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Blueberry Cream Cheese Muffins (Keto)

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A low carb blueberry cream cheese muffins recipe that's more like mini cheesecakes. It's a great keto friendly snack!

Blueberry Cream Cheese Muffins Recipe
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When it comes to eating a low-carb diet, we often feel like we give up some of our favorite carb filled recipes. But, it's super easy to transition them to work with your new lifestyle.

Take for instance muffins. By subbing out all-purpose flour for cream cheese you are left with a keto version! Cream cheese is one of those staples that I always have on hand in my kitchen.

Is Cream Cheese Keto Friendly?

Cream cheese is a super versatile ingredient and a staple in many keto and low carb homes. However, be sure to read the nutritional labels when you are shopping for cream cheese at your local grocery store. The amount of carbs varies from manufacture to manufacture.

Because of the high fat content, cream cheese is sustainable on the keto diet, in moderation. Cream cheese is also high in Vitamin A.

Find more recipes with cream cheese by browsing through my low carb cheesecakes.

How Many Carbs Are in Blueberry Cream Cheese Muffins?

These blueberry cream cheese muffins are just 159 calories, 2 g of carbs and 4 grams of protein in our version when using cream cheese with 8 grams of carbs per 8 ounce block. This is a great alternative to those high carb blueberry muffins that are around 460 calories and 61 grams of carbs!

Adding Eggs

Ingredients in Keto Blueberry and Cream Cheese Muffins

  • Cream Cheese
  • Sweetener
  • Eggs
  • Blueberries
  • Sliced Almonds
  • Sugar-Free Vanilla Extract
  • Xanthan Gum (optional)
Adding Almonds and Blueberries

Variations to These Cheese Muffin Recipe

When it comes to this muffin recipe, it's super versatile. If you don't happen to have blueberries on hand you can sub out with:

  • sugar-free chocolate chips
  • raspberries
  • strawberries
  • blackberries
  • nuts
Scoop of Batter

This blueberry cheese muffin 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. Yes. I often eat yummy treats like this for breakfast!

Eating high fat foods in the morning prevents me from overeating later. That's because the fat really fills me up. And, there's certainly a good amount of fat in this blueberry cheese muffin recipe.

I used silicone muffin cups to make these cheese muffins. I ordered them online on Amazon.

Batter in Pan

Although these were made with cream cheese, you could use ricotta cheese instead. It would be similar to my mini cheesecakes that I made.

You can also adjust the sweetener to taste. I find there's a wide range of sweetness by personal preference.

And, as always, feel free to use the low carb sweetener that you prefer. You can use any sweeter in this recipe.

Low Carb Blueberry Cream Cheese Muffin Recipe

Muffins on Board

These healthy blueberry cream cheese muffins are perfect to serve for breakfast or brunch.  We like to serve them on holiday mornings with our extended family along with these other options:

And the best thing about this recipe is that it's super simple to make! You just beat a couple blocks of cream cheese then add in sweetener, eggs, and vanilla extract. Then the blueberries and almonds are folded in. It's then baked for about 20 minutes. So easy!

And if you are looking for more ways to use blueberries, you may want to try a low carb blueberry smoothie. It's a fantastic way to take breakfast on the go.

Enjoy these simple keto treats! And if you do give these muffins a try, we'd love to know what you thought of them in the comment section below.

★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

📖 Recipe

Blueberry Cream Cheese Muffins

Blueberry Cheese Muffins

Author: Lisa MarcAurele
4.85 from 123 votes
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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe Save Recipe
Servings 12 people
Calories 155

Video

Ingredients

  • 16 ounces cream cheese
  • ½ cup low carb sugar substitute or equivalent
  • 2 eggs adding 4 will lighten the texture (see note)
  • ¼ teaspoon xanthan gum optional
  • ½ teaspoon sugar-free vanilla extract
  • ¼ cup blueberries
  • ¼ cup sliced almonds optional
US Customary - Metric

Instructions

  • 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.

Notes

Using room temperature cream cheese allows for a smooth cream cheese mixture.
Per reader comment, adding 4 eggs instead of two provides a much lighter cheesecake-like texture.
The following can be added in place of the blueberries:
  • sugar-free chocolate chips
  • raspberries
  • strawberries
  • blackberries
  • nuts
  • broken low carb cookie pieces
Instant Pot Directions:
Put the batter into half-pint jars with rings and lids, not tightened, just loose, and steam for 15 minutes, then NPR (natural pressure release) for 20 minutes. 

Low Carb Sweeteners | Keto Sweetener Conversion Chart

low carb yum simple keto cookbook

Nutrition

Serving: 1muffin | Calories: 155 | Carbohydrates: 3g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 134mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Additional Info

Net Carbs: 2 g | % Carbs: 5 % | % Protein: 10.1 % | % Fat: 84.9 % | SmartPoints: 7
Values 
Array
(
    [serving_size] => 1
    [calories] => 155
    [carbohydrates] => 3
    [protein] => 4
    [fat] => 15
    [saturated_fat] => 8
    [cholesterol] => 69
    [sodium] => 134
    [potassium] => 78
    [fiber] => 1
    [sugar] => 2
    [vitamin_a] => 547
    [vitamin_c] => 1
    [calcium] => 47
    [iron] => 1
    [serving_unit] => muffin
)

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

© LowCarbYum.com
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

Post updated in February 13, 2019 with updated photos and additional information about the recipe. Originally published June 10, 2011.

