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Keto Chocolate Cheesecake Muffins (Dairy-Free)

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October 6, 2021 | Author: Ashley McCrary

My Keto Chocolate Cheesecake Muffins are a dream come true. They are made with a decadent chocolate batter, topped with a dairy-free cheesecake batter and filled with dark chocolate chips! These can serve as a sweet treat, dessert or breakfast. Keto, Paleo and Dairy-Free

All diets and lifestyles should include chocolate. It makes life a little sweeter. My new Keto Chocolate Cheesecake Muffins allow you to have your cake and eat it too, but, in a healthy way! These are a great sweet treat dessert, snack, or even breakfast. Eat them hot or straight from the fridge. Both ways are super delicious and satisfying. The best part is they are keto, dairy-free, and Paleo.

Keto Chocolate Cheesecake Muffins on a cooling rack with chocolate chops and a towel.

Tips for making these Keto Chocolate Cheesecake Muffins

  • Don’t overcook. I like to take them out a minute or two early and let them continue cooking in the muffin tin on he stove. This will allow them to be super moist.
  • As far as a Keto and low-sugar liquid sweetener, I always recommend Monk Fruit Syrup. It doesn’t have a yucky after taste like most Keto sugar substitutes.
  • Don’t eyeball your measurements. Make sure to use measuring cups and spoons to get accurate measurement.
  • For low sugar dark chocolate chips, I use Lily’s for Keto and Hu for Paleo.
  • If you are not living Keto, feel free to sub maple syrup for the Monk Fruit Syrup.
  • Store them in the fridge if you have any leftovers. In my opinion, they are so yummy once they have set in the fridge over night. But, they are also good hot with a big cup of coffee.

Storage:

If you are lucky enough to have any leftovers, you can store them in the fridge or in the freezer for a later date. These are great right out of the oven, but I have found through experience that they are super yummy straight from the fridge. In addition, if you have a sweet tooth a lot, make a big batch of these and freeze. Once your craving kicks in, grab one from the freezer and heat up. So darn yummy!

Fridge: Store in an air-tight container for up to one week. Eat straight out of the fridge or heat up in the microwave for 15-20 seconds.

Freezer: Store in an air-tight container for up to 3 months. Simply thaw and heat up when ready to enjoy!

The Process:

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Keto Chocolate Cheesecake Muffins

My Keto Chocolate Cheesecake Muffins are a dream come true. They are made with a decadent chocolate batter, topped with a dairy-free cheesecake batter and filled with dark chocolate chips! These can serve as a sweet treat, dessert or breakfast. Keto, Paleo and Dairy-Free

  • Total Time: 5 minute
  • Yield: 1214 muffins 1x

Ingredients

Scale

Dry Ingredients:

  • 1 1/2 cups blanched almond flour
  • 3 tbsp coconut flour
  • 1/4 tsp salt
  • 1 1/2 teaspoon gluten-free baking powder 
  • 3/4 cup dark chocolate chips*
  • 1/2 cup  unsweetened cocoa powder

Wet Ingredients:

  • 3 large eggs (at room temperature)
  • 3/4 cup Monk Fruit Syrup (for Paleo, sub Honey or Maple Syrup)
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1/3 cup melted ghee or coconut oil

Cheesecake Topping

Instructions

  1. Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
  2. In a medium bowl, whisk together the cocoa powder, almond flour, coconut flour, baking powder, and salt.
  3. In a large bowl, whisk together the eggs, pure vanilla, almond milk, Monk Fruit Syrup (or Maple Syrup) and melted ghee. Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments. Fold in the chocolate chips.
  4. Place the ingredients for the cheesecake mixture into a medium bowl and whip using a handheld mixer. Mix for 30-40 seconds or until smooth. 
  5. Spoon the chocolate batter evenly into the paper liners. Fill about 3/4 of each liner with batter. To the top of the batter, add about a tablespoon of the cheesecake mixture. Swirl together with a fork or a toothpick.
  6. Bake until a toothpick inserted into the center of a muffin comes out clean, 22-25 minutes, or until a toothpick comes out clean. Remove the muffins from the oven and transfer them to a rack and allow to cool in the pan for 5 to 10 minutes.
  7. If leftovers, store in an airtight container. Will last up to 1 week

Notes

  • 7.2 NET carbs per muffin
  • For low sugar dark chocolate chips, I use Lily’s for Keto and Hu for Paleo. 
  • Make sure to use either Monk Fruit Syrup or Maple Syrup. If you substitute the granulated Monk Fruit, the batter will become thick and it will not turn out. 
  • If you are not dairy-free, feel free to sub regular cream cheese. 
  • These can be stored in the freezer for up to 3 months.
  • Nutrition is calculated using Monk Fruit Syrup and Lily’s Chocolate Chips.
  • Remember, all ovens cook differently. Be sure to keep an eye on the muffins and cook until a toothpick comes out clean and the muffins are set.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert/Snack
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Keywords: Cheesecake Chocolate Muffins, Keto Muffins, Keto, Dairy-Free

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3 thoughts on "Keto Chocolate Cheesecake Muffins (Dairy-Free)"

  1. alice says:

    This recipe looks absolutely delicious. Is there anything I can sub for the coconut cream? Sour cream or more cream cheese maybe?

