If you’re a chocolate lover living a low-carb lifestyle, you absolutely need these Keto Chocolate Cream Cheese Muffins in your recipe box! Rich cocoa, dreamy cream cheese, and a whisper of vanilla all come together in unbelievably soft, cloud-like muffins. You’ll never feel deprived with this decadent treat in your rotation. They’re irresistibly moist, perfectly sweetened with erythritol, and make the ideal dessert or snack for anyone watching their carbs without sacrificing flavor. Keto Chocolate Cream Cheese Muffins prove that you can absolutely have your muffin and eat it too!

Keto Chocolate Cream Cheese Muffins Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Keto Chocolate Cream Cheese Muffins are pantry staples for most low-carb bakers, yet each one plays a starring role in delivering taste and texture. Here’s what you’ll need, along with why each deserves their spot in the lineup:

Almond Flour (1¼ cups, finely milled and sifted): Makes the muffins unbelievably tender while keeping carbs low and adding a subtle nutty backdrop.
Unsweetened Cocoa Powder (¼ cup): This is the magic behind that deep chocolate flavor we crave.
Instant Coffee (1 teaspoon, optional): Coffee amplifies the chocolate notes without making the muffins taste like coffee – don’t skip if you want richer chocolate flavor!
Baking Powder (1½ teaspoons): Gives the muffins lovely lift and an airy crumb.
Sea Salt (¼ teaspoon): Balances the sweetness and sharpens all the other flavors.
Unsalted Butter (4 tablespoons, softened): Lends richness and makes the crumb melt-in-your-mouth good.
Granulated Erythritol Blend (1 cup + 2 tablespoons): Provides sweetness without sugar, keeping things keto-friendly.
Full-Fat Cream Cheese (4 ounces, room temp): This amps up the moisture and gives the muffins a subtle tang that pairs so well with chocolate.
Pure Vanilla Extract (1 teaspoon): Adds warmth and complexity, making the chocolate flavor shine even more.
Large Eggs (4, room temp): Essential for binding and keeping the muffins light and fluffy.
Baking Chocolate (1 ounce, melted and slightly cooled): Upgrades chocolate flavor and ensures a fudgy, indulgent crumb.

How to Make Keto Chocolate Cream Cheese Muffins

Step 1: Preheat & Prepare Your Pan

First things first: set your oven to 400°F (200°C). While it’s heating up, line a standard 12-cup muffin tin with paper liners or, if you’re feeling resourceful, just grease the wells really well. This helps your Keto Chocolate Cream Cheese Muffins release beautifully after baking, with minimal sticking or crumbling.

Step 2: Mix the Dry Ingredients

Grab a medium mixing bowl and add your almond flour, cocoa powder, instant coffee (if using), baking powder, and sea salt. Use a whisk to blend these together thoroughly, breaking up any clumps. This not only distributes the leavening and cocoa powder evenly, but it also ensures a silky, lump-free muffin batter later on.

Step 3: Cream the Wet Ingredients

In a large bowl, use a hand mixer on high speed to beat together the softened butter and granulated erythritol blend until you have a fluffy, pale mixture. This step adds air to your batter for light, cake-like muffins. Once that’s achieved (about 2–3 minutes), beat in the cream cheese until completely creamy and smooth—no lumps allowed!

Step 4: Add Eggs & Vanilla

Pour in the vanilla extract next, then add your eggs one at a time, beating well after each addition. This slowly builds a cohesive batter and keeps everything beautifully smooth (no scrambled eggs here!). Each egg helps the muffins rise and stay moist, so don’t rush this step.

Step 5: Combine Wet & Dry Ingredients

Now, gently fold the dry ingredients into the wet mixture. Go slow and use low speed (or a spatula) to avoid overmixing, which can make muffins dense. Once the batter is just combined, drizzle in your melted, cooled baking chocolate and fold until your batter is swirled with chocolaty goodness. Stop as soon as there are no streaks—overmixing is the enemy of tender muffins!

Step 6: Bake

Scoop the batter evenly into the lined or greased muffin wells, filling each about three-quarters full. Place the tin in the hot oven and bake for 5 minutes at 400°F. Then, without opening the oven door, reduce heat to 350°F (175°C) and bake for another 10–15 minutes. When a toothpick in the center comes out mostly clean or with just a few moist crumbs, you’re golden!

Step 7: Cool the Muffins

Let your muffins rest in the pan for about 5 minutes; this makes them easier to handle. Then transfer each one to a wire rack, letting them cool completely—if you can resist eating them warm! This short wait ensures the perfect texture and makes them easier to peel from the liners.

