Keto Cheesecake Muffins
These keto chocolate cheesecake muffins are the perfect gluten-free, low-carb treat anytime of the day.
Equipment
- Magic Bullet
Ingredients
- ¼ cup unsweetened peanut butter
- ⅓ cup Swerve sweetener
- ¼ cup milk +1 Tbsp
- ¼ cup liquid egg whites
- ¾ cup finely ground almond flour
- ⅓ cup unsweetened cocoa powder
- ¼ cup golden ground flaxseed
- 2 tsp gluten free baking powder
- ½ tsp baking soda
- ¼ - ⅓ cup stevia chocolate chips
- ½ pkg cream cheese
- 1 Tbsp Swerve sweetener
- 1 Tbsp liquid egg white
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!
Tried this recipe?Let us know how it was!