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 🙂
Macros
82% Fat ~7% Net Carb ~ 7% Protein
This Keto treat is a cross between a keto muffin top and a sugar cookie. They are the perfect sweet-treat!
- 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
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In a medium sized mixing bowl, combine heavy cream, eggs, melted coconut oil (that's room temp so you don't cook your eggs!), softened cream cheese, liquid stevia (20-30 drops depending on how sweet you want these), Pure vanilla extract, and Bocha Sweet.
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Blend with hand or stand mixer until completely combined and the Bocha Sweet has dissolved.
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Add baking soda, cream of tartar, xanthan gum and salt, coconut flour and almond flour.
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Mix for two minutes. Allow mixture to rest for 5 minutes. (The coconut flour will absorb the liquids)
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Scoop to a baking tray.
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Bake at 325 degrees for 10-12 minutes.
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Allow cooling time of 10 minutes before removing from the cookie sheet.
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Enjoy immediately or store in an air-tight container in the freezer!
The Perfect Keto Muffin Tops
Substitutions when Baking Keto don't work very well.
Notice that I've provided the grams so if you're like me and always weigh flour–you can do so with both the coconut flour and almond flour!
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.
I have not tested this recipe using liquid stevia because I'm not confident of the results without the bulk of some kind of granulated sugar substitute.
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
- Salt
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How To Make Homemade Keto Muffin Tops
Ingredients:
- 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. 
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About the Author
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!
