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.

SUBSCRIBE TO RECIPES NEWSLETTER!

Would you like to get information when new recipe is available?
Subscribe to the newsletter and be up to date!

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

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

Keto Cheesecake Filling

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

Baking and Topping

1. Bake for 15-20minutes (around 180°C – 200°C), muffins should jiggle slightly.
2. Transfer the pan with the muffins to fridge and let them cool down for 24 hours.
3. After 24 hours, transfer the muffins onto a plate.
4. 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

1. Mix all the ingredients for the crust in the bowl until they become smooth in texture.
2. Line muffin pans with baking paper.
3. Get one big tablespoon at a time and press the dough into the bottom of a muffin tin.

4. Bake for 5 minutes (around 180°C - 200°C) or until they become gold brown.

5. In the meantime, prepare the filling.

Keto Cheesecake Filling

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

Baking and Topping

1. Bake for 15-20minutes (around 180°C - 200°C), muffins should jiggle slightly.

2. Transfer the pan with the muffins to fridge and let them cool down for 24 hours.
3. After 24 hours, transfer the muffins onto a plate.
4. 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

Canned Tuna Sardines Fish Cake – Healthy Keto Low Carb

Easy Creamy Mustard BBQ Sauce For Fish Beef Or Chicken – Healthy Keto Sugar Free Low Carb

DID YOU MAKE THIS RECIPE AND SHARE ON IG?

Tag @zanetabarancom or @fit.by.ze on Instagram and hashtag it #zanetabarancomrecipe and #fitbyzecheesecakemuffins

I WOULD LOVE TO SHARE YOUR PICTURE HERE!

PIN ME!

Editor – Natasha Jay O’Neil, please contact Natasha directly for queries related to her services.

Zaneta Baran

Zaneta loves challenges so deciding about career path she has chosen typical male industry. Woman who codes. Every 1-2 years she lives in different part of the world. Gym dates is something what she specialised in. Healthy lifestyle, extreme sports and motorbikes have stolen her hear years ago.