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Keto Strawberry Cheesecake Muffins

Keto Strawberry Cheesecake Muffins?? Yes, you read that correct. I just combined two of my favourite desserts into one epic keto creation.

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I have always been a fan of muffins, anyone who knows me KNOWS I will pick muffins over any other pastry in the mornings. They are just the perfect wake to wake up. Basically cake that's acceptable to eat for breakfast. Who could be mad at that?

I've also always liked cheesecake. Chocolate cheesecake is usually my go-to but the rest of my family really enjoys traditional New York style vanilla cheesecake.

So when creating this recipe, I knew I wanted to incorporate their love of traditional cheesecake with my love of muffins. (Though, I do think a chocolate strawberry cheesecake muffin is in the near future).

These strawberry muffins have a beautiful soft and fluffy texture. More-so than any other keto muffins I've tried. I can straight-up promise you, you will no be getting a hockey puck when you make these. They actually ARE light and fluffy.

We can thank the heavy cream and small amount of arrowroot starch for that. These two ingredients have become my secret weapon in keto muffins and other low carb cakes.

These strawberry cheesecake muffins also use a combination of both almond flour and coconut flour to achieve the best texture. I find when you only use one or the other, you end up tasting the flour more and your keto dessert comes out either too try or too crumbly. So stick with both if you can!

These muffins are then sweetened with my absolute favourite sweetener that you'll never here me stop talking about, which is the powdered monkfruit sweetener made by Lakanto (US) and/or Amson (CA).

This sweetener blends the best into baked goods and doesn't have any weird aftertaste. Granulated can also be used as I know powdered can be tougher to find but I highly recommend giving it a try if you can! Click the links in this paragraph for my two favourite kinds in the US and Canada.

Next, for the cheesecake filling in these keto strawberry cheesecake muffins, we use a simple combination of cream cheese, powdered monkfruit sweetener, vanilla extract and a touch of arrowroot starch(optional). This provides an extra creamy and slightly tangy filling to our muffins.

Lastly, these muffins have a beautiful streusel topping with a simple glaze. I've actually attempted keto streusel muffins in the past, and while the muffins turned out great, I wasn't super keen on the low carb streusel topping.

But with these muffins, I made some alterations. I used a brown sugar substitute known as “Sukrin Gold”, I used a combination of almond and coconut flour AND I used a bit of sour cream. All of these changes made for a delicious streusel topping!

The sukrin gold provides much nicer flavour than other sweeteners, the flours together taste much better than almond flour alone and hold together better and then the sour cream helps to prevent the crumble from drying out and burning before the muffins are fully cooked! It's a win, win!

Overall, these keto strawberry cheesecake muffins are one for the books. You'll want to re-make these for mornings to come! I hope you enjoy this recipe as much as we did.

Ingredients In Keto Strawberry Cheesecake Muffins

Almond Flour – Provides a solid base for our muffins with the best flavour. Almond flour acts very similar to white flour in keto baked goods. Use almond flour if you can. Almond meal results in a more “hearty” flavour and texture.
Coconut Flour – My favourite thickener! It's not my favourite flour on it's own, but when combined with almond flour in keto muffins, cakes, cookies etc. It works wonderfully in thickening the batter and improving the overall texture and rise of the low carb dessert.
Arrowroot Starch – Adds lightness to keto muffins and cakes and keeps the center moist! It can be subbed with cornstarch or resistant cornstarch if you don't have it. If you don't want to use it, you can sub with 1/2 tbsp coconut flour.
Baking Powder – Yes, you read it correctly. We use a whopping 1 tablespoon for this recipe. Keto baked goods require more leavening than regular baked goods due to the flours being “heavier”.
Baking Soda
Xanthan Gum – If you don't already have this…BUY IT NOW! If my last 100 blog posts haven't convinced you yet, xanthan gum is a super important ingredient in keto baking, it provides “elasticity” similar to that of gluten in white flour. It gives your baked goods a “chewiness” and keeps them from crumbling. It's pricey but a little goes a long way and one bag will last you forever, so don't skip out on this ingredient!
Salt – Use 1/2 tsp if using unsalted butter!
Sour Cream – Adds moisture and keeps our streusel from browning too quickly.
Melted Butter – You can also use coconut oil here instead. This is used in the streusel topping.
Heavy Cream – This is just to slightly loosen up our thick dough. You can use almond milk or coconut milk instead if you wish to help lower overall calories.
Powdered Monkfruit Sweetener – My absolute favourite sweetener! You can also use allulose, plain erythritol or truvia if you prefer but this is by far my number one choice! Pro-tip: Powdered always tastes better than granulated monkfruit sweetener if you can get your hands on it!
Eggs – Room temperature is always best!
White Vinegar – Used to give a buttermilk flavour to our heavy cream and add a bit of “tang” to our muffins.
Coconut Oil – Provides a perfect soft and moist texture to our muffins. Melted butter can be used instead but coconut oil works best to coat the flour granules and gives the most traditional muffin texture!
Sukrin Brown Sweetener – Acts as a brown sugar alternative in our streusel. Feel free to use Swerve brown instead or add 1/4 tsp molasses to your regular sweetener.

