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
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
You may need –
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
I love these so much I had to stop making them for a bit because I would be triggered and eat the entire batch the same day. They are so good, just follow the recipe exactly how Erica and Dan show you in how to add the cream cheese. They are not too sweet, have the right balance between sweet and tangy! I also top them with sugar free jam. Youza!
Thank you so much for the lovely review Eleni, so glad you enjoyed them!
Hubby agreed to try 5 days of low carb eating. Pressure was on. I made these yesterday – Day 1. I used the Lakanto Monkfruit sweetener with 1 teaspoon of molasses (as I’d read that was a good homemade alternative to low carb brown sugar substitutes and we had those two ingredients in the cupboard). Hubby and teenagers absolutely loved them. Hubby was surprised there was no artificial sweetener aftertaste. I brought one to work today and zapped briefly in the microwave to have with coffee – absolutely yummy! Thanks Ladies for the great recipe.
These cheesecakes muffins are super easy to make & they taste delicious!!
Thanks Adrijana!
Hi! What is the serving size? Only 1? Thank you!
Yes
I know I’m late to the party, but these are ridiculously good!
Making my 2nd batch this week as I write! These are FANTASTIC!!! Only changes were to use maple syrup flavoring onstead of vanilla and to add in some hemp seeds to increase the protein punch!
Thanks so much for the feedback Deb
Great post! Thanks for the recipe
Thanks.
Really great breakfast/brunch muffin – it is so good! I don’t usually have breakfast/brunch – my eating window starts with lunch. Still, having come across the recipe I wanted to try. Baked the muffins yesterday, and today i have delayed lunch to have a muffin first! I am so satisfied with that decision – absolutely great way to break fast 😊 As recommended, gently heated with some butter is the way to do it – the creamy, gooey chunks of cream cheese are wonderful. Thank you for sharing this.
So glad you enjoyed them Angie!!
Absolutely awesome 😋
These are a hit with my family even those who are not low carb or keto 👍
I make these regularly. I find they keep well in the fridge for a few days that is if we can keep our hands off them .
Great recipe, thank you
Thank you so much, these are really good.
Amazing muffins, I made them today without pecans because I didn’t have any. They were so nice. Thanks for a great recipe.
Thanks Laila, This makes us happy to see you making our recipes. We feel special.
BEST. MUFFINS. EVER!!! Thank you SO much for this recipe. It’s one I make frequently while fallowing the keto diet. My father in law, who is diabetic, absolutely loves these as well. These are just a win win all around. Quick, easy, and so delicious!!
So glad you and the family enjoyed them. They are so good.
Delicious and decadent. Tasted like more!!
Thank you.
I have made these 4 times in a month and a half . These go so fast in our home. This is honestly the best keto desert I have ever tasted in my many years of low carb dieting
I agree. They are awesome
I have finally got around to baking these muffins. They are sooo delicious that I felt compelled to comment & rate them.. I have to be honest when I was cutting up the cream cheese and mixing it into the wet ingredients I thought that the amount was overkill.. Once they baked and I ate one I realised that it is essential to the overall taste and texture.. This would have to be my all-time favourite muffin.. It reminded me of carrot cake (without the carrot) and the Betty Crocker cinnamon crumble muffins with tecture. I am still in shock that I don’t have to deprive myself of delicious food and that I can lose and maintain my weight by eating a Keto diet..I never thought it would be possible. Thankyou girls for sharing your journey, for creating these amazing recipes and for ” keeping it real”..
Thanks so much Kate. This was such a lovely message to receive yesterday. Many people think it’s too much cream cheese, but I think they are perfect as is.
Thanks for the recipe, very quick and easy for great muffins! the flavor was rich and just the right amount of sweetness.
Thank you so much
This recipe is SUPERB! I’m sure to be making this multiple times over the Fall & Winter months. A definite winner!
Thank you for sharing!
These turned out great, tweaked them just a little, wanted a fall recipe with pumpkin, so subbed a half cup of pumpkin for half the cream cheese. Flavor was great. Thanks for the recipe. The sub adds 2 grams of carbs, but spread over eight muffins it’s not much!!
Oh that sounds delicious
Sounds delicious.
These are one of my favorite Keto treats. I make them a few times per month. I made them today subbing Banana extract & walnuts for Banana nut cream cheese muffins. I have made pumpkin walnut cream cheese muffins and I’ve added a few Tablespoons of chunky peanut butter and Lily’s chocolate chips for Peanut butter Chocolate Chip cheesecake muffins! The possibilities are endless. Thank you for a fabulous recipe! 💕
Oh yum. Love the variations.
I really want to try these but the postage on the Sukrin is a bit of a killer. I might just factor in 1 tsp of molasses and eat them less often
If you are in Australia you can buy it here – https://sukrin.com.au/?aff=9
These are very delicious! Thank you so much for sharing the recipe. I didn’t change a thing but I think next time I will bake them at 350•F because at 320•F I had to cook the muffins 45 minutes. At 25 minutes they were still very watery. Otherwise PERFECT! Thanks again. You guys are awesome!
Awesome. Thanks so much.