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Keto Chocolate Cream Cheese Muffins That Are Soft, Rich, and Perfect for Breakfast - A Simple, Satisfying Treat

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients
  

  • Dry Ingredients: 2 cups blanched almond flour (super-fine)
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon espresso powder (optional but recommended)
  • 1/2 cup granular keto sweetener (erythritol or allulose; adjust to taste)
  • Wet Ingredients: 3 large eggs, room temperature
  • 1/3 cup unsalted butter, melted and slightly cooled (or coconut oil)
  • 1/2 cup unsweetened almond milk (or other low-carb milk)
  • 2 teaspoons vanilla extract
  • Cream Cheese Swirl: 6 ounces cream cheese, softened
  • 2 tablespoons powdered keto sweetener
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (or almond milk), as needed for thinning
  • Optional Mix-Ins: 1/3 cup sugar-free dark chocolate chips
  • 1/4 cup chopped pecans or walnuts
  • Pinch of cinnamon or a drop of peppermint extract for a twist

Instructions
 

  • Prep your pan and oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease with oil spray.
  • Mix the cream cheese filling: In a small bowl, beat the softened cream cheese with powdered sweetener and vanilla until smooth. Add a splash of heavy cream if needed to make it spreadable. Set aside.
  • Combine the dry ingredients: In a large mixing bowl, whisk almond flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and granular sweetener until no clumps remain.
  • Add the wet ingredients: Whisk in eggs, melted butter, almond milk, and vanilla until just combined. Do not overmix. If using chocolate chips or nuts, fold them in gently.
  • Fill the muffin cups: Divide the batter evenly among the 12 cups, filling each about two-thirds full.
  • Add the cream cheese swirl: Spoon about a teaspoon of the cream cheese mixture on top of each muffin. Use a toothpick or skewer to gently swirl it into the batter, creating a marbled effect.
  • Bake: Place the pan on the center rack and bake for 18–22 minutes, or until the tops are set and a toothpick inserted into the chocolate portion comes out with a few moist crumbs.
  • Cool: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The crumb sets as they cool, so resist cutting in too soon.
  • Taste and adjust sweetness: Keto sweeteners can taste different warm vs. cooled. Sample once cool and dust with a little extra powdered sweetener if you prefer a sweeter finish.