Tools I Used To Make Keto Strawberry Cheesecake Muffins

Low Carb Substitution Guide – 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!
Muffin Tin
Muffin Liners
Muffin Scoop
Cuisinart Hand Mixer

Tips For Making Keto Strawberry Cheesecake Muffins

If you don't have arrowroot starch, you can use cornstarch, resistant cornstarch OR 1/2 tbsp coconut flour to replace it in the muffin batter (just leave it out in the cream cheese filling if you are using coconut flour).
If you don't have xanthan gum, you can still make these strawberry muffins. They just may be a bit more crumbly and have less of a muffin-like texture. 1/4 tsp ground psyllium husks can help if you want to substitute it in.
Feel free to use melted butter in place of coconut oil in this recipe. I just slightly prefer these with coconut oil but either can work!
If you can't use almond flour then you can TRY making these with 1 cup coconut flour, 112g in total and adding 1 extra egg to the batter.
If you can't use coconut flour then you can TRY making these with 2 1/2 cups, 280g total almond flour. (Do not leave out coconut flour just because you do not like the flavour, I promise you won't taste it in these and it gives a much better overall texture to the muffins!)

How To Store Keto Strawberry Cheesecake Muffins

Store these muffins at room temperature covered with saran wrap or in an airtight container if eating that day OR refrigerate for up to 3 days.
OR freeze for in an airtight container, layered with wax or parchment paper to prevent freezer burn.

Other Strawberry Cheesecake Recipes You May Like:

Keto Strawberry Cheesecake Muffins

Serves: 12 muffins

Ingredients:

Strawberry Muffins

1 1/4 cups almond flour, 140g
7 1/2 tbsp coconut flour, 52g
1 1/2 tbsp arrowroot starch, 10g
1 tbsp baking powder, 12g
1 tsp xanthan gum, 4g
1/2 tsp baking soda, 2g
1/4 tsp salt
1/3 cup coconut oil, melted, 80g
1 cup powdered monkfruit sweetener, 155g
2 large eggs, room temperature
3/4 cup heavy cream, 180ml
1 tbsp vanilla extract, 15ml
1 1/2 tsp white vinegar, 7ml
1/2 cup finely chopped strawberries, ~70g

Cheesecake Filling

1/2 cup cream cheese, softened, 112g/4oz
1/4 cup powdered monkfruit sweetener, 40g
1 tsp vanilla extract, 5ml
1 tsp arrowroot starch (optional)

Streusel Topping

2 tbsp salted butter, melted, 30g
1/2 tbsp sour cream, 7g (optional)
4 1/2 tbsp almond flour, 34g
1 tbsp coconut flour, 7g
2 1/2 tbsp sukrin brown, 32g
1/4 tsp cinnamon
additional finely chopped strawberries

Glaze

5 tbsp powdered monkfruit sweetener, 50g
1 – 1 1/2 tbsp almond milk or heavy cream (as needed to thin)
1/4 tsp vanilla extract

Directions:

Pre-heat oven to 325*F.
In a bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking powder, xanthan gum, baking soda and salt. Set aside.
In another larger bowl, add the melted coconut oil and powdered monkfruit sweetener. Whisk well until combined.
Add the two eggs and whisk again, very well until bubbles form at the top of the mixture.
Add the warm heavy cream, vanilla extract and vinegar and whisk everything together one more time.
Add the dry ingredients to the wet and mix until you get a thick batter.
Fold in the chopped strawberries. Set this mixture aside.
In another medium bowl, beat together the cream cheese, powdered monkfruit sweetener, vanilla extract and arrowroot starch until smooth.
To assemble your muffins, line a muffin tray with 12 muffin wrappers (I like to also lightly grease the wrappers). Fill each muffin cup about 1/3 – 1/2 way with the muffin batter. Top that with ~2 tsp of the cheesecake filling. Then top the filling with the rest of the muffin batter. Use your fingers or a spoon to slightly flatten/even-out each layer as you go.
Once that's done, make the streusel topping by mixing together the salted butter, sour cream, almond flour, coconut flour, sukrin brown sweetener and cinnamon in a small bowl.
Crumble this mixture over the top of each muffin, gently pressing it into the muffin batter a bit to help it stick.
Bake the muffins for ~22-25min. The streusel will have lightly browned. Let the muffins cool in the tray.
Once cooled, gently remove the muffins from the tray. Whisk together the powdered monkfruit sweetener, almond milk and vanilla extract for the glaze and drizzle over each muffin.
Serve warm or chilled and enjoy your Keto Strawberry Cheesecake Muffins!

