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.
I have kind of given up a little on the blog. Lately, I’ve been bombarded with spam and I just don’t have a lot of time to keep it going. I will try and post every now and then as I have time. I often go back through my archives and make my favorite recipes again. There are well over 100 low carb recipes on this site so it is still a very useful website although the updates are not as regular as in the beginning.
I guess I didn’t realize how much work is really involved in blogging. It has been instrumental in keeping me on track with a low carb diet. And, I just love eating delicious food like these blueberry cheese muffins.
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This recipe is adapted from one posted on the Low Carb Friends message board. It is more like a cheesecake and can be adjusted to various flavors. I liked serving mine with some fresh blueberry sauce on top, but they can be eaten plain as a snack or for breakfast.
- 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 for about 20 min.
Carbs per serving: 2.2g