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Decadent Mascarpone Hazelnut Low Carb Cheesecake Muffins (with Egg Fast Options)

low carb cheesecake muffinsDecadent Mascarpone Hazelnut Low Carb Cheesecake Muffins (with Egg Fast Options)

I may have called these keto treats muffins, but really they are personal sized Low Carb Cheesecakes!  

I normally make cream cheese muffins as an alternative breakfast or lunch but I had some macarpone cheese in the fridge and thought it might elevate that standby recipe a bit!

And so it did! The addition of the hazelnut element made it even more of a treat.  

NOTE:  If you are doing the Keto Egg Fast, scroll down to see my Caramel Pecan Egg Fast version.

You could actually dress this little cheesecake muffin up with other flavor options like caramel and pecans, but my Dad has three Hazelnut trees in his yard and so I always have buckets of raw organic hazelnuts in the pantry.  

If you are not that lucky you can also score raw hazelnuts on Amazon.

You will need either a regular blender or an immersion blender will work as well.



What you need to make Mascarpone Cheese Hazelnut Low Carb Cheesecake Muffins

Torani Sugar Free Hazelnut Syrup, 750 ml

  • 4 eggs
  • 6 ounces mascarpone cheese
  • 1 tablespoon sugar free Hazelnut syrup
  • 2 tbsp So Nourished sweetener or to taste
  • sprinkle of cinnamon
  • 2 tbsp chopped hazelnuts (omit for egg fast or nut free)
low carb mascarpone cheesecake muffins for egg fast

Love my Silicone!

Directions for Keto Mascarpone Hazelnut Muffins

  1. Place the eggs, cheese, syrup and stevia in blender and blend until smooth.
  2. Pour batter into 6 muffin tins (I used a silicone muffin pan like this one, they pop right out!). Use 8 muffin cups if this is for Egg Fast.
  3. Sprinkle cheesecake muffins with a dash of cinnamon.
  4. Bake at 350 for about 25 minutes
  5. They will taste more cheese-cakey if you then let them get cold in the fridge.

After they are cold, serve with a teaspoon of chopped hazelnuts on each muffin.  

If you are eating dairy, then top with a dollop of heavy whipped cream for a dash of deluxe decadence.



Here is the Egg Fast version: Caramel Pecan Cheesecake Muffins!

  • Use the same 4 eggs and 6 ounce mascarpone (or cream cheese) as above.Keto Egg Fast Caramel Pecan Cheesecake Muffins
  • Substitute 1 tbsp Caramel Pecan syrup (or leave it Hazelnut)
  • Pour the batter into 8 muffin tins instead of 6.
  • Bake for 20 minutes at 350
  • I made a topping from 2 tbsp butter and 2 tbsp coconut oil, melted.  Stir in 2 tbsp Caramel Pecan syrup and let it cool down in the fridge.  Then divide equally over the muffin tops (they have a nice depression for this!).  Place in fridge until topping hardens.
  • For the Egg Fast, two (2) low carb cheesecake muffins (1/4 of the recipe) will count as 1 egg, 1.5 ounces cheese, 1 fat and 1 sweetener serving.  
  • They are also awesome without topping if you want to save your fats for something else.  I have shown with and without in the image.

Change up the flavors!  I am loving all the flavors over at Skinny Mixes!  You can use my code KETOGENICWOMAN to get a discount on your order.


 

 

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Keto Mascarpone Hazelnut Cheesecake Muffins. Fast and easy, can be used for Egg Fast!

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17 Responses to Decadent Mascarpone Hazelnut Low Carb Cheesecake Muffins (with Egg Fast Options)

  1. Casey says:

    I think you *might* have a typo in your EF version! Either that or Iā€™m not computing the math the same! (Also very possible lol). You say 3 eggs, and then that 1/4 of the recipe is 1 egg.
    Should be 4 eggs… I think?

    • KetoWoman says:

      YES! Thank you for catching that! I just came up with this egg fast version yesterday and wanted to get it in there! I love when my readers help me out like this. I’ve made the correction to 4 eggs.

  2. Anandi Carroll-Woolery says:

    This turned out really well! I had leftover mascarpone – used all 7oz just to use it up. There was extra batter so I made one extra in a ramekin with raspberries on the bottom. I used my Nutribullet to blend so clean up was a breeze. Very easy and foolproof recipe.

    • KetoWoman says:

      Thanks for the feedback! I love how easy these are as well and pairing with berries sounds great!

  3. Ann Langlois says:

    I cannot tolerate Stevia and use Erythritol in recipes. Do you have suggestions on how to replace the hazelnut stevia in this recipe?

    • KetoWoman says:

      I would probably look for some hazelnut extract and use whatever sweetener I *was* able to tolerate. Or switch up the flavors to something else using other extracts.

  4. Cindi C. says:

    I’m new to Keto. Hi there šŸ™‚
    Is there a rule as to how many of these I can eat like portion control type thing? Same question for other recipes…

    • KetoWoman says:

      Yes, I would base it on a target # of carbs. So let’s say that number is 20 carbs a day(which most people would lose on depending on age, exercise, etc). I would keep track of your carbs using a tracker like MyFitnessPal (free) and doing that will determine how many of these you could have.

  5. Laura says:

    I made these without the hazelnut syrup and used maple flavoring and vanilla flavoring and they taste like french toast muffins. They are amazing!

    • KetoWoman says:

      oh, that sounds really good actually! Thanks for sharing!

  6. lizzy says:

    Ok i just started my egg fast yesterday and i made the original with cream cheese and liquid stevia and oh my!!! Delicious!!! My husband even stole a few i noticed this morning from the fridge ā˜ŗ

    • KetoWoman says:

      I know right!? It’s not fair šŸ™‚ I hide my treats in the back of the fridge!

  7. McDonna says:

    Two more questions:

    Is there a difference in the outcome if ricotta is used in place of mascarpone? I don’t have mascarpone, and I usually have to choose between the two b/c my fridge is fairly small.

    Suggestion for how to balance the macros for this recipe since the cheese is 1.5 oz? I’m brand new to egg fasting and still trying to understand the fine points

    Thanks!

    • KetoWoman says:

      If you were just doing regular low carb, then the ricotta is probably ok. It is a higher carb count and so it is not on the egg fast. You can replace the mascarpone with cream cheese. You don’t need to worry so much that the cheese is 1.5 ounce, the important thing is to have a ratio of 1 tbsp fat (butter, coconut oil or mayo) to every egg consumed. The cheese is not part of that ratio. For the egg fast you want to leave out the nuts and you need to add 1 tbsp fat somewhere else in your day.

  8. McDonna says:

    Can these be made using hazelnut flavored liquid stevia?

    I prefer to avoid sucralose, aspartame, malitol and most of the plethora of sweeteners often used in products like Torani. No doubt they taste amazing, but I’m trying to baby my liver right now. Lol

    Tried to see what others had used in making this recipe, but didn’t see any comments…so far. If I make this today, I will let you know how it turns out with the flavored liquid stevia.

    Thanks for such great recipes!

    • KetoWoman says:

      I agree with you and I actually have some hazelnut stevia on order from Amazon to try in this recipe. Please do let me know how yours turns out!

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