Sometimes you don’t want eggs for breakfast. These keto pecan cheesecake muffins are an excellent grab and go breakfast choice. They can be batch cooked and stored in the freezer.
Pecan is one of our favourite nuts to use as we just love their flavour. These are a great option to give to your non keto family members as they are delicious.
- We love Sukrin sweeteners and Sukrin Gold works really well in these muffins, as it is a brown sugar substitute
- Use your preferred nuts if you don’t have pecans available
- These muffins freeze well and should be stored in the fridge or freezer, just wrap them well
- They are best served room temperature or warm
We would love to see your Keto Pecan Cheesecake Muffins so please tag us on in your photos Instagram!
Make sure you check out our other sweet recipes.
- Keto Breakfast Muffins
- Keto Creamy Hot Chocolate
- Keto Pecan Cheesecake Muffins
- Keto Roasted Capsicum and Feta Frittata
- Keto Chocolate Fat Bomb Smoothie
- Keto Chia Pudding
- Keto Nut and Seed Granola
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Keto Pecan Cheesecake Muffins
Preheat the oven to 160 degree Celsius or 320 degrees Fahrenheit and prepare your muffin moulds or cases. You will need to grease your tin. We use a silicon mould as they come out very easily and do not require any greasing
In a bowl combine almond flour, baking powder, cinnamon, pecans, sugar substitute and a pinch of salt
Chop cream cheese into small cubes
In a jug whisk together eggs and vanilla with a fork
Add the egg mixture to the dry mixture and stir to combine
Sprinkle the cream cheese cubes into the mixture. Take some time to do this to ensure they are all separated and not clumped together
Divide the mixture into your muffin moulds.
Bake in the oven for 20-25 minutes or until they are golden brown and cooked through
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. NUTRITIONAL INFORMATION DOES NOT INCLUDE ANY GARNISHES
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