Thursday, January 12, 2017

KETO-CHEESECAKE MUFFINS




UPDATE July 2018:  This post is the most popular that I've ever written and has gone completely VIRAL on Pinterest.  I'm THRILLED and so are our children that you are all loving this recipe as much as us.  In the next few weeks I will begin going LIVE from our remodeled kitchen sharing how we make these and over 75 of our favorite family recipes!  You will want to come join my Facebook community today! 




OK, most of you that have been following my blog for any amount of time know that I'm not a baker. Well at least not a good one or ever feel comfortable sharing anything that I bake here.  That is until now!  I've been practicing making keto low-carb cheesecakes for weeks.  The first few weeks I (shhhhhhhh) made a 4 ingredient one that I made in a mini microwave (gasp I know).  Yes, I have one again because I use it to slice my favorite charcoal bar to send out samples to clients and people who want to enjoy its amazing goodness!  They were delicious too - but I couldn't justify cooking anything in one when my only goal in cooking such a healthy diet plan is to, well make us healthy.  Sigh....so I went on a hunt for a recipe that I wouldn't mess up and waste tons of ingredients or money.   And guess what guys, I DID IT!  I took a half ok recipe and perfected it!  That what happens when you don't give up because you failed a few times or a hundred!  LOL!  Truth.  The struggle is real for me :-D

Back to this amazing and simple cheesecake recipe!

 

You can see my favorite muffin pans and ingredients by clicking here. 

Prep time:  
Cook time:  
Total time:  

INGREDIENTS:

  • FOUR 8 oz (225 g) full-fat cream cheese packages, softened
  • FOUR large organic pasture raised eggs
  • 1/2 stick of grassfed butter softened
  • 1 cup swerve  (we now only use 1/4 cup since our taste buds have changed)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple extract

Many of you have asked me for the butter we use and amount.  I buy this and use half a stick.


Variations for different flavor - simply replace the maple extract with key lime, raspberry, lemon, butterscotch, etc.  We love key lime and this recipe so far the best!

INSTRUCTIONS: 
  1. Preheat oven to 325F; line  muffin wells with liners.
  2. Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
  3. Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
  4. Cool to room temperature and then chill for 2 hours before serving.
  5. Store leftovers covered in the fridge for up to 1 week.



NUTRITION INFORMATION:

  • Serving size: 1 cheesecake
  • Calories: 187
  • Fat: 17
  • Saturated fat: 5
  • Trans fat: 0
  • Carbohydrates: 3
  • Sugar: 0
  • Sodium: 167
  • Fiber: 0
  • Protein: 5
  • Cholesterol: 96






Our kids love to pack these in their lunch box or eat them for breakfast!  I like to enjoy them as a treat a few times a week :-D

You can make our latest pumpkin cheesecake muffin recipe - GO HERE!

Let us know how you like this recipe!

One year ago I was introduced to a drink that has changed our lives.  As all of you know eating ketogenic correctly is NOT easy.  Getting into and staying in ketosis is also not very easy.   That is until I found out about and began drinking pure therpeutic ketones.  FYI - I turned 50 in February of 2018! 


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Don't over think it, keep it simple and drink your ketones!!!!!! I send out taster packs every week helping people begin their BETTER journey. If you're ready to change your life too, then let me know 


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105 comments:

  1. Hi Jill! I made these last night and they are sooooooooo delicious!! How exciting to have a great, keto friendly dessert! We used Xylitol, but they were still amazing!

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    Replies
    1. I'm thrilled you loved them too! We are obsessed with them and change the flavor often with extracts or lemon juice! :-D

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    2. Did you use the same about of Xylitol as Swerve? 1 Cup?

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    3. What app or website is the best to be able to insert recipe ingredients and then servings. And it would break up nutrional value?

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  2. Hi Jill, I'm excited to try this. How can I trim it down to 6 muffins?

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    Replies
    1. Hi, I wish I could help. Maybe ask Google? I'm not a baker and the fact that I figured out this recipe for our family was a huge kitchen victory for me. You could always cut it in half and make 12 and freeze half. I hope that helps. Have a blessed day!

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    2. seriously? Basic math! 1/4 the recipe and measure ingredients accordingly

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    3. Haha I did this math as I scrolled down because I don't have 4 8oz packs of cream cheese and want to make these for my BF tonight. Baking is fractions.

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  3. Hey there! These came out delicious! But when I enter the recipe into myfitnesspal, I get a very different calorie/macro breakdown.....can you clarify?

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    1. Hi Kimberly! Share the macro/calories you got. I'd love to hear :-D I got mine from another app a while ago. So I can't really explain the numbers. Sorry. But I'm thrilled to hear you love them. We sure do and I still make a batch every single week and change the flavor up a little from time to time with different extracts (same ratio).

