Blueberry Cream Cheese Muffins for Breakfast, Brunch or Snacks

This content originally appeared on Low Carb Yum. Republished with permission.

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.

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.

These healthy blueberry cream cheese muffins are perfect to serve for breakfast or brunch.

blueberry cream cheese

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Blueberry Cheese Muffins

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These low-carb blueberry cheese muffins are more like cheesecake than muffins. They are gluten-free and can be eaten plain or with fruit and nuts on top.
Course Breakfast, brunch
Cuisine American
Keyword cheesecake, muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 people
Calories 155kcal

Ingredients

  • 16 ounces cream cheese
  • ½ cup low-carb sugar substitute or equivalent
  • 2 eggs adding 4 will lighten the texture (see note)
  • ¼ teaspoon xanthan gum optional
  • ½ teaspoon sugar-free vanilla extract
  • ¼ cup blueberries
  • ¼ cup sliced almonds

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 or until set and tops just starting to brown. Cool and store in the refrigerator. Best served chilled.

Notes

Using room temperature cream cheese allows for a smooth cream cheese mixture.

Per reader comment, adding 4 eggs instead of two provides a much lighter cheesecake-like texture.

The following can be added in place of the blueberries:

  • sugar-free chocolate chips
  • raspberries
  • strawberries
  • blackberries
  • nuts
  • broken low carb cookie pieces

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

Serving: 1muffin | Calories: 155kcal | Carbohydrates: 3g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 134mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Blueberry Cream Cheese Muffins Recipe

Source: diabetesdaily.com

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