If you're looking for a delicious snack that's keto-friendly and full of flavor, look no further than blueberry cream cheese muffins! These decadent little treats are like mini cheesecakes with the added bonus of juicy blueberries and crunchy sliced almonds. They make the perfect pick-me-up during those mid-afternoon cravings or as an indulgent dessert after dinner.
Why you'll love this blueberry cream cheese muffin recipe
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.
This recipe for blueberry cream cheese muffins is a perfect example!
By subbing out all-purpose flour for cream cheese you are left with a keto version of classic blueberry muffins! The cream cheese helps keep the muffins rich and moist.
Sweetener, eggs, sugar-free vanilla extract, and xanthan help to bring all of the flavors together so they are just as delicious as a traditional recipe!
Note: If you are a fan of blueberries and cream cheese, check out this blueberry swirl cheesecake!
Ingredients needed
Making a batch of these keto blueberry muffins is super simple! Here's everything that brings it together:
Cream Cheese
A must to make these creamy and delicious muffins! Using cream cheese adds not only flavor but also a nice texture. Make sure to use full-fat cream cheese for this recipe.
Sweetener
This is the key ingredient to make your muffins keto-friendly. I used monk fruit, but you could also use another type of keto sweetener if preferred.
Check out this list of the best keto and low-carb sugar substitutes to find one you like!
Eggs
Adding eggs to the batter helps bind all of the ingredients together and gives them a nice richness.
Blueberries
Fresh or frozen blueberries are perfect for this recipe! Make sure to use fresh if you can because they have a better flavor. If using frozen, thaw them first before adding them to the batter.
Note: Are blueberries keto?
Sliced Almonds
The crunchy nuttiness of the almonds pairs perfectly with the sweet blueberries in this recipe. Feel free to omit them if you're not a fan of nuts, or swap them out for something else like chopped walnuts or pecans.
Sugar-Free Vanilla Extract
A few drops of sugar-free vanilla extract add an extra punch of flavor to these muffins.
Xanthan Gum
This helps to give the batter a little more stability so that your muffins don't crumble when you take them out of the oven. Adding xanthan gum to your batter is optional.
Baking tips
Here are a few tips to make the perfect keto blueberry muffins:
- Make sure to use softened cream cheese for the batter. If it is too cold, it won't blend properly, and your muffins won't turn out as soft and moist.
- If using frozen blueberries, thaw them first before adding them to the batter so that you don't end up with purple-tinted muffins!
- Allow the muffins to cool completely before removing them from the pan. This helps keep them together better and ensures that they don't crumble.
Video tutorial
Watch this tutorial down below to make sure you have everything right!
It's a super simple recipe, so don't worry if you don't get it perfect. Just make sure to follow all the instructions, and you'll be able to enjoy your blueberry cream cheese muffins in no time.
How to make blueberry cream cheese muffins
Here are the easy steps to make a soft keto cream cheese muffin with blueberries:
Step 1: Make cream cheese mixture
Preheat your oven to 350°F.
While your oven is heating up, start by beating the softened cream cheese with an electric mixer (or in a stand mixer) for about 2 minutes until it is smooth and creamy.
Next, add in the sweetener, vanilla extract, and eggs, one at a time, and mix to combine.
Step 2: Add in mix-ins
Once you have the muffin batter ready, gently fold in the blueberries and almonds with a spatula until it is well incorporated.
Step 3: Bake and enjoy
Scoop the mixture into 12 muffin molds that have been lined with cupcake liners, or use a silicone mold! You can use an ice cream scoop to get the amount of batter just right.
Bake at 350°F for approximately 20 minutes or until the mixture is set and the tops have started to brown slightly (as shown in the photo).
Allow the muffins to cool, and then store them in the refrigerator.
Tip: They taste the best when served chilled.
What to serve with keto blueberry muffins
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. You can also slather on some sugar-free raspberry jam!
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.
Enjoy with a cup of keto iced coffee!
Recipe variations
Though these easy blueberry cream cheese muffins are delicious as is, there are a few ways to switch things up for variety, preference, or for what you have on hand.
Consider adding or swapping out some of these ingredients:
- Sugar-free chocolate chips (Lily's works great!)
- Raspberries
- Strawberries
- Blackberries
- Nuts (pecans and walnuts would taste delicious)
FAQs
Here are some questions people often ask about my keto blueberry muffin recipe. If you don't see your question in this list, please leave it in the comments.
Yes, cream cheese is keto-friendly. It's a great way to get some extra fat into your diet and also add flavor and texture to recipes. Cream cheese has a nutritional content of 7.9 g fat, 0.9 g carbohydrates, and 1.2 g protein per 30g serving size.
Find more recipes with cream cheese by browsing through my low carb cheesecakes.
Although these were made with cream cheese, you could use ricotta cheese instead. It would be similar to my mini cheesecakes that I made.
These blueberry cream cheese muffins are just 155 calories, 2g of carbs, and 4g 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!
Yes, you can freeze the muffins for up to three months. Just make sure that when you thaw them out, they are completely cooled before eating.
Lucky for you, I have a list of 21 delicious keto blueberry recipes all ready for you!
If you like this recipe, try this!
Looking for more ways to enjoy blueberries on a keto diet? Check out these related blueberry recipes:
- Gluten-Free Zucchini Blueberry Muffins are great for breakfast, snacks, or desserts. It's a tasty treat that will satisfy your sweet tooth without the guilt.
- Blueberry Jam Cheesecake Bars are made with chia jam, a low-carb crust, cream cheese, and a crumb cake topping and are an absolute dream!
- A simple Low Carb Blueberry Cobbler dessert with a gluten-free topping that tastes just like the real thing. It's a super easy recipe that is quick to prepare.
- Keto Blueberry Cake Donuts are rich and fluffy, with just a hint of sweetness from the blueberries.
- Gluten-Free Lemon Blueberry Pound Cake is a melt-in-your-mouth treat that pairs tart lemon and sweet blueberries for the perfect flavor combination.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Blueberry Cream Cheese Muffins
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
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
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission 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 December 2023 with updated photos and additional information about the recipe. Originally published June 10, 2011.
