To the mixing bowl, add the butter, cream cheese, vanilla and eggs. Beat on high until well combined.
Mix in the heavy whipping cream and sour cream until a smooth batter forms.
Place muffin liners into six sections of a muffin tin. Use a spoon to fill the muffin cups to the top.
Bake the muffins for 25-30 minutes until they are cooked through and a knife comes out clean when inserted into the center of the cooked muffins.
Let the muffins cool completely.
In a mixing bowl, combine the icing ingredients and beat on high until well combined.
Place the icing into a piping or Ziploc bag, and cut the corner off with scissors. Place the icing on the top of each of the muffins and serve.
Net Carbs: 5
Keyword low carb muffin recipe, low carb muffins
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