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.
I used silicone muffin cups to make these cheese muffins. I found them at a local TJ Maxx which is a great place to find high quality cooking supplies.
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
Ingredients
- 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
Instructions
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Beat softened cream cheese with electric mixer until smooth and creamy.
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Add sweetener, xanthan gum, eggs and vanilla.
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Beat with mixer until well blended.
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Fold in blueberries and almonds.
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Spoon into 12 muffin molds lined with the papers.
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Bake at 350 for about 20 min.
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Arlisa Thompson says
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 says
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 says
Hey could you leave out the almonds
Lisa says
Absolutely!
Cece says
Tried tonight for a party tomorrow.
They turned out awesome! I added a twist of lemon. Yummy! Thank you!
Bonnie says
Should these be stored in the refrigerator?
Lisa says
Yes. I store mine in the fridge as they will last a lot longer.
Marilyn says
I appreciate your time and effort on your blog. I use most of your recipes. They really help me out. Many thanks!
Lisa says
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 says
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 says
This is an old recipe. I no longer use artificial sweeteners.
Brittani says
Stevia?
Lisa says
Stevia is an acceptable option for the sweetener.
MmcD says
What would you recommend in place of the xanthan gum? How much? Thanks!!
Lisa says
For this recipe, you should be able to leave it out. I’ll make a note of that in the recipe.
Mary Anne says
Thank you for a DELICIOUS recipe……made my day !!!!
Lisa says
You’re welcome!
Lyn says
Thanks for all you do to give us your low carb yum page!! I love everything I’ve made so far!
Lisa says
Thanks so much Lyn!
Corinne says
Are you able to use low fat cream cheese/Neufchâtel for this recipe?
Lisa says
It works just as well.
D. Zusman says
I apologize if I’ve missed this, but do you have the full nutritional info for this recipe?
Lisa says
All recipes are slowly being updated (it’s taking a while). Just haven’t gotten to this one.
D. Zusman says
Cool, thanks for the prompt reply!
Donna Davey says
Have you looked up sucralose? Not something you should promote. Other natural sweetners, such as stevia should be considered.
Lisa says
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 says
How much stevia would you use for this?
Lisa says
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 says
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 says
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 says
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