If you’re a chocoholic and need a delicious and decadent dessert for the kiddos (both young and old), this is the dessert for everyone. Heavenly Keto Chocolate Cream Cheese Muffins are light and delicious, and will be a huge hit to satisfy that chocolate craving in your family. Enjoy!
Heavenly Keto Chocolate Cream Cheese Muffins
If you’re a chocoholic and need a delicious and decadent dessert for the kiddos (both young and old), this is the dessert for everyone. Heavenly Keto Chocolate Cream Cheese Muffins will be a huge hit with your family. Enjoy!
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Useful Kitchen Equipment for Creating Your Masterpiece:
Ingredients
- 1 ¼ cups Almond Flour finely milled and sifted
- ¼ cup Unsweetened Cocoa Powder
- 1 Tsp Instant Expresso Powder optional
- 1 ½ Tsp Baking Powder
- ¼ Tsp Sea Salt
- 4 Tbsp Unsalted Butter room temperature
- 1 Cup Monk Fruit Allulose Blend plus 2 Tbs
- 4 ounces Cream Cheese room temperature
- 1 Tsp Vanilla Extract
- 4 eggs room temperature
- 1 ounce Baking Chocolate melted
Instructions
- Line the muffin pan, inserting the Silicon Muffin Baking Cups into the muffin pan cavities, then set aside.
- Pre-heat oven to 400 degrees.
- In a medium-sized bowl combine all the almond flour, cocoa powder, instant expresso powder, baking powder, and sea salt. Set aside.
- In a large mixing bowl beat on high the softened butter, vanilla, and sugar until light and fluffy.
- Add the cream cheese and combine well until fully incorporated.
- Add the eggs one a time making sure to mix well after each addition.
- Add all the dry ingredients to the wet ingredients, mixing well until fully combined.
- Lastly, add the melted baking chocolate in a stream and beat the mixture until fully mixed. I used a Double Boiler/Melting Pot to melt the chocolate bar.
- Divide the batter evenly into your prepared muffin pan filling each cup ¾ full.
- Bake the muffins for five (5) minutes at 400 degrees temperature. Then after five (5) minutes, reduce the oven temperature to 350 degrees and bake for another 10-15 minutes, or until an inserted toothpick comes out clean.
- Allow the chocolate muffins to cool on a baking rack for at least 10 minutes before enjoying.
- Store leftovers in the refrigerator for up to five (5) days or freeze for up to three (3) weeks.
Chef’s Notes
1. The instant expresso powder is added to this recipe to enhance the chocolate flavor.
2. For the Sugar Substitute, we used our favorite, Monk Fruit Allulose Blend, which is finer and measures 1:1 to normal sugar.
3. In order to get the perfect round muffin, it’s important to fill your muffin tins ¾ full with the batter. Note that since this is a heavy batter, the cupcakes will not rise too much.
4. You will also be preheating the oven to 400 degrees, then baking the muffins for five (5) minutes at this temperature. After five (5) minutes, reduce the oven temperature to 350 degrees and bake for another 10-15 minutes. This will ensure that your muffins have a nice round shape.
2. For the Sugar Substitute, we used our favorite, Monk Fruit Allulose Blend, which is finer and measures 1:1 to normal sugar.
3. In order to get the perfect round muffin, it’s important to fill your muffin tins ¾ full with the batter. Note that since this is a heavy batter, the cupcakes will not rise too much.
4. You will also be preheating the oven to 400 degrees, then baking the muffins for five (5) minutes at this temperature. After five (5) minutes, reduce the oven temperature to 350 degrees and bake for another 10-15 minutes. This will ensure that your muffins have a nice round shape.
Nutrition
Serving: 1gCalories: 195kcalCarbohydrates: 6.1gProtein: 6.5gSaturated Fat: 8.4gCholesterol: 79mgSodium: 80mgFiber: 1.4gNet Carbohydrates: 4.7g
Tried this recipe?Mention @wholesomeketolifestyle or tag #wholesomeketolifestyle!
