4 MIN READ

My favourite – healthy keto low carb cheesecake muffins for dessert ! Oh my Gosh, they are so gooooood. I am not going to lie, I was struggling with this recipe a bit, the proportions of the ingredients gave me a headache but they are worth every single second of my madness. I basically fell in love with them after the first bit.

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How to make healthy keto low carb cheesecake muffins for dessert?

Preparation and cooking time: around 1 hours

Serving time: after 24 hours

Servings: 6 muffins

Ingredients

Coconut Cheesecake Crust

3/4 cup of coconut flour

4 tablespoons of coconut oil

2 tablespoons of coco syrup (or sweetener)

1 teaspoon of vanilla extract

1 1/2 tablespoons of coconut sugar (replace with sweetener for keto diet)

2 tablespoons of coconut flakes (optional)

1 teaspoon of cinnamon

Keto Cheesecake Filling

250 grams of cream cheese

2 medium eggs

1/2 teaspoon of vanilla extract

1/2 teaspoon of baking soda

1/2 teaspoon lemon juice

1/4 cup of coconut sugar (replace with sweetener for keto diet)

1 teaspoon of cinnamon

Muffins Top

4 tablespoons of peanut butter

1/2 bar of dark chocolate or unsweetened cacao bars

Instructions

Coconut Cheesecake Crust

Mix all the ingredients for the crust in the bowl until they become smooth in texture. Line muffin pans with baking paper. Get one big tablespoon at a time and press the dough into the bottom of a muffin tin. Bake for 5 minutes (around 180°C – 200°C) or until they become gold brown. In the meantime, prepare the filling.

Keto Cheesecake Filling

Beat the cream cheese for a while in the bowl and then add coconut sugar or sweetener. Continue beating and adding other ingredients one by one. Beat until all is combined together. Fill muffin tins with filling over the crust.

Baking and Topping

Bake for 15-20minutes (around 180°C – 200°C), muffins should jiggle slightly. Transfer the pan with the muffins to fridge and let them cool down for 24 hours. After 24 hours, transfer the muffins onto a plate. Spread peanut butter and melted unsweetened cacao bars.

Notes

Muffins can stay in the fridge for 2-3 days.

Feel free to add fruits or nuts on the top.

Recipe

Print Healthy Keto Low Carbs Cheesecake Muffins For Dessert Prep Time 30 mins Cook Time 30 mins Total Time 1 hr These cheesecake muffins are my favourites! Oh my Gosh, they are so gooooood. I am not going to lie, I was struggling with this recipe a bit, the proportions of the ingredients gave me a headache but they are worth every single second of my madness. I basically fell in love with them after the first bit. Course: Dessert, Snack Keyword: Cheesecake, Eggs, Healthly Servings : 6 muffins Ingredients Coconut Cheesecake Crust 3/4 cup of coconut flour

4 tablespoons of coconut oil

2 tablespoons of coco syrup or sweetener

1 teaspoon of vanilla extract

1 1/2 tablespoons of coconut sugar replace with sweetener for keto diet

2 tablespoons of coconut flakes optional

1 teaspoon of cinnamon Keto Cheesecake Filling 250 grams of cream cheese

2 medium eggs

1/2 teaspoon of vanilla extract

1/2 teaspoon of baking soda

1/2 teaspoon lemon juice

1/4 cup of coconut sugar replace with sweetener for keto diet

1 teaspoon of cinnamon Muffins Top 4 tablespoons of peanut butter

1/2 bar of dark chocolate or unsweetened cacao bars Instructions Coconut Cheesecake Crust Mix all the ingredients for the crust in the bowl until they become smooth in texture. Line muffin pans with baking paper. Get one big tablespoon at a time and press the dough into the bottom of a muffin tin. Bake for 5 minutes (around 180°C - 200°C) or until they become gold brown. In the meantime, prepare the filling. Keto Cheesecake Filling Beat the cream cheese for a while in the bowl and then add coconut sugar or sweetener. Continue beating and adding other ingredients one by one. Beat until all is combined together. Fill muffin tins with filling over the crust. Baking and Topping Bake for 15-20minutes (around 180°C - 200°C), muffins should jiggle slightly. Transfer the pan with the muffins to fridge and let them cool down for 24 hours. After 24 hours, transfer the muffins onto a plate. Spread peanut butter and melted unsweetened cacao bars. Recipe Notes Muffins can stay in the fridge for 2-3 days. Feel free to add fruits or nuts on the top.

Other recipes with Cream cheese

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