Mallory
Can these be frozen?
The Low Carb Cook
Hi Mallory!
Yes, you can freeze the muffins for up to three months.
Angela Anderson
Here is a tip that is really important when mixing batter. Make sure every ingredient is at room temp. Because you will get pancake batter.
Kerry Kaestner
Just ok. Definitely didn’t brown on top even after 30 minutes. Middles all sank. Followed recipe exactly. 🤷🏻♀️
Tammy
Very eggy, not cheesy at all.
Christine Jackson
Oh my gosh these were fantastic ! My mom and I ate 6 today already. Thanks for the recipe.
Shannon Argyros
Absolutely amazing and easier to make than regular cheesecake.
Nikki Hamrick
I made these today and they turned out fabulous! I tweaked the recipe a little bit by using 3 8oz blocks of cream cheese, 3 eggs, whole teaspoon of vanilla, and 1 cup of blueberries. Baked for 25 minutes. Turned out perfect!
Colleen
They didn’t turn out pretty, but they were tasty. I put some sugar free jam on top to hide the top of them. I’d make it again.
Stacey
Wasn’t sure about these as I am new to the low carb world but wanted to say how much my husband an I enjoyed these. I used 1/2 cup blueberries and four eggs. The consistency and texture were great.
Karen- the nice one!
I made these today and they were delicious! I didn’t use the xanthan gum or almonds, so I added another 1/4 cup of blueberries and baked for a total of 30 minutes. They do taste best cold but were fabulous room temperature with a dollop of homemade whipped cream on top!
Amanda
Has anyone made the batter ahead- like night before and refrigerated overnight and cooked in the am??
Summer
Just made these tonight and mine were like described previously. They turned out more like pancake batter, they rose up, but never actually browned. I went 30 minutes just in case. I did use 4 eggs so that could be why. They are still cooling so I haven’t been able to try them yet.
Beth
These look wonderful! Would light cream cheese work (1/3 less fat)? I'm watching carbs and fats. :-/
Linda Moore
I only made half the recipe but the muffins turned out perfect. I omitted the almonds and added extra blueberries. So yummy!
Janiece
I made the using before but this time I used 3 eggs and added cocoa powder for half of batter. Both flavors are delicious!
Katie
I don’t love these. I used Splenda to sweeten and the artificial sweetener taste in these is overpowering. They also taste mildly egg-y. Not awful but not something I will make again.
Ashton
just curious about the video, seems you used 32oz cream cheese. I only used 16 oz, like the recipe stated and it was very liquidy. also curious how you only managed 3 carbs? with the monk fruit sugar alone that's 96g carb (divided by 12) and of course the cream cheese...
I managed to make 11 muffins, 12 carbs each. just curious!
Hailey
Monk fruit has sugar alcohols which cancel out the carbs just as fiber does.
Jen
So yummy!! And so easy! I make these on Sunday afternoon and enjoy all week!
Sarah
These turned out ok. Although after cooking for 10 minutes longer than the recommended 20 minutes, they still weren’t quite done. I followed the recipe exactly as stated. My batter was like that of pancake batter. I noticed in your picture, it looked like cookie dough.
Claire
I had the same problem- baked for 30 mins though and they came out nicely.
Kelly
These were okay, But thinking I may have done something wrong, though I followed the recipe. Mine were the consistency of an Omelette and that was after cooking for 30 to 35 minutes. I think I would have liked them better if they had been fluffier.
Kelly
I love these muffins and my hubby does too! They are just like a mini cheesecake, I use the 4 egg recipe.
Betsy
It looks like I’m the video you are using two 16 oz bricks of crème cheese ?
Letty
The Philadelphia cream cheese I buy comes in 8oz bars
I made these and they are amazing
Aj
These are delicious! I added more blueberries and sprinkled lemon zest on each one before baking. The lemon really brought out the flavor of the blueberries!
Susan
these were exceptionally good. I keep frozen berries on hand for quick treats. I don't use any gum products, these were nice and puffy out of the oven, and quickly deflated, but still stored nicely for two weeks
Vannessa
Can you do in air fryer?
Lisa MarcAurele
You can. An air fryer is just a small convection oven. So use a conversion calculator to determine time and temperature.
Kelly
I love these muffins, makes a great snack or dessert. I have been making them now for several months and everyone loves them!
Jody
I made these twice and have demand for more. I used sugar in the first patch and no xanthum gum. I used 4 eggs. It was still very dense and so I wouldn't do less. The second batch I made for my dad who just got diagnosed with diabetes, so I did use a sugar substitute. I did use xanthum gum this time and I don't think it benefited them. Still awesome! I took these to a family reunion and everyone went crazy for them. I would eat these instead of a traditional cheesecake any day.
simone anderson
Very easy to make and just like a baked cheesecake, I only would use two eggs. Still a bit difficult to remove without them being stuck to pan. I will use silicon cupcake cases next time.
Michael
What kind of sweetener do you use?
Lisa MarcAurele
I use a one-for-one sugar substitute with monk fruit and erythritol but any sweetener should work.
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?
Lisa MarcAurele
Sometimes MFP can include non-impacting erythritol carbs.
Beth
The look wonderful! Would they work with 1/3 less fat cream cheese?
Lisa MarcAurele
You can use any fat cream cheese. I just prefer full fat for keto.
Janet
These are delicious ❤️
Peggy
Love your recipes are always so good thank you
Lori
Is there a way to make these in oven
Lisa MarcAurele
They are baked in the oven. Are you looking for another way to make them?
Fran Selinger
Are they supposed to cave in after you take them out of the oven?
Lisa MarcAurele
They sometimes do sink a little like baked cheesecake.
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! ????♀️
Lisa MarcAurele
The almonds are optional (I'll need to fix that if it's not noted) so they are not needed.
Fran Selinger
Should have followed your recipe. 4 eggs makes them way too moist.
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
Melissa
Do you think chia seeds could be incorporated before baking?
Lisa MarcAurele
Yes.
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!
Lisa
You could also spray the muffin cup liners with a little non-stick spray.
