This low carb blueberry cream cheese muffin 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 blueberry 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
- 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
This blueberry cheese muffin recipe is adapted from one I found on a 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:
- Low carb carrot cake muffins
- Keto cinnamon rolls
- Healthy keto banana muffins
- Egg muffins with bacon.
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 add the blueberries and almonds are folded in. The muffin batter is then baked for about 20 minutes. So easy!
While cream cheese filling is maybe the best quality a dessert can have, the cream cheese is not a filling in these muffins - it simply replaces the flour!
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
- 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
- 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.
- sugar-free chocolate chips
- broken low carb cookie pieces
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 155 [carbohydrates] => 3 [protein] => 4 [fat] => 15 [saturated_fat] => 8 [cholesterol] => 69 [sodium] => 134 [potassium] => 78 [fiber] => 1 [sugar] => 2 [vitamin_a] => 547 [vitamin_c] => 1 [calcium] => 47 [iron] => 1 [serving_unit] => muffin )
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.
© 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 February 13, 2019 with updated photos and additional information about the recipe. Originally published June 10, 2011.
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.
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!
Has anyone made the batter ahead- like night before and refrigerated overnight and cooked in the am??
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.
These look wonderful! Would light cream cheese work (1/3 less fat)? I'm watching carbs and fats. :-/
I only made half the recipe but the muffins turned out perfect. I omitted the almonds and added extra blueberries. So yummy!
I made the using before but this time I used 3 eggs and added cocoa powder for half of batter. Both flavors are delicious!
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.
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!
So yummy!! And so easy! I make these on Sunday afternoon and enjoy all week!
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.
I had the same problem- baked for 30 mins though and they came out nicely.
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.
I love these muffins and my hubby does too! They are just like a mini cheesecake, I use the 4 egg recipe.
It looks like I’m the video you are using two 16 oz bricks of crème cheese ?
The Philadelphia cream cheese I buy comes in 8oz bars
I made these and they are amazing
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
Can you do in air fryer?
You can. An air fryer is just a small convection oven. So use a conversion calculator to determine time and temperature.