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  4. Here is the info I got from Supertracker.usda.gov per muffin (making 24 muffins w/8 ounces of cream cheese)
    Total Calories 46 Calories
    Added Sugars 0 Calories
    Saturated Fat 24 Calories
    Alcohol 1 Calories
    Protein 1 g
    Carbohydrate 1 g
    Dietary Fiber 0 g
    Total Sugars 0 g
    Added Sugars 0 g
    Total Fat 5 g
    Saturated Fat 3 g
    Monounsaturated Fat 1 g
    Polyunsaturated Fat 0 g
    www.SuperTracker.usda.gov
    SuperTracker Recipe Analysis
    Linoleic Acid 0 g
    Į Linolenic Acid 0.0 g
    Omega 3 - EPA 0 mg
    Omega 3 - DHA 4 mg
    Cholesterol 38 mg
    Minerals Amount Per Portion
    Calcium 9 mg
    Potassium 15 mg
    Sodium 19 mg
    Copper 7 µg
    Iron 0 mg
    Magnesium 1 mg
    Phosphorus 22 mg
    Selenium 2 µg
    Zinc 0 mg

    ReplyDelete
    Replies
    1. You are amazing - thank you! :-D

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    2. The above dietary info is off, it says using 8 oz of cream cheese per 24 muffins which is only 1/4 the amount of cream cheese.

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  5. is it four 8oz packages of cream cheese, so a total of 32oz? Thank you :)

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    1. Yes we use 4 packages of cream cheese. It makes two trays of muffins (24 total). You are most welcome and thanks for visiting my site!

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    2. Thats why yhe other girls macros were different... She only ebtered in 8 oz of cream cheese

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    3. Thank you! I'm going to try halving the recipe as it's just me :)

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    4. Great - can't wait to hear what you think! :-D Still a HUGE family favorite!

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    5. I used lemon essence instead of maple, as I love lemon, and I used monk fruit/erythritol instead of swerve.

      Then I ate all but one which I allowed my Dad to try LOL :)

      I'm making another batch today (first was two weeks ago).

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    6. I'm so excited you used the lemon too! It is AMAZING in the recipe too! :-D Glad you all enjoyed them! Take a photo and tag me on Instagram!!!! #jillcooksketo #ketonecouple :-D

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  6. Please confirm how many tablespoons the 1/2 stick of butter is. The Kerry gold grass fed butter stick is twice the size (16 TBS) of a standard butter stick.

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    Replies
    1. We use kerrygold and still use a fair amount. We are making them this weekend again and I will get exact measurement for you. We really don't measure anymore perfectly because we make them every weekend. :-D

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    2. Did you figure out the kerrygold ratio?

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    3. Sorry. No. I really don't measure anymore. I'll try to remember next week... but they are sticks and we use half of one. Its not the block of it.

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    4. Half a stick of kerrygold is 8TBS. So regular butter thats usually one stick or half a cup.

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    5. Hi Sarah! I posted the photo of the kerrygold I buy and use for this recipe. I have one as I type this
      1 stick = half cup or 8 TBS. I hope that helps clarify :-D

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    6. The package of Kerrygold pictured in this post has two 8-Tbsp sticks of butter in it. So if the recipe says half a stick (of the pictured sticks), that would be 4 Tbsp of butter.

      The bigger "bricks" of Kerrygold that a lot of people (including me) buy have 16 Tbsp of butter in them...I think that's where the confusion lies.

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  7. How do you make it key lime? Is there an extract?

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    Replies
    1. I buy the real key lime juice and use 2 tsps of it or less depending on how much we want it to taste like lime.

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  8. How do you make it key lime? Is there an extract for this too? This may be a stupid question but I'm not much of a baker.

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    Replies
    1. Hi! Thanks for visiting and asking your question! Yes you can use key lime extract or the real juice. I'm NOT a great baker either but these are definitely my favorite recipe to bake :-D I actually feel like I perfected this one! If you use the real juice look up the amount that is equivalent to 1sp of an extract :-D

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  9. Oh shoot, I just made them and thought it was 4 TO 8 oz and I halved the recipe so only have 4 oz in the whole thing!

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    Replies
    1. It will be OK just not as "cheesy" tasting. :-D

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    2. And it will not nearly make 24 muffins...

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    3. It makes 24 every single week. Have a blessed day.

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  10. Replies
    1. Do you know how to make one for blogger? If its easy I will figure it out.

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    2. Highlight the recipe and right click. Choose print and voila! It will only print what you highlighted :)

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  11. Can these be frozen and thawed later?

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    Replies
    1. I don't see why not if frozen in the right container and wrapped well. We eat them too fast to freeze them. HA!

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  12. Hi! I made these and also thought the recipe meant 4-8 oz of cream cheese (as in 4 to 8 oz of cream cheese). Changing the wording might help others not make the same mistake! :)

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    Replies
    1. I will change it - didn't realize anyone was struggling with knowing the recipe called for FOUR 8oz of cream cheese. Sorry about that.

