These low carb blueberry cheese muffins are more like cheesecake than muffins. These gluten free muffins can be eaten plain or with fruit and nuts on top.
Prep Time :10 mins
Cook Time : 20 mins
Total Time : 30 mins
Servings :12 people
- 16 ounces cream cheese
- ½ cup low carb sugar substitute or equivalent
- 2 eggs
- ¼ teaspoon xanthan gum optional
- ½ teaspoon sugar-free vanilla extract
- ¼ cup blueberries
- ¼ cup sliced almonds
Beat softened cream cheese with electric mixer until smooth and creamy.
Add sweetener, xanthan gum, eggs and vanilla.
Beat with mixer until well blended.
Fold in blueberries and almonds.
Spoon into 12 muffin molds lined with the papers.
Bake at 350°F for about 20 minutes or until set and tops just starting to brown (as in photo)..Cool and store in the refrigerator. Best served chilled.
Using room temperature cream cheese allows for a smooth cream cheese mixture.
Serving: 1muffin | Calories: 155 | Carbohydrates: 3g | Protein: 4g | Fat: 15g | Cholesterol: 69mg | Fiber: 1g | Sugar: 2g | Net Carbs: 2 g |