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Keto Raspberry Filled Cheesecake Muffins

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Keto Raspberry Filled Cheesecake Muffins are what keep me going. Seriously, if I can’t have cheesecake I don’t think I can sustain a diet.

If I was forced to choose between cheesecake and ice cream, I’m not sure that’s a choice I could make. I honestly don’t remember when I fell in love with this decadent dessert variety but I’m pretty sure it was before I was born.

Do you know how you have deja vu? Yeah, that was my first cheesecake experience.

So making Keto Raspberry Filled Cheesecake Muffins was just a no-brainer.

Keto Raspberry Filled Cheesecake Muffins

Okay, so maybe that’s all non-sense and the truth is I really just need to write a bunch of words to please my ad network and Google.

I don’t even think this recipe needs an intro. I mean it’s keto cheesecake. It’s the epitome of a viral recipe on Pinterest and in your social circles.

Wanna know why? Everyone is going to love this freaking recipe. People you share it with are going to have an unfounded belief that they too can be as successful as you are on keto.

Why? Because you get to eat cheesecake!!!!

Keto Raspberry Filled Cheesecake Muffins Healthy?

Many experts would have you believe that foods that make you happy, do not belong in your diet. That’s why there are so many jokes about diets. That’s also why people can maintain diets. How can you plan to eat in a way that does not match your lifestyle or personality?

You can’t! So stop trying.

It’s time to start enjoying life again.

Why are you trying to lose weight?

Are you getting ready for a family vacation? A school reunion? Do you just want to shed post-baby weight?

Great!

There is nothing wrong with wanting to lose weight. You just need to be realistic about it. Most people think if they lose weight they will enjoy life more than they do now. Guess what, if you starve yourself or hate your diet you are making your life worse.

RIGHT NOW

STOP!!!

It’s time to start enjoying your life right now! I mean it.

Keto Raspberry Filled Cheesecake Muffins Ingredients:

Makes 12 muffins
4 Net carbs/serving

For the crust:

1/2 C. Almond flour
1/2 C. Coconut flour
1/4 C. Melted butter
1/4 tsp. Almond extract

For the cheesecake:

16 oz. Softened cream cheese
2 Eggs
1 C. + 2 Tbsp. Swerve confectioners sugar substitute divided
1/2 tsp. Vanilla extract
1/4 tsp. Almond extract
6 oz. Fresh raspberries

Visual Recipe Directions:

Written Recipe Directions:

1. Preheat the oven to 350 degrees.
2. Mix together the ingredients for the crust in a bowl until well combined.
3. Line each cup of a muffin tin with a cupcake liner.
4. Place a heaping tablespoon of the crust mixture into each cupcake liner, and use your fingers to firmly press it down into a crust at the bottom of each liner.
5. Blend together all of the cheesecake ingredients except the raspberries and two tablespoons of the Swerve sweetener until they are smooth and creamy.
6. Place a heaping tablespoon of the filling into each of the 12 cupcake liners on top of the crust.
7. Push one raspberry down into the center of each cheesecake muffin, and use a butter knife or small spatula to smooth the filling back over the top of it.
8. Bake the cheesecake muffins for 15 minutes until cooked through.
9. While the cheesecake muffins are cooling to room temperature on the counter, place the rest of the raspberries and two tablespoons of Swerve sweetener into a food processor or blender, and blend until it creates a smooth sauce.
10. Place the cooled cheesecake muffins into the fridge to chill for a minimum of 2 hours.
11. When ready to serve, ladle some of the sauce on the top of each cheesecake muffin.

Printable Recipe Card:

Yield: 12 Muffins

Keto Raspberry Filled Cheesecake Muffins

Keto Raspberry Filled Cheesecake Muffins

Silky and irresistible, these cheesecake muffins are the sugar-free treat you won't regret eating! Naturally sweet and tart, raspberries make the perfect topping and filling for decadent single-serve cheesecakes. This recipe is a blog favorite because it is something you can make for any party and everyone will enjoy it. This one isn't just for the keto dieter!

Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

Ingredients

Muffin Crust

  • 1/2 C. Almond flour
  • 1/2 C. Coconut flour
  • 1/4 C. Melted butter
  • 1/4 tsp. Almond extract

Cheescake

  • 16oz. Softened Cream Cheese 
  • 2 Eggs
  • 1 Cup + 2Tbsp Swerve Confectioners Sugar Substitute (divided)
  • 1/2 tsp Vanilla Extract 
  • 1/4 tsp Almond Extract 
  • 60z Fresh Raspberries 

Instructions

1. Preheat the oven to 350 degrees.

2. Mix together the ingredients for the crust in a bowl until well combined.

3. Line each cup of a muffin tin with a cupcake liner.

4. Place a heaping tablespoon of the crust mixture into each cupcake liner, and use your fingers to firmly press it down into a crust at the bottom of each liner.

5. Blend together all of the cheesecake ingredients except the raspberries and two tablespoons of the Swerve sweetener until they are smooth and creamy.

6. Place a heaping tablespoon of the filling into each of the 12 cupcake liners on top of the crust.

7. Push one raspberry down into the center of each cheesecake muffin, and use a butter knife or small spatula to smooth the filling back over the top of it.

8. Bake the cheesecake muffins for 15 minutes until cooked through.

9. While the cheesecake muffins are cooling to room temperature on the counter, place the rest of the raspberries and two tablespoons of Swerve sweetener into a food processor or blender, and blend until it creates a smooth sauce.

10. Place the cooled cheesecake muffins into the fridge to chill for a minimum of 2 hours.

11. When ready to serve, ladle some of the sauce on the top of each cheesecake muffin.

Recommended Products

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 79mgSodium: 164mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 4gProtein: 5g

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