Yield: 12 muffins
Serving size: 1 muffin

Ingredients

Batter

• 1 bag (3 cups) #Fearless Keto Chocolate Pancake & Muffin Mix
• 3 oz Cream Cheese, softened
• ¼ cup Monksweet or equivalent sugar-free granulated sweetener
• 4 large eggs
• 1½ tsp vanilla extract

Filling

• 3 oz Cream cheese, softened
• 1 Tbsp heavy cream
• 1 Tbsp sugar-free powdered or confectioner’s sweetener
• ½ tsp vanilla extract
• Optional: 2 Tbsp Lily’s Dark Chocolate Chips

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a 12-cavity muffin tin and set aside.
3. In a large bowl, beat together the cream cheese and granular sweetener with a hand/electric mixer until smooth. Add the eggs, followed by the vanilla extract, and continue to beat until smooth.
4. Using a spatula, fold the Fearless Chocolate Mix into the cream cheese/egg mixture and blend together to form a smooth batter. Note: batter will thicken as it stands. Set the bowl aside. 
5. Prepare the Cream Cheese Filling by blending together the cream cheese, heavy cream, powdered sweetener, and vanilla extract with a hand/electric mixer in a separate bowl until smooth. Set bowl with filling aside.
6. Using a tablespoon, fill the lined muffin cavities evenly with half of the chocolate batter.
7. Use a teaspoon to add the cream cheese filling to the top of the batter in each muffin cavity. Swirl the filling into the batter using the tip of a knife (or a toothpick). 
8. Repeat the process with the remaining batter and filling. Optional: top each muffin with chocolate chips.
9. Bake for 20 to 22 minutes. Note: cupcakes will continue to cook after removing from oven so avoid over baking. Cover muffins to keep them moist before serving.