Nutrition for 1 muffin (1/12th of recipe): 280 calories | 25.2g fat | 4.0g NET carbs | 5.5g protein | 3.4g fiber

Store these muffins at room temperature covered with saran wrap or in an airtight container if eating that day OR refrigerate for up to 3 days.

OR freeze for in an airtight container, layered with wax or parchment paper to prevent freezer burn.

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Keto Strawberry Cheesecake Muffins

Soft and fluffy keto strawberry muffins with a cheesecake filling and streusel topping drizzled with a simple sugar free glaze.

Prep Time20

Cook Time23

Total Time43

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: keto muffin recipe, keto muffins, keto strawberry muffins

Servings: muffins

Calories: 280kcal

Ingredients

Strawberry Muffins

1 1/4 cups almond flour 140g
7 1/2 tbsp coconut flour 52g
1 1/2 tbsp arrowroot starch 10g
1 tbsp baking powder 12g
1 tsp xanthan gum 4g
1/2 tsp baking soda 2g
1/4 tsp salt
1/3 cup coconut oil melted, 80g
1 cup powdered monkfruit sweetener 155g
2 large eggs room temperature
3/4 cup heavy cream 180ml
1 tbsp vanilla extract 15ml
1 1/2 tsp white vinegar 7ml
1/2 cup finely chopped strawberries ~70g

Cheesecake Filling

1/2 cup cream cheese softened, 112g/4oz
1/4 cup powdered monkfruit sweetener 40g
1 tsp vanilla extract 5ml
1 tsp arrowroot starch optional

Streusel Topping

2 tbsp salted butter melted, 30g
1/2 tbsp sour cream 7g (optional)
4 1/2 tbsp almond flour 34g
1 tbsp coconut flour 7g
2 1/2 tbsp sukrin brown 32g
1/4 tsp cinnamon
additional finely chopped strawberries

Glaze

5 tbsp powdered monkfruit sweetener 50g
1 - 1 1/2 tbsp almond milk or heavy cream as needed to thin
1/4 tsp vanilla extract

Instructions

Pre-heat oven to 325*F.
In a bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking powder, xanthan gum, baking soda and salt. Set aside.
In another larger bowl, add the melted coconut oil and powdered monkfruit sweetener. Whisk well until combined.
Add the two eggs and whisk again, very well until bubbles form at the top of the mixture.
Add the warm heavy cream, vanilla extract and vinegar and whisk everything together one more time.
Add the dry ingredients to the wet and mix until you get a thick batter.
Fold in the chopped strawberries. Set this mixture aside.
In another medium bowl, beat together the cream cheese, powdered monkfruit sweetener, vanilla extract and arrowroot starch until smooth.
To assemble your muffins, line a muffin tray with 12 muffin wrappers (I like to also lightly grease the wrappers). Fill each muffin cup about 1/3 - 1/2 way with the muffin batter. Top that with ~2 tsp of the cheesecake filling. Then top the filling with the rest of the muffin batter. Use your fingers or a spoon to slightly flatten/even-out each layer as you go.
Once that's done, make the streusel topping by mixing together the salted butter, sour cream, almond flour, coconut flour, sukrin brown sweetener and cinnamon in a small bowl.
Crumble this mixture over the top of each muffin, gently pressing it into the muffin batter a bit to help it stick.
Bake the muffins for ~22-25min. The streusel will have lightly browned. Let the muffins cool in the tray.
Once cooled, gently remove the muffins from the tray. Whisk together the powdered monkfruit sweetener, almond milk and vanilla extract for the glaze and drizzle over each muffin.
Serve warm or chilled and enjoy your Keto Strawberry Cheesecake Muffins!

Video

Notes

Ingredients In Keto Strawberry Cheesecake Muffins

Tips

If you don't have arrowroot starch, you can use cornstarch, resistant cornstarch OR 1/2 tbsp coconut flour to replace it in the muffin batter (just leave it out in the cream cheese filling if you are using coconut flour).
If you don't have xanthan gum, you can still make these strawberry muffins. They just may be a bit more crumbly and have less of a muffin-like texture. 1/4 tsp ground psyllium husks can help if you want to substitute it in.
Feel free to use melted butter in place of coconut oil in this recipe. I just slightly prefer these with coconut oil but either can work!
If you can't use almond flour then you can TRY making these with 1 cup coconut flour, 112g in total and adding 1 extra egg to the batter.
If you can't use coconut flour then you can TRY making these with 2 1/2 cups, 280g total almond flour. (Do not leave out coconut flour just because you do not like the flavour, I promise you won't taste it in these and it gives a much better overall texture to the muffins!)

Muffin Storage Instructions

Store these muffins at room temperature covered with saran wrap or in an airtight container if eating that day OR refrigerate for up to 3 days.
OR freeze for in an airtight container, layered with wax or parchment paper to prevent freezer burn.