AnnMarie
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.
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
Lisa MarcAurele
The texture is similar to cheesecake and freezes well.
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!
Jenn
That sounds incredible! I am going to try your suggestions! I love lemon blueberry 🙂
Chris
Subbed raspberries co the other half doesn’t do blueberries… they look amazing, can’t wait to try them!
cher bartlett
Do these freeze well?
Lisa MarcAurele
Yes they do! They are similar to mini cheesecakes.
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.
Rachelle
Can you make this with canned pumpkin?
Lisa MarcAurele
You should be able to mix some in if want a pumpkin flavored muffin.
Janelle
Can you use rubato in these
Lisa MarcAurele
I'm not sure what rubato is.
Ruth
Maybe rhubarb?
Lisa MarcAurele
Rhubarb should work well too!
Carol
Maybe rutabaga?
Lisa MarcAurele
That would be odd to put in cheese muffins.
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.
Mandy
Can you use whipped cream cheese for this recipe?
Lisa MarcAurele
You can but you probably will want to use more as it's much lighter.
Becky
Can I use just egg yolks? We have egg white allergies
Lisa MarcAurele
I haven't tried that. You may want to sub the egg whites out with gelatin water or similar.
Denise
To be Honest, the almonds (nuts) do not belong... a criticism for ‘ya- PLEASE PUT THE ‘4’ eggs in as a side option in the recipe instead of the much later notes!!! Yikes! BUT... these are delicious! Hands down, a very awesome snack, breakfast, desert, or whatever you want ????. Thank you!
Lisa MarcAurele
Thanks for the feedback. The note on the 4 eggs has been noted next to the ingredient.
Alana
Love these!! How long can I leave out of the refrigerator? Wanted to make them to take to a bake sale.
Lisa MarcAurele
I'd treat these like cheesecakes so it's best to keep them chilled, but they are okay to be out for 3 to 4 hours.
Tara
I added 1/4 cup almond flour, & sprinkled toasted spiced pecans on top (swerve sweetened) it was delicious!!!
Will definitely make this again... Maybe with a bit of lemon zest!
danielle
In order to hide the taste of the sugar substitute all keto recipes really need more ingredients including spices and seasonings. I used 1/2 cup of Monk fruit and these cheese muffins were bland and not sweet at all. Will not be making again.
Korin
Can anyone tell me when keto recipes call for sweetener, how do you know if you should be using a granulated swerve or monkfruit or if you should be using a powdered or confectioners sugar?
Lisa MarcAurele
Confectioners is primarily used for candies and frostings. But it can also be used for other desserts where granular sweeteners don't dissolve well.
Cindy
Made these with frozen strawberries and chopped walnuts but the batter was a little runny. They tasted great but next time when i thaw the strawberries i'll drain them alot better and add the xanthan gum. Right now I have a batch with fresh raspberries and xanthan gum. The batter was much thicker. Great recipe!
Christina
I make these every week. They are delicious. I made a wonderful mistake. Added 4 eggs instead of two. And now I make it that way every time. Makes them a little lighter and cheesecake like. Thank you for a wonderful recipe.
Lisa MarcAurele
Thanks for sharing that info on the number of eggs. I added it to the recipe card so others can see it. I'm going to have to try doubling the eggs next time!
Dee
Love these! Made them a few times, they always come out great! Very tasty! 🙂
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.
Chrystal
I make these all the time, they are my favorite keto treat!
Nicole
Very,very Good
Nicole
Super easy and tasty!
Tonya
Delicious! I eat them for breakfast and sometimes for a sweet treat or dessert. If you love cheesecake, you’ll LOVE these muffins! It’s also portioned out so you don’t eat too much.
Kelly Orr
Absolutely delicious!
Elizabeth
I am making these for the first time. They are amazing. Can you freeze them?
Lisa MarcAurele
The muffins are similar to cheesecake so they do freeze well.
Samantha
I want to make these this weekend. I currently have granulated Swerve and Lakanto Monk fruit Golden sweeteners. Would either of these work for this recipe? If so, should I still use 1/2 cup? Thanks!
Lisa MarcAurele
Either will work in the recipe as both are one-to-one sugar replacers.
Kristine
Absolutely fantastic! I use 1/4 cup of Splenda instead of 1/2 cup - I make up for the subtle sweetness by adding almost a full pint of blueberries. I beat the heck out of the batter, add the Xanthan gum, then I whisk it to add air for fluffy volume, fold in the berries and bake for 20 minutes then turn the pan and bake for at least 15 more; that seems to work best at my altitude of 7500 feet, and allows browning of the tops.
I can’t make enough of these awesome flavor bombs!
CP
I followed the recipe but my batter was liquidy unlike the one in the video. I have no idea what I did wrong. Did this happen to anyone else?
Lisa MarcAurele
You can always add in a little xanthan gum if needed. Some cream cheese already has it added.
Kristine
I beat the heck out of the batter with a paddle attachment then add the Xanthan gum and switch to a whisk attachment to whip air into the batter for a good 2 minutes before adding the blueberries. Most important, I bake at 350 for 20 minutes then turn the pan and bake for 15 to 20 minutes more! Gets good even browning on the tops. They will lose their fluff a bit as they cool, but oh, so good!
K
Made these for the first time the other day - YUM!! I used just over 1/4 of a cup of Splenda for sweetener, and I dumped in almost 2/3 of a pint of blueberries plus the recommended Xanthan gum - these muffins are FANTASTIC! Making more today. Using silicone baking cups and cleanup is a breeze. Try them, you’ll like them!????????????
Diane Wilson
Delicious. I've made these twice in 3 weeks.
Renee
I absolutely love these. Since I’m the only one eating them I cut the recipe in half and I cook them in my airfryer. ( 11 minutes at 310degrees)
So super easy and quick to make!! This is now my go to recipe whenever I feel the need some something a little sweet
Anna
What sweetener do you recommend? I don’t care for stevia as it leaves a bitter taste.
Lisa MarcAurele
My preferred sweetener is Lakanto classic which is a blend of monk fruit and sweetener.
