The key to a good cheesecake muffin? For this recipe to have that “wow” factor, make sure that your cream cheese is thoroughly softened first so that your Keto Chocolate Cheesecake Muffins are nice and smooth before baking.
I use a cookie scoop to get nice even muffins and my muffin pan stays mess-free making it much easier to wash later. Anytime I’m baking desserts that require; I always make sure to use 100% pure vanilla extract. I just find that it tastes so much better than the imitation variety. I also use real Philadelphia cream cheese in recipes instead of the generic variety as the generic brands typically contain more carbs.
Keto Chocolate Cheesecake Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Course: DessertCuisine: American Servings: 12 Calories: 150kcal Author: Thena Reading-Franssen
Ingredients
2 8 ounce packages Philadelphia cream cheese
1/2 cup + 1 teaspoon Swerve Granulated
2 eggs
6 tablespoons cocoa
1/2 teaspoon vanilla
Instructions
Preheat 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 batter in each.
Bake for 18- 20 minutes. Do not overbake.
Best served cold with a couple of berries and a dollop of whipped topping.