Keto Chocolate Cheesecake Muffins

These keto chocolate cheesecake muffins are the perfect gluten-free low carb treat that you can enjoy anytime of the day.

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These low-carb and gluten-free chocolate cheesecake muffins make a great afternoon snack, a healthy dessert or just whenever you feel like something chocolate. They are sure to satisfy your craving for chocolate while still following a keto or low-carb diet. The addition of cream cheese keeps these gluten-free chocolate muffins super moist.

The best part of a muffin recipe is truly how easy they are to make. I love to create gluten-free recipes for you that are simple and easy to execute whether you are a beginner or expert baker. These gluten-free keto muffins are easy to make but taste rich and decadent. A muffin recipe that is gluten-free, low-carb, sugar-free and a keto treat.

If you are looking for a delicious keto chocolate muffin, then this recipe is for you!

Rich and decadent keto chocolate muffins with a creamy cheesecake filling.

What you’ll need to make these gluten-free muffins:

Who says you have to give up desserts when you are following a low-carb/keto lifestyle. These gluten-free chocolate muffins are for anyone who just wants a healthier, low sugar chocolate muffin. If you are someone with a sweet tooth, especially for chocolate, let me introduce you to this keto chocolate cheesecake muffin recipe.

Here are some more keto recipes you can try:

These sweet keto chocolate cheesecake muffins are the perfect gluten-free low-carb treat that you can enjoy anytime of the day. Is there anything better than chocolate? Keto chocolate cheesecake muffins are a dressed up version of a plain chocolate muffin. Having fresh muffins on hand is a convenient way to have a keto treat ready for when you are hungry and need a snack.

These keto chocolate cheesecake muffins are the perfect gluten-free low carb  treat that you can enjoy anytime of the day.

How To Make These Chocolate Muffins:

  1. Preheat oven to 350 degrees.
  2. Line a muffin pan with 8 paper liners.
  3. In a food processor add the peanut butter, swerve, milk and egg whites. Process until smooth.
  4. Add the rest of the ingredients except chocolate chips and process until smooth.
  5. Fold in half the chocolate chips.
  6. In a Magic Bullet add the cream cheese, swerve and liquid egg whites and process until smooth.
  7. Use an ice cream scoop to drop muffin batter into lined paper cups.
  8. Drop a spoonful of cream cheese onto the top of the muffin batter.
  9. Sprinkle each muffin with chocolate chips.
  10. Bake in oven for 22-25 minutes.
  11. Remove and cool.
  12. Enjoy!

To be honest these keto chocolate cheesecake muffins work just as well as a cupcake and would be a lovely easy dessert. These muffins are pure indulgence-the keto way! No need to top these gluten-free chocolate muffins with an icing but if your feel the need, so ahead.

The muffins are gluten-free, low-carb and perfect for anyone on a keto diet. Chocolate is happiness and indulgence all rolled into one. Indulge yourself and make these keto chocolate muffins today!

These keto chocolate cheesecake muffins are the perfect  gluten-free low-carb treat anytime of the day.

The muffins are deliciously moist and intensely chocolatey. These keto chocolate cheesecake muffins have unsweetened cocoa powder, unsweetened peanut butter, Swerve sweetener and sugar-free chocolate chips in them. So if you love chocolate + cheesecake, then you’ll love these muffins!

Here are some more muffin recipes:

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29 gluten-free, low carb and mostly keto recipes in the cookbook.

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These keto chocolate cheesecake muffins are the perfect gluten-free low-carb treat anytime of the day.

Keto Cheesecake Muffins

These keto chocolate cheesecake muffins are the perfect gluten-free, low-carb treat anytime of the day.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 8

Equipment

  • Muffin pan
  • Food processor
  • Magic Bullet
  • spatula
  • measuring cups
  • Paper Muffin Liners

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a muffin pan with paper liners. This makes 8 muffins.
  • In a food processor add the pb, swerve, milk and egg whites.
  • Process until smooth.
  • Add the rest of the ingredients except chocolate chips and process until smooth.
  • Fold in half of the chocolate chips.
  • In a magic bullet add the cream cheese, swerve and liquid egg white and process until very smooth.
  • Use an ice cream scoop to drop muffin batter into paper lined muffin pan.
  • Drop a spoonful of cream cheese onto top of each muffin.
  • Sprinkle each with a bit of chocolate chips.
  • Bake in oven for 22-25 minutes.
  • Remove and cool.
  • Enjoy!
Keyword cheesecake muffins, chocolate muffins, gluten-free, gluten-free muffins, keto, keto muffins, low-carb, muffins
Tried this recipe?Let us know how it was!

