The Best Carrot Cake Cheesecake Muffins (Low-Calorie & High-Protein!)
These Carrot Cake Cheesecake Muffins are high in protein and low in calories, making them a deliciously healthier treat. With no refined sugar and Greek yogurt replacing excess oil, they stay moist, fluffy, and flavorful. Each muffin contains 10g of protein, and features a warm cinnamon flavour, shredded carrot, and a creamy cheesecake center for the perfect indulgence. The best part? They taste just like classic carrot cake but are a healthier alternative you’ll love!
Ingredients
Muffin
- 50 g light butter melted and cooled slightly
- 80 g yogurt room temp, vanilla or plain
- 1 egg room temp
- 160 ml high protein light milk 2/3 cup/160ml + dash of lemon juice to make buttermilk (can use normal milk or plant-based option)
- 1 tsp vanilla
- 70 g granulated sweetener A zero calorie sweetener was used in this recipe (see notes) or you can use normal sugar/brown sugar/monkfruit OR a mix of both sweeteners
- 140 g flour sub for oat flour for gf option
- 60 g vanilla protein *see notes, can sub for flour
- 2-3 tsp cinnamon
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 200 g shredded carrot 2-3 carrots
Cream Cheese Filling
- 80 g light cream cheese sub for full fat
- 1-2 tsp milk
- 1 tbsp monkfruit icing sugar sub for normal icing sugar
Instructions
- In a mixing bowl, combine the melted light butter, granulated sweetener and vanilla extract. Mix until the ingredients are well combined and the mixture has a creamy texture.
- Add the egg, yogurt, and buttermilk (prepared by combining milk with the juice of 1/4 lemon). Mix thoroughly until the wet ingredients are fully integrated.
- Sift in the flour, protein powder, baking powder, baking soda, cinnamon and a dash of salt. Then add the shredded carrot and mix and fold the mixture until just incorporated.
- OPTIONAL: Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.
- Mix the cream cheese mixture until smooth and no clumps remain.
- Preheat your oven to 220°C (428°F). While the oven heats up, prepare 8 muffin liners in a muffin tin.
- Distribute the muffin batter evenly among the prepared liners, making sure to scoop the cheesecake layer in the middle. For optimal results add 8 muffins liners to 2x 6 muffin tin trays, filling up the ones without liners with water. (4 muffins per tray).
- Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 20-25 minutes or until a toothpick inserted into the center emerges clean.
- Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.
Notes
*This recipe uses a zero calorie granulated sweetener Natvia that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener.
*Protein used: Vanilla Buttercream from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)- If using whey protein, add less milk!