Description
Indulge in the delightful flavors of Blueberry Cream Cheese Muffins, a perfect blend of creamy cheese and juicy blueberries. These keto-friendly muffins are not only quick and easy to make but also versatile enough to enjoy for breakfast, dessert, or as a snack. With just 10 minutes of prep time, you’ll have a batch of these scrumptious treats ready to satisfy your cravings without derailing your low-carb diet. Each muffin is a delicious bite of decadence that pairs beautifully with coffee or tea, making them an ideal choice for any occasion.
Ingredients
Scale
- 16 ounces cream cheese
- 1/2 cup low carb sugar substitute
- 2 eggs
- 1/4 teaspoon xanthan gum (optional)
- 1/2 teaspoon sugar-free vanilla extract
- 1/4 cup blueberries
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat your oven to 350°F and line muffin tins with paper liners.
- Beat the cream cheese until smooth using an electric mixer.
- Add the low carb sugar substitute, xanthan gum (if using), eggs, and vanilla extract; mix until well combined.
- Gently fold in blueberries and optional sliced almonds.
- Spoon the batter into muffin molds, filling each about three-quarters full.
- Bake for approximately 20 minutes or until tops are golden brown and set.
- Allow to cool before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 190
- Sugar: 2g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg