Keto Blueberry Swirl Cheesecake Muffins

Indulge in the tangy sweetness of blueberries and the rich creaminess of cheesecake with our Keto Blueberry Swirl Cheesecake Muffins. Perfect for a low-carb lifestyle without compromising on flavor.

Course Desserts

Cuisine American

Keyword Blueberry Cheesecake Muffins, Keto Baking, Keto Blueberry Swirl Cheesecake Muffins, keto muffins, Low-Carb Desserts

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 220kcal

Equipment

Electric mixer
Mixing bowls
Muffin tin
Toothpick
Wire rack

Ingredients

Cheesecake Swirl

8 oz cream cheese softened
¼ cup granulated erythritol
1 large egg
½ tsp vanilla extract

Muffin Batter

2 cups almond flour
½ cup granulated erythritol
2 tsp baking powder
¼ tsp salt
⅓ cup unsalted butter melted and cooled
2 large eggs
½ cup unsweetened almond milk
1 tsp vanilla extract
½ cup fresh blueberries

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
Begin with the cheesecake swirl: In a medium bowl, combine softened cream cheese, 1/4 cup erythritol, 1 egg, and 1/2 tsp vanilla extract. Beat with an electric mixer until smooth and set aside.
For the muffin batter, in a large bowl, whisk together almond flour, 1/2 cup erythritol, baking powder, and salt.
In a separate bowl, mix melted butter, 2 eggs, almond milk, and 1 tsp vanilla extract until well combined.
Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the blueberries.
Divide the muffin batter evenly among the prepared muffin cups.
Drop a spoonful of the cheesecake mixture on top of each muffin and use a toothpick to swirl it into the batter.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. These muffins can be frozen for up to 1 month. For a dairy-free version, use coconut cream in place of cream cheese and coconut oil instead of butter.

Nutrition