If you're on the hunt for a delicious and low-carb treat, these blueberry cream cheese muffins are just the ticket! They are rich, moist, and satisfyingly sweet, making them the perfect guilt-free indulgence for breakfast or a snack.
This Keto Blueberry Cream Cheese Muffins recipe is particularly special to me because it combines two of my favorite ingredients: creamy cheese and juicy blueberries. It’s a go-to recipe in my household, not only for its delightful flavor but also for its simplicity and the joy it brings to our breakfast table.
Recipe Ingredients
Cream Cheese: 150g, softened, for that rich and creamy texture.
Large Eggs: 2, at room temperature, to help create a smooth batter.
Vanilla Extract: 1 tsp, for a warm and sweet flavor.
Blanched Almond Flour: 1¼ cups (125g), the base of our muffins providing a gluten-free option.
Keto Sweetener: ⅓ cup, to keep these muffins low-carb and deliciously sweet.
Baking Powder: 1½ tsp, to help the muffins rise and become fluffy.
Blueberries: ¼ cup, fresh or frozen, to add fruity flavor and a pop of color.
Beat cream cheese, almond flour, sweetener, baking powder and vanilla
Add eggs and beat until well blended and creamy
Spoon into prepared muffin molds lined with the cupcake liners.
Bake for 20-22 minutes
Tips and Tricks to Nail the Recipe
- Ensure your cream cheese is softened for easy blending; leaving it out for about an hour works well.
- For best results, let the muffins cool completely before refrigerating; they taste even better chilled.
- Feel free to substitute the blueberries with raspberries or chopped strawberries for a different fruity twist.
- These muffins are delightful served with a dollop of whipped cream or a light smear of butter.
Keto Blueberry Cream Cheese Muffins
Ingredients
- 150 g cream cheese softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1¼ cups 125g blanched almond flour
- ⅓ cup keto sweetener
- 1½ teaspoon baking powder
- ¼ cup blueberries
Instructions
- Preheat oven to 350 degrees.
- In large bowl, beat cream cheese, almond flour, sweetener, baking powder and vanilla until smooth
- Add eggs and beat until well blended and creamy
- Fold in blueberries and spoon into prepared muffin molds lined with the cupcake liners.
- Bake for 20-22 minutes or until set and the tops begin to brown. Let muffins cool, refrigerate and Enjoy chilled !!
If you tried this Blueberry Cream Cheese Muffins or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Leave a Reply