Healthy Keto Low Carbs Cheesecake Muffins For Dessert

Healthy Keto Low Carbs Cheesecake Muffins For Dessert

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.

How to make healthy keto low carbs 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
  • 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.

Healthy Keto Low Carbs Cheesecake Muffins For Dessert Healthy Keto Low Carbs Cheesecake Muffins For Dessert Healthy Keto Low Carbs Cheesecake Muffins For Dessert

Notes

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

Feel free to add fruits or nuts on the top.

Healthy Keto Low Carbs Cheesecake Muffins For Dessert Healthy Keto Low Carbs Cheesecake Muffins For DessertKeto Cheesecake Pieces Muffins

Recipe

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
  • 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.

 


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

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