Friday, September 14, 2018


You can see my favorite muffin pans and ingredients by clicking.

  • FOUR 8 oz (225 g) full-fat cream cheese packages, softened
  • FOUR large organic pasture raised eggs
  • 1/2 stick of grassfed butter softened
  • 1 cup swerve  (we now only use 1/4 cup since our taste buds have changed)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple extract


  1. Preheat oven to 325F; line  muffin wells with liners.
  2. Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
  3. Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
  4. Cool to room temperature and then chill for 2 hours before serving.
  5. Store leftovers covered in the fridge for up to 1 week.
Recipe Adapted From

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