Chocolate Chip Cheesecake Muffins

5 from 1 vote

Buttery and tender chocolate muffins full of chocolate chips and topped with a decadent cream cheese filling for a delicious and rich breakfast!

Course Breakfast

Cuisine American

Keyword american, breakfast, Chocolate, cream cheese, dairy-free, muffin, nightshade-free, vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 309kcal

Author Jenny Ross

4 large eggs
1/3 cup butter melted, or butter flavored coconut oil for dairy-free
1/4 cup cashew milk or almond milk, unsweetened
1/4 cup monk fruit powdered
1/4 cup allulose or another 2 tablespoons monk fruit, powdered
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
1 teaspoon stevia glycerite or another 1/4 cup monk fruit, powdered)
1 1/2 cups almond flour blanched (add another 1/4 cup at a time if it needs to be thicker)
1/2 cup cocoa powder
2 tablespoons coconut flour
2 teaspoons baking powder
1 cups chocolate chips sugar-free, such as Lily's

Get Recipe Ingredients

Preheat the oven to 350°F and grease a standard muffin tin with oil or fill with cupcake liners. Set aside.
In a medium bowl mix the cream cheese, heavy cream, monk fruit, and vanilla together until smooth. Set aside.
Combine all muffin ingredients except chocolate chips in a blender and blend until completely smooth. Stir chocolate chips and divide the batter evenly between the lined muffin tin wells. Distribute the cream cheese mixture evenly onto the tops of the batter, pressing it in slightly.
Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Loosen the sides by running a knife around the edge and then turn the muffins out to cool completely.

Protein:Energy Ratio: 0.18