These chocolate cheesecake muffins are low carb and so delicious! They work well for lunch, dinner or snack, especially when you have a craving for something sweet that you just can’t shake.
These low carb muffins are super easy to make – just mix the ingredients together and bake.
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Low Carb Chocolate Cheesecake Muffins Recipe
- 2 cups part skim ricotta
- 5 large eggs
- 1/2 cup Splenda no calorie sweetener, granular
- 1/2 tsp vanilla
- 4 tbsp cocoa powder, unsweetened
Preheat oven to 400 degrees F.
Line a muffin pan with 12 paper liners and spray lightly with oil.
Stir the ingredients together in a mixing bowl until well combined.
Spoon the batter into the liners, dividing it equally.
Bake for 25 minutes and check for doneness with a toothpick. Bake 5 more minutes if necessary.
Serve warm. Keep leftovers in the fridge in a sealed plastic bag or bowl, or freeze in thick, zipper-sealed freezer bags.
Makes 12 muffins.