Friday, December 28, 2018


This recipe was developed from my viral keto-cheesecake recipe!

Get ready to FALL in LOVE with this recipe!

Yes, they are THAT good!

So, scroll quick and grab the ingredients and make them!
Then come back here to let us know how you love them too!

If you haven't tried our BEST Pumpkin Cheesecake Muffins, then GO here now! You will thank us!
December is a BIG celebration month in our home - we have two birthdays right around Christmas and I have plenty of helping hands to make special desserts for the birthday boys! 

This time our son who just turned 12 was more than happy to be the happy baker!  He did a great job!

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

Prep time:  
Cook time:  
Total time:  


  • FOUR 8 oz (225 g) full-fat cream cheese packages, softened
  • FOUR large organic pasture raised eggs
  • 1/2 stick of grass-fed butter softened
  • 1 cup swerve  (we now only use 2 TB since our taste buds have changed)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple extract
  • 4 oz of ENJOY LIFE Dark Chocolate Morsels
  • 2 oz of organic heavy whipping cream
  • 24 large baking cups

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!

  1. Preheat oven to 325F; line  muffin wells with liners.
  2. Remove cream cheese and butter from fridge about 30 minutes before baking so they get soft.
  3. In a small pot pour your heavy whipping cream and dark chocolate morsels in and cook over low heat stirring continuously until fully melted like below.
  4. Beat the cream cheese and eggs until they are smooth and all remaining ingredients.
  5. Pour the batter into the prepared muffin tray and ONLY fill half way.  
  6. Pour two teaspoons of melted chocolate onto the top of each cheesecake muffin.
  7. Then 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!).
  8. Cool to room temperature and then chill for 2 hours before serving.
  9. Store leftovers covered in the fridge for up to 1 week.

As you can see below I ran out of chocolate to put in about four of the muffin tins and just used the cream cheese batter.  You can always make a little bit more chocolate mixture to ensure you have enough.

I hope you enjoy them as much as we are!  They are truly A M A Z I N G!

If you make any of my recipes tag me on Instagram @livebetterwjill - #jillcooksketo and I'll pick a few to show my followers!

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