The Best Vegan Keto Pecan Cheesecake Muffins

Sometimes you don’t want eggs for breakfast. These keto cheesecake muffins are an excellent grab and go breakfast choice. They can be batch cooked and stored in the freezer.

Pecan is one of our favourite nuts to use as we just love their flavour. These are a great option to give to your non keto family members as they are delicious. These are our favourite sweet treat and we love to have some stored in the freezer when we are craving something sweet.

These are also an excellent option to take for a work morning tea or a pot luck. They will quickly become everyone’s favourite, even the biggest keto nay-sayers.


  • 1 cup Almond Flour (meal)
  • 1 tsp Baking Powder
  • 0.5 cup Brown Sugar Substitute (we use Sukrin Gold)
  • 1 tsp Ground Cinnamon
  • 0.5 cup Pecans (chopped)
  • 1 tsp Vanilla Extract
  • 4 Eggs (large)
  • 250 g Cream Cheese (8oz)
  • Salt


  1. Preheat the oven to 160 degree Celsius or 320 degrees Fahrenheit and prepare your muffin moulds or cases. You will need to grease your tin. We use a silicon mould as they come out very easily and do not require any greasing
  2. In a bowl combine almond flour, baking powder, cinnamon, pecans, sugar substitute and a pinch of salt
  3. Chop cream cheese into small cubes
  4. In a jug whisk together eggs and vanilla with a fork
  5. Add the egg mixture to the dry mixture and stir to combine
  6. Sprinkle the cream cheese cubes into the mixture. Take some time to do this to ensure they are all separated and not clumped together
  7. Divide the mixture into your muffin moulds.
  8. Bake in the oven for 20-25 minutes or until they are golden brown and cooked through