Description
Delicious and moist keto blueberry cream cheese muffins that are perfect for a low-carb breakfast or snack. These muffins are gluten-free and vegetarian, making them a versatile and satisfying treat for anyone following a keto lifestyle.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 3 large eggs
- 6 Tbsp unsalted butter, melted and cooled
- 4 oz cream cheese, softened
- ½ cup granulated erythritol or other keto sweetener
- 1 tsp vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven: Preheat the oven to 350 °F and line a 12‑cup muffin tin with paper liners.
- Mix dry ingredients: Whisk together almond flour, coconut flour, baking powder, and salt in a bowl.
- Combine wet ingredients: In a separate bowl, beat eggs, melted butter, cream cheese, sweetener, and vanilla until smooth.
- Mix batter: Add the dry ingredients to the wet and stir until just combined. Gently fold in the blueberries.
- Bake: Divide the batter evenly among the muffin cups, filling about three‑quarters full. Bake for 20–25 minutes until golden and a toothpick comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh blueberries for the best texture; if using frozen, do not thaw to avoid color bleed.
- You can replace cream cheese with mascarpone for a richer flavor.
- For sugar-free icing, mix cream cheese with a little powdered erythritol and vanilla.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 2 g (net carbs ~4 g)
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
