Healthy Keto Low Carbs Cheesecake Muffins For Dessert
Prep Time
30mins
Cook Time
30mins
Total Time
1hr
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: 6muffins
Ingredients
Coconut Cheesecake Crust
3/4 cup of coconut flour
4 tablespoonsof coconut oil
2tablespoonsof coco syrupor sweetener
1teaspoonof vanilla extract
1 1/2tablespoonsof coconut sugarreplace with sweetener for keto diet
2tablespoonsof coconut flakesoptional
1teaspoonof cinnamon
Keto Cheesecake Filling
250gramsof cream cheese
2medium eggs
1/2 teaspoonof vanilla extract
1/2teaspoonof baking soda
1/2 teaspoon lemon juice
1/4 cup of coconut sugarreplace with sweetener for keto diet
1teaspoonof cinnamon
Muffins Top
4tablespoonsof peanut butter
1/2barof 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.