Keto Strawberry Cheesecake Streusel Muffins

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These moist and delicious keto strawberry muffins are a delicious sweet treat that are also gluten free.   A tasty  cheesecake Struesel cake in a muffin form helps with portion control.

These healthy strawberry muffins are made with layers of a soft coconut flour cake batter, chopped strawberries, a smooth vanilla cheesecake and then topped with a cinnamon crumble.   A great deal of flavour and texture in a tasty muffin you can enjoy for breakfast or a sweet treat.

SUGAR-FREE, GLUTEN FREE, KETO MUFFINS

Although these keto strawberry muffins are utterly delicious cold, I must confess that I ate one when they were still warm as I couldn’t wait.  They are great warm but will be very soft.  Try one warm, then try another later when cold and judge for yourself!  If you prefer them warm you can quickly zap the muffin in the microwave later.  The Chief Taster preferred his cold, so our house was divided.   When your domestic arguments are about a hot versus a cold muffin, it’s not a bad life!

STRAWBERRIES ON KETO

The strawberries give this muffin the perfect taste of summer for a sweet breakfast muffin.  Strawberries are allowed on a low carb keto diet in moderation. As well as having a natural sweetness they have antioxidant and anti-inflammatory benefits.

LOW CARB MUFFINS WITH COCONUT FLOUR

The coconut flour bakes to give you a light and fluffy gluten free muffin with my trick of whisking the egg whites separately. It’s my favourite way of baking with coconut flour as it gives a light result every time.

HOW TO STORE KETO STRAWBERRY MUFFINS

The best way to store these muffins is in an airtight container in the fridge. Since they have a cheesecake layer they need to be kept in the fridge. Although I think they are best the day they are made, they will keep in the fridge for a couple of days. Give them a new lease of life it too dry after a couple of days by heating them in the microwave.

MORE KETO CRUMBLE CAKE RECIPES:

Raspberry Almond Crumble Cake

Apple Crumble Muffins

Blueberry Cream Cheese Coffee Cake

Pumpkin Coffee Cake

Strawberry Cheesecake Struesel Muffins

A tasty low carb strawberry muffin with layers of cake, cheesecake and strawberries topped with a cinnamon crumble topping

4.5 from 2 votes

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Course: Dessert, Muffins

Cuisine: American

Keyword: Breakfast muffin, coconut flour recipes

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 12 muffins

Calories: 225kcal

Author: Angela Coleby

Ingredients

CAKE LAYER

• 1/2 cup coconut flour
• 5 eggs separated
• 1/2 cup erythritol
• 1/2 cup butter, unsalted softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

CHEESECAKE LAYER

• 8 oz cream cheese softened
• 1/4 cup erythritol
• 1 egg
• 1 teaspoon vanilla extract

CRUMBLE TOPPING

• 1/3 cup coconut flour
• 1/3 cup erythritol
• 1/4 cup butter, unsalted softened
• 1 tablespoon cinnamon

ADDITIONAL FILLING

• 1 cup strawberries chopped

Instructions

• Preheat the oven to 180C/375F degrees.
• Line a muffin tin with cases (if they don’t have a liner, lightly spray them with oil)

CAKE LAYER

• In a bowl, mix the erythritol and butter together until soft and blended.
• Add the egg yolks and vanilla extract and stir thoroughly.
• Add the coconut flour, salt, baking powder and beat until combined.
• In another bowl, whisk the egg whites until stiff.
• Gently fold the egg whites into the cake mixture.

CHEESECAKE LAYER

• In a bowl, add the softened cream cheese and beat with the erythritol
• Add the egg and vanilla extract and beat until smooth.

STREUSEL TOPPING

• For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.
• Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.

TO ASSEMBLE

• Spoon about a tablespoon of the cake mixture into the muffin cases and spread evenly
• Scatter a few chopped strawberries
• Spoon a tablespoon of the cheesecake mixture on top of the strawberries
• Repeat with another layer of strawberries, cake mixture and cheesecake mixture.
• Sprinkle the streusel crunble topping evenly on top
• Bake for 20-25 minutes until golden
• Remove from the oven, allow to cool, then place in the fridge to firm

Notes

The net carb will be the total carb count minus the fibre count. Carb count excludes sugar alcohols

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1muffin | Calories: 225kcal | Carbohydrates: 7.6g | Protein: 5.5g | Fat: 19g | Fiber: 3.9g

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