Go Back
–+ servings

Keto Cookies & Cream Muffins

These low carb cookies and cream muffins are a dreamy keto friendly treat with a cream cheese swirl that makes every bite worth savoring.
Keto Cookies & Cream Muffins
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 202 kcal
Print Recipe Pin Recipe

Ingredients
  

For the Cookie Pieces

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

Equipment

  • muffin tin

Instructions
 

  • 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.
  • Preheat your oven to 350F and line a 12-cup muffin tin with parchment liners.
  • 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.
  • Fold about two-thirds of the chocolate cookie crumbles into the batter, reserving the rest for topping.
  • In a small bowl, beat together the cream cheese, powdered erythritol, and vanilla for the swirl until completely smooth.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 202kcalCarbohydrates: 4gProtein: 6gFat: 18g
Keyword cookies and cream, keto muffins, low carb, sugar free
Tried this recipe?Let us know how it was!