A low carb blueberry cheese muffin recipe that’s more like mini cheesecakes. These gluten free desserts 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.
My posting schedule is sporadic, but I’ll try to add new recipes as I have time. There are just too many other things going on in my life.
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 creating low carb foods like these cheese muffins.
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.
Although these were made with cream cheese, I bet 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 Cheese Muffin Recipe
Blueberry Cheese Muffins
- 16 ounces cream cheese
- 1/2 cup sweetener I used liquid sucralose
- 2 eggs
- 1/4 teaspoon xanthan gum optional
- 1/2 teaspoon sugar-free vanilla extract
- 1/4 cup blueberries
- 1/4 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 for about 20 min.