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Blueberry Cream Cheese Low-Carb Muffins

These funny little blueberry low-carb muffins are made almost entirely out of cream cheese, which I guess technically makes them more like a mini blueberry cheesecake than a muffin. Of course, if you call them a “muffin,” you’re perfectly justified in eating them for breakfast, not just dessert!

While you can eat them warm, I actually think they taste better & hold together better when they’re cold. But of course you can decide that for yourself!

INGREDIENTS:

  • 16 oz. cream cheese, room temperature
  • ½ cup monkfruit sweetener
  • 3 eggs
  • ¼ tsp xanthan gum (optional)
  • 1 tsp. vanilla extract
  • ⅓ cup blueberries

STEP 1: Preheat oven to 350. Line muffin tin with cupcake liners.

low-carb muffins

STEP 2: In large bowl, beat cream cheese with electric mixer until creamy.

low-carb muffins

STEP 3: Add monkfruit, xanthan gum, eggs, and vanilla; beat until well blended.

low-carb muffins

STEP 4: Spoon into prepared muffin tin; carefully press blueberries into each muffin, dividing equally among the 12.

low-carb muffins
low-carb muffins

STEP 5: Bake for 20-22 minutes or until the tops begin to brown.  Let muffins cool, then store in the refrigerator. Serve chilled.

low-carb muffins
low-carb muffins

BLUEBERRY CREAM CHEESE MUFFINS

5 from 3 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: Gluten Free, Keto, low carb
Prep Time: 4 minutes
Cook Time: 22 minutes
Total Time: 26 minutes
Servings: 12
Calories: 154kcal
Author: Thinlicious.com

Ingredients
  

  • 16 oz. cream cheese room temperature
  • ½ cup monkfruit sweetener
  • 3 eggs
  • ¼ tsp xanthan gum optional
  • 1 tsp. vanilla extract
  • cup blueberries

Instructions

  • Preheat oven to 350. Line muffin tin with cupcake liners.
  • In large bowl, beat cream cheese with electric mixer until creamy
  • Add monkfruit, xanthan gum, eggs, and vanilla; beat until well blended.
  • Spoon into prepared muffin tin; carefully press blueberries into each muffin, dividing equally among the 12.
  • Bake for 20-22 minutes or until the tops begin to brown. Let muffins cool, then store in the refrigerator. Serve chilled.

Nutrition

Serving: 1 muffinCalories: 154kcalCarbohydrates: 3gProtein: 4gFat: 14gFiber: 0.1g

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2 Comments

    1. Oh wow Laura, that 10 grams of carbs was not correct. Thank you! There are just 3 grams of total carbs in each muffin. We updated the recipe card.

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