Looking for a delicously wonderful and healthy dessert? Try our low-carb, keto-friendly cheesecake muffin recipe. No sugar.
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Low-Carb Keto Cheesecake Muffin Recipe
From the kitchen of Dr. Randall Hansen What follows is a very easy recipe for making delicious no-sugar, low-carb cheesecake muffins. It takes about 15 minutes of prep time, and another 18-20 minutes for baking. This recipe is for a basic, no-sugar vanilla cheesecake muffin with no crust/base, but we offer suggestions for both bases as well as additional ingredients/flavors following the basic recipe. IngredientsDirections3 (8-ounce) packages of cream cheese, softened to room temperature 1 cup of erythritol granular (you could also use Stevia or other non-sugar sweetener) 4 large eggs 1 teaspoon pure vanilla extract (all-natural, sugar-free) 1 cup heavy whipping cream
- Preheat oven to 350 degrees. Prepare 16-20 baking cups.
- In large bowl, mix together cream cheese and erythritol.
- Next, add the eggs, one-at-a-time... and beat until well-blended.
- Add vanilla and whipping cream, beating at high speed.
- Spoon/ladle final mixture into baking cups.
- Bake for 18-20 minutes, until the muffins are firm.
Base: We've used ground nuts, crushed low-carb granola, crumbles of low-carb cookies, and a packaged low-carb graham-cracker crust (1/4 cup)... all made by mixing with (1/4 cup) melted butter and spooning into the base of each muffin. Flavors: We have made chocolate-chip, chocolate, and pumpkin cheesecake muffins: Chocolate-Chip: Sprinkle low-carb, no-sugar chocolate-chips in the batter and/or sprinkle on top prior to baking. Chocolate: Mix in up to 1/2 cup unsweetened Cocoa powder. Pumpkin: Mix in up to one can (15 ounces) of pure pumpkin and 1 tablespoon of pumpkin spice.


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