Gluten FreeLow CarbKeto

The last keto muffin you’ll ever need to make! These keto cream cheese muffins are packed with sweetness, pecans, and goodness!

Keto Cream Cheese Muffins Witih Pecans

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Keto Cream Cheese Muffins

Cream cheese is kind of that miracle food, isn’t it? It is that perfect ingredient for everything from fat bombs to muffins to pancakes to…. you name it!

It provides the tang, the consistency, the thickener and the taste!

One of my most popular recipes is my keto cream cheese cookies and it is the most popular for good reason. If you haven’t tried them, be sure to put them on your list – you won’t regret it!

Ok, back to these keto cream cheese muffins. This keto muffin is a perfect year round breakfast treat, but it has pumpkin in it which makes it jump to the top of the list of fall foods! I mean, l eat pumpkin year round because it is so healthy and nutritious, but I know there is a small group that saves it for fall!

These multi-layered keto muffins have it all. A moist pumpkin spice layer, a delicious streusel layer and finally topped with the sweetest, tastiest cream cheese layer. This is not only a perfect keto breakfast, but it also doubles and triples as a keto dessert and keto snack!

Keto Cream Cheese Muffins with Pecans close up

How to Make Keto Cream Cheese Muffins

Muffins

Preheat oven to 325 degrees F and spray a 12 cup muffin tin with nonstick spray.

In a medium bowl, add all muffin ingredients and mix well. Make sure it is well combined.

Keto Cream Cheese Muffins with Pecans Ingredients

Add batter to prepared muffin tins, filling about 3/4 of the way up.

Keto Cream Cheese Muffins with Pecans batter in tins

Pecan Streusel

In a medium bowl, combine all ingredients for the streusel.

Keto Cream Cheese Muffins with Pecans Ingredients

Using a fork, combine well. Use the forks to help break the butter apart.

Keto Cream Cheese Muffins with Pecans Ingredients

Add streusel to muffins tins, filling all the way to the top.

Keto Cream Cheese Muffins with Pecans in muffin tin

Bake for 20 minutes and let cool before frosting.

Keto Cream Cheese Muffins with Pecans in muffin tin

Frosting

In a small bowl, add cream cheese and sweetener and beat with a hand mixer until well combined.

Keto Cream Cheese Muffins with Pecans Froting

Add in the heavy cream and vanilla and continue beating.

It will be thick and so you will now want to slowly add in the almond milk to get it to a drizzle consistency you want. Feel free to add more or less as needed.

Keto Cream Cheese Muffins with Pecans in muffin tin

Are These Keto Cream Cheese Muffins a Dessert or Breakfast?

Well as we briefly talked about before, they are both! They work well as a fun breakfast for the family, but they can also be a dessert. They are not cupcakes, but the streusel and topping make sure they are not left in the boring muffin category.

So make up a double batch and have one batch for breakfast and the other batch for dessert!

Keto Cream Cheese Muffins with Pecans close up

How to Store These Keto Muffins

As with most keto baked goods, they are best stored in an airtight container in the refrigerator. They can stay out on the counter for a short while, but make sure that any leftovers are kept cold.

Keto Cream Cheese Muffins with Pecans in muffin tin

Other Keto Muffins You Might Like

Keto Chocolate Chip Muffins

Keto Red Velvet Muffin

Palei Maple Pecan Muffin

Keto Cream Cheese Muffins with Pecans

Keto Cream Cheese Muffins with Pecans in muffin tin
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

Muffins

Pecan Streusel

  • 1/2 cup low carb brown sweetener (I use Swerve)
  • 1/3 cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon cinnamon
  • 4 tablespoons crushed pecans
  • 3 tablespoons cold butter

Cream Cheese Frosting

  • 4 ounces of cream cheese
  • 1/2 cup low carb powdered sweetener (I use Lakanto)
  • 5 tablespoons of heavy cream
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of almond milk

Instructions

Muffins

Preheat oven to 325 degrees F and spray a 12 cup muffin tin with nonstick spray.

In a medium bowl, add all muffin ingredients and mix well. Make sure it is well combined.

Add batter to prepared muffin tins, filling about 3/4 of the way up.

Pecan Streusel

In a medium bowl, combine all ingredients for the streusel. Using a fork, combine well. Use the forks to help break the butter apart.

Add streusel to muffins tins, filling all the way to the top.

Bake for 20 minutes and let cool before frosting.

Frosting

In a small bowl, add cream cheese and sweetener and beat with a hand mixer until well combined.

Add in the heavy cream and vanilla and continue beating.

It will be thick and so you will now want to slowly add in the almond milk to get it to a drizzle consistency you want. Feel free to add more or less as needed.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 302Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 97mgSodium: 294mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 1gProtein: 9g

Nutrition is calculated using a third party plug-in. It is best to always validate!

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