Keto Raspberry Cheesecake Protein Muffins

Ingredients

Dry Ingredients

• 1 cup almond flour
• 2 scoops vanilla or unflavored protein powder (whey or plant-based)
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons erythritol, allulose, or preferred low-carb sweetener

Wet Ingredients

• 3 large eggs
• ½ cup unsweetened Greek-style vegan yogurt or cream cheese (for keto, full-fat cream cheese works)
• ¼ cup unsweetened almond milk
• ¼ cup melted butter or coconut oil
• 1 teaspoon vanilla extract

Filling / Swirl

• ¼ cup cream cheese, softened
• 2–3 tablespoons raspberries (fresh or frozen, thawed and drained)
• 1–2 teaspoons sweetener (optional, depending on berry sweetness)

Instructions

1. Preheat Oven

• Preheat oven to 175°C (350°F).
• Line a 12-cup muffin tin with paper liners or lightly grease.

2. Mix Dry Ingredients

• In a large bowl, whisk together almond flour, protein powder, coconut flour, baking powder, salt, and sweetener.

3. Mix Wet Ingredients

• In another bowl, whisk eggs, yogurt/cream cheese, almond milk, melted butter, and vanilla extract until smooth.

4. Combine

• Gradually fold dry ingredients into wet mixture until a thick batter forms.
• Batter should be thick but scoopable.

5. Prepare Raspberry Cheesecake Swirl

• In a small bowl, mash raspberries and mix with softened cream cheese and optional sweetener.
• Set aside.

6. Fill Muffin Cups

• Spoon batter into muffin cups, filling about 2/3 full.
• Drop small dollops of the raspberry cheesecake mixture on top.
• Use a toothpick or skewer to gently swirl the raspberry mixture into the batter for a marbled effect.

7. Bake

• Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
• Avoid overbaking to keep muffins moist.

8. Cool

• Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.

Tips for Best Results

• Use ripe, flavorful raspberries for natural sweetness.
• For extra protein, you can add 1–2 tablespoons collagen peptides.
• Coconut flour absorbs liquid quickly; do not add more than listed or batter may become dry.
• Muffins are best eaten fresh but can be stored in the fridge for up to 5 days.

Optional Variations

• Add a few dark chocolate chips for keto-friendly chocolate raspberry muffins.
• Replace raspberries with blueberries or chopped strawberries.
• Top with a sprinkle of crushed pecans or almond slivers for crunch.

Storage

• Refrigerate in an airtight container for up to 5 days.
• Freeze individually wrapped muffins for up to 2 months; thaw before eating.