Blueberry Cream Cheese Muffins Recipe

 Blueberry Cream Cheese Muffins Recipe
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 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!

This blueberry cheese muffin recipe is adapted from one posted on the 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.

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:

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 the blueberries and almonds are folded in. It’s then baked for about 20 minutes. So easy!

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.
 Blueberry Cream Cheese Muffins Recipe

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.

 Course Dessert
 Cuisine American
 Keyword blueberry muffins, cream cheese muffins
 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings 12 people

Ingredients
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
US Customary – Metric
Low Carb Sweeteners | Keto Sweetener Conversion Chart

Instructions
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. Cool and store in the refrigerator. Best served chilled.
Notes
Using room temperature cream cheese allows for a smooth cream cheese mixture.
The following can be added in place of the blueberries:
sugar-free chocolate chips
raspberries
strawberries
blackberries
nuts

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. 
Nutrition
Nutrition Facts
Blueberry Cheese Muffins
Amount Per Serving (1 muffin)
Calories 155 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 68mg23%
Sodium 133mg6%
Potassium 78mg2%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 1g1%
Protein 3g6%
Vitamin A 545IU11%
Vitamin C 0.3mg0%
Calcium 47mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Additional Info
Net Carbs 2g
% Carbs: 5.5%
% Protein: 8.2%
% Fat:

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