Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
low-carb cream cheese chocolate chip muffins - featured image

Low-Carb Cream Cheese Chocolate Chip Muffins

  • Author: Lisa
  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Description

Moist, rich, and keto-friendly muffins made with almond flour and cream cheese. These low-carb treats taste like dessert and are perfect for a quick, healthy breakfast.

Ingredients

Scale
  • 2 cups (200g) super-fine blanched almond flour
  • 8 oz (225g) full-fat cream cheese, softened to room temperature
  • 3 large eggs, room temperature
  • ¼ cup (56g) unsalted butter, melted
  • ½ cup (100g) granulated erythritol or monk fruit sweetener
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ½ cup (80g) sugar-free chocolate chips
  • Extra chocolate chips for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease lightly.
  2. In a medium bowl, whisk together almond flour, baking powder, and salt until no lumps remain.
  3. In a separate large bowl, beat softened cream cheese until smooth. Add melted butter, eggs, sweetener, and vanilla extract. Whisk until the mixture is creamy and lump-free.
  4. Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. Fold in the sugar-free chocolate chips, reserving a few for topping.
  6. Divide batter evenly among the 12 muffin cups, filling them about ¾ full. Sprinkle reserved chocolate chips on top.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and tops are lightly golden.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure all ingredients (cream cheese, eggs, butter) are at room temperature for a smooth batter. Do not overmix to avoid tough muffins. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in microwave for 20-30 seconds.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 1
  • Sodium: 120
  • Fat: 15
  • Saturated Fat: 7
  • Carbohydrates: 4
  • Fiber: 2
  • Protein: 6

Keywords: low-carb, keto, cream cheese muffins, chocolate chip muffins, gluten-free, healthy breakfast, almond flour, sugar-free

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bymiarecipes.com/low-carb-cream-cheese-chocolate-chip-muffins-5-easy-healthy-breakfast/