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keto strawberry cheesecake muffins
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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 minutes
Cook Time23 minutes
Total Time43 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: keto muffin recipe, keto muffins, keto strawberry muffins
Servings: 12 muffins
Calories: 280kcal

Ingredients

Strawberry Muffins

Cheesecake Filling

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

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.

Nutrition

Serving: 1muffin | Calories: 280kcal | Carbohydrates: 4g | Protein: 5.5g | Fat: 25.2g | Fiber: 3.4g