Description
Blueberry Cream Cheese Muffins are a deliciously rich treat that perfectly balances creamy texture and a burst of fruity flavor. Ideal for any occasion, from brunch to snacks, these low carb muffins are guilt-free indulgence for those following a keto lifestyle. Each muffin is packed with juicy blueberries and crunchy almonds, offering a satisfying bite that pairs beautifully with your morning coffee or afternoon tea. Quick and easy to make, they are perfect for meal prep and can be enjoyed fresh or chilled straight from the fridge.
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 molds with paper liners.
- Beat softened cream cheese in an electric mixer until smooth.
- Add the low carb sugar substitute, xanthan gum (if using), eggs, and vanilla extract; mix until well combined.
- Gently fold in blueberries and sliced almonds with a spatula.
- Spoon the mixture into the prepared muffin molds evenly.
- Bake for about 20 minutes, or until set and lightly browned on top.
- Allow to cool before storing in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg