These decadent keto chocolate cream cheese muffins are rich, low carb chocolate muffins that will make the keto diet a delicious breeze!
Made with simple ingredients, these are moist, portion-controlled keto muffins with only 4.7 g net carbs per serving.
These low-carb chocolate cream cheese muffins make perfect breakfast and after-school snacks.
Or a great option whenever you feel like some chocolate and need to silence your sweet tooth.
They are sure sugar-free treats that will satisfy your craving for dark chocolate and keep you full while doing the ketogenic diet.
These decadent chocolate muffins use one of my favorite ingredients in keto baking, cream cheese.
This means the texture of these muffins is automatically moist and dense.
The best part, is that the added cream cheese means these have 6.5 g protein!
This recipe for low-carb chocolate muffins was inspired by the many reader requests for 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.
I have an entire collection of keto muffin recipes you may want to also check out.
Oh, and our keto Hershey’s chocolate recipes too for more chocolate keto bliss!
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 an 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.
How To Make Keto Chocolate Muffins
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in the pan
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 is high in fat and low in carbs, and all the flavor is in healthy fats!
The flavor of these muffins is stunning, and it’s almost like having keto chocolate cheesecake muffins!
Ingredients Needed To Make Keto Chocolate Muffins
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following are the ingredients you’ll need to make these keto chocolate muffins.
Note that the full printable recipe card is at the end of the page.
Feel free to add some sugar-free chocolate chips to the muffin batter for keto chocolate, and chocolate chip muffins.
- 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
- Vanilla extract
- Instant coffee, helps intensify the chocolate flavor but is optional
- Baking chocolate
How To Make Keto Chocolate Cream Cheese Muffins

Making these delicious keto chocolate muffins is pretty straightforward.
You’ll start by preheating the oven to 400 degrees and lining the muffin pan with cupcake liners.
Then in a medium bowl combine the dry ingredients, the almond flour, cocoa powder, instant coffee, baking powder, and sea salt.
Next, in a large mixing bowl beat on high the softened butter, vanilla extract, and sugar substitute until light and fluffy.
Then add the softened cream cheese and combine well until fully incorporated.
Now, you’ll add the eggs one at a time making sure to mix well after each addition.
Then simply add all the dry ingredients to the wet ingredients, mixing well until the muffin batter comes together.
Lastly, add the melted baking chocolate in a stream and beat the mixture until fully mixed.
Divide the batter evenly into your prepared muffin tins filling each cup 3/4 full.
Then 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.
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.
Note that if this is your pick, make sure you reduce the amount called for in the recipe by half since it’s 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.
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I hope you give these chocolate muffins a try.
Once you do, please remember to tag us with your pictures on Instagram and Facebook. It’s what keeps this girl encouraged.
Check out our Keto Pound Cakes and Keto Cakes collections for more delicious keto-friendly treats.
Be sure to also visit our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
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Keto Chocolate Cream Cheese Muffins
Rich, decadent keto chocolate cream cheese muffins! These moist keto chocolate muffins are sure to satisfy your craving for dark chocolate. A recipe for keto chocolate cream cheese muffins is what you can expect from your favorite keto pound cake enhanced with chocolate as the star and adjusted to bake into amazing keto muffins.
Ingredients
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
- 1 teaspoon of vanilla extract
- 4 eggs , room temperature
- 1 ounces of baking chocolate (melted)
Instructions
- Preheat the oven to 400 degrees and line the muffin pan with your choice of liners.
- In a medium-sized 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, vanilla, 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.
Notes
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.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 18.8gSaturated Fat: 8.4gCholesterol: 79mgSodium: 80mgCarbohydrates: 6.1gNet Carbohydrates: 4.7gFiber: 1.4gSugar: 3.5gProtein: 6.5g
Marv
Monday 26th of June 2023
These were fantastic! So easy to make😄
Hilda Solares
Tuesday 27th of June 2023
Hi Marv, Thanks for taking the time to share your love for our keto chocolate cream cheese muffins.
Beth
Wednesday 19th of April 2023
Made this muffins today was a big hit. Will be marking these again. Delicious
Hilda Solares
Monday 24th of April 2023
Hi Beth, glad to hear you enjoyed the recipe.
Jodi Carson
Friday 10th of March 2023
These are amazing! I didn't have any baking chocolate and used Lily's chocolate chips instead. My only issue is that they stuck to the paper liners but since they are so good, I can put up with that :-)
Hilda Solares
Wednesday 15th of March 2023
Hi Jodi, This can happen sometimes, even with regular muffins if the oven runs a little hot. If that's the case you can reduce the baking time by 5 minutes the next time you try. Glad you enjoyed the recipe.
Denise
Wednesday 8th of March 2023
Can I substitute sugar free apple sauce for the butter?
Hilda Solares
Wednesday 15th of March 2023
Hi Denise, I cannot vouch for apple sauce instead of butter because I have not tested it.
Teresa
Thursday 23rd of February 2023
I added an avocado, used cacao powder and the sweeter allulose. They turned out moist and delicious!
Hilda Solares
Friday 24th of February 2023
Interesting Teresa! Glad you enjoyed it.