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Gluten FreeNut FreeLow CarbVegetarianKeto
Satisfy your sweet tooth and stay on track with your keto diet with these delicious cream cheese muffins. Made with cream cheese, these low-carb treats are the perfect guilt-free snack or breakfast.
These muffins are characterized by their rich and creamy texture, which is achieved without the use of traditional flour, making them a gluten-free treat too. At just 3g net carbs a muffin they make a great start to the day.
They taste like mini cheesecakes and are a great way to start the day. Or morning. Or afternoon. Who I am kidding...anytime is cream cheese muffin time!
Jump to:
- Carbs in cream cheese
- Ingredients
- How to make keto cream cheese muffins
- Cream Cheese Muffin Variations
- Storage
- Freezing
- More keto cream cheese recipes
- Keto Cream Cheese Muffins
Carbs in cream cheese
Cream cheese typically contains a small amount of carbohydrates. The exact amount of carbs can vary slightly between different brands and types of cream cheese. On average, a 1-ounce (28-gram) serving of regular cream cheese contains about 1 gram of carbohydrates.
Ingredients
Only 5 ingredients make these low carb muffins
- Cream cheese - plain and the star of the recipe.
- Egg - a source of protein
- Sweetener - we used allulose for the sweetener but monkfruit or Swerve work just as well.
- Vanilla - adds a touch of sweetener.
- Cinnamon - for the topping.
How to make keto cream cheese muffins
This is a quick and easy recipe with the muffins ready in 20 minutes. To bake we found silicone muffin cases very successful.
Mix all ingredients in a bowl.
Spoon into muffin cases.
Bake until firm.
Cool and enjoy.
Cream Cheese Muffin Variations
Keto cream cheese muffins can be customized with a wide range of flavorings and add-ins, such as blueberries, raspberries, chocolate chips, vanilla extract, lemon juice, cinnamon, or nuts, allowing for a diverse array of delicious options.
Storage
Before storing in the fridge, make sure your cream cheese muffins have cooled down to room temperature. Place the muffins in an airtight container or a resealable plastic bag. To absorb any excess moisture and prevent the muffins from becoming soggy, you can place a layer of paper towels at the bottom of the container before adding the muffins. They should last up to 4 days.
Freezing
To store cream cheese muffins for an even longer period, you can freeze them. Wrap each muffin individually in plastic wrap or aluminum foil, and then place them in an airtight container or a freezer-safe bag. Muffins can typically be stored in the freezer for up to 2-3 months. When you're ready to enjoy them, thaw them in the refrigerator.
More keto cream cheese recipes
Cream cheese is a great keto ingredient and can be enjoyed in these other recipes:
Keto Cream Cheese Cookies
Cranberry Cream Cheese Loaf
Flourless Chocolate Mint Mini Cakes
Pumpkin Cheesecake Ice Cream
Keto Pumpkin Cream Cheese Muffins
This recipe was originally posted in September 2011. The content and photos have been updated but the recipe remains the same.
Keto Cream Cheese Muffins
Angela Coleby
Cream cheese muffins are a delightful and indulgent baked treat that combines the rich and creamy flavor of cream cheese with the classic appeal of muffins.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 4 muffins
Calories 216 kcal
Ingredients
- 8 oz cream cheese
- 1 medium egg
- ¼ cup allulose or other sweetener
- ½ teaspoon vanilla extract
Topping
- ½ teaspoon cinnamon
Instructions
Pre-heat the oven to 180C/350F degrees and line a muffin tin with 4 greaseproof muffin liners. Or use silicone muffin liners.
In a medium mixing bowl, whisk the cream cheese and egg.
Add the sweetener and vanilla and whisk until smooth.
Spoon into the muffin liners and sprinkle the top with cinnamon.
Bake for 20 minutes until firm.
Se aside to cool before serving.
Notes
Makes 4 muffins
Nutrition
Serving: 1muffinCalories: 216kcalCarbohydrates: 3gProtein: 5gFat: 21gFiber: 0.1gNet Carbohydrates: 3g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
More Cupcakes & Muffins
- Keto Raspberry Muffins
- Santa Hat Cupcakes
- Flourless Keto Zucchini Muffins
- Keto Gingerbread Cupcakes with Eggnog Frosting
Reader Interactions
Comments
Dheny Rivas
Hi, what’s the best way to mix everything? A hand mixer or vitamix blender? Or something else? Thanks 🙂
Reply
Angela Coleby
Either would work. You need the mixture smooth.
Reply
Linda
I stretched mine to 24 muffins. They were nice size and delicious but they took longer than 20 minutes.
Reply
Cynthia
Hi Angela, thank you for sharing your recipe. I am not a baker, so I was wondering if you thought it would be possible to replace the sweetener with berries, or if that would just ruin them? Thanks for your help 🙂 Cynthia
Reply
Angela Coleby
Hi, I can't see why not!
Reply
Kate
Hey! Your recipe rocks! Great low cal pick me up 🙂 I also tried 1/2 the erythritol and 1/2 unflavored protein powder to balance out some macros for me! Tastes great too!
Thanks!Reply
Angela Coleby
Thanks!
Reply
libby anderson
Can you post exact amount of cream cheese please. I have to use marscopone or ricotta in France which come in 250g rubs
Reply
Divalicious
I use the 200g tubs of Cream cheese, such as Philiadelhia, but 250g would be fine. Would recommend a nice sprinkling of cinnamon on top!
Reply