  2. Helen says:

    These are THE BEST keto dessert I’ve ever had! I’m usually very disappointed with all keto “sweets”. These are Everything!

    1. Ashley McCrary says:

      This is awesome news. I am so happy it was a hit


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Follow @healthylittlepeach for more balanced recipes! 

These easy Apple Pie Crescent Rolls are a party favorite! Flaky crescent rolls stuffed with cream cheese & apple pie filling, a yummy Air Fryer or Oven-baked treat. 

And remember, a balanced lifestyle is a healthy lifestyle. All foods can be enjoyed in moderation👍🏼. It’s taken me a long time to realize that healthy is so much more than eating salads. It’s about living a sustainable lifestyle and including favorite foods such as this recipe. 

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👇🏼My 2 favorite healthy swaps for oil when baking, applesauce and Greek yogurt. Both options will save you a ton of calories and fat and give you the same results as oil. 

These swaps are for baked goods such as cakes, cupcakes, sweet breads, and muffins. 

🍎APPLESAUCE SWAP: When substituting applesauce for oil in baked goods, the ratio is 1:1. 

Example: If the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce or 1/2 cup oil use 1/2 cup applesauce. It’s a equal swap. 

🍎For every 1/2 cup of oil replaced with applesauce, you will save over 900 calories and 110 grams of fat. It will also make your cakes and baked goods super moist. 

✨GREEK YOGURT SWAP: For everyone 1 cup of oil sub 3/4 cup Greek or plain yogurt. 

Example: If you are using 1/2 cup oil, use 1/4 cup Greek yogurt. For 1/2 cup of oil there is over 900 calories. For 1/4 cup of Greek yogurt there is only 38 calories. 

Greek yogurt adds more protein and cuts fat by 100%

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#ad Jump into fall with this delicious and easy Kielbasa and Cabbage Pierogy Skillet featuring @mrstspierogies. There is nothing like a cozy and comforting family meal to
help kick off cool weather season.
 
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Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
1 package beef kielbasa or beef sausage of choice
1 medium head of cabbage, shredded
1 onion - sliced
salt and pepper
2 tablespoon olive oil or butter, divided
3 garlic cloves, minced
 
Step 1: Add 1 tablespoon butter to a skillet and add in the garlic and allow to cook for 20
seconds. Next, add in the sausage and sauté until it’s browned on both sides. Remove
and set aside. In the same skillet (do not wipe it out), add in the shredded cabbage and
onions. Cook for 8-10 minutes or until tender. 
 
Step 2: Brown the pierogies in a no-stick pan with the butter. Brown on both sides for
about 6- 8 minutes per side. 
 
Step 3: Place the pierogies and cooked kielbasa in with the cabbage.
 
Step 4: Enjoy!
Follow @healthylittlepeach for more recipes. 

✨This versatile Air Fryer Salmon is prepped and cooked in just 15 minutes with the most delicious honey garlic sauce! Your air fryer will do all the work for you, just whip up your favorite easy sides, and enjoy!

✨I also get questions about why I add foil. I do that so it catches the juice. I love drizzling any extra on the cooked salmon. So good!

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Full recipe👇🏼Follow @healthylittlepeach for more yummy recipes. 

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This brothy soup is great for sipping when you are sick or even served with a side salad or sandwich. It includes super simple ingredients and packs a ton of flavor. 

✨Japanese-Inspired Clear Onion Soup✨

1 tablespoon sesame oil
1 large onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
3/4 tsp ground ginger
8 cups chicken broth
2 cups beef broth (optional, but adds so much flavor) You can sub vegetable broth for both chicken and beef
salt/pepper
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2. Add the carrots, celery, onions, and ginger. Saute together until tender. 
3. Season to taste with salt and pepper and add in the chicken and beef broth. 
4. Bring to a boil and then simmer for 30 minutes.
5. Strain the veggies from the broth. Don’t throw them away, you can pop them in the fridge and use them for another meal or recipe. 
6. Ladle the soup into a bowl and add a handful of green onions and thinly sliced mushrooms
7. For additional flavor you can also add a splash of soy sauce and sriracha to taste.

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✨Grab the full recipe in my profile or at 
https://healthylittlepeach.com/seasoned-pigs-in-a-blanket/

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