Blueberry Cream Cheese Muffins (Keto)

Name: Blueberry Cheese Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 people
Ingredients: 16 ounces cream cheese; 1/2 cup low carb sugar substitute (or equivalent); 2 eggs; 1/4 teaspoon xanthan gum (optional); 1/2 teaspoon sugar-free vanilla extract; 1/4 cup blueberries; 1/4 cup sliced almonds

By Lisa MarcAurele on February 13, 2019186 Comments

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

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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!

Ingredients in Keto Blueberry and Cream Cheese Muffins

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

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

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.

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

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.

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4.77 from 34 votes

Blueberry Cheese Muffins

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.

Course Dessert

Cuisine American

Keyword blueberry muffins, cream cheese muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 155kcal

Author Lisa MarcAurele

As an Amazon Associate I earn from qualifying purchases.

Ingredients

16 ounces cream cheese
1/2 cup low carb sugar substitute or equivalent
2 eggs
1/4 teaspoon xanthan gum optional
1/2 teaspoon sugar-free vanilla extract
1/4 cup blueberries
1/4 cup sliced almonds

US Customary – Metric

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Get Your FREE Printable Keto Meal Plan

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.

The following can be added in place of the blueberries:

sugar-free chocolate chips
raspberries
strawberries
blackberries
nuts
broken low carb cookie pieces (Nui cookies work well)

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.

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Nutrition

Additional Info

Net Carbs: 2 g | % Carbs: 5 % | % Protein: 10.1 % | % Fat: 84.9 %

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.

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Post updated in February 2019. Originally published June 2011.

DISCLAIMER: I am not a medical or nutrition specialist. Consult with your doctor before making any dietary changes to ensure it's right for you. The nutritional data for recipes on this site are calculated using a standard food database and should not be relied on without verifying against another calculation. The total carbohydrate count does not include erythritol if used in the recipe as it's been shown not to impact my own blood sugar levels. While I do my best to supply accurate information on this site, errors and omissions may occur. I do not accept any liability, direct or indirect, for any loss or damage which may directly or indirectly result from any advice, opinion, information, representation or omission whether negligent or otherwise, contained on this site. You are solely responsible for the actions you take in reliance on the content on, or accessed, through this site.

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