A low carb blueberry cream cheese muffins recipe that’s more like mini cheesecakes. It’s a great keto friendly snack!
Jump to:
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.
★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.
Blueberry Cheese Muffins
Recipe Video (Click on Image to Play)
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
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
- sugar-free chocolate chips
- raspberries
- strawberries
- blackberries
- nuts
- broken low carb cookie pieces
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
FREE EMAIL SERIES
My Top 5 Secrets to Master Keto!
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.
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.
Diana Nelson
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!
Jane
How long can these last in the fridge?
Lisa MarcAurele
Up to a week. Freezing is recommended for longer storage.
Janelle
Can you use rubato in these
Lisa MarcAurele
I’m not sure what rubato is.
Kimmie
I didn’t have sliced almond but best thing I’ve ever made
Diane
Can you use chopped pecans in place of almonds?
Lisa MarcAurele
Any nut you like can be used or you can just leave the nuts out.