Yield: 12 muffins
Serving size: 1 muffin
Ingredients
Batter
- 1 bag (3 cups) #Fearless Keto Chocolate Pancake & Muffin Mix
- 3 oz cream cheese, softened
- ¼ cup Monksweet or equivalent sugar-free granulated sweetener
- 4 large eggs
- 1½ tsp vanilla extract
Filling
- 3 oz cream cheese, softened
- 1 Tbsp heavy cream
- 1 Tbsp sugar-free powdered or confectioner’s sweetener
- ½ tsp vanilla extract
- Optional: 2 Tbsp Lily’s Dark Chocolate Chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a 12-cavity muffin tin and set aside.
- In a large bowl, beat together the cream cheese and granular sweetener with a hand/electric mixer until smooth. Add the eggs, followed by the vanilla extract, and continue to beat until smooth.
- Using a spatula, fold the Fearless Chocolate Mix into the cream cheese/egg mixture and blend together to form a smooth batter. Note: batter will thicken as it stands. Set the bowl aside.
- Prepare the cream cheese filling by blending together the cream cheese, heavy cream, powdered sweetener, and vanilla extract with a hand/electric mixer in a separate bowl until smooth. Set bowl with filling aside.
- Using a tablespoon, fill the lined muffin cavities evenly with half of the chocolate batter.
- Use a teaspoon to add the cream cheese filling to the top of the batter in each muffin cavity. Swirl the filling into the batter using the tip of a knife (or a toothpick).
- Repeat the process with the remaining batter and filling. Optional: top each muffin with chocolate chips.
- Bake for 20 to 22 minutes. Note: cupcakes will continue to cook after removing from oven so avoid over baking. Cover muffins to keep them moist before serving.