Description
These Keto Blueberry Cream Cheese Muffins are a delightful low-carb treat that’s perfect for breakfast or a snack. They are moist, flavorful, and easy to make, making them a great option for anyone following a ketogenic diet.
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/3 cup erythritol (or preferred keto-friendly sweetener)
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 2 large eggs
- 1/3 cup melted butter
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
Blueberry Swirl:
- 1/2 cup fresh blueberries
- 1 tbsp erythritol
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, combine almond flour, erythritol, baking powder, and salt.
- Blend Wet Ingredients: In another bowl, beat eggs, melted butter, cream cheese, and vanilla until smooth.
- Combine: Gently fold the wet ingredients into the dry ingredients until just combined.
- Make Blueberry Swirl: In a small bowl, mash blueberries with erythritol to create a swirl mixture.
- Fill Muffin Cups: Fill each muffin cup halfway with batter, add a small spoonful of blueberry swirl, then top with more batter.
- Bake: Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool and Enjoy: Allow the muffins to cool before serving. Enjoy!
Notes
- You can use frozen blueberries, just thaw and drain excess liquid before using.
- Feel free to sprinkle some sliced almonds on top before baking for added crunch.
