Keto Chocolate Cream Cheese Muffins
Rich, moist, and low-carb chocolate muffins infused with cream cheese for a dense, bakery-style texture. Perfect for keto-friendly breakfasts or snacks with just 4.2g net carbs per serving.
Ingredients
- 1¼ cups finely milled almond flour sifted
- ¼ cup unsweetened cocoa powder
- 1 teaspoon instant coffee optional
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
- 4 tablespoons unsalted butter softened
- 1 cup + 2 tablespoons granulated erythritol blend
- 4 ounces full-fat cream cheese room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs room temperature
- 1 ounce baking chocolate melted and slightly cooled
Instructions
- Preheat & Prepare: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients: In a medium bowl, whisk almond flour, cocoa powder, instant coffee (if using), baking powder, and sea salt until combined and lump-free.
- Cream Wet Ingredients: In a large bowl, beat butter and erythritol on high speed until light and fluffy (2–3 minutes). Add cream cheese and beat until completely smooth.
- Add Eggs & Vanilla: Mix in vanilla extract. Add eggs one at a time, beating well after each addition to maintain smooth batter.
- Combine Dry & Wet: Slowly fold dry ingredients into wet on low speed until just combined. Drizzle in melted chocolate and fold gently until incorporated. Avoid overmixing.
- Bake: Divide batter evenly into muffin cups (¾ full). Bake at 400°F for 5 minutes, then reduce heat to 350°F (175°C) and bake 10–15 minutes more. Test doneness with a toothpick.
- Cool: Let muffins cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature ingredients for optimal texture and lump-free batter. Optional: Add ⅓ cup sugar-free chocolate chips after dry ingredient step for extra chocolate chunks. Store muffins airtight in refrigerator up to 5 days or freeze individually for up to 3 weeks. For dairy-free version, substitute cream cheese and butter with vegan alternatives; texture will vary. Avoid substituting almond flour with coconut flour 1:1 due to moisture differences. Enhance flavor with a light dusting of powdered erythritol or sugar-free chocolate ganache topping.
