Go Back

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


  1. Preheat oven to 400 degrees F.

  2. Line a muffin pan with 12 paper liners and spray lightly with oil.

  3. Stir the ingredients together in a mixing bowl until well combined.

  4. Spoon the batter into the liners, dividing it equally.

  5. Bake for 25 minutes and check for doneness with a toothpick. Bake 5 more minutes if necessary.

  6. Serve warm. Keep leftovers in the fridge in a sealed plastic bag or bowl, or freeze in thick, zipper-sealed freezer bags.