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  13. I have made them into Chocolate chip cheesecake bites. Lily's makes the best semi-sweet chips with stevia. Unfortunately they contain other ingredients like inulin which a lot of people advise against if you are keto dieting.

    ReplyDelete
    Replies
    1. Yes you can do that and they are VERY yummy! I agree it is HARD to find healthy chocolate to use for baking. So far we have resorted to using organic dark chocolate bards and they work great in our muffins and these cheesecake muffins too! Thanks for visiting!

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    2. I'm having a hard time finding affordable sugar free chocolate chips. Suggestions?

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  14. HI. What is a stick of butter. In South Africa the butter is sold in grams.

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    Replies
    1. Sorry I don't know the conversion. I bet you can google it to find out.

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    2. it is on the pic she posted of the butter up there 227g

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  15. Hi, Jill! I am new to this Keto diet and wondering what Swerve is and where to buy it?

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  16. Just wondering if you have tried making these without using any swerve?

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    Replies
    1. You absolutely can and they will just taste more "cheesy" :-D Let me know if you make them and how they turn out!

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  17. Have you tried making these without any swerve?

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  18. Why do mine have huge craters in the middle? I am taking them to a Christmas brunch. I am piping in whipped cream to fill them, but why do yours do look like there are no craters? I cooked them for 20min. Was that too long?

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    Replies
    1. I'm really sorry that is happening. I'm not a pro baker 😉 to be able to problem solve. I was so excited that I created these and 100k people have fallen in love with them too! I'm also not there with you to see what you are doing. It might be oven temp or a number of things. I hope you have a wonderful time at your party and figure out how to fix issue next time. God bless

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    2. Com a few minutes less then turn off oven and open door for just a bit. Leave cheese cake in the oven until completely cool to prevent cracking and craters. Then refrigerate.

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    3. Com a few minutes less then turn off oven and open door for just a bit. Leave cheese cake in the oven until completely cool to prevent cracking and craters. Then refrigerate.

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    4. Let it cool in the oven. Turn oven off and open door just a bit. Once cool then refrigerate

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  19. Hi! Was your swerve confectioners or granulated? Can’t wait to make these!

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    Replies
    1. I've used both :-D And I use less now because we like them less sweet :-D ENJOY!

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  20. Hi! Was your swerve confectioners or granulated? Can’t wait to make these!

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  21. I made these for the first time today. First dessert i have made on keto diet that turned out delicious. They will be my go to from now on. Thanks

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    Replies
    1. Thanks for letting me know Tina! I'm thrilled you enjoyed them! They are a definite family favorite here! Merry Christmas!

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  22. I made these for the first time today. First dessert i have made on keto diet that turned out delicious. They will be my go to from now on. Thanks

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  23. Can I use Stevia instead of swerve? If so do I use the same amount? Thanks!

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    Replies
    1. You can. Sorry I don't know. I'm sure you can google it and find the answer - stevia is not as sweet as swerve. But you don't need much of it either - enjoy them and let me know what you find out!

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  24. Made these last night. I added a little of skinny mocha and they turned out great. Can't wait to try different flavorings. Thank you for this great recipe

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  25. Made these last night. I added a little of skinny mocha and they turned out great. Can't wait to try different flavorings. Thank you for this great recipe

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  26. Hi! This recipe looks delicious! Can I make it without the maple syrup?

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    Replies
    1. Hi Laurie - it does NOT call for maple syrup - maple extract - but you can omit it. Enjoy eating them, they are delicious! :-D

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  27. Would it be possible to use coconut sugar here rather than the other sweeteners? I have difficulty with the others so normally use coconut sugar.

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  28. Would it possible to use coconut sugar rather than artificial sweeteners? I have difficulty with the artificial ones and typically use coconut sugar.

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  29. These are SO DELICIOUS! I was looking for a Keto friendly breakfast that I could grab and go, and this is perfect. I use almond and lemon extract instead of vanilla and maple, and it's AMAZING. I have been recommending these to everyone.

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    Replies
    1. So thrilled ot hear you loved them too! Yes, they are amazing for breakfast or any time. I love them with lemon or even key lime! :-D Try adding some zest to them as well. Mmmmmmm - just use organic lemon/limes :-D

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  30. Has anyone made this as a cheesecake itself instead of muffins?! I love the muffins but want to make in a cheesecake pan for a birthday party!!

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    1. Yes. It's very easy. Same amount one cheesecake pan. You can make an almond crust first to put at bottom. Then pour the mixture over it. Let me know how it turns out.

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  31. I noticed in one of the comments you said you've used both granulated and confectioners swerve. Would you say you prefer one over the other? If so which one?

