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Keto Pumpkin Cheesecake Muffins

Keto Pumpkin Cream Cheese Muffins

Looking for a low-carb treat? Try these keto pumpkin muffins with a cream cheese swirl. They will blow your mind!
Course Dessert
Cuisine Keto / Low Carb
Keyword keto, low carb
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 Muffins
Calories 133kcal
Author Idriss


Wet Ingredients

  • 3 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 1/2 cup swerve granular sweetener
  • 2 tbsp melted butter
  • 2 tbsp almond milk

Dry Ingredients

Cream Cheese Mixture

  • 1 large egg
  • 200 grams softened cream cheese (1 pack)
  • 1 tsp vanilla extract
  • 1/3 cup swerve granular sweetener


  • Preheat your oven to 350 degree F.
  • In a small bowl, combine your coconut flour, almond flour, salt, baking powder and pumpkin spice mix. Set it aside.
  • In a separate bowl, add in your sweetener, vanilla extract, melted butter, almond milk and whisk until all combined. Add in 3 eggs -one at a time- and whisk until well combined. Next, add pumpkin puree and whisk again until you get a homogeneous batter.
  • Carefully add your dry ingredients to your wet ingredient mixture and mix using a spatula. Once your batter is well mixed scoop it into paper lined muffin pan cups.
  • To make your cheesecake topping, mix your softened cream cheese with your granular sweetener until it gets completely dissolved. Add vanilla extract and 1 egg and mix until all ingredients are well combined. Scoop 1 Tbps of your cream cheese mixture on top of your muffin cups.
  • Bake for 25-28 minutes.
    To make sure that they are properly baked, stick a toothpick right in the middle of a muffin. If it comes out clean, then your muffins are ready. Take them out, let them cool down for 5-10 minutes and enjoy!


These muffins are much much better once they have cooled down for a few hours. Allow them the time to rest and they will be fantastic. 


Serving: 1muffin | Fiber: 1.1g | Calories: 133kcal | Fat: 11.7g | Protein: 4.4g | Carbohydrates: 3.3g