The last keto muffin you’ll ever need to make! These keto cream cheese muffins are packed with sweetness, pecans, and goodness!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclaimer.
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!
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.
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.
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!
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.
Other Keto Muffins You Might Like
Keto Cream Cheese Muffins with Pecans
Equipment
Ingredients
Muffins
- 2 cups almond flour
- 3/4 cup low carb brown sweetener
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup heavy whipping cream
- 4 eggs
Pecan Streusel
- 1/2 cup low carb brown sweetener
- 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
- 5 tablespoons of heavy cream
- 1 teaspoon of vanilla extract
- 2 tablespoons of unsweetened 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
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