Angie
I don’t have almonds, would chocolate chips be a good substitute?
Lisa MarcAurele
You can leave the almonds off. Chocolate chips would likely be okay too.
Heather
Can you share your recipe for blueberry topping?
Lisa MarcAurele
I like to use this low-carb blueberry sauce.
Samantha
Followed directions exactly and mine came out gross and bitter.
Lisa MarcAurele
Sorry these didn't work out for you. Some ingredients can differ, especially sweeteners, and may have needed to be adjusted to your taste preference.
Star
These were so delicious!! My daughter had just been blueberry picking so I used a LOT more than the recipe and they still turned out amazing! Thank you! A big hit with both of us and our teens!
Ria Nall
This is one of VERY FEW keto sweets recipes I've made that I actually enjoyed. (Most get tossed in the trash after the first bite). These kept well, were great to take along to work and really truly yummy. Even my non-keto hubby enjoyed them.
Gina H.
I made these and hubby absolutely loves them! I did not add the almonds but I did sprinkle chia seeds on top which is a great way to get some additional fiber and nutrients. Great recipe, thanks for sharing!
Lucy
Can these frozen? TIA.
Lisa MarcAurele
You can freeze them and thaw in the fridge.
Courtney Hoffman
Just looking for a sweet fix!
Tonya C
Hi there. I’m looking to make these. What is the purpose of the sliced almonds? Could this recipe be made without?
Lisa MarcAurele
The almonds just add crunch. They aren't essential to the recipe so they can be left out.
Laura
I only have 8 oz of cream cheese. Can I substitute the other 8 oz with yogurt?
Lisa MarcAurele
It might work, but because yogurt is thinner, you may need the xanthan gum or similar thickener.
Shawn
I just made half a batch.
K
Which sweetener did you use?
Yari
I don't have an electronic mixer, will it work with a regular hand mixer?
Lisa MarcAurele
You can use a hand mixer with this too.
Gia
What can you use in place of the xanthan?
Lisa MarcAurele
It's optional so you can leave it out.
Mari G Bailey-Day
I make these when I want something sweet I was hooked on them from the first time I made them.
Patti Pendleton
I love making & eating these as they give you that bit of sweetness I often crave but I find they do not raise my bloodsugars which is even better. In addition to the blueberries inside I also make a topping with cooked down blueberries & Splenda . Really good with a cup of coffee.
Desiree
I just made these and super excited to try them. I cooked them for over 20 mins but then are falling apart. I’m wondering what I missed?
Lisa MarcAurele
You should let them cool and chill before serving.
Irene
Absolutely delicious! Followed the recipe exactly, turned out wonderful.
Jane
Yummy... could not find sugar free vanilla so used regular vanilla. Put them in the fridge for the upcoming days. May put some powdered sugar for my husband who felt they were bland. I really enjoyed them.
Judy
Thank you. This is a big winner in my house. I’ll be checking out other recipes
Mickey
I miss your “Jump to recipe “
Lisa MarcAurele
There were issues with page jumps when using it. Once those issues are resolved, it will be back.
Denise
Not my favorite. Rubbery texture. Soggy almonds.
Lisa Sage
OMG!!! I absolutely love this cheesecake!! ( I double the recipe and bake in a 9x13 cake pan). This is my go to for keto dessert!!!
Lisa MarcAurele
Great idea to bake it as one big cake!
Lori
So yummy!! I would call these more of a mini cheesecake than a muffin but really delicious either way ????
I swapped lemon extract for the vanilla which gave it a nice bright flavor.
Janice E
It was wonderful to have great tasting breakfast. I put in an few pecan pieces because I didn't have almonds. Love this recipe.
Lisa MarcAurele
Did you chill them before serving? They are best served cold.
Kerry
Are Almonds a must for this recipe or any nut I’m don’t like nuts that’s why I’m asking .
Lisa MarcAurele
The almonds aren't essential and can be omitted.
Sloan
Not sire why but muffins lost shape, were basically liquid. Had to rebake a few times.
Lisa MarcAurele
That should not have happened with 2 eggs blended in. Did you miss an ingredient somewhere? The optional xanthan gum will also help bind the ingredients. Most cream cheese does contain a stabilizer like xanthan gum but maybe yours didn't have it.
Amy
Love these! I am trying to eat low carb but breakfast is tough because I can’t eat eggs (other than in baked goods) or avocado. These are a great breakfast go-to. After making them once, I wanted a little more flavor. The next time I doubled the vanilla, loaded them with blueberries and added cinnamon. Just right!
Melinda
These are so delicious and taste like you are just eating cheesecake!!!!!
Jeanne
These are so great! Can't wait to make them again. Definitely satisfied my blueberry cheesecake craving. I did use xanthan gum and they looked just like yours. Awesome! Thank you
Bill Z
These are AWESOME! Whole family ate them! DId Strawberries, Blueberries and SF Choc Chips.
Recipe is a keeper!
THANKS!
Diana
Deliciosos ????
Valerie
Just made these last night and so yummy! If I wanted a more cake-y consistency would adding almond flour help? And if so, how much?
Lisa MarcAurele
Almond flour should give a more cake like texture but will need some experimenting. Coconut flour should work too.
Tamara
I made this in an 8x8 pan.
They turned out really good but they seemed to be a little wet after sitting out. I had to keep them refrigerated. After taking them out of the frig they still seemed to hold alot of moisture to where I had to sit them on a paper towel for a minute before eating.
Rita
I don’t have xanthum gum
Lisa MarcAurele
It should be okay to leave it out as it's often added to cream cheese.
Cathy Q
This is my absolute favorite keto receipe! If you like cheesecake, this hits the spot. Must eat ice cold.
Jeanne
Loved these cheese muffins!!!
Marj
I am making this right now, but I didn't put any paper liners. Is that okay? I'm letting it cool for awhile
Lisa MarcAurele
It depends on how non-stick your pan is. I use either non-stick greased tins or a well seasoned stoneware pan.
Reggie
Can they be frozen?
Lisa MarcAurele
Absolutely! These cheese muffins freeze well.
