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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!
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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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
- 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
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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.
Jamie
I had to cook them for 35 minutes. Also when I calculated the macros they are very high compared to your post. I got per each 254 calories, 6 net carbs, 5 g protein, and 16 g fat. My one cream cheese stated 90 cal per 2T serving and there are 16 servings, so that alone made your calculations completely different. I checked because they seemed too good to be true. But thank you for the recipe, they were delicious.
Tracie
Per the blog post, carbs in cream cheese vary. Lisa stated they used one that had 8 carbs per 8 oz block. Good to see how much they can vary.
Brenda
Can these be frozen?
Lisa MarcAurele
You can freeze these for up to 3 months.
Jennifer
I’m at an Airbnb so no mixer, no xanthan, no vanilla. I brought my Swerve from home and have a silicon muffin pan. These were still fabulous! I let the cream cheese warm up and whipped it best I could with a fork. Added swerve, more fork whipping, added room temp eggs, more fork whipping. Baked for 35 min. Had to cool for a long time and put in freezer before I could get them somewhat cleanly out of the silicon tin. Sounds like a lot of trouble but it was not. And, the best part, they are delicious! Even my husband who’s not typically into cream cheese liked them. Thank you for this recipe!
Minna & James
These were DELICIOUS! We (hubby made them actually) only had xylitol so used that (thereby raising the carb count, unfortunately), but have just ordered some erytritol/stevia blend to use next time. This comment si coming from Brussels, Belgium BTW — hello from Europe! 😀
Jen
I used a silicone pan and opted for strawberries in my recipe. I had to bake mine for almost double the baking time to get them to brown. Is that weird?
Lisa MarcAurele
Ovens temperature, pan size, and pan material all can impact the baking time.
Athena Cupp
I am celiac and have several other food allergies. Dessert is one of the things I struggle to fit into my diet given my restrictions. I used this recipe as a guide and adjusted to make a Thanksgiving dessert, Cranberry Orange Bars. I made a crust from shredded coconut and butter. Pressed in the pan and baked at 350 for about 10 minutes. Made the above filling using monkfruit sweetener blend, fresh cranberries and orange zest. Changed the bake time to about 25 minutes (until set on top). It was perfect! My family and I loved it and I am getting ready to make again for our Christmas dinner tomorrow. Great recipe!
Sherry L
THANK YOU! THANK YOU! These are awesome. I like using strawberries!
Jean
I made this today, it was really good and so easy to make. Definitely going to make again!
Shawn
I decided to whip some cream (w some swerve and vanilla) and fold into the cream cheese batter. Currently cooling but they look amazing!
Betsy
These are amazing! Thank you for sharing this recipe!!! The only modification I have made is leaving them in for about 26 minutes. Yummy!!!
Nadine Trapp
Hello!
I converted your recipe and baked 6 small muffins!
Heavenly! Totally delicious and fluffy! Thank you for the great recipe!
Greetings from the North Sea!
Heidi
Love these
Chris S
Another variation is 1/4c ( Combined) raspberries and chocolate chips (Lily’s) So yummy!
Ms. Male
I tried this recipe tonight. I used Stevia in the Raw as my sweetner. After mixing, did not think it was sweet enough, so I added about 1/8c of Monk Fruit in the Raw. I also threw in about 1tsp of fresh lemon juice. They were great. I baked them for about 30 minutes, and could have probably gone about 5 minutes more for a more firm consistency. Overall, I would definitely make these again.
Angie
These have saved me in my keto adventure! I have used this recipes and made chocolate/ cacao nibs muffins and blueberry maple muffins that taste better than blueberry pancakes! Thank you.
Kaitlyn
Just made these and really looking forward to trying them as a dessert!
Wondering the best way to store these?
Thanks!
Lisa MarcAurele
You can refrigerate for a week or freezer for at least 3 months.