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    1. Granulated is what we purchase and use most. But it doesn't change the recipe either way :-D

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    2. The same measure for powdered as granulated?

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  32. Has anyone tried to halve this recipe? I don't 24 is a lot to store for one person :)

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    Replies
    1. Yes, many have and others make the entire batch and freeze them. Wrap them individually and put into a freezer safe container that is airtight. I bet they would thaw out fine. Haven't done that yet myself yet. Because - BIG FAMILY and we enjoy them!

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  33. Simply amazing!!! My wife found your recipe 2 weeks and we've made it 4 times already! We're new to KETO and it's a lifestyle we will continue for life! Thanks for such an wonderful alternative to sugary snacks!

    Rashad Sr.

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  34. Simply amazing!!! My wife found your recipe 2 weeks ago and we've made it 4 times already! Our 4 boys lovr them. We just stated living the KETO life style and it's astounding! We're hooked and we thank you immensely for this wonderful alternative to sugary snacks!!!

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    1. I'm thrilled you are enjoying it! Thank you for letting me know! We are still hooked on them over a year ago. I change up the flavors each week! Congrats on the KETO LIFESTYLE choice. We have a YouTube Channel - KETONE COUPLE www.youtube.com/c/ketonecouple that you might enjoy watching! God bless your health jouney!

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  35. I must commend you for your patience and kindness while replying to all those comments. God bless you! I would be tearing my hair out.

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    1. Thank you! God bless you! Good thing they didn't all come in at once or I would be pulling my hair out too! I'm still in shock how many times this recipe has been pinned, saved, and made! It is really good :-D

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  36. Meghan Patronella:
    For real lime taste, just use lime zest: fine grate the peeling of 1 lime and use as much as you want to get the taste that suits you. I usually start out with 1 tsp and go from there. Since this is such a big recipe, I think I might go with all of the zest from one lime - you will really get the lime taste. Lemon extract is also available at most grocery stores if that will suffice for you.

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  37. I made these the other day and they are all gone!!! I just realized now that I forgot the BUTTER!...they still tasted and baked terrific...so I will try with the butter next time..tomorrow actually and see what the difference will be. I am quite sure they will still be amazing!

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    Replies
    1. Good news - they still taste amazing and the butter does help them taste richer and WELL BUTTER!
      So glad you enjoyed them and God bless!

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    2. I am making them tonight and adding the butter. Can't wait!!

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  38. Hi!!! I have some silly questions....what else can I use instead of the grassfeed butter? Any suggestions that are easy to find anywhere?
    Also, if I don't have swerve is that okay? And sorry one more lol! I think I read above that you can replace maple for limes, if so how much of limes is needed? Thank you! I'm just so exvexci to try this!!!

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  39. New to Keto and have been craving sweets after 2 weeks. I tried your recipe and they are absolutely delicious! I felt a little guilty after eating them because it seems like it has sugar because it’s so sweet!! Love this recipe

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  40. I made these today using the 1 cup of swerve and two tbs of lime juice (I misread the comments and realized after Jill said tsp) instead of the maple. These are amazing and I will definitely be making them again! Thanks all for your comments they were all a big help. Thanks Jill for sharing this!

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  41. I made these today, and OMGoodness! These are so good. I started with half a recipe in case we didn't like, so made a dozen of these wonderful things. I did omit the maple since my husband is not a fan. I substituted 2 tsps Torani sugar free vanilla flavored syrup. These were also easy to make, and will be a regular around here! I might try adding different Torani sugar free syrups for variety.

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  42. These things are wonderful!!!! I left out the maple since my husband doesn't care much for it. I substituted Torani sugar free vanilla syrup (2 tsps) just to give it a little extra flavor. Oh my goodness! I made half the recipe to be sure we would like them I'll be making these regularly. Thanks!

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  43. Wondering if this could be made in a sheet pan or a 9 x 13, then cut into bite sized pieces? Has anyone tried this?

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  44. Oh.... use the “craters” to your advantage!
    Let 1 cup of sourcream (or plain Greek yogurt) come to room temperature while you are Baking the cakes. Add to that cream
    1 teaspoon of vanilla (or other favorite flavoring)
    1 or two teaspoons of your favorite sweetener.

    Stir... when cakes are done spoon over cakes
    TURN OVEN OFF
    Let come to room temperature with mixture on top... refrigerate as before

    Yum... they look professional!

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  45. Game changer! I have not made any Keto recipes, until I found this one. Thank you for giving me something easy enough for me to attempt. I made a half batch and I put 3 T. of cocoa powder in them....so good!!!!

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  46. Can you make these in the cupcake pan with no cupcake liners?

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  47. I have made a chocolate version of this and it’s amazing! I cut the recipe in half and use 2 tbsp vanilla extract, 3 tbsp cocoa extract, and 2 tbsp organic cacao powder. They turn out more like a mouse but it’s delicious!

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