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Chocolate Chip Cheesecake Muffins
I believe one of my all-time favorite things about the keto lifestyle has to be this recipe! My Keto Chocolate Chip Mini Cheesecake Recipe is so delicious. It definitely feels decadent but fits easily into my macros. You are going to love this one!
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
Mini Cheesecake Recipe
Servings:
12
Calories:
262
kcal
Author:
Kasey Trenum
Ingredients
2
8 oz
Packages of Philadelphia Cream Cheese, softened
1/2
cup
Swerve granulated
2
eggs
18
tbsp
pecans (1 cup + 2 tablespoons
1/4
cup
Lily's Chocolate Chips
1
tsp
vanilla flavoring
Instructions
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 eggs,
Swerve
,
Lily's chocolate chips
, and vanilla then beat again on medium speed until thoroughly combined.
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.
Notes
The sugar alcohols from Swerve are not calculated in the nutritional information.
Nutrition
Calories:
262
kcal
|
Carbohydrates:
4
g
|
Protein:
5
g
|
Fat:
25
g
|
Saturated Fat:
9
g
|
Cholesterol:
27
mg
|
Sodium:
10
mg
|
Potassium:
71
mg
|
Fiber:
2
g
|
Vitamin A:
50
IU
|
Vitamin C:
0.2
mg
|
Calcium:
15
mg
|
Iron:
0.5
mg