Get those ovens ready for the BEST keto cream cheese blueberry muffin!
Yes, low carb blueberry muffin filled with cream cheese and an easy muffin recipe.
Super easy muffin tin recipe perfect for ketogenic diet.
Mix up this blueberry cream cheese muffin recipe in under 10 minutes.
If you are looking for a tasty and delish blueberry recipe this is the one for your recipe box.
Enjoy these cream cheese filled blueberry muffins for breakfast, desserts, snacks or sweet treat in the mid afternoon.
If you need a NO FAIL easy keto recipe that everyone will love try this one.
Even people who don’t follow a ketogenic diet love these low carb blueberry muffins.
Get ready to learn how to make keto cream cheese blueberry muffins?
Easy keto recipe for the BEST low carb keto cream cheese blueberry muffins!
Check out these other
Keto Muffin Recipes
Keto Cinnamon Roll Chaffle Muffins
Keto Low Carb Cream Cheese Blueberry Muffins
Preheat the oven to 350 degrees.
In a mixing bowl, beat the cream cheese
and 3 Tbsp confectioners sugar substitute until smooth and creamy.
Set aside.
Add all of the ingredients for the muffins
to a mixing bowl
excluding the fresh blueberries.
Beat on high
until well blended
and smooth.
Gently fold the fresh blueberries into the muffin batter.
Place a large tablespoon of the muffin batter into the bottom of 8 cupcake liners in a muffin tin.
Put a small spoonful of the cream cheese mixture into the center of each of the muffins.
Top each muffin with another tablespoon of the muffin batter, and press it down around the cream cheese filling in the center.
Bake the muffins for 25-30 minutes until browned and completely cooked through.
Serve and Enjoy
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IngredientsFor the muffins:
- 2 C. Almond flour
- ½ C. Swerve confectioners sugar substitute
- 2 tsp. Baking powder
- 3 Eggs at room temperature
- 2 Tbsp. Heavy whipping cream
- 4 Tbsp. Unsalted butter melted
- 1 tsp. Vanilla extract
- ½ C. Fresh blueberries
For the cream cheese filling:
- 4 oz. Cream cheese softened
- 3 Tbsp. Swerve confectioners sugar substitute
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, beat the cream cheese and 3 Tbsp confectioners sugar substitute until smooth and creamy. Set aside.
- Add all of the ingredients for the muffins to a mixing bowl, excluding the fresh blueberries. Beat on high until well blended and smooth.
- Gently fold the fresh blueberries into the muffin batter.
- Place a large tablespoon of the muffin batter into the bottom of 8 cupcake liners in a muffin tin.
- Put a small spoonful of the cream cheese mixture into the center of each of the muffins.
- Top each muffin with another tablespoon of the muffin batter, and press it down around the cream cheese filling in the center.
- Bake the muffins for 25-30 minutes until browned and completely cooked through.
Recipe Notes
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Servings: 8
Net Carbs: 5 net carbs per serving
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
April says
Could we substitute the almond flour for coconut?