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Craving creamy cheesecake, but don’t feel like standing in the kitchen forever to make it?

We can totally understand that, which is why we really wanted to share this recipe for our easy low carb & keto cheesecake muffins with you!

They taste like real cheesecake – super creamy and delicious – but require only a fraction of the work and are of course 100% low carb, ketogenic and sugar-free with only 1.9g net carbs per muffin!
 

Low Carb Keto Cheesecake Muffins with Cream Cheese Bloc Pic 1
 

Low Carb Keto Cheesecake Muffins with Cream Cheese Bloc Pic 2
 

OTHER KETO TREATS AND SWEETS:

  • Pecan Pie Keto Fat Bombs
  • Keto Strawberry Mousse
  • Keto Snowball Cookies
  • Keto Cinnamon Roll Mug Cake
  • Keto Peanut Butter Bars
  • Keto Vanilla Ice Cream
  • KETO CHEESECAKE MUFFINS INGREDIENTS:

    This section is where we share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • defatted almond flour
    The right almond flour can make or break a recipe, especially when it comes to baking.
    That’s why we highly recommend using defatted almond flour.
    It’s very different from most other kinds of almond flours out there as it has most of its natural fat content removed and thus behaves very differently compared to other kinds of almond flour and is much better suited for most keto baking recipes.

    Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
    It has more fat and can cause recipe failures because of this, like melted cookies.

    Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour we’ve ever come across (and we’ve tried a lot).

  • soft butter
  • erythritol
    Why erythritol?
    In our opinion, erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), we also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • full-fat cream cheese
  • sour cream
  • egg
  • vanilla extract
    You can also use a vanilla bean in exchange.
    1 tsp = 1/2 bean
  • lemon (zest)
  • Low Carb Keto Cheesecake Muffins with Cream Cheese Bloc Pic 3
     

    Low Carb Keto Cheesecake Muffins with Cream Cheese Bloc Pic 4
     

     

    HOW TO MAKE THE KETO CHEESECAKE MUFFINS:

     

    Low Carb Keto Cheesecake Muffins with Cream Cheese Mobile Featured Image

    Yields6 Servings
    Prep Time10 minsCook Time40 minsTotal Time50 mins

    Ingredients for the cookie base:
     ½ cup defatted almond flour (2.1 oz/60g)
     2 ½ tbsp soft butter (1.2 oz/35g)
     2 tbsp erythritol (0.9 oz/25g)
    Ingredients for the cheesecake filling:
     ½ cup full-fat cream cheese (4.2 oz/120g)
      cup sour cream (3.2 oz/90g)
     ¼ cup erythritol (1.8 oz/50g)
     1 egg
      lemon (zest)

    Preparing the cookie base:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the ingredients for the cookie base in a bowl and knead them with your hands until you get an even dough.
     

    3

    Divide the cookie dough among 6 molds of a silicone muffin pan and press it into the molds until it forms an even base.

    ☝︎ For this recipe, a silicone muffin pan is the best choice, as the finished muffins are very easy to pop out of the pan and look great after baking.

    But of course you can also use a normal muffin pan - but if you do, should definitely use muffin liners made of paper - or even better - silicone muffin liners to avoid that your cheesecake muffins break apart after baking.
     

    4

    Pre-bake the muffin pan with the cookie base for about 6-7 minutes without the filling.
     

    Preparing the cheesecake filling:
    5

    After 6-7 minutes, take the cookies out of the oven and reduce the heat to 320°F/160°C.
    Let the muffin pan with the cookie base cool briefly while you prepare the filling.

    Put all the ingredients for the filling into a bowl and beat them with a hand mixer or whisk until you get a smooth mixture.

    ☝︎ Don't beat the cheesecake filling any longer than necessary, or you may create air bubbles in the filling that can cause cracks in the finished cheesecake muffins.

    However, this is only a cosmetic issue - the muffins will still taste good!
     

