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keto pumpkin cheesecake muffins stacked

Keto Pumpkin Cheesecake Muffins

Katrin Nürnberger from sugarfreelondoner.com
Make these moist and deliciously spiced keto pumpkin cheesecake muffins in just 35 minutes! This low carb muffin recipe is a hit with my whole family. It's brimming with rich autumn flavours and such a satisfying sugar free sweet treat.
Course Dessert, Snack
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 233kcal


Cream Cheese Swirl


  • Preheat the oven to 175 Celsius / 350 Fahrenheit.
  • In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth.
  • Add the all other ingredients except the walnuts (if using) and blend until smooth.
  • Last, add the nuts if using, keeping about 2 tbsp aside for the top, and blend briefly. The nuts are not essential for the recipe and you can leave them out, but their flavours work really well with the pumpkin.
  • Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture.
  • Then scoop into a muffin pan lined with paper cups.
  • Mix the filling (cream cheese, cream, vanilla extract and powdered sweetener) in a small bowl using a spoon. Dollop on top of the batter and swirl a little with a skewer or toothpick. Option to press a little deep into the middle of the batter too if you prefer some in the middle. Top with a sprinkling of reserved chopped nuts.
  • Bake around 25 minutes or until lightly browned on top and you can insert and remove a skewer without it being sticky.


Makes 8 muffins. 3.3g net carbs per muffin including walnuts. 2.9g net carbs without walnuts. 
Store in the fridge for up to 5 days or freeze for up to 3 months. 
As with all coconut flour recipes, you will get best results if you measure using digital kitchen scales.  
If your muffins aren't done yet but the cheesecake topping is browned enough, loosely place aluminium paper over the tops. 


Calories: 233kcal | Total Carbohydrates: 6g | Protein: 5g | Fat: 20.9g | Saturated Fat: 11.1g | Fiber: 2.8g | Sugar: 2g