These are a favorite of mine. They’re like mini-souffles, and so very delicious!

I bake mine in mini-pie tins, but cupcake pans will work just fine.


Keto Cream Cheese Muffins  

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4 ounces full fat cream cheese
4 tbsp real butter
2 tsp vanilla
1/2 tsp cinnamon
1 tsp maple extract
4 eggs
2 tsp Swerve or the equivalent of another keto approved sweetener


Melt the cream cheese and butter in a glass measuring cup in the microwave until soft. It works best at 50% power for 2-3 minutes. Keep an eye on it to be sure it doesn’t completely melt.

Remove the measuring cup from the microwave and add the vanilla, cinnamon, maple extract, eggs and sweetener, mixing with an immersion blender until smooth and small bubbles form on top.

Grease 2 mini-pie pans with butter and place on a baking sheet for stability.

Divide the batter evenly between the 2 mini-pie tins.

Bake at 325 for about 45 minutes or until lightly browned

These will rise beautifully in the oven, then collapse once you take them out.

Let them cool before storing, or add butter and a dusting of cinnamon and serve.

You can make these savory by omitting the vanilla, cinnamon, maple and sweetener and using herbs. Adding cooked sausage and shredded cheese also works well. Use your imagination!


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