Keto Strawberry Cream Cheese Breakfast Cups – A Simple, Sweet Start to Your Day
If you’re craving a quick breakfast that feels like a treat but still fits your low-carb lifestyle, these Keto Strawberry Cream Cheese Breakfast Cups are the answer. They’re creamy, lightly sweet, and packed with fresh strawberry flavor. You can make them ahead for busy mornings or enjoy them warm straight from the oven.
Best of all, they use simple ingredients you probably already have. This is the kind of recipe that makes staying keto feel easy and satisfying.
Keto Strawberry Cream Cheese Breakfast Cups - A Simple, Sweet Start to Your Day
Ingredients
Method
- Prep your pan: Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with silicone or parchment liners. This helps prevent sticking and keeps the cups easy to remove.
- Soften the cream cheese: Make sure your cream cheese is at room temperature. Soft cream cheese blends smoothly and prevents lumps.
- Beat the base: In a mixing bowl, beat 8 oz of cream cheese with 1/3 cup granulated keto sweetener until smooth. Add 2 large eggs, 2 tablespoons heavy cream, 1 teaspoon vanilla, and a pinch of salt. Blend until creamy, but don’t overmix.
- Add structure: Stir in 1/3 cup super-fine almond flour and 1 tablespoon melted butter. Mix just until combined. The batter should be silky and scoopable.
- Fold in the fruit: Gently fold in 1/2 cup finely diced strawberries. Pat them dry with a paper towel first to reduce moisture. Add 1/2 teaspoon lemon zest if using.
- Fill the cups: Divide the batter evenly among the 12 liners. Each cup should be about two-thirds full. Tap the pan gently to settle the batter.
- Bake: Bake for 16–20 minutes, until the edges are set and the centers have a slight jiggle. Don’t wait for them to brown deeply; overbaking makes them dry.
- Cool properly: Let the cups cool in the pan for 10 minutes, then transfer to a rack. They’ll firm up as they cool.
- Chill for best texture: For a cheesecake-like bite, chill for at least 1 hour before serving. If you prefer them warm and soft, you can enjoy them sooner.
- Serve and top: Add a small dollop of keto whipped cream and a slice of strawberry if you’d like. Keep toppings light to stay low-carb.
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These breakfast cups strike a great balance between indulgent and practical. The creamy base tastes like a cheesecake filling, but it’s made without sugar and keeps carbs in check.
A touch of almond flour gives structure, while strawberries add brightness without pushing you out of ketosis. They’re portioned, portable, and easy to customize. Whether you’re meal prepping or making a weekend breakfast, they deliver flavor with minimal effort.
Shopping List
- Cream cheese (softened, full-fat)
- Eggs
- Almond flour (super-fine works best)
- Granulated keto sweetener (erythritol, allulose, or monk fruit blend)
- Heavy cream (or unsweetened almond milk for lighter cups)
- Vanilla extract
- Fresh strawberries (diced)
- Unsalted butter (melted, for richness and moisture)
- Lemon zest (optional, for brightness)
- Pinch of salt
- Optional toppings: whipped cream (keto-friendly), extra diced strawberries, or a dusting of powdered erythritol
How to Make It
- Prep your pan: Preheat the oven to 325°F (165°C).
Line a 12-cup muffin tin with silicone or parchment liners. This helps prevent sticking and keeps the cups easy to remove.
- Soften the cream cheese: Make sure your cream cheese is at room temperature. Soft cream cheese blends smoothly and prevents lumps.
- Beat the base: In a mixing bowl, beat 8 oz of cream cheese with 1/3 cup granulated keto sweetener until smooth.
Add 2 large eggs, 2 tablespoons heavy cream, 1 teaspoon vanilla, and a pinch of salt. Blend until creamy, but don’t overmix.
- Add structure: Stir in 1/3 cup super-fine almond flour and 1 tablespoon melted butter. Mix just until combined.
The batter should be silky and scoopable.
- Fold in the fruit: Gently fold in 1/2 cup finely diced strawberries. Pat them dry with a paper towel first to reduce moisture. Add 1/2 teaspoon lemon zest if using.
- Fill the cups: Divide the batter evenly among the 12 liners.
Each cup should be about two-thirds full. Tap the pan gently to settle the batter.
- Bake: Bake for 16–20 minutes, until the edges are set and the centers have a slight jiggle. Don’t wait for them to brown deeply; overbaking makes them dry.
- Cool properly: Let the cups cool in the pan for 10 minutes, then transfer to a rack.
They’ll firm up as they cool.
