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Mixed Berry Cream Cheese Muffins

Course: Muffins
Cuisine: American, gluten free
Keyword: Keto muffin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 muffins
Calories: 188kcal
Author: Angela Coleby
Baked with coconut flour, these mixed berry muffins have a cream cheese filling
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Cake Mixture

  • ¼ cup coconut flour
  • ¼ cup butter, melted
  • ¼ cup monkfruit/erythritol sweetener
  • 2 tablespoons coconut milk
  • ¼ cup raspberries
  • ¼ cup blueberries
  • 3 medium eggs
  • ½ teaspoon vanilla essence
  • ½ teaspoon baking powder
  • ¼ teaspoon salt



  • Pre-heat the oven to 200C/400F degrees.
  • Blend together the butter, eggs, monkfruit, coconut milk, and vanilla essence.
  • Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter.
  • Gentle add the berries and mix well.
  • Blend the filling ingredients together until smooth and there are no lumps. Add any extra cream cheese if the mixture is too weak.
  • Spoon a large tablespoon of the mixture into cupcake cups or a greased muffin tray so that the bottom is covered.
  • Place a teaspoon of the cream cheese filling on top of the muffin batter in the centre of each muffin cup.
  • Spoon the remaining muffin mixture over the cream cheese until covered. You may want to move the berries about to ensure even coverage too.
  • Bake for 20 minutes and allow to cool.
  • Eat and enjoy!


The net carbs 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 Spoonacular 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.


Serving: 1muffin | Calories: 188kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Fiber: 2g | Iron: -2mg