Keto Cream Cheese Muffins (AKA Magic Muffins) (Print version)
Soft low-carb cream cheese muffins made with almond flour, eggs, vanilla, and a tender cheesecake-like crumb.
# Ingredients:
For the muffins
01 -
8 oz (225 g) full-fat cream cheese, softened
02 -
1/2 cup (96 g) granular keto sweetener
03 -
4 tablespoons (56 g) unsalted butter, melted and cooled
04 -
2 teaspoons vanilla extract
05 -
1 teaspoon finely grated lemon zest, optional
06 -
3 large eggs, room temperature
07 -
1 1/2 cups (150 g) finely ground blanched almond flour
08 -
2 teaspoons baking powder
09 -
1/4 teaspoon fine sea salt
Optional add-ins
10 -
1/3 cup (45 g) fresh blueberries or sugar-free chocolate chips
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with parchment liners or grease the cups well.
02 -
Beat the softened cream cheese, sweetener, melted butter, vanilla, and lemon zest until smooth and creamy, about 1-2 minutes.
03 -
Beat in the eggs one at a time, mixing just until each egg is incorporated. Scrape the bowl as needed.
04 -
Stir in almond flour, baking powder, and salt until combined. Fold in blueberries or sugar-free chocolate chips if using. Rest the batter for 5 minutes.
05 -
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18-22 minutes, until the tops are set and the edges are lightly golden.
06 -
Cool in the pan for 10 minutes, then transfer to a rack. Serve at room temperature or chill for a firmer texture.
# Good to know:
01 -
Texture firms as the muffins cool, so avoid serving them straight from the oven.
02 -
Use finely ground blanched almond flour, not almond meal, for the softest crumb.
03 -
Store covered in the refrigerator for up to 5 days.