Kelly
I made these muffins this morning. Mine took closer thirty minutes. I also noticed that in your picture above there are no silicone liners in your muffin cups. Could that be the reason mine took 30 mins? The taste of these were very good and very much like cheesecake. Thanks!
Lisa MarcAurele
It shouldn't be the liners. Ovens can vary.
Latasha
Great recipe on its own! I used the juice of 1 lemon and it's zest, and subbed raspberries and increased the amount to 1/2 cup, also I wanted a crust so I used 2 cups of crushed almonds mixed w/ 5 tbls of butter a tsp of cinnamon and 1 tsp stevia, pressed a tbls of the mix into the cupcake liners. Delish!!!
Lidia
Just tried this recipe. Haven't tasted the muffins yet, but was super easy to make. I just had to adjust the sweetener. I used splenda, I think 1/2 cup was too much for me.
Rachel Scott
My family loves these! I want to try making them in mini sizes. How do you think that would work? Any suggestions?
Thanks!
Lisa MarcAurele
Mini size sounds great! You'll just need to shorten the baking time.
Gary Thoune
Made muffin but used strawberry rhubarb instead. Turned out yummy, also used walnuts instead of almonds.tune
Beverly Mandell
Wonder if a vegan cream cheese would work in this recipe? Probably Im off dairy for good as it reeks havoc with my allergies as I get older.
Lisa MarcAurele
I've been using an almond milk based cream cheese spread made by Kite Hill that works well.
Candice
These were OK, lots left over. I prefer a cheesecake instead these were different.
Melissa Poole
So good!! I made so many of these that I ran out of blueberries and almonds. So I made some w lemon zest and juice and I could live on it! Yummmmm!
Amanda D.
Absolutely LOVE this recipe!!!
Penny
These are absolutly delicious. I added a Tbsp of whipping cream, Tbsp of almond flour and some lemon zest and it just took these nummy muffins to a new level. Num num
SE
Thanks for talking about adding Almond Flour. That’s what I was looking for. Will do as you did and try 1 T. THANKS!
Catherine
Absolutely love the blueberry cheese muffins! They turn out just like the picture and taste yummy!
Maria
Hi if I put all the mix in one baking dish, how long will be in the oven?
Please let me know ASAP
Thank you
Lisa MarcAurele
I haven't made it that way so you'd have to keep an eye on it and take it out when done. I'd say maybe 30-35 minutes?
Sharon
I made the blueberry cream cheese muffins today, and they are delicious. I used blueberries and almonds today, and I look forward to experimenting with different fruit and nuts. Thank you for a great sweet snack.
Roxann
My batter turned out very thin and watery....put it in the fridge to hopefully thicken up. No way could this be spooned into muffin cups, only poured!
Lisa MarcAurele
It should be pretty thick because of the cream cheese.
BMA
What size eggs did you use? My batter also came out very thin and I used all the ingredients except for the xantham gum? The bottoms are also not baking all the way but the tops are brown and I’ve already doubled the baking time?
Lisa MarcAurele
I use large eggs. If your cream cheese doesn't have xanthan gum or a thickener in it, you may need to add some.
Cheryl
I love this recipe! So simple and so tasty! The first time I made them I made them with blueberries and today I used raspberries with a few chopped pecans and topped with Lillys sugar free chocolate chips! A delicious keto dessert that tastes amazing! You can’t go wrong with this recipe!
Shirley
They were really good.
Liqing
Hey Lisa,
This recipe is awesome! The blueberry muffins taste sooo good! I just embarked on the keto journey and i am seeking high and low for good keto muffins recipe. Initially, i had my doubts for using cream cheese as a base but i am so sick of almond flour for now. Thanks for sharing the wonderful recipe. It helps me look forward to my keto diet 🙂
Monica
These were exactly what I needed thanks for sharing!
Karin Mathews - South Africa
Our family just loves this recipe!! Just enough sweetness, thank you for sharing!!
Sherry
These are amazing!! The tase has just the right amount of sweetness, they were easy and fast to make. My husband does not like nuts in his food, so I grounded the almonds up. The next time I make them I think I will add cinnamon and some sugar substitute to mimic a cinnamon/graham crackers flavor.
Cathy
You can use a graham cracker “style” crust or use as topping. You can buy it on line at netrition.com. It’s very low carb and really good.
Sue
My first Keto recipe and it turned out great. Made 1/2 the recipe to test it and used Swerve (erythritol). Used Paper Chef brand parchment non-stick baking cup liners and had ZERO problem w/sticking. Baked 10-15 more minutes until tops were just starting to brown. Possible improvement to recipe instructions would be to add to baking instructions "...20 minutes or until set and tops just starting to brown (as in photo)."
My husband found this recipe and really liked them. So easy to make, too.
Lisa MarcAurele
Thanks for the suggestion on improving the instructions! I'll add that in.
Lynne
Could I substitute cottage cheese for the cream cheese?
Lisa MarcAurele
I'm not sure if it's a good sub in the recipe but it's worth trying.
LE
Can I bake them in the air fryer? What temp and how long? Thanks!
Lisa MarcAurele
I've never tried it in an air fryer. But it's usually done at a slightly lower temp for less time. It would need some experimenting.
Anette
Hi,
I have tried your recipe 3 times. With and without xanthan gum, baked a bit longer, but I always have the problem with the paper layers. The paper sticks to the muffin. I have tried a creased tin with the same result. Why doesn’t it work for me? Any suggestions?
Lisa MarcAurele
These muffins are basically a cheesecake. If you use liners, I recommend silicone ones or the tin ones.
Siena Van Brabant
I have started spraying my paper liners with a non-stick spray for my muffins. I was frustrated with the amount of muffin left behind stuck on the papers. This spray really helped with problem. Now I get to eat the whole muffin.
Shannon
I'm trying to figure out how yo come up with 2g net carbs each. I have the following carb totals
Cream Cheese 32
Blueberries 3.25
Eggs 2
Almonds 3
That's a total of 40.25 which equates to almost 3.5 carbs each. Am I missing something?
