Rich, decadent keto chocolate cream cheese muffins it’s what you have come to expect from your favorite keto pound cake except with chocolate as the star and baked into muffins.
Perfectly converted into rich, moist, and portion-controlled muffins! These low-carb chocolate cream cheese muffins make a great breakfast, after-school snack, or just whenever you feel like some chocolate!
They are sure to satisfy your craving for dark chocolate and keep you full while doing a ketogenic diet. And because my favorite ingredient in keto baking is cream cheese, the texture is moist and dense.
This recipe for low-carb chocolate muffins was inspired by the many requests we get for more and more keto cream cheese recipes. Honestly, I can’t blame you all for searching for this one! Chocolate and cream cheese are really the keto match made in Heaven.
Keto Chocolate Cream Cheese Muffins
I know I say this often but, one of the best parts of these keto chocolate muffins is truly how easy they are to make. My real passion when baking and cooking is being able to create recipes for you that are simple and easy to execute whether you’re a beginner or expert baker.
Everyone deserves to have chocolate keto-friendly goodies after all!
I decided to adapt this recipe from our keto cream cheese chocolate pound cake since I know it’s tried and true, every time.
And did I mention how filling these muffins are?? One muffin is the perfect breakfast or if you love to intermittent fast as we do in my home, the perfect first meal of the day!
It’s important to make sure the first thing you eat in the day is good, filling, low in carbs and why not add chocolate??
How To Make Keto Chocolate Muffins
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Making these muffins is truly a breeze, rich, and decadent. I mean what more can you really ask for in a low carb, gluten-free, sugar-free treat? There’s no reason to sacrifice taste in the keto lifestyle.
Because we have a diet that consists of high fat and low carbs, all the flavor is in the fat!
To make these muffins the full recipe will be below. The short version is you’ll combine all your dry ingredients, leaving out the sugar substitute, and combine them with the wet ingredients. Bake until a toothpick comes out clean and enjoy!
The flavor of these muffins is stunning and it’s almost like having keto chocolate cheesecake muffins!
What You’ll Need
- Finely milled almond flour
- Granulated sugar-substitute
- Cocoa powder
- Baking powder
- Sea salt
- Full-fat cream cheese, room temperature
- Unsalted butter, room temperature
- Eggs, room temperature
- Baking chocolate
Best Sugar-Substitute Options For Keto Chocolate Muffins
As far as sweeteners are concerned, I recommend the use of Lakanto’s granulated sugar substitute it’s their erythritol and monk fruit sweetener that is as close to sugar as it gets.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. I will however add that we are not sure why but chocolate and stevia do not always place nice and can intensify the aftertaste of stevia.
Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since its a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with good success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
I sure hope you give this chocolate, moist, gluten-free chocolate cream cheese muffin recipe a try. Because if you loved the original one that inspired it, no doubt you will also enjoy this one.
Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s our prayer these keto cookbooks will help make keto a delicious breeze for you.
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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Keto Cream Cheese Chocolate Muffins
- 1 1/4 cups of finely milled almond flour , measured and sifted
- 1/4 cup cocoa powder
- 1 teaspoon of instant coffee (optional for enhancing chocolate )
- 1.5 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 4 tablespoons of unsalted butter, room temperature
- 1 cup plus 2 tablespoons of sugar substitute
- 4 ounces of cream cheese, room temperature
- 4 eggs , room temperature
- 1 ounces of baking chocolate (melted)
- Preheat oven to 400 degrees and line the muffin pan with your choice of liners.
- In a medium-size bowl combine all the almond flour, cocoa powder, instant coffee, baking powder, and sea salt. Set aside.
- In a large mixing bowl beat on high the softened butter and sugar substitute until light and fluffy.
- Add the cream cheese and combine well until fully incorporated.
- Add the eggs one at 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.
- Divide the batter evenly into your prepared muffin pan filling each cup 3/4 full.
- Bake the muffins for 5 minutes at 400 degrees temperature. Then after 5 minutes reduce your temperature to 350 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 5 days or freeze for up to 3 weeks.
In order to get the perfect round cupcake, it's important fill your cupcake tins 3/4 full with the batter. Note that since this is a heavy batter, the cupcakes will not rise too much.
You will also be preheating your oven to 400 degrees then baking for 5 minutes at this temperature. After 5 minutes reduce your temperature to 350 and bake for another 10-15 minutes. This will ensure your muffins have a nice round shape.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 18.8gSaturated Fat: 8.4gCholesterol: 79mgSodium: 80mgCarbohydrates: 6.1gNet Carbohydrates: 4.7gFiber: 1.4gSugar: 3.5gProtein: 6.5g