These Keto Cheesecake Stuffed Snickerdoodle Muffins are epic!
Cheesecake and snickerdoodle desserts have always seemed to go over so well online and with family and friends.
So at one point I figured..why not combine the two?
That's when I first came out with my Keto No-Bake Snickerdoodle Cheesecake Bars that got DEVOURED at the party I brought them to.
After that I created some Cheesecake Stuffed Snickerdoodle Cookies that also became a hit online.
Now here we are today with what I believe to be the ULTIMATE keto cheesecake and snickerdoodle dessert.
Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does NOT affect your purchase in any way! 
These Keto Cheesecake Stuffed Snickerdoodle Muffins are seriously tasty. Normally I'm not a big snickerdoodle fan myself but I could eat these daily for dessert and/or breakfast!
The filling is so rich and creamy and you can decide if you want them warm and gooey or chilled with that perfectly set cheesecake center..
These really do feel like you're cheating.
The muffins for this recipe are based off of my new “lighter” keto muffin formula that uses both almond flour and coconut flour as well as some arrowroot starch. They come out so nice and fluffy every time.
Though I will say, the cheesecake does slightly weigh them down in this recipe but not at all in a bad way.
PS. You could also easily turn these into cupcakes by frosting them with a delicious sugar free cream cheese frosting like the one found here.
Ingredients In Keto Cream Cheese Snickerdoodle Muffins
- Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
- Powdered Monkfruit Erythritol Sweetener – I use the Lakanto brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture. You can also use cornstarch instead. - Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
- Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
- Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!
Tools I Used To Make Keto Cheesecake Stuffed Snickerdoodle Muffins
- Nutritional Food Scale – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.
I appreciate your support so much guys! - Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
- Mixing Bowls
- Hand Mixer
- Spatula
- Muffin Pan
- Whisk
- Like This Recipe? I now have a Keto Christmas Desserts Cookbook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!
Tips For Making Keto Cheesecake Stuffed Snickerdoodle Muffins
- If you don't have arrowroot starch, you can also make these cupcakes using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1/2 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
- You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the cake a chewier, more traditional texture.
- Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
- If you want a prettier finally look to your cupcakes, make a sugar free cream cheese frosting like the one I used on my Keto Carrot Cupcakes to cover the indent caused by the cheesecake filling!
- I use Truvia sweetener whenever I am making some kind of cinnamon “sugar” topping for desserts because it holds up really well and doesn't dissolve when baking. You can also use granulated monkfruit sweetener but it may not stay looking as granulated. Simply sprinkle a bit more once the muffins have cooled for the same effect.
How To Store Keto Cream Cheese Stuffed Snickerdoodle Muffins
- Store these muffins in an airtight container in the fridge for up to 2 days. *These do best being frozen and then thawed again as a quick dessert, the fridge tends to dry them out after a day or two. They unfortunately cannot be left at room temperature for more than 2 hours at a time due to the cheesecake filling!
- I recommend placing wax paper above and below the muffins in the container your are freezing them in to prevent them from getting freezer burnt.
Keto Cheesecake Stuffed Snickerdoodle Muffins
Serves: 12 muffins
Ingredients:
Snickerdoodle Muffins
- 1 cup almond flour, 112g
- 5 tbsp coconut flour, 35g
- 1 tbsp arrowroot starch, 7g (cornstarch can also work)
- 2 teaspoon baking powder
- 1 tsp cinnamon
- 1/2 teaspoon baking soda
- 1 tsp xanthan gum
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted, 80g
- 11 tbsp powdered monkfruit/erythritol sweetener, 130g
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream, 120g (warmed slightly or at room temperature)
- 1 tsp white vinegar
Cheesecake Filling
- 6 tbsp cream cheese, softened, 3oz / 90g
- 2 tsp sour cream, 10g
- 3 tbsp powdered monkfruit/erythritol sweetener, 36g
- 1/8 tsp vanilla extract (optional)
Cinnamon Topping
- 1 tsp cinnamon
- 2 tbsp truvia sweetener or another granulated sweetener
Directions:
- Pre-heat oven to 350*F.
- In a bowl, whisk together all of the dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, cinnamon, xanthan gum, baking soda and salt.
- In a measuring cup or small bowl, add the cream and vinegar and give it a quick stir before setting it aside.
- In another larger bowl, whisk together the coconut oil, sweetener, eggs and vanilla extract until bubbles form at the top (you can use a hand mixer if you prefer).
- Add the cream and vinegar and whisk again until smooth.
- Add the dry ingredients to the wet ingredients and stir well until a thick batter forms.
- Line a muffin tray with muffin liners. Spray the muffin liners lightly with oil to prevent sticking.
- Place a spoonful of batter into the bottom of each muffin cup (you want them filled just about halfway).
- Beat together the cream cheese, sour cream, sweetener and vanilla extract in a small bowl until smooth then take small spoonfuls and place one in the center of each muffin cup (divide evenly until all cheesecake mixture is used up).
- Top up the muffin cups with the rest of your muffin batter making sure to cover the cream cheese filling as best as you can (doesn't have to be perfect).
