Best Keto Pumpkin Cheesecake Muffins
Master the layered baking trick that keeps your cheesecake center suspended inside fluffy keto pumpkin muffins. Easy step-by-step recipe.
Ingredients
- The Sweetened Cream Cheese Filling
6 oz full-fat block cream cheese (softened)
3 tbsp powdered monk fruit or erythritol sweetener
1 tbsp heavy whipping cream
½ tsp pure vanilla extract
- The Spiced Pumpkin Muffin Batter
2 cups (224g) superfine blanched almond flour
¼ cup unflavored whey protein powder
¾ cup granulated monk fruit or allulose sweetener
2 tsp pumpkin pie spice
2 tsp double-acting baking powder
¼ tsp fine sea salt
2 large eggs (room temperature)
1 cup 100% pure canned pumpkin puree
¼ cup unsalted butter (melted and cooled)
1 tsp pure vanilla extract
Instructions
Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with parchment liners and spray lightly with avocado oil spray.
Beat cream cheese, powdered sweetener, heavy cream, and 1/2 tsp vanilla together in a small bowl until fluffy and smooth. Set aside.
Whisk almond flour, protein powder, granulated sweetener, pumpkin spice, baking powder, and salt in a medium bowl.
In a large bowl, beat eggs, pumpkin puree, melted butter, and 1 tsp vanilla with a hand mixer on medium speed for 2 minutes until frothy.
Fold dry flours into wet mixture until smooth. Do not overmix.
Spoon 1 tbsp batter into each liner. Add 1 tbsp cream cheese filling in the center, then cover with remaining batter. Bake at 350°F for 22 to 26 minutes until tops are firm.
Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before enjoying.
Notes
Whip Eggs Well: Beating the eggs and pumpkin for 2 minutes introduces air for a lighter crumb. Layer Batter First: Always place pumpkin batter under the cream cheese filling to keep it from sinking. Whey Protein Power: Whey protein acts like wheat structure, preventing soft almond flour from collapsing. Parchment Paper Only: Use parchment liners to prevent nut flours from sticking to the paper wrapper. Refrigerate Leftovers: Store in an airtight container in the fridge for up to 7 days.