We see a lot of people in our Facebook group, Aussie Low Carb Community, looking for a breakfast option that doesn’t involve eggs. These keto cheesecake muffins are an excellent grab and go breakfast choice and they are not eggy at all. We love to cook up a batch of these and store them in the freezer. That way when we don’t have time for breakfast, we can grab a muffin out of the freezer, defrost and warm and then we are good to go.
Updated 17th of July 2020
Keto Cheesecake Muffins
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. These are our favourite sweet treat and we love to have some stored in the freezer when we are craving something sweet.
These are also an excellent option to take for a work morning tea or a pot luck. They will quickly become everyone’s favourite, even the biggest keto nay-sayers.
In 2018, we made these muffins at Ketofest as part of the cooking demonstrations. We had some much fun making them and were so happy with the response we got from everyone that tried them. They were a big hit.
Pecans on Keto
Since starting our keto lifestyle 4 years ago, we have fallen in love with pecans. They are definitely our favourite nut.
We love nuts on our keto lifestyle. I love to snack on them sometimes, they are great for flours and we both also love nut butters. If you are looking for some ideas on how to use nuts on your keto lifestyle, make sure you check out the best nuts on keto.
We love to create recipes using pecans and here are some of our favourites.
Our favourite Keto muffin recipes
I believe we have 3 of the best keto muffin recipes out there. These cheesecake muffins, breakfast muffins and keto blueberry muffins are all just so good. We cooked the cheesecake muffins and breakfast muffins at Ketofest 2018 and they were both a massive hit. All of these muffins are great for the kids and have been loved by all our non-keto family and friends.
Here is a list of some of our favourite keto muffin recipes;
Low Carb Baking
Baking your favourite desserts and cakes using low carb replacement ingredients can be tricky. When you start replacing flour with low carb replacements like almond flour and coconut flour, it’s important to know they don’t work the same as normal flour.
When using sweeteners in place of sugar it’s important to check if the sweetener acts as a 1:1 replacement. The Sukrin sweeteners we love are 1:1 and act the most like sugar of all the sweeteners we have tried.
Even though these things make keto baking more difficult, it is really easy to find a keto version of most of your favourite baked goods.
Keto Sweeteners
We love to use Sukrin sweeteners in our keto baking and these keto pecan cheesecake muffins. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
Tips
- We love Sukrin Sweetener
and Sukrin Gold works really well in these muffins, as it is a brown sugar substitute. Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia. - Use your preferred nuts if you don’t have pecans available
- It is much easier to cut the cream cheese straight out of the fridge to get nice uniform pieces
- These muffins freeze well and should be stored in the fridge or freezer, just wrap them well
and Suggestions
- I love to warm the muffin slightly in the microwave or oven before eating it as it makes the cream cheese nice and soft and gooey.
Equipment
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Keto Cheesecake Muffins
There is so much to love about these keto cheesecake muffins. The cream cheese is the best thing about these delicious keto cheesecake muffins. It adds such a creamy texture, you always feel like you have hit the jackpot when your bite includes some delicious gooey cream cheese. The cream cheese flavour, paired with the cinnamon and the pecans is what makes this the best keto cheesecake muffin recipe out there.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Bulletproof Mocha – Dairy Free
- Caramel & Peanut Butter Keto Shake
- Bulletproof Tea – Coconut & Chai
- Bulletproof Bone Broth
- Keto Hot Chocolate
- How to Make Bone Broth
- How to make Cold Brew Coffee
- Chocolate Fat Bomb Smoothie
- How to make Almond Milk
Ingredients
- 1 cup almond flour
- 1 tsp baking powder
- ½ cup brown sugar substitute (we use Sukrin Gold)
- 1 tsp ground cinnamon
- ½ cup pecans (chopped)
- 1 tsp vanilla extract
- 4 eggs (large)
- 250 g cream cheese (8oz)
- salt
Instructions
- Preheat the oven to 160C/320F 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
Love.
Thanks Erina.