Keto Blueberry Cream Cheese Muffins
A low carb, keto blueberry cream cheese muffins recipe that’s more like mini cheesecakes. It’s a great keto-friendly snack! Keto Blueberry Cream Cheese Muffins – You must try this recipe.
Today I’m going to be sharing a Keto Blueberry Cream Cheese Muffins recipe that makes for a fantastic keto breakfast option.
These cream cheese Keto Blueberry Cream Cheese Muffins are super moist and they’re an excellent source of antioxidants, making them a delicious and nutritious way to start your day off on the right foot.
More importantly, they’re also incredibly low carb and 100% grain and gluten-free. Don’t be at all surprised once you find that these muffins quickly become one of your new favorite breakfast recipes — your kids won’t be able to get enough of them!
And any recipe that gets kids eating healthier breakfasts as opposed to all of those dessert cereals masquerading as breakfast is a win as far as I’m concerned.
If you like this, you can try similar recipes:
- Keto Blueberry Muffins
- Low Carb Zucchini Blueberry Muffins
- Keto Double Chocolate Muffins
- Keto Coconut Flour Chocolate Chip Muffins
- Keto Low-Carb Lemon Poppy Seed Muffins
- Low Carb Sugar-free Nutella Swirl Muffins
- Low Carb Strawberry Chocolate Chip Muffins
- Keto French Toast Muffins
- Keto Cheesy Cauliflower Muffins
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Blueberry Cream Cheese Muffins
Course: DessertCuisine: American12
servings10
minutes20
minutes155
kcalA low carb, keto blueberry cream cheese muffins recipe that’s more like mini cheesecakes. It’s a great keto-friendly snack!
Ingredients
16 ounces cream cheese
1/2 cup sweetener I used liquid sucralose
2 eggs
1/4 teaspoon xanthan gum optional
1/2 teaspoon sugar-free vanilla extract
1/4 cup blueberries
1/4 cup sliced almonds
Directions
- 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.
- Enjoy!
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.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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These taste awesome!
Mine tasted good, but after I took them from the oven they went flat
Do you have to put almonds in?
Awesome! Definitely like lil miniature cheesecakes without the time and effort a cheesecake requires. My family loves these.
No flour of any kind?
This is awesome!!! Thank you!
Can you use a granular or powdered erythritol sweetener? Or possibly liquid stevia? If so, would I need to add water or other liquid?
Anything from 1/3 to 1/2 cup sweetener should be good, depending on how sweet you want it.
Can you use Splenda?
Yes, you can.
How did you get yours to look like the posted picture? I had to cook much longer than 20 minutes. They sank in the middle and the blue berries sank to the bottom. With all that said, the taste was GREAT.
350°F? The oven must be heated!
Love blueberry muffins