Sometimes you don’t want eggs for breakfast. These keto cheesecake muffins are an excellent grab and go breakfast choice. They can be batch cooked and stored in the freezer.

Pecan is one of our favourite nuts to use as we just love their flavour. These are a great option to give to your non keto family members as they are delicious. These are our favourite sweet treat and we love to have some stored in the freezer when we are craving something sweet.

Keto Pecan Cheesecake Muffins

Muffins are a great for when you need quick sweet fix. These sweet keto cheesecake muffins are popular with kids and the non keto family members.
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Course: Breakfast, SnackCuisine: Keto, Low Carb, Snack Servings: 8 Calories: 189kcal


1 cup Almond Flour (meal)
1 tsp Baking Powder
0.5 cup Brown Sugar Substitute (we use Sukrin Gold)
1 tsp Ground Cinnamon
0.5 cup Pecans (chopped)
1 tsp Vanilla Extract
4 Eggs (large)
250 g Cream Cheese (8oz)


Preheat the oven to 160 degree Celsius or 320 degrees Fahrenheit and prepare your muffin moulds or cases. You will need to grease your tin. We use a silicon mould as they come out very easily and do not require any greasing
In a bowl combine almond flour, baking powder, cinnamon, pecans, sugar substitute and a pinch of salt
Chop cream cheese into small cubes
In a jug whisk together eggs and vanilla with a fork
Add the egg mixture to the dry mixture and stir to combine
Sprinkle the cream cheese cubes into the mixture. Take some time to do this to ensure they are all separated and not clumped together
Divide the mixture into your muffin moulds.
Bake in the oven for 20-25 minutes or until they are golden brown and cooked through

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