How to Serve Keto Chocolate Cream Cheese Muffins

Keto Chocolate Cream Cheese Muffins Recipe

Garnishes

A dusting of powdered erythritol, a little sprinkle of unsweetened cocoa, or a few shavings of extra dark chocolate all add a touch of elegance. If you’re feeling extra indulgent, try a dollop of lightly sweetened whipped cream or a few fresh berries for a beautiful color contrast to the deep chocolate muffins.

Side Dishes

Pair these muffins with a mug of bulletproof coffee or an unsweetened almond milk latte for the ultimate keto breakfast or snack. If you’d like something a little heartier, a side of scrambled eggs or a handful of nuts keeps things balanced while letting the Keto Chocolate Cream Cheese Muffins remain the star of the plate.

Creative Ways to Present

You can slice the muffins horizontally and fill them with a spoonful of sugar-free raspberry jam for an elegant dessert. Or, serve them warm with a scoop of keto ice cream for an ultra-decadent experience. Mini versions also make a fantastic party treat—just adjust the baking time and watch them disappear!

Make Ahead and Storage

Storing Leftovers

Once completely cool, place leftover Keto Chocolate Cream Cheese Muffins in an airtight container. They keep well at room temperature for one day, but for longer freshness, stash them in the fridge, where they’ll stay moist and delicious for up to 5 days.

Freezing

For a longer-term treat, wrap fully cooled muffins individually in plastic wrap or parchment, then pop them into a freezer-safe bag. They freeze beautifully for up to 2 months. Just thaw them overnight in the fridge or at room temperature whenever you need a quick, chocolatey pick-me-up.

Reheating

To enjoy that just-baked warmth, microwave a refrigerated muffin for 10–15 seconds, or pop one (from room temp or frozen) into a 300°F (150°C) oven for a few minutes until heated through. This revives the muffin’s pillowy texture and brings out the chocolate aroma!

FAQs

Can I use coconut flour instead of almond flour?

Coconut flour absorbs much more moisture than almond flour and can make the muffins dry or crumbly. For the best texture and taste, stick with finely milled almond flour as written.

Can I replace erythritol with another sweetener?

Yes! A monk fruit blend or stevia-erythritol blend can typically be used in a 1:1 ratio, but always taste for sweetness adjustments. Just be mindful of each sweetener’s unique aftertaste or texture changes.

Do Keto Chocolate Cream Cheese Muffins taste like “diet food”?

Not at all! Thanks to the creamy cheese and rich chocolate, these muffins have a classic, indulgent taste and texture—moist, fudgy, and deeply satisfying, even to non-keto friends.

Why do I need to beat the eggs in one at a time?

This technique helps the batter stay smooth and emulsified, preventing lumps and ensuring the muffins are tender and full of airy lift. It really makes a difference in the final texture.

Can I double the recipe for meal prep?

Absolutely! Double all the ingredients and bake in batches if needed. These muffins hold up perfectly for meal prep, freezing, and busy week mornings, so you’ll always have a keto-friendly chocolate treat ready to go.

Final Thoughts

I hope you’re as excited as I am to whip up a batch of Keto Chocolate Cream Cheese Muffins! Every bite proves that eating low-carb doesn’t mean sacrificing your favorite treats. Whether for breakfast, a snack, or dessert, these muffins guarantee a little luxury with every bite. Try them soon—you’ll be hooked!

Keto Chocolate Cream Cheese Muffins Recipe

★★★★★

5.3 from 17 reviews

Author: lilan
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Keto

Print Recipe

Description

Indulge in these decadent Keto Chocolate Cream Cheese Muffins that are rich in flavor and keto-friendly. These moist and tender muffins are a perfect treat for chocolate lovers following a low-carb diet.

Instructions

Preheat & Prepare: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
Mix Dry Ingredients: In a medium bowl, whisk almond flour, cocoa powder, instant coffee (if using), baking powder, and sea salt until combined and lump-free.
Cream Wet Ingredients: In a large bowl, beat butter and erythritol on high speed until light and fluffy (2–3 minutes). Add cream cheese and beat until completely smooth.
Add Eggs & Vanilla: Mix in vanilla extract. Add eggs one at a time, beating well after each addition to maintain smooth batter.
Combine Dry & Wet: Slowly fold dry ingredients into wet on low speed until just combined. Drizzle in melted chocolate and fold gently until incorporated. Avoid overmixing.
Bake: Divide batter evenly into muffin cups (¾ full). Bake at 400°F for 5 minutes, then reduce heat to 350°F (175°C) and bake 10–15 minutes more. Test doneness with a toothpick.
Cool: Let muffins cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American