Satisfy your sweet tooth while staying on track with your ketogenic diet with these delectable cream cheese muffins. Characterized by their rich and creamy texture, these low-carb treats are perfect as a guilt-free snack or breakfast option. Made with cream cheese, these muffins are also gluten-free, making them an excellent option for individuals with gluten sensitivities.
Why Cream Cheese in Keto Muffins?
Adding cream cheese to keto muffin batter is a game changer. Cream cheese gives the muffins great structure and a rich tenderness that is unparalleled. It also helps keep the muffins rich and moist.
Keto Lemon Cream Cheese Muffins
Looking for the best keto lemon muffins around? These tender cream cheese muffins are easy to make, with a bright luscious lemon flavor. These muffins are grain-free. Adding cream cheese to keto muffins gives them both great structure and a rich tenderness that is unparalleled.
Ingredients for Keto Lemon Cream Cheese Muffins
- Cream cheese
- Butter
- Sweetener of your choice (powdered sweetener recommended for the drizzle)
- Eggs and egg yolks
- Lemon zest
- Lemon extract
- Vanilla extract
- Almond flour
- Whey protein powder (or egg white protein)
- Coconut flour
- Baking powder
- Salt
- Lemon juice (for the drizzle)
Step-by-Step Instructions for Keto Lemon Cream Cheese Muffins
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin pan with silicone or parchment liners.
- Cream Cheese Mixture: In a large bowl, beat the cream cheese and butter together until smooth.
- Add Sweeteners and Extracts: Beat in the sweetener, then add the eggs, egg yolks, lemon zest, lemon extract, and vanilla extract. Mix until well combined.
- Dry Ingredients: All at once, add the almond flour, whey protein, coconut flour, baking powder, and salt. Beat until thoroughly mixed.
- Bake: Divide the batter among the prepared muffin cups and bake for 20 to 25 minutes, until the tops are golden and set to the touch.
- Cool: Let the muffins cool completely in the pan.
- Prepare the Drizzle: In a medium bowl, whisk the powdered sweetener together with the lemon juice until smooth.
- Drizzle: Drizzle the lemon glaze over the cooled muffins.
Important Tips for Keto Lemon Cream Cheese Muffins
- Room Temperature Ingredients: Ensure all ingredients, especially cream cheese, butter, and eggs, are at room temperature for optimal mixing and a smooth batter. All the beating and creaming of the cream cheese and butter will be for nothing if you add cold eggs.
- Sweetener Choice: The muffin batter will be great with any sweetener you like best, as the cream cheese is what provides structure and consistency. You do need a powdered sweetener if you choose to make the drizzle.
- Protein Powder: Gluten is a protein and in its absence, another dry protein powder helps keto baked goods rise and hold their shape. The best sub for whey protein is egg white protein.
- Flour Combination: Almond flour and coconut flour: I really do love this combination of keto flours and I always use Bob’s Red Mill for both. If you prefer to use only almond flour, you will need an additional 1/4 cup.
Dairy-Free Keto Lemon Muffins
For a dairy-free version, you can substitute the cream cheese with Kite Hill almond milk “cream cheese”. For the butter, you can use coconut oil or another non-dairy oil. If it’s a liquid oil, such as avocado, add it in along with the eggs. Replace the whey protein with egg white protein powder. Voila! Dairy-free keto lemon muffins.
Keto Pumpkin Cream Cheese Muffins
These incredible Keto Pumpkin Cream Cheese Muffins are the sweet and festive treat you need. Each bite gives you an explosion of delicious pumpkin flavors and a cheesecake filling.
Read also: Cream Cheese Keto Muffins
Ingredients for Keto Pumpkin Cream Cheese Muffins
- Butter
- Swerve Granular (or other keto sweetener)
- Eggs
- Pumpkin puree (not pumpkin pie spice)
- Vanilla extract
- Almond flour
- Pumpkin pie spice
- Baking soda
- Pinch of salt
- Cream cheese
- Powdered erythritol
- Vanilla extract
Step-by-Step Instructions for Keto Pumpkin Cream Cheese Muffins
- Preheat and Prepare: Warm the oven to 350 degrees F. and grease a muffin tin or add muffin liners.
- Prepare Cream Cheese Filling: Begin preparing the filling by beating the cream cheese, sweetener, and vanilla in a small bowl. Whisk then set aside.
- Prepare Muffin Batter: Next, get the muffin batter ready by beating the butter and sweetener in a large bowl. After they are light and fluffy, beat in the eggs, pumpkin puree, and vanilla. Then add in the almond flour, pumpkin spice baking powder, and salt.
- Combine and Bake: Pour the batter into the muffin tin and add 1 tablespoon of the cream cheese filling to each muffin. Use a fork or toothpick to swirl the batter.
- Bake: Bake the muffins for 25 minutes or until they are done.
Tips for Keto Pumpkin Cream Cheese Muffins
- Butter: Make sure the butter is room temperature, so it blends perfectly.
- Swerve Granular: These keto pumpkin muffins are versatile and you can easily use erythritol, monk fruit, or any of your favorite keto sweeteners.
- Pumpkin Puree: Make sure to use pumpkin puree and not pumpkin pie spice.
- Cream Cheese: Be sure to let the cream cheese come to room temperature or toss it in the microwave for 20-30 seconds. Don’t let it melt when microwaving it and allow it time to cool down after heating it up.
- Powdered Erythritol: We find erythritol is the best it’s a super fine powder and has no after taste.
