Keto Chocolate Cream Cheese Muffins
Decadent, moist, rich, healthy, chocolatey, creamy, fluffy, satisfying, delightful, easy.
Equipment
- Muffin Tin
- Mixing Bowls
Ingredients
- 1 1/4 cups Almond Flour finely milled, sifted
- 1/4 cup Cocoa Powder
- 1 tsp Instant Coffee optional
- 1.5 tsp Baking Powder
- 1/4 tsp Sea Salt
- 4 tbsp Unsalted Butter softened
- 1 cup Sugar Substitute plus 2 tbsp
- 4 oz Cream Cheese softened
- 1 tsp Vanilla Extract
- 4 Eggs room temperature
- 1 oz Baking Chocolate melted
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with liners.
- In a bowl, mix almond flour, cocoa powder, coffee, baking powder, and salt.
- In a large bowl, beat butter, vanilla, and sugar substitute until light.
- Add cream cheese and blend until smooth.
- One at a time, incorporate eggs, mixing well after each.
- Combine dry ingredients with wet, stirring until smooth.
- Pour in melted chocolate gradually, beating until fully integrated.
- Distribute batter evenly into muffin cups, filling 3/4 full.
- Bake at 400°F for 5 minutes, then lower to 350°F and bake 10-15 minutes.
- Cool on a rack for at least 10 minutes before serving.
Notes
Store leftovers refrigerated up to 5 days or freeze for 3 weeks.