- Sprinkle the tops with a mixture of cinnamon and truvia (or another granulated sweetener) and bake for 21-24min or until tops are risen and a toothpick comes out relatively clean. **The centers in these often sink after baking due to the filling so feel free to top with whipped cream, pecans or cream cheese frosting if you don't like the look!** Enjoy your Keto Cheesecake Stuffed Snickerdoodle Muffins!
Nutrition for 1/12th of recipe (1 muffin): 200 calories | 19g fat | 2.3g NET carbs | 3.9g protein | 2g fiber
Store these muffins in an airtight container in the fridge for up to 2 days. *These do best being frozen and then thawed again as a quick dessert, the fridge tends to dry them out after a day or two. They unfortunately cannot be left at room temperature for more than 2 hours at a time due to the cheesecake filling!
Like This Recipe? I now have a Keto Christmas Desserts Cookbook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!
Keto Cheesecake Stuffed Snickerdoodle Muffins
Servings: 12 muffins
Calories: 200kcal
Ingredients
Snickerdoodle Muffins
- 1 cup almond flour 112g
- 5 tbsp coconut flour 35g
- 1 tbsp arrowroot starch 7g (cornstarch can also work)
- 2 teaspoon baking powder
- 1 tsp cinnamon
- 1/2 teaspoon baking soda
- 1 tsp xanthan gum
- 1/4 teaspoon salt
- 1/3 cup coconut oil melted, 80g
- 11 tbsp powdered monkfruit/erythritol sweetener 130g
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream 120g (warmed slightly or at room temperature)
- 1 tsp white vinegar
Cheesecake Filling
- 6 tbsp cream cheese softened, 3oz / 90g
- 2 tsp sour cream 10g
- 3 tbsp powdered monkfruit/erythritol sweetener 36g
- 1/8 tsp vanilla extract optional
Cinnamon Topping
- 1 tsp cinnamon
- 2 tbsp truvia sweetener or another granulated sweetener
Instructions
- Pre-heat oven to 350*F.
- In a bowl, whisk together all of the dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, cinnamon, xanthan gum, baking soda and salt.
- In a measuring cup or small bowl, add the cream and vinegar and give it a quick stir before setting it aside.
- In another larger bowl, whisk together the coconut oil, sweetener, eggs and vanilla extract until bubbles form at the top (you can use a hand mixer if you prefer).
- Add the cream and vinegar and whisk again until smooth.
- Add the dry ingredients to the wet ingredients and stir well until a thick batter forms.
- Line a muffin tray with muffin liners. Spray the muffin liners lightly with oil to prevent sticking.
- Place a spoonful of batter into the bottom of each muffin cup (you want them filled just about halfway).
- Beat together the cream cheese, sour cream, sweetener and vanilla extract in a small bowl until smooth then take small spoonfuls and place one in the center of each muffin cup (divide evenly until all cheesecake mixture is used up).
- Top up the muffin cups with the rest of your muffin batter making sure to cover the cream cheese filling as best as you can (doesn't have to be perfect).
- Sprinkle the tops with a mixture of cinnamon and truvia (or another granulated sweetener) and bake for 21-24min or until tops are risen and a toothpick comes out relatively clean. **The centers in these often sink after baking due to the filling so feel free to top with whipped cream, pecans or cream cheese frosting if you don't like the look!** Enjoy your Keto Cheesecake Stuffed Snickerdoodle Muffins!
Notes
Ingredients In Keto Cream Cheese Snickerdoodle Muffins
- Almond Flour
- Coconut Flour
- Powdered Monkfruit Erythritol Sweetener
Xanthan gum - Arrowroot Starch
- Vanilla Extract
- Coconut Oil
Tips
- If you don't have arrowroot starch, you can also make these cupcakes using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1/2 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
- You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the cake a chewier, more traditional texture.
- Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
- If you want a prettier finally look to your cupcakes, make a sugar free cream cheese frosting like the one I used on my Keto Carrot Cupcakes to cover the indent caused by the cheesecake filling!
- I use Truvia sweetener whenever I am making some kind of cinnamon "sugar" topping for desserts because it holds up really well and doesn't dissolve when baking. You can also use granulated monkfruit sweetener but it may not stay looking as granulated. Simply sprinkle a bit more once the muffins have cooled for the same effect.
- Store these muffins in an airtight container in the fridge for up to 2 days. *These do best being frozen and then thawed again as a quick dessert, the fridge tends to dry them out after a day or two. They unfortunately cannot be left at room temperature for more than 2 hours at a time due to the cheesecake filling!
- I recommend placing wax paper above and below the muffins in the container your are freezing them in to prevent them from getting freezer burnt.
Nutrition
Serving: 1muffin | Fiber: 2g | Calories: 200kcal | Fat: 19g | Protein: 3.9g | Carbohydrates: 2.3g
Other Similar Recipes You May Like:
Keto Cream Cheese Mints
Keto Salted Caramel Chocolate Cake
Keto Chocolate Glazed Bundt Cake
Keto Cookies and Cream Cupcakes
Keto Boston Cream Poke Cake
