Description
Delicious and easy-to-make Blueberry Cream Cheese Muffins, perfect for a low-carb treat.
Ingredients
Scale
- 16 ounces cream cheese
- 1/2 cup low-carb sugar substitute
- 2 large 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 (175C) and line muffin molds with paper liners.
- In a mixing bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Add the low-carb sugar substitute, eggs, xanthan gum (if using), and vanilla extract. Mix until well combined.
- Gently fold in the blueberries and sliced almonds with a spatula.
- Spoon the batter evenly into the prepared muffin molds, filling each about three-quarters full.
- Bake for approximately 20 minutes or until set and lightly browned on top. Allow to cool before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Blueberry Cream Cheese Muffins