Keto Cheesecake Muffins

This recipe makes just the right amount when you are wanting cheesecake but do not want to make a whole cake with all the leftovers.

It definitely satisfies the cheesecake craving without having to eat it for 5-6 days.

Soften cream cheese and butter and then blend with hand mixer until smooth

Add remaining ingredients and mix until well blended and smooth.

If using a silicon muffin pan, grease slightly. If using a regular muffin pan, use muffin liners.

Put the batter into the muffin tray (makes 6)

Bake at 325 for 15-20 minutes.  May still be wobbly in the middle but do not overbake.

Cool to room temp then refrigerate.

Enjoy!

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Keto Cheesecake Muffins

Course: Dessert

Servings: 5

Calories: 160kcal

Ingredients

• 8 oz cream cheese softened
• 1 TBS butter softened
• 1 egg
• 1/4 tsp stevia glycerite can use up to 1/4 cup granular sweetener
• 1/4 tsp vanilla extract
• 1/4 tsp maple extract can use other extracts to change flavor

Instructions

• Preheat oven to 325
• Beat softened cream cheese and butter with hand mixer until smooth
• Add all other ingredients and beat until smooth
• Place batter into prepared muffin tin. If using silicon, grease slightly. If using regular muffin tin, line with muffin liners.
• Bake for 15-20 minutes. The middle may still be wobbly. Make sure not to overcook
• Cool to room temperature.
• Once cooled, place in refrigerator for a couple of hours.
• Enjoy!

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 2.3g | Protein: 3.3g | Fat: 15.6g