Lisa MarcAurele
I recalculated. The software I use rounds down (not up) so I got 3 grams when it really totaled 3.4g. However, it also calculated 1g fiber so it would be 2.4g net carbs which is then rounded down to 2g.
Mary
Can frozen blueberries or strawberries be used?
Lisa MarcAurele
Frozen berries can be used.
Kathy
These are delicious. I cooked them in the oven using ground flax seeds instead of xanthan gum. I used low-fat cream cheese. I will try the instant pot next time. Will that be 15 minutes on LOW pressure or HIGH pressure?
Lisa MarcAurele
I'm pretty sure it's high pressure, but the directions came from a commenter.
Erica
Amazing!!! So delicious. I cannot wait to make more. Thank you, Lisa.
Lisa MarcAurele
You're very welcome!
Chance B
Really rookie question... the recipe says “molds line in papers” but video looks like u just sprayed the silicone molds so no need for papers ?
Lisa MarcAurele
You can use either a silicon liner or grease the molds. If you have a well seasoned stone pan or a good non-stick pan, a little greasing should be fine without liners.
Patricia
Where do you find sugar free vanilla ?
Lisa MarcAurele
I just look at the labels in the grocery store to find one without sugar added.
Betty Tullos
Made these today, amazing. Wondering if you could add a small amount of chopped pecans for the bottom as a crus?
Lisa MarcAurele
You can add in a pecan crust to the bottom if you'd like.
Olivia M Nunley
Bake at what temperature and for how long
Lisa MarcAurele
It's 350°F for about 20 minutes
Kim
I don't see fat grams listed, since its keto fat is important. Cream cheese is fat. Do you have that information to share?
Lisa MarcAurele
Fat is listed as 14 grams total. It’s in the nutritional data.
Mary
what is monk fruit sweetener and where can I get it
Lisa MarcAurele
I wrote about monk fruit sweeteners if you want to read that. And I buy mine from Lakanto.
Barb
They taste okay but they're flat like a cookie not puffed like a muffin0
Lisa MarcAurele
Did you bake them in muffin tins? Maybe you didn't put enough in each?
Wanda
Do you use a mini muffin pan or regular?
Lisa MarcAurele
I use a regular muffin pan.
Cathie
I have made this several times. I use monk fruit. I fill a double size (6) metal muffin pan with baking cups. I do cook them a little bit longer than stated. I also just make 1/2 this recipe. Yum?
paula
on the instant pot version do you fill the jars all the way?
thanks
Lisa MarcAurele
I fill about 3/4 the way.
Ann
I was looking to make a blueberry cheesecake so I used this recipe for the filling and then made the almond crust from your Blueberry Swirl Cheesecake recipe. Omg, soooo good. I know this causes the carb count to go up, but just wanted you to know I combined your two recipes!! You have great ideas and recipes and I thank you!
Lisa MarcAurele
That sounds like a great combination! Thanks so much sharing!
Kelly Edwards
How long did you bake it for? Still 20?
Dawn
What sweetner can I use? Swerve
Lisa MarcAurele
"low carb sweetener" is a one-for-one sugar replacement. Swerve works as do many others.
Beth
How do you know when these are cooked completely? I baked them at 350 for 39 minutes, and the bottoms still feel very uncooked.
Lisa MarcAurele
They should have a cheesecake like texture so it's similar to that. I take them out when they are almost completely set.
Barbara
I'm sorry i meant to say sugar free vanilla extract
Lisa MarcAurele
You can either leave it out or sub with another extract.
Barbara
What can I use instead of vanilla extract i don't have at the moment
Lisa MarcAurele
If you have another extract, that should be fine. Or just leave it out. It's just a flavor enhancer.
Danielle
These are amazing! I subbed out the blueberries for raspberries! Absolutely delicious!
Sommer
I love these and I use this recipe every single week now, except I leave out the blueberries and almonds and instead add lemon juice and zest and just call them cheesecake bites. ? I use the exact sugar you link on the recipe but it has 4 carbs per tsp which is the same as regular sugar and that means these have to have more than 2 carbs each. I’m figuring they are more like 9 carbs each. Am I missing something? At any rate, I will continue to make them. They are delicious and better for you than a slice of cheesecake!
Lisa MarcAurele
You do not need to count those 4 grams of carbs because they come from erythritol which isn't digested.
Cheryl
These are so easy and taste incredible!
They are my go-to muffins when I have company over.
So, so, good!
Cindy
Lowcarbyum never disappoints. These cheesecake bites are delicious, the only difference is I cooked them for about 30 minutes but they turned out perfect. And they really are better served cold. So good!
Lisa MarcAurele
Thanks for the feedback on the cream cheese muffins Cindy! I agree. Cold is the way to enjoy them.
Shelagh
These look delicious! I'm wondering if its possible to freeze them because I don't want to eat all of them even if I share some of them!!
Lisa MarcAurele
Yes! They freeze well.
Donna
I freeze them and they are fine.
Jeanette Gallagher
I’m starting Keto and I have a newly diagnosed type 2 diabetic hubby that is a nightmare to feed! Grouchy as can be because of sugar and carb withdrawal! We had house guests so I thought I would try this recipe as an evening dessert with red raspberries (since he ate all the blueberries), gave him one that was barely cooled...no comment from him. Put the remaining muffins in the refrigerator for the next morning, by 11:00am the muffins were GONE! Hubby asked “When are you making more???” WOW is all I can say...Hence the five star rating!!! I thought were so delicious and they will be a quick “go to” for a yummy treat - anytime!
Lisa MarcAurele
Wow! Sounds like he really enjoyed the raspberry cream cheese muffins!
Elaine
Awesome. I haven't tried the recipe yet, but I thought my husband was the only midnight snacker out there.
Athena
I made these yesterday. I didn’t have almonds so I used a few more blueberries and cinnamon and a pinch of fresh grated nutmeg. This was my first low carb/keto dessert and I am so happy I made them! Delicious, creamy and so flavorful!! Hardest part was not eating too many!!
