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!

Recommended: Avatara (Gluten-Free Pizzeria)



Today I was meeting my friend Jacquie for a coffee and to gab at the Lazy Loaf and Kettle in NW Calgary. As I was leaving the area I noticed a sign on the sidewalk saying gluten free pizza. Well, as you can imagine I pulled back into the lot to check this out.
Avatara is a small pizzeria offering gluten free, lactose free and diabetic options. There are multiple options of pizza toppings, offering a ton of variety. I like to try new things so I ordered The Buddha Pizza. It’s described as a gluten-free pizza topped with thai red curry sauce, kaffir lime, chicken, mozzs, red onions, sweet pepper, and cashews.
The staff is knowledgable about gluten issues, but also stated that they do make regular pizzas and depending on your sensitivity to gluten you may have problems. I was heading home so I knew if it did bother me, I would be able to handle it.
The smell of my Buddha pizza was wonderful. Eating a slice of this pizza enhanced my senses for the mixture of curry, chicken and the crunch of cashews was great.
The pizza did not bother my gut and that made me very happy.




The next time I was in the area, I again stopped in to order a pizza, this time trying The Guru. It again had an interesting list of toppings: butter chicken sauce, chicken, mozza, red onion, sweet pepper, mango chutney, and cilantro.
The staff once again, stated that the pizzeria itself was not all gluten free and could not completely insure 100% gluten free. As I did not have issues the last time I had there pizza, I was grateful for there honesty.




If you are in the Bowness area of Calgary, please stop into Avatara for some pizza.
Avatara
3406-3rd Ave NW
Calgary
403-457-4992

Pumpkin Cake with Creamcheese Frosting

As promised here is a delicious gluten-free dessert recipe for the Thanksgiving holiday! If you missed the other thanksgiving recipes, check them out here.







Once cooled you can ice the cake.

Pumpkin Cake with Creamcheese Frosting

Ingredients
  

  • 3 large eggs
  • 2 cups muscovado organic brown sugar(you could use reg brown sugar)
  • 1/2 cup grapeseed oil
  • 1 medium sugar pumpkin cooked**(or 1 15oz can cooked pumpkin)
  • 2 tsp vanilla
  • 1 cup sorghum flour
  • 1/2 cup sweet rice flour
  • 1/4 cup cornstarch
  • 1/4 cup quinoa flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cardamom
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Spray a 9×11 pan with cooking spray.
  • Beat eggs in large mixing bowl til light and frothy.
  • Add brown sugar and beat.
  • Add oil, pumpkin and vanilla.
  • Beat until combined.
  • In a separate bowl, add the dry ingredients and mix.
  • Add dry ingredients into wet ingredients and beat until smooth (about 2 minutes).
  • Pour batter into pan and bake for 30 minutes, or until cake is firm.
  • Remove from oven and cool.
  • Once cooled you can ice the cake
Tried this recipe?Let us know how it was!


Creamcheese Icing

Ingredients
  

  • 1 pkg cream cheese softened
  • 4 T softened butter
  • 1 1/2 tsp vanilla
  • 3 cups gf icing sugar

Instructions
 

  • Beat cream cheese and butter until fluffy.
  • Add vanilla.
  • Add icing sugar a little at a time and beat until smooth.
Tried this recipe?Let us know how it was!

Flourless Fudge Cookies

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I have now made these a couple of times. And every time the verdict is 2 thumbs up! These are very easy to make and oh so delicious.


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Flourless Fudge Cookies

Ingredients
  

  • 2 1/4 cups gf icing sugar
  • 1/4 tsp salt
  • 1 tsp espresso powder (optional but good. I found it at Williams Sonoma)
  • 1 cup cocoa powder( I use Bernard Callebeaut choc-I like to use good cocoa)
  • 3 large egg whites
  • 2 tsp gf vanilla
  • 1 cup **I added walnuts to the batter

Instructions
 

  • Preheat oven to 350 degrees.
  • Lightly grease baking sheet(I prefer to use a silpat on my baking sheets)
  • Stir together all of the ingredients til smooth. (the mixture is quite thick and heavy).
  • Drop the dough onto the prepared cookie sheet in balls about the size of ping pong balls(I use my ice scream scooper for this. Because the batter is quite thick, once on the sheet, I pushed down the ball lightly with my fingers)I sprinkle the cookies, before baking, with some icing sugar.
  • Bake the cookies for 8-10 minutes.
  • Remove the cookies from the oven and let cool.
Tried this recipe?Let us know how it was!

Weekend Away in the Mountains

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This weekend we spent in Kananaskis country.
My husband’s company had their annual weekend away Christmas party.
It is a great time to spend catching up with co-workers and their families-plus spending time with our own.
This year only my youngest came with us-so Kevin and I still had a lot of time by ourselves relaxing.
We stayed at the Delta Kananaskis Lodge and because this is my second year of being gluten-free, I was very comfortable staying there. They are quite accommodating for me, and that is one less thing for me to worry about when I am away.
I was quite impressed, on Friday morning when I attended the breakfast held in the Signature club- they had gluten-free muffins available. They were quite good and even had real carrots grated in them.
In the restaurant, when I mention that I am celiac-they take time making our meal, making sure all the cookware is cleaned and no cross-contamination happens.
My only disappointment was in the Saturday function. Everyone else had a lovely pumpkin Panna cotta-Me? I got fresh fruit.
Now-I love fruit, it is just every year. I get fruit! There are so many lovely desserts that they could make for all to enjoy.
What about crème caramel?
Crustless cheesecake?
Flourless dark chocolate cake?
All this everyone could enjoy!!
But, please-if you are traveling through the mountains in Alberta- I highly recommend the Delta Kananaskis Lodge.
The views are breathtaking!
The service is warm and welcoming!
And there is nothing better on a cold winter day, than to snuggle up on the couch and sit by their roaring fire either on the Signature side or in the main lodge.
Here are some more winter photos from the weekend.


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We ourselves came back to a winter storm in Calgary- Here is what the front of the house looked like.


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Yikes!