    6

    Spread the filling over the molds of your muffin pan and bake your low carb cheesecake muffins at 320°F/160°C for approx. 30 minutes.

    ☝︎ If you use a silicone muffin pan, the muffin pan should already be on the baking tray before you add the filling into the muffin pan - otherwise, it can be quite tricky to get the pan into the oven without making a mess.
     

    7

    Let the baked cheesecake muffins cool down a bit before you place the muffin pan into the fridge for at least 2 hours.

    After that, you should be able to remove the cheesecake muffins from your (silicone) muffin pan quite easily and enjoy them.
     

    Storage:
    8

    Store your keto cheesecake muffins in an airtight container in the fridge - they'll stay good there for up to 3-4 days.

    Nutrition Facts

    Serving Size 1 muffin

    Servings 6


    Amount Per Serving
    Calories 184
    % Daily Value *
    Total Fat 15.6g24%
    Total Carbohydrate 1.9g1%
    Protein 8.2g17%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients for the cookie base:
     ½ cup defatted almond flour (2.1 oz/60g)
     2 ½ tbsp soft butter (1.2 oz/35g)
     2 tbsp erythritol (0.9 oz/25g)
    Ingredients for the cheesecake filling:
     ½ cup full-fat cream cheese (4.2 oz/120g)
      cup sour cream (3.2 oz/90g)
     ¼ cup erythritol (1.8 oz/50g)
     1 egg
      lemon (zest)

    Directions

    Preparing the cookie base:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the ingredients for the cookie base in a bowl and knead them with your hands until you get an even dough.
     

    3

    Divide the cookie dough among 6 molds of a silicone muffin pan and press it into the molds until it forms an even base.

    ☝︎ For this recipe, a silicone muffin pan is the best choice, as the finished muffins are very easy to pop out of the pan and look great after baking.

    But of course you can also use a normal muffin pan - but if you do, should definitely use muffin liners made of paper - or even better - silicone muffin liners to avoid that your cheesecake muffins break apart after baking.
     

    4

    Pre-bake the muffin pan with the cookie base for about 6-7 minutes without the filling.
     

    Preparing the cheesecake filling:
    5

    After 6-7 minutes, take the cookies out of the oven and reduce the heat to 320°F/160°C.
    Let the muffin pan with the cookie base cool briefly while you prepare the filling.

    Put all the ingredients for the filling into a bowl and beat them with a hand mixer or whisk until you get a smooth mixture.

    ☝︎ Don't beat the cheesecake filling any longer than necessary, or you may create air bubbles in the filling that can cause cracks in the finished cheesecake muffins.

    However, this is only a cosmetic issue - the muffins will still taste good!
     

    6

    Spread the filling over the molds of your muffin pan and bake your low carb cheesecake muffins at 320°F/160°C for approx. 30 minutes.

    ☝︎ If you use a silicone muffin pan, the muffin pan should already be on the baking tray before you add the filling into the muffin pan - otherwise, it can be quite tricky to get the pan into the oven without making a mess.
     

    7

    Let the baked cheesecake muffins cool down a bit before you place the muffin pan into the fridge for at least 2 hours.

    After that, you should be able to remove the cheesecake muffins from your (silicone) muffin pan quite easily and enjoy them.
     

    Storage:
    8

    Store your keto cheesecake muffins in an airtight container in the fridge - they'll stay good there for up to 3-4 days.

    Easy Keto Cheesecake Muffins

     

    Q: How do we include Erythritol in your calculations?

    A: The short answer is: we don’t, and we can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what we always do. 

    (We try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    MORE KETO TREATS AND SWEETS:

  • Keto Chocolate Chip Cookies
  • Keto Apple Pie Fat Bombs
  • Keto Strawberry Milkshake
  • Keto Butter Pecan Ice Cream
  • Keto Peanut Butter Mousse
  • Chocolate Peanut Butter Keto Mug Cake
  •  

     
    Keto Cheesecake Muffins Pin
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

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