introduction
This Keto Strawberry Cheesecake Muffins makes small, sweet muffins that stay low in carbs. They taste like cheesecake with fresh strawberries. The muffins are soft and slightly tangy. If you like small cheesecakes, you may also enjoy this mini strawberry cheesecakes for a different presentation.
why make this recipe
Make this recipe when you want a quick keto snack or dessert. The muffins use almond flour and erythritol to keep carbs low. They need few ingredients and bake fast. They are good for meal prep and for sharing with friends who follow low-carb diets.
how to make Keto Strawberry Cheesecake Muffins
Follow the steps below. Use room temperature cream cheese for a smooth mix. Do not overmix once you add the dry ingredients. For best results, fold strawberries gently so they do not bleed too much into the batter. You can learn a similar idea for sweet cookie treats by checking this strawberry cheesecake cookies recipe.
Ingredients :
1 cup almond flour, 1/2 cup cream cheese, softened, 1/4 cup erythritol (or preferred low-carb sweetener), 2 large eggs, 1 tsp vanilla extract, 1/2 tsp baking powder, 1 cup fresh strawberries, diced, pinch of salt
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.
- In a separate bowl, mix together cream cheese, eggs, and vanilla extract until smooth.
- Gradually add the cream cheese mixture to the dry ingredients and stir until just combined.
- Fold in the diced strawberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
how to serve Keto Strawberry Cheesecake Muffins
Serve warm or at room temperature. Add a few fresh strawberry slices on top for color. A small dollop of extra cream cheese or a sprinkle of powdered erythritol makes them look nice. These muffins pair well with black coffee or herbal tea.
how to store Keto Strawberry Cheesecake Muffins
Cool the muffins fully before storing. Keep them in an airtight container in the fridge for up to 5 days. For longer storage, freeze in a sealed bag for up to 1 month. Thaw in the fridge or at room temperature before eating.
tips to make Keto Strawberry Cheesecake Muffins
- Use cold paper liners to help muffins release cleanly.
- Pat strawberries dry before dicing to reduce extra moisture.
- Do not overbake; check at 18 minutes.
- If batter seems too thick, add a teaspoon of heavy cream to loosen.
- Let muffins cool a little in the tin, then move to a rack to finish cooling.
variation (if any)
You can make a lemon version by adding 1 tsp lemon zest and leaving out strawberries. For a nut-free option, try sunflower seed flour but adjust the amount as texture will change. Add a streusel top with crushed nuts and a little sweetener for a crunchy finish.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well before folding into the batter.
Q: Can I use a different sweetener?
A: Yes. Use your preferred low-carb sweetener and adjust sweetness to taste.
Q: Are these muffins dairy-free?
A: No. They use cream cheese. You can try a dairy-free cream cheese alternative, but texture may change.
Q: Can I make mini muffins?
A: Yes. Reduce baking time to about 12-14 minutes and watch closely.
Q: Do I need to grease the liners?
A: Paper liners usually work without grease, but a light spray helps if you are concerned about sticking.
Conclusion
For more variations and ideas, see the original Keto Strawberry Cheesecake Muffins post at Keto Strawberry Cheesecake Muffins – Mouthwatering Motivation which inspired this simple version. If you like a streusel top, check the streusel take on this treat at Keto Strawberry Cheesecake Streusel Muffins – Divalicious Recipes.
Print
Keto Strawberry Cheesecake Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Low-Carb
Description
These small, sweet muffins are soft and slightly tangy, tasting just like cheesecake with fresh strawberries. Perfect for a low-carb snack or dessert!
Ingredients
- 1 cup almond flour
- 1/2 cup cream cheese, softened
- 1/4 cup erythritol (or preferred low-carb sweetener)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 cup fresh strawberries, diced
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine almond flour, erythritol, baking powder, and salt in a mixing bowl.
- Mix together cream cheese, eggs, and vanilla extract in a separate bowl until smooth.
- Gradually add the cream cheese mixture to the dry ingredients and stir until just combined.
- Fold in the diced strawberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
For best results, use room temperature cream cheese and do not overmix once you add the dry ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg