Chocolate Cream Cheese Muffins

Chocolate Cream Cheese Muffins

from alldayidreamaboutfood.com
Breakfast
55 min
12 servings
267 kcal / serving

Tender keto chocolate muffins with a sugar-free cheesecake center. Just like a bakery but so much healthier. Make your keto mornings fun again.

Ingredients

  • 6 ouncescream cheese (softened)
  • ¼ cuppowdered swerve sweetener
  • ¼ cupheavy whipping cream
  • ½ tspvanilla extract
  • 4 largeeggs (room temperature)
  • ½ cupunsweetened almond or hemp milk (room temperature)
  • ⅓ cupmelted butter
  • ½ tspvanilla extract
  • 2 cupsalmond flour ((can use sunflower seed meal))
  • ½ cupswerve sweetener
  • ⅓ cupcocoa powder
  • 1 tbspbaking powder
  • ½ tspespresso powder ((optional, enhances chocolate flavor))
  • ¼ tspsalt
  • 3 tbspdark chocolate chips, sugar-free

Directions

Cream cheese filling

  1. 1

    In a large bowl, beat the cream cheese with the sweetener until well combined. Add the cream and vanilla and beat until smooth. Set aside.

Muffins

  1. 1

    Preheat the oven to 350F and line a muffin pan with 12 silicone or parchment muffin liners.

  2. 2

    In a large blender, combine the eggs, almond milk, melted butter, and vanilla. Blend until smooth.

  3. 3

    Add the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt. Blend until smooth. If your batter is overly thick, try adding a tablespoon of almond milk or even water. It should be scoopable but not liquidy.

  4. 4

    Divide the batter evenly among the prepared muffin cups, filling each no more than 2/3 full. With the back of a spoon, create a well in the center of each muffin.

  5. 5

    Divide the cream cheese filling among the wells, adding about 1 1/2 tbsp to each muffin. Sprinkle the tops of the muffins with chocolate chips

  6. 6

    Bake 20 to 25 minutes, until the edges are set and the centers are puffed up. Remove and let cool in the pan (the centers will sink, this is normal).