Blueberry Cheese Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 people
These low carb blueberry cheese muffins are more like cheesecake than muffins. These gluten free muffins can be eaten plain or with fruit and nuts on top.
- 16 ounces cream cheese
- 1/2 cup low carb sugar substitute or equivalent
- 2 eggs
- 1/4 teaspoon xanthan gum optional
- 1/2 teaspoon sugar-free vanilla extract
- 1/4 cup blueberries
- 1/4 cup sliced almonds
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.
Using room temperature cream cheese allows for a smooth cream cheese mixture.
The following can be added in place of the blueberries:
Instant Pot Directions:
Put the batter into half-pint jars with rings and lids, not tightened, just loose, and steam for 15 minutes, then NPR (natural pressure release) for 20 minutes.
- sugar-free chocolate chips
- broken low carb cookie pieces (Nui cookies work well)
Serving: 1muffin | Calories: 155kcal | Carbohydrates: 3g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 134mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
- Net Carbs 2g
- % Carbs: 5%
- % Protein: 10.1%
- % Fat: 84.9%
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