Delicious Mini Chocolate Chip Gluten-Free Cheesecakes

gluten free mini chocolate chip cheesecake


Cheesecake.
Gluten Free Cheesecake.
Mini Chocolate Chip Gluten Free Cheesecakes.
That is the recipe I am featuring today.
What I love about this recipe is it allows you to vary the flavor of the cheesecake quite easily.
Want lime cheesecake?
Substitute the chocolate chips for lime zest and lime juice.
Want classic plain cheesecake?
Remove the chocolate chips and add 1 more tsp of vanilla to the batter.
Want blueberry cheesecake?
Substitute the chocolate chips for 1 cup of blueberries.
That is why I love this recipe.
Getting twelve for dinner and you want an easy dessert recipe that also presents itself in individual portions?
That would be this recipe. In fact this past Sunday that is what I made for dessert.
I substituted the chocolate cookies for gluten free graham crumbs, and I also
substituted the chocolate chips for lime zest and lime juice and topped the individual cheesecakes with whipping cream, a thin slice of lime, fresh raspberries and blueberries.
Did I say yum?

Mini Chocolate Chip Gluten Free Cheesecakes

Ingredients
  

  • 2 pkgs cream cheese
  • 3/4 cup Pyure Stevia Sweetener (you can substitute Splenda or reg white sugar)
  • 3 large eggs
  • 1 tsp gluten free vanilla
  • 500 g Greek Gods plain yogurt
  • 250 ml  sour cream
  • 1 cup Enjoy Life Mini Chips
  • 1 pkg Pamela’s Products Extreme Chocolate mini cookies

Instructions
 

  • Preheat oven to 325 degrees.
  • In bottom of each jar place 2 Chocolate Mini Cookies.
  • In a food processor add cream cheese and process until smooth.
  • Add the sugar and process again.
  • Add the eggs and process until batter is smooth.
  • Remember to scrape the sides and bottom of the processor and beat again.
  • Add the yogurt, sour cream and vanilla and process.
  • Once batter is smooth and creamy pour into a 2 cup measuring dish to allow for easier pouring into the jars.
  • Fill jars less than half way with batter.
  • Sprinkle mini chocolate chips over batter.
  • Pour rest of cheesecake batter into jars.
  • Again sprinkle mini chocolate chips over batter.
  • Put filled cheesecake jars into a large rectangular baking dish.
  • Fill tea kettle with water and boil.
  • Carefully pour boiling water into baking dish making sure to not get any in the jars.
  • Place baking dish in the oven.
  • Bake in oven for 55 minutes.
  • Shut off oven, open oven door slightly and let cheesecakes cool.
  • Once cooled, remove from oven and cheesecakes can be placed in refrigerator until ready to serve.
  • Top with whipping cream and enjoy!
Tried this recipe?Let us know how it was!


gluten free mini chocolate chip cheesecake

gluten free mini chocolate chip cheesecake

Gluten-Free Rhubarb Cheesecake Ice Cream

gluten free rhubarb cheesecake ice cream

Ice Cream.
Cheesecake Ice Cream!
Rhubarb Cheesecake Ice Cream!
Are you excited for this gluten free recipe?
I am.
I remember hot days (before my Celiac diagnosis) when a visit to Dairy Queen included a cheesecake blizzard for me. There was just something about the combination of creamy ice cream and chunks of cheesecake. Now, of course, I cannot eat a blizzard but I decided to make my own gluten free version and I think it is far better than the DQ one.
With summer weather and not wanting to heat our houses with baked goods, this gluten free rhubarb cheesecake ice cream is a fantastic dessert alternative.
Are you enjoying your summer so far?
It has been a hard time for a lot of folks here in Southern Alberta. We experienced for the first time a natural disaster. In fact, it was the worst natural disaster in Canada’s history.
Flooding. Unbelievably bad flooding from Banff to Canmore to Calgary and down to High River.
It is hard for me to even put into words how devastating this flood has been to so many.
100,000 people were evacuated from the city. With a population of 1.1 million people that is almost 1/10 of our city having to leave their homes.
We are lucky our home was not damaged at all. However we have friends whose homes were flooded and it’s been tough watching them struggle through the mess, the loss of belongings and the financial toll it is taking on so many.
Photo credit: Andy van der Raadt
If you are interested in helping the flood victims one of the ways I think is great is to order t-shirts that the Calgary Stampede are selling called “Hell or High Water” or other t-shirts that talented artists have done up to aid in the flood relief.
As much as this blog is about sharing gluten free recipes and living gluten free, it is also an outlet for me to share my city and its stories, so I needed to share a little of what is going on in my area and what so many Albertans are dealing with this summer.
Back to the ice cream recipe!


