Keto Cookies & Cream Muffins

These keto cookies and cream muffins are one of my favorite treats to make when I want something sweet but still want to stay on track with my low carb lifestyle.

They have a soft, fluffy muffin base with chocolate cookie crumbles mixed right in. And on top? A cream cheese swirl that makes every bite feel special.

The cookie pieces are made from scratch using almond flour and cocoa powder. They come together in just a few minutes and add the perfect crunch.

Everything in this recipe is sugar free and keto friendly, so you can enjoy these without worrying about your carb count.

If you’ve been looking for a low carb muffin recipe that actually feels like a real treat, this is the one. Let me show you how to make them.

Why You’ll Love This Recipe

Tastes Like Cookies and Cream – These muffins capture that classic cookies and cream flavor using simple keto ingredients.

Incredible Texture – The soft muffin base paired with crunchy cookie crumbles gives you the perfect bite every time.

Cream Cheese Swirl on Top – That tangy cream cheese swirl adds a rich bakery-style finish you will not stop thinking about.

Recipe Ingredients

For the Cookie Pieces

• 3 tbsp Almond Flour
• 1 tbsp Unsweetened Cocoa Powder
• 1 tbsp Granulated Erythritol
• 1 tbsp Softened Butter
• Pinch of Salt

For the Muffin Batter

• 2 cups Almond Flour
• 1/3 cup Granulated Erythritol
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3 Large Eggs
• 1/4 cup Melted Butter
• 1/4 cup Sour Cream
• 1 tsp Vanilla Extract
• 2 oz Cream Cheese, softened

For the Cream Cheese Swirl

• 3 oz Cream Cheese, softened
• 2 tbsp Powdered Erythritol
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Start with the cookie pieces. In a small bowl, mix together the almond flour, cocoa powder, erythritol, softened butter, and pinch of salt until a dark, crumbly dough forms. Press it flat between two sheets of parchment paper until about 1/4 inch thick.

Freeze for 15 minutes, then break it into small, rough cookie-sized crumbles. Set aside.

Step 2

Preheat your oven to 350F and line a 12-cup muffin tin with parchment liners.

Step 3

In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt. Add the eggs, melted butter, sour cream, vanilla, and softened cream cheese. Stir until smooth and well combined.

Step 4

Fold about two-thirds of the chocolate cookie crumbles into the batter, reserving the rest for topping.

Step 5

In a small bowl, beat together the cream cheese, powdered erythritol, and vanilla for the swirl until completely smooth.

Step 6

Divide the muffin batter evenly among the 12 cups. Drop small spoonfuls of the cream cheese mixture on top of each muffin, then use a toothpick to swirl it into the batter. Scatter the reserved cookie crumbles over the tops.

Step 7

Bake for 22 to 25 minutes, until the muffins are set and lightly golden around the edges. The cream cheese swirl should still be a bit soft. Let them cool in the tin for 10 minutes before serving.

Tips

Make Sure the Cream Cheese Is Actually Soft

Both the cream cheese in the muffin batter and the cream cheese swirl need to be fully softened before you use them. If it’s still cold and firm, it won’t blend into the batter smoothly and you’ll end up with little lumps of cream cheese throughout.

Take it out of the fridge about 30-45 minutes before you start. If you forgot, cut it into small cubes and let it sit for 15 minutes – smaller pieces soften way faster.

For the swirl mixture especially, the cream cheese needs to be completely smooth so it’s easy to dollop and swirl on top of the muffins.

Freeze the Cookie Pieces Long Enough

Don’t skip or rush the 15-minute freeze on the cookie dough. If the dough isn’t firm enough when you break it apart, it’ll just crumble into dust instead of giving you those nice chunky cookie pieces.

You want rough, uneven chunks that are solid enough to hold their shape when you fold them into the batter. If they’re too soft, they’ll dissolve into the muffin and you’ll lose that cookies and cream look and texture.

If you have time, freezing them for 20-25 minutes works even better. They’ll hold up nicely during baking.

Don’t Swirl Too Much

When you drag the toothpick through the cream cheese and muffin batter, do just two or three gentle passes. That’s it. You want visible streaks of white cream cheese sitting on top of the muffin.

If you swirl too many times, the cream cheese just mixes into the batter completely and you lose that beautiful marbled look. The whole point of the swirl is for it to be seen.

More Recipes

• Keto Cookies & Cream Mug Cake
• Keto Cookies & Cream Cheesecake Bites
• Keto Blueberry Muffins
• Keto Pumpkin Muffins
• Keto Funfetti Mug Cake

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

Not as a straight swap. Coconut flour absorbs way more liquid than almond flour, so using the same amount would give you dry, crumbly muffins. If you really want to use coconut flour, you would need roughly one-third the amount plus extra eggs or liquid to compensate.

Honestly, almond flour is what gives these muffins their soft, moist texture that mimics a real cookies and cream muffin. If you can stick with almond flour, you will get the best results.