Ingredients
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar-free sweetener (erythritol or monk fruit blend)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup unsweetened almond milk
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
- 6 ounces cream cheese, softened
- 2 tablespoons powdered sugar-free sweetener
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with muffin liners.
- Prepare the cream cheese filling by mixing the softened cream cheese, powdered sugar-free sweetener, and vanilla extract in a bowl until smooth. Set aside.
- In a large bowl, combine almond flour, cocoa powder, granulated sugar-free sweetener, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.
- Fold the sugar-free chocolate chips into the batter.
- Spoon about 1 tablespoon of batter into each muffin liner.
- Add about 1 teaspoon of the cream cheese mixture in the center of each muffin.
- Cover the filling with another tablespoon of muffin batter.
- Bake for 18–22 minutes until the muffins are set and a toothpick inserted into the chocolate portion comes out mostly clean.
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature cream cheese for a smoother filling.
- Do not overmix the batter to keep the muffins tender.
- Almond flour creates a slightly denser texture than traditional flour.
- You can swirl the cream cheese into the batter for a marbled effect.
- Store muffins in the refrigerator due to the cream cheese filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 1g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
