Wow! That’s all I hear when people try these keto chocolate cream cheese muffins for the first time.
It’s hard to believe these rich, chocolatey treats are actually low carb. These muffins combine two amazing flavors that everyone loves – chocolate and cream cheese.
The cream cheese adds moisture and richness, while the chocolate gives that deep, satisfying taste we all crave. And thanks to monk fruit sweetener, you get all the sweetness without the sugar spike.
This recipe hits the sweet spot – they’re soft, moist, and hold together perfectly. The instant coffee might surprise you, but it actually brings out the chocolate flavor even more.
The best part? These muffins stay fresh in an airtight container for several days. Make a batch on Sunday, and you’ll have a delicious keto breakfast or snack ready all week.
They’re perfect with your morning coffee or as an afternoon pick me-up when you need something sweet but want to stay in ketosis. So, let’s get started!
👍 Why You’ll Love This Recipe
Perfect Texture: Unlike many keto baked goods that turn out dry or crumbly, these muffins stay incredibly moist thanks to the cream cheese.
The almond flour and cream cheese work together to create that perfect muffin texture we all miss on keto – soft, fluffy, and holds together when you bite into it.
Breakfast Ready: These muffins are filling enough to keep you satisfied all morning. The high fat content from cream cheese provides steady energy without the sugar crash.
Rich Chocolate Taste: These aren’t just chocolate flavored muffins – they’re packed with real chocolate flavor from three different sources.
The combination of cocoa powder, sugar-free baking chocolate, and instant coffee creates a deep, rich chocolate taste that rivals any regular chocolate muffin.
Great for Gatherings: These muffins are perfect for bringing to potlucks, office parties, or family gatherings. They look and taste so good that even non keto folks will enjoy them, and keto dieters will be thrilled to have a delicious option.
✨ Recipe Ingredients
- 4 oz Cream Cheese (softened)
- 1 1/4 cups Fine Almond Flour
- 3/4 teaspoon Instant Coffee
- 1 oz melted Sugar Free Baking Chocolate (I recommend this one – amazon)
- 1 1/2 teaspoons Baking Powder
- 1/4 cup Cocoa Powder
- 1/4 teaspoon Salt
- 4 tablespoons Butter (softened)
- 1 cup plus 1 1/2 tablespoons Monkfruit (I recommend this one– amazon)
- 1 teaspoon Pure Vanilla Extract
- 4 Eggs (large)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating your oven to 400°F and lining a muffin pan with paper liners.
Step 2
Add these ingredients to a large mixing bowl – cocoa powder, almond flour, instant coffee, salt, and baking powder. Mix until well combined.
Step 3
In another large bowl, add the softened butter, monk fruit sweetener, and vanilla – and beat on high until fluffy.
Step 4
Add the cream cheese and mix until well combined. Then, start adding the eggs one by one, mixing well after each addition.
Step 5
Add the dry ingredients to the wet ingredients and mix until well combined.
Step 6
Melt the baking chocolate chips, and slowly add them while beating the mixture until well mixed.
Step 7
Divide the batter into the muffin pan (don’t fill them completely as the muffins will expand and rise). Bake for 4-5 minutes at 400°F.
Then, reduce the temperature to 350°F and bake for 12-15 more minutes (until a toothpick inserted in the center comes out clean).
After removing from the oven, you can add more chocolate chips on top of each one (optional). Then, I recommend letting them cool on a baking rack for 15 minutes. Enjoy!
💡Tips
1. Don’t Skip the Coffee
The instant coffee might seem strange in a chocolate muffin recipe, but it’s a game changer.
It doesn’t make the muffins taste like coffee at all – instead, it makes the chocolate flavor deeper and richer.
If you only have regular ground coffee, don’t use it as a substitute – it won’t dissolve properly and will leave gritty bits in your muffins.
If you really can’t find instant coffee, you can skip it, but try to get some for your next batch.
2. Watch Your Muffin Fill Level
These muffins rise quite a bit during baking, so don’t fill your muffin liners all the way to the top. Fill each liner about 2/3 full – this gives them room to rise without spilling over.
If you fill them too much, they’ll spread over the top of the pan and create flat muffin tops instead of nice domed ones.
3. Check for Doneness
When you insert a toothpick, it should come out mostly clean, but a few moist crumbs are okay. If it comes out completely dry, you’ve baked them too long and they might be dry. If it comes out with wet batter, they need more time.
You’ll Love These Recipes Too
Check out these amazing keto recipes too:
FAQ
1. Can I use coconut flour instead of almond flour?
No, you can’t simply swap coconut flour for almond flour in this recipe. Coconut flour absorbs much more liquid than almond flour.
If you want to use coconut flour, you’d need to completely change the recipe with different amounts of eggs and liquid ingredients.
2. Do I really need both cocoa powder and sugar-free baking chocolate?
Yes, using both is important for the perfect chocolate flavor and texture. The cocoa powder provides that deep chocolate taste, while the melted sugar-free baking chocolate adds richness and helps create the perfect muffin texture.
Keto Chocolate Cream Cheese Muffins
Print RecipeIngredients
- 4 oz Cream Cheese softened
- 1 1/4 cups Fine Almond Flour
- 3/4 teaspoon Instant Coffee
- 1 oz melted Sugar Free Baking Chocolate (I recommend this one – amazon)
- 1 1/2 teaspoons Baking Powder
- 1/4 cup Cocoa Powder
- 1/4 teaspoon Salt
- 4 tablespoons Butter softened
- 1 cup plus 1 1/2 tablespoons Monkfruit (I recommend this one– amazon)
- 1 teaspoon Pure Vanilla Extract
- 4 Eggs large
Instructions
- Start by preheating your oven to 400°F and lining a muffin pan with paper liners.
- Add these ingredients to a large mixing bowl – cocoa powder, almond flour, instant coffee, salt, and baking powder. Mix until well combined.
- In another large bowl, add the softened butter, monk fruit sweetener, and vanilla – and beat on high until fluffy.
- Add the cream cheese and mix until well combined. Then, start adding the eggs one by one, mixing well after each addition.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Melt the baking chocolate chips, and slowly add them while beating the mixture until well mixed.
- Divide the batter into the muffin pan (don’t fill them completely as the muffins will expand and rise). Bake for 4-5 minutes at 400°F. Then, reduce the temperature to 350°F and bake for 12-15 more minutes (until a toothpick inserted in the center comes out clean).After removing from the oven, you can add more chocolate chips on top of each one (optional). Then, I recommend letting them cool on a baking rack for 15 minutes. Enjoy!