Magic muffins? Absolutely. These Keto Cream Cheese Muffins are incredibly versatile — change the spices, flavors, or cheeses and you can create sweet or savory variations. They work as a low-carb snack or a satisfying meal, suitable for Keto or Carnivore approaches. Truly magic.
Keto Cream Cheese Muffins AKA Magic Muffins!
These muffins first appeared on my blog in 2015 as part of a Day 2 Egg Fast menu plan. Over the years I’ve revisited and adapted the recipe many times, so it deserves a dedicated spot here.
How do you make these Magic Cream Cheese Muffins?
The basic formula uses just three common ingredients:
- Eggs
- Cream cheese
- Butter
That’s all you need to create a custard-like muffin base. From there, the additions you choose determine the final flavor and style.
For example, in one video I made two versions: a Tuna Melt muffin suitable for Carnivore and a Mediterranean muffin for Keto. In summer I fold in a cup of blueberries or raspberries and a touch of sweetener for berry muffins. To keep carbs low with sweet versions, use flavored keto-friendly syrups or a sugar substitute.
Carnivore Cream Cheese Muffin ideas:
- Cheddar and bacon
- Ham and Swiss
- Shredded beef and provolone
- Italian sausage and mozzarella
Dairy-free option: Substitute 1/2 cup mayonnaise plus one extra egg for the cream cheese. The texture and flavor change slightly, but it still works well — more magic.
I’d love to hear what combinations you try with these muffins.
Printable recipe card for Keto Cream Cheese Muffins
Keto Cream Cheese Muffins AKA Magic Muffins!
12
5 minutes
25 minutes
30 minutes
These adaptable cream cheese muffins have been a staple in many low-carb kitchens. They can be prepared sweet or savory and are quick and forgiving to make.
Ingredients
- 4 eggs
- 8 oz cream cheese (1 brick) or 1/2 cup mayo + an additional egg if dairy free
- 4 tbsp butter, melted
- (Bring all ingredients to room temperature for about 2 hours)
Instructions
- Place the softened butter and cream cheese into a bowl and mix with an electric mixer or a whisk until smooth.
- Blend in the eggs until fully incorporated.
- Fold in any additions you choose (see Notes below).
- Divide the batter among 12 muffin cavities and bake at 325°F (160°C) for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool before serving.
Notes
Sweet Muffins:
- Fold in 1 cup berries plus sweetener to taste.
- Add up to 4 tbsp flavored keto syrup or a sugar substitute for extra sweetness.
- Try pumpkin pie spice and a sweetener for a fall-flavored version.
Savory Muffins:
- Add proteins and cheeses (for example, bacon and cheddar).
- Make pizza-style muffins with Italian seasoning and mozzarella.
- Stir in chopped vegetables such as peppers, zucchini, or tomatoes.
Nutrition Information:
Yield: 12
Serving Size: 12
Amount Per Serving:
Calories: 142
Total Fat: 13.5g
Saturated Fat: 6.5g
Trans Fat: 0g
Cholesterol: 114mg
Sodium: 124mg
Carbohydrates: 1g
Net Carbohydrates: 1g
Fiber: 0g
Sugar: 1g
Protein: 4g
Nutritional information is approximate and provided as a courtesy. Erythritol and similar sugar alcohols are often excluded from net carb counts because they do not significantly impact blood sugar for many people.
Did you make this recipe?
Please leave a comment on the blog or tag on social media. I enjoy seeing your variations and feedback.
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