Back to Recipes

Cream Cheese and Chive Savory Cupcakes

Name: Cream Cheese and Chive Savory Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 oz full-fat cream cheese, softened; 4 large eggs; 2 tbsp unsalted butter, melted; 1/4 cup almond flour; 2 tbsp coconut flour; 2 tbsp fresh chives, finely chopped; 1/2 tsp baking powder; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup shredded cheddar cheese for extra flavor

By PowerProteinPlates Editorial TeamPublished May 5, 2026 | Updated Jul 22, 2026

American 30 mins high-proteineasy-recipessnack-ideaswhole-foods

Cream Cheese and Chive Savory Cupcakes with measured ingredients, 30-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 10 min

Cook 20 min

Total 30 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

8 oz full-fat cream cheese, softened
4 large eggs
2 tbsp unsalted butter, melted
1/4 cup almond flour
2 tbsp coconut flour
2 tbsp fresh chives, finely chopped
1/2 tsp baking powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 cup shredded cheddar cheese for extra flavor

Powerproteinplates Keto Cream Cheese and Chive Savory Cupcakes ingredients image

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone cupcake liners.
In a large bowl, beat softened cream cheese until smooth and fluffy.
Add eggs one at a time, mixing thoroughly after each addition.
Stir in the melted butter until combined.
In a separate bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, salt, and black pepper.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Fold in the chopped fresh chives and optional shredded cheddar cheese.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes until golden on top and a toothpick inserted in the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature as a satisfying, savory snack or light meal.