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Pumpkin Cheesecake Frosted Chocolate Muffins

Servings: 2
Author: Angela Coleby
Print Recipe


  • ¼ cup 28g coconut flour
  • ¼ cup 56g butter
  • 3 eggs
  • ¼ cup erythritol or sugar substitute
  • ½ teaspoon baking powder
  • 3 tablespoons 45g coconut milk
  • ½ teaspoon vanilla essence
  • cup 40g cocoa powder


  • Pre-heat the oven to 200C/400F degrees.
  • Blend the butter, eggs, erythritol, vanilla essence and coconut milk.
  • Add the coconut flour, cocoa powder, baking powder and salt. Whisk until the batter is smooth
  • Pour the batter into a muffin tin, lined with muffin/cupcake cups.
  • Bake for 20 minutes until firm.
  • Allow to cool.
  • Smother with the pumpkin cheesecake topping
  • Drizzle of chocolate optional
  • Eat and enjoy!


Makes 6 Muffins
Nutritional Info per muffin – 172 Calories, 13g Fat, 5g Protein, 10g Total Carbs, 3g Fibre, 7g Net Carbs