Keto Muffin Tops
These Keto Muffin tops are a cross between a muffin and a sugar cookie.
Cause who doesn't love sugar cookies??
These freeze really well. In fact, I bake these up and store them in the freezer for a quick "on-the-go" breakfast option or when I want a sweet treat with my morning coffee.
They are delicate and light and full of that delicious sugar cookie taste!
Bocha Sweet is the secret ingredient here because it tastes so much like sugar. You can substitute other granulated sweeteners--but proceed at your own risk 🙂
82% Fat ~7% Net Carb ~ 7% Protein
Keto Sugar Cookie Muffin Tops
- 2 Eggs
- ¼ Cup Heavy Whipping Cream
- ½ Cup Coconut Oil melted
- 2 Ounces Cream Cheese softened
- 1 Tsp Pure Vanilla Extract
- 1/2 Tsp Pure Almond Extract
- ¾ Cup Bocha Sweet or Monk Fruit Sweetener
- 30 Drops Liquid Stevia
- ½ Tsp Baking Soda
- ¼ Tsp Cream of Tartar
- ¼ Tsp Xanthan Gum
- ¼ Tsp Salt
- ¼ Cup Coconut Flour 30 g
- 1 Cup Blanched Superfine Almond Flour 112 g
- Blend with hand or stand mixer until completely combined and the Bocha Sweet has dissolved.
- Mix for two minutes. Allow mixture to rest for 5 minutes. (The coconut flour will absorb the liquids)
- Scoop to a baking tray.
- Bake at 325 degrees for 10-12 minutes.
- Allow cooling time of 10 minutes before removing from the cookie sheet.
- Enjoy immediately or store in an air-tight container in the freezer!
What Substitutions Will Work?
Keto Sweetener Substitutions
If you haven't already tried Bocha Sweet, I highly recommend you do.
It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.
Most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.
What is your favorite Keto Sweetener? Comment below and let me know!
Get The Ingredients Used In Keto Muffin Tops!
- Bocha Sweet (Seriously, you need this!)
- Liquid Stevia
- Coconut Oil
- Pure Vanilla Extract
- Pure Almond Extract
- Almond Flour
- Coconut Flour
- Baking Soda
- Cream of Tartar
- Xanthan Gum
Note that the links in this blog are affiliate links when possible. An “affiliate link” is a way for me to earn money to help support my business. Affiliate links cost you nothing extra. They work like this: You choose to click on an affiliate link on my website and make a purchase. Depending on my relationship with that company you just purchased from–I earn either a small percentage or a fixed amount for “referring” you to the company.
I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!
Thank you for considering using my affiliate links and helping me out 🙂
Sharing Is Caring
Did you enjoy this recipe? If so, please rate it by clicking on the star in the recipe card.
Then Share It!
Use the buttons on the left to Pin this recipe to Pinterest, Email it to a friend or share on social media.
Check out my YouTube channel "Tara's Keto Kitchen"! I share new videos and recipes every week. Subscribe so you're notified by YouTube when the recipes post.
How To Make Homemade Keto Muffin Tops
- 2 eggs
- ¼ cup heavy whipping cream
- ½ cup coconut oil, melted
- 2 ounces cream cheese, softened
- 1 tsp Watkins Pure Vanilla Extract
- 1/2 tsp Watkins Almond Extract
- ¾ cup Bocha Sweet (or Monk Fruit Sweetener)
- 30 drops Liquid Stevia
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp xanthan gum
- ¼ tsp salt
- ¼ cup (30g) coconut flour
- 1 cup (112g) blanched superfine almond flour
- In a medium sized mixing bowl, combine heavy cream, eggs, melted coconut oil, softened cream cheese, liquid stevia, pure vanilla extract and Bocha Sweet.
NOTE: Make sure melted/softened ingredients aren't too hot or you'll cook your eggs!
- Blend until combined and your mixture looks like this:
- Add the remaining ingredients and mix for two minutes.
- Allow mixture to rest for five minutes. This gives the coconut flour time to absorb the liquids. You'll notice it's much thicker after 5 minutes.
- Scoop onto a baking tray.
- Bake at 325 degrees for 10-12 minutes or until edges are browned and cookies are set in the middle.
- Allow the cookies to cool on the cookie sheet for ten minutes before removing them to a cooling rack.
- Enjoy immediately or store in an air tight container in the freezer!
Scoop to a baking tray.
Bake at 325 degrees for 10-12 minutes.
Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.
When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!