Best Low Carb Raspberry Cheesecake Muffins
Ditch the high-sugar bakery treats. This viral keto muffin recipe combines fine almond flour, fresh berries, and a sweet vanilla cream cheese center for execution.
Ingredients
- The High-Protein Muffin Batter
1¾ cups blanched superfine almond flour
½ cup 2% cottage cheese (or full-fat 4%)
2 large whole eggs
⅓ cup unsalted butter (melted)
¼ cup granulated erythritol sweetener
¼ cup fresh red raspberries (whole)
1 tsp double-acting baking powder
- The Vanilla Cheesecake Core
3 tbsp full-fat cream cheese (softened to room temperature)
1 tbsp powdered allulose or erythritol sweetener
1 tsp pure vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line 8 slots of your muffin tin with premium parchment liners and lightly spray the interiors with avocado oil to avoid sticking.
Pour the cottage cheese, whole eggs, melted butter, and granulated sweetener into a high-speed blender. Process on high for 45 seconds until completely smooth.
Pour the smooth cream into a mixing bowl. Fold in the almond flour and baking powder until thick, then gently fold in the whole raspberries without crushing them.
In a separate small bowl, use a fork to vigorously mash and whip the softened cream cheese, powdered sweetener, and vanilla extract together until silky and smooth.
Drop 1 tablespoon of muffin batter into the bottom of each liner. Place 1 teaspoon of the cheesecake paste in the center, then blanket the rest of the muffin batter over the top.
Bake at 375°F for 20 to 25 minutes. The pastries are ready when the outer edges are golden-brown and a toothpick inserted into the muffin edge comes out clean. Cool for 15 minutes.
Notes
The Blender Secret: You must blend your cottage cheese until it mimics a smooth, pourable liquid cream. Leaving solid cheese curds in the mix will disrupt the almond flour crumb structure. Never Skip the Anchor Layer: Always put down a spoonful of plain batter into the liner before adding the cream cheese core. This prevents the filling from sinking and burning onto the bottom. Parchment Liners are Crucial: Gluten-free, dairy-based batters will fuse permanently to standard paper baking cups. Always use premium non-stick parchment or silicone muffin liners. Cooling Sets the Core: Do not peel the hot liners off the muffins immediately out of the oven. Letting them sit for 15 minutes allows the molten cream cheese center to firm up and set. Air Fryer Reheating Trick: Warm your cold leftovers up in an air fryer at 300°F for 3 minutes. This keeps the exterior crust moist while turning the interior back into an ooey-gooey dessert.