Easy Keto Cheesecake Muffins

Preheat your oven to 350°F/180°C.
 

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

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.
 

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

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!
 

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.
 

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.
 

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