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Lisa-Profile

Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

Reader Interactions

Comments

    1 … 7 8 9

  1. Michael

    What kind of sweetener do you use?

    Reply

    • Lisa MarcAurele

      I use a one-for-one sugar substitute with monk fruit and erythritol but any sweetener should work.

      Reply

  2. Marie-Anne

    When I add the recipe to my fitness pal it says these are 6.4 net carbs per serving. Why does your recipe only say 2 I’m confused thanks?

    Reply

    • Lisa MarcAurele

      Sometimes MFP can include non-impacting erythritol carbs.

      Reply

  3. Beth

    The look wonderful! Would they work with 1/3 less fat cream cheese?

    Reply

    • Lisa MarcAurele

      You can use any fat cream cheese. I just prefer full fat for keto.

      Reply

  4. Janet

    5 stars
    These are delicious ❤️

    Reply

  5. Peggy

    5 stars
    Love your recipes are always so good thank you

    Reply

    • Lori

      Is there a way to make these in oven

      Reply

      • Lisa MarcAurele

        They are baked in the oven. Are you looking for another way to make them?

  6. Fran Selinger

    Are they supposed to cave in after you take them out of the oven?

    Reply

    • Lisa MarcAurele

      They sometimes do sink a little like baked cheesecake.

      Reply

    • Kim

      These look wonderful! Would the recipe still work without almonds? I’m assuming so, but you know what they say about those who assume! 🤷‍♀️

      Reply

      • Lisa MarcAurele

        The almonds are optional (I'll need to fix that if it's not noted) so they are not needed.

  7. Fran Selinger

    4 stars
    Should have followed your recipe. 4 eggs makes them way too moist.

    Reply

    • jackie

      i too used the 4 eggs version next time two didnt cook well on bottom and all the blueberry's sunk to bottom will try again

      Reply

  8. Melissa

    Do you think chia seeds could be incorporated before baking?

    Reply

    • Lisa MarcAurele

      Yes.

      Reply

    • Tricia

      These have become our new favorite keto dessert. They’re so easy to make and love cheesecake anyhow! I used monkfruit and a few splashes of sugar free almond skinny syrup. Also used strawberries 🍓 and coconut flakes. Also sprinkled cinnamon on top before baking. AMAZING! Will make these over and over again!

      Reply

  9. AnnMarie

    4 stars
    These turned out pretty good. We added sugar-free dark chocolate chips. Next time I would add a little more of the Monk fruit sweetener.

    Reply

  10. Michelle

    I'm about to make these for the first time - but there are just two of us at home. I'm nervous about having 12 servings laying around! Do these freeze well?

    Thanks!
    MJ

    Reply

    • Lisa MarcAurele

      The texture is similar to cheesecake and freezes well.

      Reply

  11. Donna

    Fantastic! I added lemon zest and fresh lemon juice, as well as 1/2 a pack of sugar free lemon jello. I was able to cut the sweetener in 1/2. They turned out divine!

    Reply

    • Jenn

      That sounds incredible! I am going to try your suggestions! I love lemon blueberry 🙂

      Reply

  12. Chris

    Subbed raspberries co the other half doesn’t do blueberries… they look amazing, can’t wait to try them!

    Reply

  13. cher bartlett

    Do these freeze well?

    Reply

    • Lisa MarcAurele

      Yes they do! They are similar to mini cheesecakes.

      Reply

  14. Diana Nelson

    5 stars
    Fantastic! I used Olive Nation Lemon Extract and 4 eggs as suggested. Cooking time doubled. You can bet these will be a favorite in rotation recipes!

    Reply

  15. Jane

    How long can these last in the fridge?

    Reply

    • Lisa MarcAurele

      Up to a week. Freezing is recommended for longer storage.

      Reply

      • Rachelle

        Can you make this with canned pumpkin?

      • Lisa MarcAurele

        You should be able to mix some in if want a pumpkin flavored muffin.

  16. Janelle

    Can you use rubato in these

    Reply

    • Lisa MarcAurele

      I'm not sure what rubato is.

      Reply

      • Ruth

        Maybe rhubarb?

      • Lisa MarcAurele

        Rhubarb should work well too!

      • Carol

        4 stars
        Maybe rutabaga?

      • Lisa MarcAurele

        That would be odd to put in cheese muffins.

  17. Kimmie

    5 stars
    I didn’t have sliced almond but best thing I’ve ever made

    Reply

    • Diane

      Can you use chopped pecans in place of almonds?

      Reply

      • Lisa MarcAurele

        Any nut you like can be used or you can just leave the nuts out.

1 … 7 8 9

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