- Chill for best texture: For a cheesecake-like bite, chill for at least 1 hour before serving. If you prefer them warm and soft, you can enjoy them sooner.
- Serve and top: Add a small dollop of keto whipped cream and a slice of strawberry if you’d like. Keep toppings light to stay low-carb.
How to Store
- Refrigerator: Store in an airtight container for up to 5 days.
Keep a paper towel in the container to absorb moisture.
- Freezer: Freeze for up to 2 months. Wrap each cup individually, then place in a freezer-safe bag. Thaw overnight in the fridge.
- Reheating: Enjoy cold, or warm gently in the microwave for 10–15 seconds.
Avoid overheating to keep the texture creamy.
Benefits of This Recipe
- Low in carbs: Designed for keto, with minimal sugar and controlled fruit portions.
- High satiety: Cream cheese, eggs, and almond flour provide fat and protein to keep you full.
- Make-ahead friendly: Perfect for meal prep and busy mornings.
- Customizable: Easy to tweak with different flavors, sweeteners, or toppings.
- Kid-friendly texture: Smooth, creamy, and lightly sweet—like a mini cheesecake for breakfast.
What Not to Do
- Don’t use cold cream cheese: It won’t blend well and will leave lumps.
- Don’t skip liners: These cups can stick to metal; silicone or parchment is best.
- Don’t overbake: Dry, crumbly cups are usually the result of too much time in the oven.
- Don’t overload with fruit: Too many strawberries add moisture and extra carbs. Measure and pat dry.
- Don’t overmix after adding flour: Mix just until combined to keep the texture tender.
Recipe Variations
- Strawberry Lemon: Add 1 teaspoon lemon zest and a few drops of lemon extract. Top with a thin slice of strawberry.
- Strawberry Almond: Add 1/4 teaspoon almond extract and sprinkle with sliced almonds before baking.
- Chocolate Swirl: Warm 2 tablespoons of sugar-free chocolate chips and swirl into the batter before baking.
- Berry Blend: Use a mix of raspberries and strawberries.
Keep total fruit to 1/2 cup, finely diced and dried.
- Cinnamon Crunch: Stir 1/2 teaspoon cinnamon into the batter. Dust finished cups with powdered erythritol and cinnamon.
- Dairy-Light Option: Replace heavy cream with unsweetened almond milk and reduce butter to 1 teaspoon. Texture will be lighter but still creamy.
FAQ
Are strawberries keto-friendly?
Yes, in small amounts.
Strawberries are one of the lower-carb fruits, and a modest portion works well in keto recipes. The key is to measure and finely dice to distribute the flavor without overdoing carbs.
Can I use coconut flour instead of almond flour?
Not directly. Coconut flour is much more absorbent and would require additional liquid and eggs.
If you must use it, start with 1 tablespoon coconut flour and add more cream to loosen the batter as needed.
Which sweetener works best?
A granulated allulose or erythritol/monk fruit blend gives a clean sweetness. Allulose keeps things softer, while erythritol can firm up more as it cools. Choose based on the texture you prefer.
Do I need to chill them before serving?
You don’t have to, but chilling improves the set and gives a cheesecake-like bite.
If you like a softer, custard-style texture, enjoy them slightly warm.
How many carbs are in one cup?
Exact macros vary by brand and portion size, but typically you’re looking at about 2–4g net carbs per cup. For accuracy, plug your specific ingredients into a nutrition calculator.
Can I make these without eggs?
Eggs help bind and set the cups. An egg substitute won’t give the same structure, but you can experiment with a keto-friendly egg replacement.
Expect a softer texture.
Can I use frozen strawberries?
Yes, but thaw and drain them well, then pat dry. Excess moisture can make the cups watery and affect the set.
Why did my cups sink?
A slight sink is normal as they cool. Deep sinking usually means overmixing, overbaking, or using cold cream cheese.
Ensure ingredients are room temp and mix gently.
Can I bake this as a small cheesecake instead?
Yes. Use a 6-inch pan lined with parchment and bake at 325°F until just set in the center, about 30–35 minutes. Cool and chill before slicing.
What’s the best way to make them extra creamy?
Use full-fat cream cheese, don’t overbake, and chill for at least an hour.
Allulose as a sweetener also helps maintain a softer, creamier texture.
Wrapping Up
Keto Strawberry Cream Cheese Breakfast Cups give you a quick, delicious way to start the day without sacrificing your goals. They’re simple to make, easy to store, and endlessly adaptable to your taste. Keep a batch in the fridge, and you’ll always have a satisfying breakfast or snack ready to go.
With the right balance of creaminess and fresh berry flavor, they’ll become a steady favorite in your rotation.
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