Low Carb Blueberry Cream Cheese Muffins

In this video

These muffins have a rich, moist flavor thanks to 4 ounces of cream cheese added to the batter.

Mix dry ingredients
1/3 cup whey protein isolate
1/3 cup oat fiber OR USE 2 tablespoons coconut flour
1/3 cup finely ground almond flour
1 1/2 tsp baking powder
1 tsp glucomman or xanthan gum
1/4 tsp salt

Wet ingredients
4 ounces butter, salted
3/4 cup granulated sweetener (may want to add more to your taste)
4 ounces cream cheese
3 eggs, added one a time
1/3 cup sour cream
1 tsp vanilla extract
1 tsp blueberry extract
17 gram dried blueberries or 1/3 cup fresh or frozen berries

Mix the dry ingredients with a whisk and set aside. Using a stand or hand mixer, whip cold butter. Add granulated sweetener and blend until mixture is lighter in color. Add cream cheese and blend well. Add eggs one at a time, mixing well after each addition. Stir in sour cream, and extracts by hand. Add the dry ingredients to the wet ingredients and blend lightly. Do not over mix.

Drop into muffin tin lined with 12 paper liners. You can bake them two different ways. 1. bake at 375 for about 10 minutes and then reduce the temperature to 350 for an additional 8 to 10 minutes.
Alternately, you can back them at 350 for 18 to 20 minutes. The muffins are done with the are slightly brown and slightly firm to the touch.

As I made them with my ingredients, these muffins are roughly 3 total carbs per muffin and about 1 net carb per muffin.

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Low Carb Blueberry Cream Cheese Muffins

In this video

These muffins have a rich, moist flavor thanks to 4 ounces of cream cheese added to the batter.

Mix dry ingredients
1/3 cup whey protein isolate
1/3 cup oat fiber OR USE 2 tablespoons coconut flour
1/3 cup finely ground almond flour
1 1/2 tsp baking powder
1 tsp glucomman or xanthan gum
1/4 tsp salt

Wet ingredients
4 ounces butter, salted
3/4 cup granulated sweetener (may want to add more to your taste)
4 ounces cream cheese
3 eggs, added one a time
1/3 cup sour cream
1 tsp vanilla extract
1 tsp blueberry extract
17 gram dried blueberries or 1/3 cup fresh or frozen berries

Mix the dry ingredients with a whisk and set aside. Using a stand or hand mixer, whip cold butter. Add granulated sweetener and blend until mixture is lighter in color. Add cream cheese and blend well. Add eggs one at a time, mixing well after each addition. Stir in sour cream, and extracts by hand. Add the dry ingredients to the wet ingredients and blend lightly. Do not over mix.

Drop into muffin tin lined with 12 paper liners. You can bake them two different ways. 1. bake at 375 for about 10 minutes and then reduce the temperature to 350 for an additional 8 to 10 minutes.
Alternately, you can back them at 350 for 18 to 20 minutes. The muffins are done with the are slightly brown and slightly firm to the touch.

As I made them with my ingredients, these muffins are roughly 3 total carbs per muffin and about 1 net carb per muffin.

(Visited 1 times, 1 visits today)

About The Author

You might be interested in

Leave a Reply

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