Fluffy, moist low-carb muffins swirled with cream cheese filling — a simple keto-friendly treat that’s perfect for breakfast or snacking.
🥘 Recipe Card
Servings & Timing
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Total Time: ~30 minutes
- Yield: 10–12 muffins
Dietary Badges:
- Keto-Friendly
- Low-Carb
- Gluten-Free
✅ Ingredients (Quick View)
For the Muffin Batter:
- Almond flour
- Coconut flour
- Baking powder
- Salt
- Eggs
- Cream cheese (softened, blended into batter for richness)
- Sweetener (erythritol, monk fruit, or your keto sweetener of choice)
- Butter (melted) or coconut oil
- Vanilla extract
For the Cream Cheese Swirl (Optional but Recommended):
- Cream cheese (softened)
- Sweetener (powdered erythritol or monk fruit)
- Egg yolk
- Vanilla extract
📖 Instructions (Quick View)
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix dry ingredients (almond flour, coconut flour, baking powder, salt).
- In another bowl, whisk eggs, melted butter, softened cream cheese, sweetener, and vanilla.
- Combine wet and dry until smooth.
- Prepare swirl filling by beating cream cheese, sweetener, yolk, and vanilla until creamy.
- Divide batter into muffin cups, then spoon/swirl cream cheese mixture on top.
- Bake 20–22 minutes, until golden and set.
- Cool slightly before serving.
🔑 Notes
- Use room-temp cream cheese for smooth mixing.
- Paper liners are essential — keto muffins can stick without them.
- Sweetener can be adjusted to taste; start with less if you prefer lightly sweet.
🌟 Introduction
These Keto Cream Cheese Muffins are proof that low-carb baking doesn’t have to feel like a compromise. Tender, buttery muffins are swirled with a rich cream cheese filling, making them taste like cheesecake-meets-muffin.
They’re naturally gluten-free, keto-friendly, and macro-balanced, perfect for anyone following a low-carb lifestyle. Enjoy one warm with coffee in the morning, or as an afternoon snack that won’t spike your carbs.
🥄 Step-by-Step Cooking Guide
1. Prep the oven & pan
Preheat oven to 350°F (175°C). Line muffin tin with 10–12 liners.
2. Make the batter
In a bowl, whisk almond flour, coconut flour, baking powder, and salt. In another bowl, beat eggs, softened cream cheese, melted butter, sweetener, and vanilla. Stir wet into dry until combined.
3. Make the cream cheese swirl
Beat softened cream cheese with powdered sweetener, an egg yolk, and vanilla until smooth.
4. Assemble muffins
Divide batter evenly into muffin liners. Drop a spoonful of cream cheese mixture onto each and swirl gently with a toothpick.
5. Bake & cool
Bake 20–22 minutes, until muffins are set and lightly golden. Cool slightly before removing from pan.
🥬 Ingredient Notes & Substitutions
- Almond Flour: The base flour — avoid almond meal (too coarse).
- Coconut Flour: Balances texture; if skipping, increase almond flour by ~1/2 cup.
- Sweetener: Erythritol, monk fruit, or allulose work best. Adjust to sweetness preference.
- Butter: Can be swapped with coconut oil for dairy-free keto muffins.
- Cream Cheese Swirl: Optional, but adds a cheesecake-like richness.
🍽 Variations & Serving Suggestions
- Blueberry Keto Muffins: Add a handful of fresh or frozen blueberries to the batter.
- Chocolate Marble: Mix 1 tbsp cocoa powder into half the swirl mixture for a chocolate-cheesecake effect.
- Nutty Crunch: Top with chopped pecans or walnuts before baking.
- Serve With: Coffee, unsweetened tea, or as a grab-and-go breakfast.
❄️ Storage & Make-Ahead
- Room Temp: Store in airtight container for up to 2 days.
- Refrigerator: Best stored chilled — keeps 5–6 days.
- Freezer: Freeze individually wrapped muffins for up to 2 months. Thaw overnight or microwave 20–30 seconds before serving.
- Make-Ahead Tip: Bake a double batch and freeze extras for ready-to-go breakfasts.
⚖️ Nutrition (per muffin, est. 12 muffins with cream cheese swirl)
- Calories: ~180
- Protein: 6g
- Carbs: 4g net
- Fat: 15g
- Low-carb, high-fat, gluten-free.
❓ Frequently Asked Questions
Q: Can I make these muffins dairy-free?
A: Yes! Use dairy-free cream cheese and swap butter with coconut oil.
Q: Do I have to use both almond and coconut flour?
A: For best texture, yes — but if using only almond flour, increase the amount and expect denser muffins.
Q: Can I skip the cream cheese swirl?
A: Absolutely — they’ll still be moist and flavorful, but the swirl adds a cheesecake vibe.
Q: How do I keep them from sinking in the middle?
A: Don’t overmix the batter and check that baking powder is fresh.
💌 Final Notes
These Keto Cream Cheese Muffins strike the perfect balance of indulgent and guilt-free. Whether you’re keto, low-carb, or just want a lighter treat, they’re simple, versatile, and always a hit.