Gluten-Free Rhubarb Cheesecake Ice Cream

Ingredients
  

  • 1/2 cup water
  • 1/2 cup white sugar
  • 3 cups rhubarb, chopped
  • 1 1/2 cup milk
  • 1 cup white sugar
  • 1 pkg (250g) cream cheese
  • 2 large eggs
  • 2 tsp vanilla
  • 3 cups whipping cream
  • 1 tsp lemon zest
  • 2 tbsp optional: gluten free graham cracker crumbs

Instructions
 

  • In a small saucepan on low heat cook the 1/2 cup water, 1/2 cup sugar and the chopped rhubarb until the rhubarb is soft.
  • Let cool.
  • Pour into a small bowl, cover and refrigerate
  • In a medium bowl beat 1 cup sugar and the cream cheese with a hand mixer.
  • Add the 2 eggs and vanilla and beat until smooth.
  • In a medium saucepan heat the milk until hot, but not boiling.
  • Remove from stove.
  • Slowly pour the hot milk into the cream cheese mixture and whisk until combined and smooth.
  • Return the custard to the saucepan and cook on low heat until the custard starts to thicken.
  • Stir occasionally.
  • Remove from heat and pour custard into a medium bowl to cool.
  • Once cooled whisk in the whipping cream and the lemon zest until smooth.
  • Cover the custard and refrigerate for at least an hour or overnight.
  • Pour cooled custard into your ice cream maker and follow ice cream makers instructions.
  • Once ice cream is finished, spoon ice cream into a glass rectangular dish.
  • Remove rhubarb from fridge and swirl the stewed rhubarb into the ice cream.
  • Optional
  • Swirl a couple Tbsp of gluten free graham cracker crumbs into the ice cream.
  • Cover and freeze until firm.
Tried this recipe?Let us know how it was!



gluten free rhubarb cheesecake ice cream
gluten free rhubarb cheesecake ice cream

No Bake Low Carb Gluten Free Double Chocolate Cheesecake

First off, I apologize for being very, very late in posting this recipe. I posted photos of this cheesecake on Facebook, and everyone’s responded asking for the recipe. At the time, I was like, yep, will get the recipe up ASAP.
Well, that didn’t happen.
This last three weeks of the renovation have been incredibly busy as well as stressful. So much has been changing here, as well as the house is full of various tradesmen.
On most days I could have electricians, plumbers, millworker, contractor, painter all here at same time. The house is incredibly dusty as well, and just plain messy. Everything is piled up…. everywhere.
There is not one space that has not been affected by the reno.
What that has meant for me blogging is that the house is too noisy, too much distraction, just no place to go to escape.
Leave the house?
Go to Starbucks and blog?
It has also been the time when I am constantly asked questions. Whether or not I should be asked by trades about various aspects of the job, that’s another story. But the fact is, I am not working outside the house right now, which means I am home, which means I am always available to be asked a question.
Where do you want the toilet paper holder?
How do you want me to finish this corner?
This shelf won’t fit anymore?
How low do you want this light fixture?
Nothing, so so serious, for awhile anyhow.
Just busy.
What also has happened, is that when you are around everyday you see everything. You get involved when the trades are in your home. Maybe you see someone taking a lot of breaks and taking days to finish a task, you tend to naturally get frustrated.
If I was working, and only saw the house the end of the day, I wouldn’t have become so involved with the process.
All in all, living through a renovation, especially one this large, can be difficult at times. It also can be so rewarding when you see all your planning and drawings come to life.
As, I’ve said, the last three months, this summer has been the “revolution of Carrie”.. I’ve learned more about myself in 90 days, then in the last couple of years.
A journey.
A story.
Here are a few photos of the renovation.. we are almost done and I will share finished room photos with you in October.

Recipe: No Bake Low Carb Gluten Free Double Chocolate Cheesecake
renovations
renovations
Recipe: No Bake Low Carb Gluten Free Double Chocolate Cheesecake






Recipe: No Bake Low Carb Double Chocolate Cheesecake
Recipe: No Bake Low Carb Double Chocolate Cheesecake
Recipe: No Bake Low Carb Gluten Free Double Chocolate Cheesecake
Recipe: No Bake Low Carb Gluten Free Double Chocolate Cheesecake
Recipe: No Bake Low Carb Gluten Free Double Chocolate Cheesecake