Variations for Keto Pumpkin Cream Cheese Muffins
- Add a few sugar-free chocolate chips to the batter. I would only add 1/4 cup - 1/2 cup to the batter and gently fold it in.
- Drizzle the muffins with some low carb caramel sauce.
- Throw in some of your favorite nuts to the batter to add a little bit of a crunch. Pecans or walnuts are my favorite.
Keto Chocolate Cream Cheese Muffins
These decadent chocolate muffins use one of my favorite ingredients in keto baking, cream cheese.
Ingredients for Keto Chocolate Cream Cheese Muffins
- Almond flour
- Cocoa powder
- Instant coffee
- Baking powder
- Sea salt
- Softened butter
- Vanilla
- Sugar substitute
- Cream cheese
- Eggs
- Melted baking chocolate
Step-by-Step Instructions for Keto Chocolate Cream Cheese Muffins
- Preheat and Prepare: Preheat the oven to 400 degrees and line the muffin pan with your choice of liners.
- Combine Dry Ingredients: In a medium-sized bowl combine all the almond flour, cocoa powder, instant coffee, baking powder, and sea salt. Set aside.
- Cream Wet Ingredients: In a large mixing bowl beat on high the softened butter, vanilla, and sugar substitute until light and fluffy.
- Add Cream Cheese and Eggs: Add the cream cheese and combine well until fully incorporated. Add the eggs one at a time making sure to mix well after each addition.
- Combine Wet and Dry: Add all the dry ingredients to the wet ingredients, mixing well until fully combined.
- Add Chocolate: Lastly, add the melted baking chocolate in a stream and beat the mixture until fully mixed.
- Fill Muffin Pan: Divide the batter evenly into your prepared muffin pan filling each cup ¾ full.
- Bake: Bake the muffins for 5 minutes at 400 degrees temperature. Then after 5 minutes reduce your temperature to 350 and bake for another 10-15 minutes.
Tips for Keto Chocolate Cream Cheese Muffins
- Fill Muffin Tins Appropriately: In order to get the perfect round cupcake, it's important fill your cupcake tins ¾ full with the batter.
- Baking Temperature: You will also be preheating your oven to 400 degrees then baking for 5 minutes at this temperature. After 5 minutes reduce your temperature to 350 and bake for another 10-15 minutes. This will ensure your muffins have a nice round shape.
Keto Blueberry Cream Cheese Muffins
These decadent little treats are like mini cheesecakes with the added bonus of juicy blueberries and crunchy sliced almonds. By subbing out all-purpose flour for cream cheese you are left with a keto version of classic blueberry muffins!
Ingredients for Keto Blueberry Cream Cheese Muffins
- Cream cheese
- Sweetener
- Xanthan gum
- Eggs
- Vanilla
- Blueberries
- Almonds
Step-by-Step Instructions for Keto Blueberry Cream Cheese Muffins
- Preheat and Prepare: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Cream Cheese Mixture: Beat softened cream cheese with an electric mixer until smooth and creamy.
- Add Sweetener and Extracts: Add sweetener, xanthan gum, eggs, and vanilla. Beat with mixer until well blended.
- Fold in Berries and Almonds: Fold in blueberries and almonds.
- Bake: Spoon into 12 muffin molds lined with the papers. Bake at 350°F for about 20 minutes or until set and tops just starting to brown.
- Cool: Cool and store in the refrigerator.
Tips for Keto Blueberry Cream Cheese Muffins
- Cream Cheese: Make sure to use softened cream cheese for the batter.
- Blueberries: Fresh or frozen blueberries are perfect for this recipe! Make sure to use fresh if you can because they have a better flavor.
- Almonds: The crunchy nuttiness of the almonds pairs perfectly with the sweet blueberries in this recipe.
- Cooling: Allow the muffins to cool completely before removing them from the pan.
Serving Suggestions for Keto Blueberry Cream Cheese Muffins
I liked serving mine with some fresh blueberry sauce on top, but they can be eaten plain as a snack or for breakfast.
Common Questions About Keto Blueberry Cream Cheese Muffins
- Is cream cheese keto-friendly? Yes, cream cheese is keto-friendly. It's a great way to get some extra fat into your diet and also add flavor and texture to recipes. Cream cheese has a nutritional content of 7.9 g fat, 0.9 g carbohydrates, and 1.2 g protein per 30g serving size.
- Do I have to use cream cheese? Although these were made with cream cheese, you could use ricotta cheese instead. It would be similar to my mini cheesecakes that I made.
- Can I freeze these muffins? Yes, you can freeze the muffins for up to three months. Just make sure that when you thaw them out, they are completely cooled before eating.
General Tips for Making Keto Cream Cheese Muffins
- Cooling and Storing: Before storing in the fridge, make sure your cream cheese muffins have cooled down to room temperature. Place the muffins in an airtight container or a resealable plastic bag. To absorb any excess moisture and prevent the muffins from becoming soggy, you can place a layer of paper towels at the bottom of the container before adding the muffins.
- Freezing: To store cream cheese muffins for an even longer period, you can freeze them. Wrap each muffin individually in plastic wrap or aluminum foil, and then place them in an airtight container or a freezer-safe bag. Muffins can typically be stored in the freezer for up to 2-3 months. When you're ready to enjoy them, thaw them in the refrigerator.
Read also: Easy Low-Carb Cheese Crackers
Read also: Keto Calorie Counting: A Detailed Guide