This recipe can be made with really any flavor you like, I’ve made chocolate chip and berry ones so far. The berry ones reminded me so much of this old recipe I used to make! The crust in these are simply chopped nuts. The filling bakes up just like a real cheesecake, nice and creamy. No one will ever know they’re better for you! They’ve become my favorite!
Keto Cheesecake Muffins
adapted from Kasey Trenum
16 oz softened cream cheese
1/2 cup granulated Erythritol sweetener
1/2 tsp vanilla
1/4 cup sugar free Chocolate Chips or bar, chopped (or blueberries and raspberries)
3/4 cup chopped pecans
Preheat oven to 350′ degrees.
Line 12 muffin tins with parchment muffin liners (trust me, you’ll love these!).
Using a mixer to beat cream cheese on medium speed until smooth and creamy.
Add eggs, Erythritol and vanilla then beat again on medium speed until thoroughly combined. Fold in chocolate (or berries) by hand. Add 1 tablespoon (I just use a good pinch amount) of chopped pecans to the bottom of each muffin tin.
Fill muffin tins with cheesecake batter approx 2/3 full, I use an ice cream scooper for a perfect amount).
Bake for 18-20 minutes.
Best served cold.
Trust me on these parchment liners!!
Inside is nice and creamy smooth!