Lily Loor
Very tasty! They were a great mid morning snack. I will make these again
Angie
Hi lisa. i was able to make 48 mini muffins from this recipe not just 12 so I'm wondering if the nutritional info is correct. 1 mini muffin at 159 calories? Seems super hi for a tiny muffin and the recipe says it makes 12?
Lisa MarcAurele
The recipe makes regular size muffins so your mini muffins would be 1/4 of a regular size.
Brittany
What brand cream cheese do you use? I’m having trouble finding cream cheese that is less than 2g carbs per serving...
Lisa MarcAurele
I use Philadelphia cream cheese (the box with 5 Simple Ingredients on the label) which has 1g per 1 ounce serving.
Desiree
These are really delicious!! Can't even tell their low carb! Yum!
Carmen
Mine certainly don't look like the picture and the texture is somewhat off? Wondering if I were to make it without the xanthem gum if the would turn out creamer ? It still a nice change for a treat !
Lisa MarcAurele
The xanthan gum is added to improve texture.
Carol
What is xanthan gum never heard of it?
Lisa MarcAurele
It's a food additive used as a thickener and stabilizer that's often used in gluten-free baking.
Gail
I didn't like the texture of these. I won't make these again.
Patricia Corvin
Just tried to make these and they flopped..not done at all...just fall apart..wasted time and money...used paper liners and never seemed to get done...picture looks amazing but mine didn't look like that at all.
Lisa MarcAurele
I wonder if there are some differences in cream cheese used. It should be somewhat like cheesecake.
Kim
These are insanely delicious!!!
Jacqueline
Hello
Today I tried to make the recipe and I really liked my brother loved it, thank you for sharing it.
Caren
I tried these last night, and after baking for nearly 40 minutes, they still weren't done. Most of the muffins fell apart while trying to remove them from the pan after being in the fridge over night. Any tips to make the consistency more solid?
Lisa MarcAurele
You can bake them longer. They should be somewhat similar to cheesecake as well. I find it best to use silicone liners or a good non-stick pan.
Melissa
I have been following your page for some time now and just want to say how appreciative I am for you and your recipes!
Secondly, these are DELISH. I could definitely see myself thinning these out a bit for pancakes too.
Thank you so much for this sweet treat !!!!!!!
Lisa MarcAurele
Thanks for the praise Melissa. I really appreciate it. And I'm so glad you are enjoying the blueberry cheese muffins!
Heather
Can these be made ahead?
Lisa MarcAurele
Yes. You can make them ahead and refrigerate or freeze them.
Debbie
I made the Blueberry Cream Cheese Muffins and really enjoyed them. I think I need to cook them a little longer than the 20 minutes listed. As for the nutrition info, are the carbs listed the total carbs or are they net carbs?
I realized too late that the cream cheese I used was 2 grams of carbs per ounce, so my finished muffins each have had about 11 carbs, not 2 and about 40 more calories.
Looking forward to trying more of your recipes!
Lisa MarcAurele
I use a cream cheese that shows <1g per ounce. And I should probably update the recipe as others have set they did need to bake them longer. The carbs are total, not net, but it doesn't include the erythritol as it's shown not to impact.
Debbie
Can you use granulated Swerve for the sweetener or does it have to be powdered?
Lisa MarcAurele
Regular Swerve should be fine in this recipe.
Sandi
I have not tried your recipe yet, but I've loved others I have tried.
I just had a comment/question: Wow, I use either Nancy's cream cheese (organic) and it has 9g of fat per ounce. or I use Sierra Nevada, which has 10g per ounce. I get both of mine from Azure (to save money). https://www.azurestandard.com/shop/product/food/dairy/cream-cheese/cow-milk/farmhouse-cream-cheese-tubs-organic/18180?package=CH276
Are you using a low fat version of cream cheese? Thanks!
Sandi
Lisa MarcAurele
I always use full fat cream cheese.
Cindy
My daughter and I made these tonight and the batter was very runny, nothing like the pictures above. They are still cooling but sunken in the middle. We did omit the xantham gum but followed everything else to the letter. Any suggestions as to why the batter was so thin??
Lisa MarcAurele
The batter is thick from the cream cheese and xanthan gum. Some cream cheese has xanthan gum in it so maybe yours didn't?
Lin
Can I used frozen blueberries?
Lisa MarcAurele
Absolutely! I've used them as they are just as good as fresh.
Paula
What is the difference of using xanthum gum or not? Thank you!
Lisa MarcAurele
To be honest, not much. Xanthan gum isn't needed with cream cheese. I probably should just delete if from the recipe.
Patty
Can you use egg replacement instead? Will it turn out ok?
Lisa MarcAurele
It should be okay, but you'd have to try it to be sure.
Kathy
I’m trying them with Lily’s chocolate next time.
Kathy
These are fabulous. Like little cheesecakes.
Desiree
How do you store these after baking?
Lisa MarcAurele
They should be stored in the refrigerator.
Sandra Davis
Looks delicious. Can you bake in an 8” square pan?
Lisa MarcAurele
It should be okay. You'll just need to adjust the baking time as it will take a bit longer.
Dot
I'd put the pan in a water bath, too, to help it bake evenly .
Jo-Lynn
How do you drain Ricotta Cheese? If using half cream cheese and half ricotta cheese would you still have to drain the ricotta and would the cook time change drastically because of that?
Lisa MarcAurele
I'd drain the ricotta in a cheese cloth. The cooking time should be about the same.
Andrew Brooks
Awesome!!! Im new to Keto and tired of eating eggs.... These were the best discovery that I am so glad I found.
I don't usually eat pancakes but these were delicious.
Thank you so much for sharing these.
Lisa MarcAurele
I'm so glad you enjoyed them! They are certainly a welcomed change from eggs. 🙂
Shirley
OMG I fixed these tonight with granulated Swerve and they were scrumptious! The whole family loved them.
Mari
made these for the first time today I used the monk fruit for the sweeter and I used what the recipe said, I had to leave them in longer than 20 minutes but they smell fabulous. Cant wait to try them.
Lisa MarcAurele
They are less cheesecake like the longer you bake them.
Beckie
How much granulated Monkfruit did you use?
