Go Back

Low Carb Chocolate Cream Cheese Muffins - Rich, Moist, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients
  • 1 3/4 cups fine blanched almond flour
  • 1/4 cup unsweetened cocoa powder (Dutch-process or natural)
  • 2 tablespoons coconut flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Wet Ingredients
  • 3 large eggs, room temperature
  • 1/2 cup unsweetened almond milk (or other low-carb milk)
  • 1/2 cup avocado oil or melted butter (slightly cooled)
  • 2 teaspoons vanilla extract
  • Sweeteners
  • 1/2 cup granulated erythritol or allulose (for the batter)
  • 2–3 tablespoons powdered erythritol or allulose (for the cream cheese swirl)
  • Cream Cheese Swirl
  • 6 ounces cream cheese, softened
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • Optional Mix-Ins
  • 1/3 cup sugar-free chocolate chips
  • 1/4 teaspoon espresso powder to deepen the chocolate flavor

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly mist the liners with oil to prevent sticking.
  2. Make the cream cheese swirl: In a small bowl, beat cream cheese, egg yolk, powdered sweetener, and vanilla until smooth and creamy. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk almond flour, cocoa powder, coconut flour, baking powder, baking soda, and salt until combined and lump-free.
  4. Whisk wet ingredients: In a separate bowl or large measuring cup, whisk eggs, almond milk, oil (or butter), vanilla, and granulated sweetener until the sweetener starts to dissolve.
  5. Combine: Pour the wet mixture into the dry. Stir gently until just combined. If using, fold in sugar-free chocolate chips and espresso powder.
  6. Portion batter: Divide the chocolate batter evenly among the muffin cups, filling each about two-thirds full.
  7. Add the swirl: Spoon about 1 tablespoon of the cream cheese mixture into the center of each cup. Use a toothpick or skewer to swirl it lightly into the batter.
  8. Bake: Place the pan on the center rack and bake for 18–22 minutes. The muffins are done when the tops spring back lightly and a toothpick inserted into the chocolate portion comes out with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before storing so the cream cheese sets.
  10. Enjoy: Serve slightly warm or at room temperature. The flavors deepen after a few hours.