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 | Calories: 200kcal | Carbohydrates: 2.3g | Protein: 3.9g | Fat: 19g | Fiber: 2g