Lisa MarcAurele
I used 1/2 cup sugar equivalent (for most granular monkfruit it's the same, 1/2 cup).
Valerie
I accidentally stumbled upon this recipe while bored scrolling through Facebook. I’m so glad I did! I got out of my bored state and jumped up and made them immediately! There is not a good enough word to describe how absolutely delicious they are! I made mine with 85% chocolate chips. I used a silicone muffin tray. I had to cook them longer than 20 minutes. They were perfect after about 30 minutes in the oven. I put them in the fridge immediately and after they cooled, they were so good I had two! They’re going to make a great breakfast for me! Thank you for the recipe!!!
Lisa MarcAurele
Thanks for sharing your success with the recipe!
Eva
Do I need to use silicone tray?
Lisa MarcAurele
It's not necessary. I just like the easy release I get using them.
anita
what temperature?
Carmen Banks
Always looking for good low carb recipes. I have everything on hand except the Xanthan Gum but I'll use cornstarch in its place. I can't wait to try this today.
Lisa MarcAurele
It should work out without the xanthan gum so there's no need to use cornstarch.
Dawn
So I made these with the roccoti cheese that's what I had. I cooked them for 20 m8nutes because they were still kinda of jiggly. They seemed to be done. I transferred them to the refrigerator right from oven. I couldn't wait to try them so I tried one in about 5 min. They were very wet the consistency was like cottage cheese. Any suggestions?
Lisa MarcAurele
Did you drain the ricotta? You might need to add something else to the recipe as ricotta isn't the same as cream cheese. And most cream cheese has stabilizers like xanthan gum.
Debkay
I’ve been making these with different extracts and I have so many friends request the recipe. I give you due credit. I have used coffee and tiramisu pineapple and orange extracts!! Thanks for your yummy recipes!!
Lisa MarcAurele
I've never seen tiramisu flavoring. I NEED that one!
Tracy Rooney
Hi. These are delicious. Can you freeze them?
Lisa MarcAurele
Yes. These cheese muffins do freeze well.
Meghan
What would be the ratio replacement if I were to use swerve instead of the liquid sweetener? Would granulated or powdered be better? Would I need to add liquid?
Lisa MarcAurele
Anything from 1/3 to 1/2 cup sweetener should be good, depending on how sweet you want it.
Angela
Hello thank you for the recipe. I did exactly as it instructed but when it came out it was still soft and somewhat giggly should I have left it in for longer or let it set in the fridge?
Lisa MarcAurele
It sounds like it needed to be cooked a bit longer. But it should be fine a little jiggly and then refrigerated.
JoAnn
So Lisa, just for clarification, if I use monk fruit, how much would I use, and how much additional liquid?
Thank you
Lisa MarcAurele
Use an amount equivalent to 1/2 cup (or less) of sugar. No additional liquid should be needed.
Arlisa Thompson
Thanks for the information about Stevia, I am highly allergic to ragweed.
Since this recipe has a liquid sweetener in it if I use a powdered sweetener will I have to need to add a liquid to the recipe so that it will turn out right?
I can't wait to try this recipe!!!!!
Lisa
You can use either concentrated extract sweetener or bulk powdered sweetener in this recipe without other changes. However, you can add additional liquid to offset the additional powdered sweetener if needed.
Shelby
Hey could you leave out the almonds
Lisa
Absolutely!
Cece
Tried tonight for a party tomorrow.
They turned out awesome! I added a twist of lemon. Yummy! Thank you!
Bonnie
Should these be stored in the refrigerator?
Lisa
Yes. I store mine in the fridge as they will last a lot longer.
Marilyn
I appreciate your time and effort on your blog. I use most of your recipes. They really help me out. Many thanks!
Lisa
Thanks Marilyn! It's a lot of work to maintain the blog, but I do think it's worth it because it's a useful resource for others in the low carb community.
Veronica
THank Lisa..I will try this..But, leaving out fake sugar. Very bad for us...
I will use the natural flavor of fruit satisfy sweet......
Lisa
This is an old recipe. I no longer use artificial sweeteners.
Brittani
Stevia?
Lisa
Stevia is an acceptable option for the sweetener.
MmcD
What would you recommend in place of the xanthan gum? How much? Thanks!!
Lisa
For this recipe, you should be able to leave it out. I'll make a note of that in the recipe.
Mary Anne
Thank you for a DELICIOUS recipe......made my day !!!!
Lisa
You're welcome!
Lyn
Thanks for all you do to give us your low carb yum page!! I love everything I've made so far!
Lisa
Thanks so much Lyn!
Corinne
Are you able to use low fat cream cheese/Neufchâtel for this recipe?
Lisa
It works just as well.
D. Zusman
I apologize if I've missed this, but do you have the full nutritional info for this recipe?
Lisa
All recipes are slowly being updated (it's taking a while). Just haven't gotten to this one.
D. Zusman
Cool, thanks for the prompt reply!
Donna Davey
Have you looked up sucralose? Not something you should promote. Other natural sweetners, such as stevia should be considered.
Lisa
This is an old recipe and since learning more about sucralose, I no longer use it. None of the recipes in recent years use artificial sweeteners like Splenda or liquid sucralose.
Teresa
How much stevia would you use for this?
Lisa
It depends on the brand. If using Sweetleaf liquid drops, you'll need about 1.5 to 2 teaspoons. For a powder like Better Stevia, you'll want about 1 teaspoon.
mindy
Really? I beg to differ.
Many people have allergies to stevia. It's Actually more common than you think. In fact if you suffer from seasonal allergies, stevia is a close cousin to ragweed and chamomile. Can cause systemic problems. While I'm not a fan of Splenda, in moderation it's ok. Truvia, a derivitave of Splenda and erythritol (not bakung blend) is also an acceptable substitute.
Lisa
For those that have allergies, stevia can be a problem as it's related to ragweed. Truvia contains stevia, not Splenda. If you want an all natural alternative, monk fruit is a good option to Splenda.
zandi
love love these made them several times the first time I used cupcake papers after that I just sprayed the muffin tins so i didnt have to lick the papers lol