This is an extension from my video on Keto Cream Cheese Chocolate Cake which was published here about 7 months ago. This video has become popular and many people have made this cake and tagged me on Instagram which I will normally repost at my Instagram and Facebook accounts.

It was really fun making them into muffins which look so cute and I chose to add uji matcha green tea powder to give you more variations. These muffins are soft, moist, delicious and goes perfectly with a cup of coffee or tea.

The recipe can be viewed and printed at this link;

[ Total Servings = 16 using regular muffin tins ]
Per Serving ;
Coconut Flour Version
Total Carb = 4.8 g
Dietary Fiber = 2.2 g
Net Carb = 2.6 g
Calories = 195
Total Fat = 18.5 g
Protein = 4.3 g

Almond Flour Version
Total Carb = 5.6 g
Dietary Fiber = 2.4 g
Net Carb = 3.2 g
Calories = 271
Total Fat = 26.1 g
Protein = 7.2 g

Coconut Flour = 60 g / 1/2 cup (OR 240 g / 2 cups Almond Flour)
Unsalted Butter (softened) = 160 g / 2/3 cup
Eggs (room temperature) = 4 large
Unsweetened Cocoa Powder = 30 t / 4 tbsp
Baking Powder = 8 g / 2 tsp
Whipping Cream = 160 ml / 11 tbsp

NOTE: The recipe in the video uses coconut flour.

Cream Cheese (room temperature) = 230 g / 1 cup
Lakanto powdered sweetener = 30 g / 4 tbsp (OR any keto friendly powdered sweetener)
Egg yolks = 2 to 3 (I ended up using 3 egg yolks for better moisture and color)
Coconut flour = 10 g / 1 tbsp (OR 20 g / 2 tbsp Almond Flour)
Uji Matcha Green Tea Powder = 4 g / 1 tsp

1. Preheat the oven at 320F or 160C.
2. In a bowl, add the softened butter and erythritol. Whisk until creamy and pale in color.
3. Add the eggs one at a time and whisk to combine.
4. Sieve the coconut flour, cocoa powder, baking powder and salt into the butter and egg mixture.
Mix until well combine.
5. Add the whipping cream and mix until smooth and thick.
6. Spoon the batter into greased regular muffin tins or large firm paper cups. This recipe makes 16 muffins using regular muffin tins or 10 muffins using large firm paper cups. Set aside.

1. In a bowl, add the cream cheese and sieved powdered sweetener. Mix to combine.
2. Add the egg yolks and mix to combine.
3. Lastly, add the sieved coconut flour and mix until well combined.
4. Divide the fillings into 2 equal portions.
5. Add the uji matcha green tea powder into one of the portions and mix until well combined.
6. Place the fillings into piping bags, cut off the tip and pipe into the middle of the batter. In the video, I made 3 versions i.e. cream cheese, matcha green tea and a combo of both fillings. But you can of course, do according to your preference.
7. Bake at the middle rack for about 15 to 20 mins or until cooked.
8. These muffins can be kept at room temperature for 1 or 2 days if you have a cool climate. Otherwise its better to refrigerate earlier. They can be refrigerated up to 1 week and frozen for months.

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