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Keto Blueberry Cheesecake Muffins - Creamy, Fruity, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the muffin batter:
  • 2 cups almond flour (finely blanched)
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granular erythritol or monk fruit blend (adjust to taste)
  • 1/2 cup unsalted butter, melted and cooled (or refined coconut oil)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened almond milk (more as needed for consistency)
  • 3/4 cup blueberries (fresh or frozen; if frozen, do not thaw)
  • 1 teaspoon lemon zest (optional, but brightens flavor)
  • For the cheesecake swirl:
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered erythritol or monk fruit blend
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional)
  • For the pan:
  • Muffin liners and a light spray of avocado oil or butter

Method
 

  1. Prep your pan and oven: Line a 12-cup muffin tin with liners and lightly grease them. Preheat the oven to 350°F (175°C).
  2. Mix dry ingredients: In a medium bowl, whisk almond flour, coconut flour, baking powder, salt, and granular sweetener until well combined.
  3. Combine wet ingredients: In a large bowl, whisk melted butter, eggs, vanilla, and almond milk. Add lemon zest if using.
  4. Make the muffin batter: Add the dry mix to the wet ingredients and stir until just combined. If the batter seems too thick, add 1–2 tablespoons more almond milk. Gently fold in the blueberries.
  5. Make the cheesecake mixture: In a separate bowl, beat cream cheese with powdered sweetener until smooth. Mix in egg yolk, vanilla, and lemon juice until creamy.
  6. Fill the cups: Spoon about 2 tablespoons of muffin batter into each liner, then add 1 tablespoon of cheesecake mixture on top. Finish with another tablespoon of muffin batter. Swirl gently with a toothpick.
  7. Bake: Bake for 20–24 minutes, or until the tops are set and lightly golden and a toothpick inserted into the muffin portion comes out mostly clean. The cheesecake centers will be slightly soft.
  8. Cool completely: Let the muffins cool in the pan for 10 minutes, then move to a rack. Chill for 30–60 minutes for the creamiest texture.
  9. Serve: Enjoy chilled or at room temperature. The flavor deepens after a few hours.