanilla.
Add Lily’s sugar-free Chocolate Chips and mix on medium until all of the ingredients are combined.
Parchment muffin liners are my new favorite find! Nothing sticks to them, which means easy cleanup and you don’t lose half of your muffin in the liner. Line 12 muffin tins.
Add one and a half tablespoons of chopped pecans to the bottom of each muffin tin.
Scoop the batter on top of the pecans and fill almost to the top but not quite all the way and bake for 18-20 minutes. They will look like they aren’t done. Don’t let them brown.
Yummm! These are so amazing. The salty pecans with the cheesecake and chocolate chips combined are simply delicious.
Preheat oven to 350 degrees.
Line 12 muffin tins with parchment muffin liners.
Soften cream cheese then use a mixer to beat on medium speed until the cream cheese is smooth and creamy.
Add 1 1/2 tablespoons of chopped pecans to the bottom of each muffin tin.
Fill muffin tins with cheesecake batter approx 2/3 full.
Bake for 18-20 minutes.
Best served cold with a dollop of whipped cream on top.
The sugar alcohols from Swerve are not calculated in the nutritional information.
You can access all of my Keto/Low Carb Recipes in my Keto/Low Carb Recipe Index or follow me on Pinterest for fabulous Keto/Low Carb Recipe Ideas. If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.