No Bake Low Carb Double Chocolate Cheesecake

Ingredients
  

  • 2 cups gluten free graham crumbs
  • 2/3 cups finely chopped walnuts
  • 2/3 cups finely chopped pecans
  • 2 tbsp dark cocoa
  • 4 tbsp agave
  • 2(250) gm cream cheese
  • 1 tbsp vanilla
  • 1 cup dark chocolate chips
  • 4 tbsp butter 
  • 2 tbsp dark cocoa
  • 1/2 tbsp vanilla

Instructions
 

  • For this recipe, I used a large rectangle ziplock storage container (all my dishes are packed up with reno).
  • In a medium bowl, mix gluten free graham crumbs with nuts, agave and dark cocoa.
  • Press crust mixture into rectangular container.
  • In food processor add cream cheese, ricotta, swerve and vanilla and process until smooth.
  • Add melted chocolate chips and process until smooth again.
  • Pour cheesecake filling on top of crust.
  • Spread evenly.
  • Refrigerate for at least 4 hours or overnight is preferable.
  • Remove cheesecake from refrigerator.
  • In a small bowl add 1 cup dark chocolate chips and 4 Tbsp butter.
  • Melt in microwave for 1 minute.
  • Stir.
  • Add 2 Tbsp swerve powdered sugar plus 2 Tbsp of dark cocoa.
  • Microwave 30 seconds.
  • Stir in 1/2 tsp vanilla.
  • Stir well, until silky smooth.
  • Spread warm melted chocolate on top of cheesecake.
  • Cover cheesecake and chill in refrigerator for at least a couple of hours.
  • Longer is better.
  • Enjoy!
Tried this recipe?Let us know how it was!

Gluten-Free Saskatoon Berry Cheesecake

It is the end of summer here in Calgary and the farmers markets are full of glorious fruits and vegetables. Every Tuesday I visit the Northland Farmers market and load up with an abundant bounty of freshness. Last week I picked up 2 bags of Saskatoon berries from Solstice berry farm and was excited to make a ton of goodies with them. To me there is nothing better than berries and cheesecake and with our late summer heat I decided to make a no-bake cheesecake. It is an easy recipe, and one that is quite delicious.
To make the cheesecake gluten free I make my own gluten free graham crumbs. Please see my previous post of Gluten Free Nanaimo bars for the recipe. Gluten free graham crumbs are so simple to make so I try to have a bag of crumbs on hand always for recipes.
This week has been fun playing with the Saskatoon berries and I have made quite a few things with my 2 bags- a Saskatoon berry milkshake, Saskatoon berry/apple chutney for a topping on bbq pork tenderloin, and Saskatoon berry freeze. There is so much you can do with this berry.

gluten free saskatoon berry cheesecake
gluten free saskatoon berry
gluten free whipping cream
gluten free whipping cream
gluten free saskatoon berry
gluten free saskatoon berry
gluten free saskatoon berry cheesecake



Gluten Free Saskatoon Berry Cheesecake

Ingredients
  

  • 1 3/4 cup gluten free graham crumbs
  • 1/4 cup melted butter
  • 3 cups Saskatoon berries
  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 2 pkgs cream cheese
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 cup whipping cream
  • I made my cheesecake in a large 9 X 9 glass dish.

Instructions
 

  • Heat oven to 350 degrees.
  • Add gluten free graham crumbs and melted butter to square dish.
  • Stir to mix and then spread evenly and also pat down for an even crust.
  • Place dish in oven for 8-10 minutes.
  • Remove from oven and let crust cool.
  • For filling, beat cream cheese until smooth, then slowly add sugar and vanilla.
  • Beat mixture until well blended.
  • In a clean bowl, beat the whipping cream until soft peaks form.
  • Slowly beat the whipped cream into the cream cheese mixture.
  • Spoon the cream cheese/whipping cream mixture onto the cooled graham crust.
  • Smooth filling onto crust.
  • For berry topping, in a large saucepan heat 3 cups Saskatoon berries with 2 ½-3 cups water until mixture starts to come to a boil.
  • Reduce heat to medium.
  • In a small bowl mix the 3 Tbsp cornstarch with 3 Tbsp cold water.
  • Stir until smooth.
  • Add cornstarch mixture to hot berries and slowly stir until mixture thickens.
  • Remove from heat and let cool.
  • Berries will thicken further as they cool.
  • Once cool top cream cheese mixture with berries.
  • Cover with saran wrap and completely cool in refrigerator.
  • Slice and serve.
Tried this recipe?Let us know how it was!


This is a simple but tasty dessert, perfect on a hot day when you really do not want the oven on for long.
Have you tried Saskatoon berries this year?
What do you do with them?