Keto Cheesecake Muffins

Easy low carb, keto friendly muffins with cream cheese, sugar free, wheat flour free, gluten free and also diabetic friendly!

Keto Cheesecake Muffins

This is an easy and very tasty recipe for low carb muffins, made without many ingredients in only 5 minutes! These muffins become fluffy and juicy and you don't even need to use a hand mixer! It's the perfect solution for a sweet breakfast, regardless of the diet you follow and especially for children, as a healthy delicacy. In the basic recipe you can add some berries, lemon or orange zest, cocoa powder, chopped dark chocolate (> 85% cocoa content), or cinnamon and depending on the ingredient you adding, the muffins will acquire a special flavor and aroma. Sometimes I just use lemon zest as an extra ingredient and they're just perfect! The muffins are often served with a "Buttercream" frosting for a richer taste, but using this version the calories as well as the carbs increases. This time I go for the simple version but there is also the relevant Keto Buttercream recipe for those who wish (half the amount is enough).

Keto Cheesecake Muffins

Servings: 11

• Ingredients: 2 / Medium sized eggs 300 g / Cream cheese 200 g / Almond flour 12 g / Baking powder 100 g / Erythritol-stevia blend 1:1 or any other natural sweetener of your choice • Optional: 1 tsp / Orange zest (organic) 60 g / Chopped Dark chocolate (> 85% cocoa powder content)* 2 tsp / Cocoa powder (sugar-free)*

• Instructions: 1 Let cream cheese and eggs for half an hour at room temperature before starting. 2 Preheat the oven (fan assisted) to 180°C. 3 Prepare the muffin tins (butter lightly or cover with special muffin papers). 4 In a bowl, whisk the eggs until fluffy, add cream cheese and sweetener (at this point you can also add the orange or lemon zest). 5 Continue mixing the almond flour and baking powder. 6 Add the chopped dark chocolate (optional).

* Notes: • The addition of chocolate or fruit is always at the end. • If you want two-color muffins, add the cocoa powder to the 1/4 of the dough, distribute the rest of the mixture in the muffin forms and place 1 tsp of the cocoa mixture in each muffin. 7 Divide the mixture into 11-12 muffin tins and bake for 15 minutes. 8 After baking, let the muffins cool well. • Serve plain or with homemade "Keto Buttercream" and enjoy!

"Are you looking for nutritional information (macros) of this recipe?

On my Patreon page, you'll find detailed macronutrient breakdowns for this recipe (calories, proteins, carbohydrates, fats) and suggestions for possible ingredient substitutions.

You will also find more than 150 very low-carb recipes for main courses, desserts, various breads, appetizers, pies, ice creams and everything needed so that no one is deprived of anything they love!

Check out more here: patreon.com/KetoFoodMagicbyEirini

to access additional information and tools that accompany this recipe.

Patreon subscriptions contribute to the continuous development and improvement of my content, allowing for more comprehensive information and practical tools for daily nutrition."

Please keep this recipe only for your personal use.

You can share the link of this recipe but republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited. It is also prohibited to use my recipes for commercial or other reasons and to exploit them in any way, without a written permission.

Thank you for your understanding.