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Blueberry Cheese Muffins


These low carb blueberry cheese muffins are more like cheesecake than muffins. These gluten-free muffins can be eaten plain or with fruit and nuts on top.
Blueberry Cheese Muffins
Blueberry Cheese Muffins



Keto Blueberry Cheese Muffins

Servings 12 people
Calories 155

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






                             

Instructions 
Beat softened cream cheese with an 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.
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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  
  • broken low carb cookie pieces (Nui cookies work well)

                       
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.

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