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Chocolate Cream Cheese Muffins (Low Carb)

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Chocolate Cream Cheese Muffins (Low Carb)

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Ingredients

Adjust Servings:
50g (2oz) unsalted butter
100g (3.5oz) dark chocolate I use 70% cocoa solids or higher
125g (4oz) cream cheese such as Philadelphia
100g (3.5oz) almond meal also called almond flour
1/8 teaspoon pure stevia powder Or 3 tablespoons granular stevia like Natvia. See 'variations' below for more details.
1/2 teaspoon baking powder
2 eggs

Variations

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/8 teaspoon = 2-3 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure stevia powder with 2-3 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 100g (3.5oz) sugar instead of the stevia. If you like things on the sweeter side, add more.

dairy-free – you’ll need a different muffin recipe.

nut-free – replace almond meal with ground sunflower seeds or plain all-purpose flour.

different chocolate – if you’re OK with extra sugar feel free to use milk or white chocolate. I use 70% cocoa solids chocolate for baking but sometimes use 90% for a more intense chocolatey hit!

more cream cheese – serve with a cream cheese frosting on top.

Features:

    Ingredients

    Directions

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    These muffins took quite a while to get right. When I removed the sugar from my favourite gluten-free chocolate muffins they didn’t have the right texture. Then one day I had the brain-wave to substitute cream cheese and stevia for the sugar. Instant winner! Now I actually love these more than the original.

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    Steps

    1
    Done

    Preheat oven to 180C (350F). Line 6 holes of a 1/2 cup muffin tray with squares of baking paper or muffin papers.

    2
    Done

    Melt butter in a small saucepan. Remove from the heat, break chocolate into chunks and add to the butter. Stand for a few minutes.

    3
    Done

    While the chocolate melts, place cream cheese, almond meal, stevia, baking powder, and eggs in your food processor. Process until just combined.

    4
    Done

    When the chocolate has melted, stir butter and chocolate to combine. Pour into the food processor and whizz again until everything is evenly chocolate.

    5
    Done

    Spoon mixture into your prepared muffin tray. Bake for 15-20 minutes or until the muffins feel springy when touched.

    6
    Done

    Cool in the tin then serve.

    jules

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