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KETO CHEESECAKE BLUEBERRY MUFFINS

Name: KETO CHEESECAKE BLUEBERRY MUFFINS
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 10
Cuisine: International
Ingredients: 2 8-oz. packages regular cream cheese (not low-fat), room temperature; 1/4 cup stevia/erythritol blend; 2 eggs; 1/2 tsp. vanilla; 2 cups blueberries (can be frozen — no need to thaw); 1/4 cup water; 1/2 tbs. stevia/erythritol blend sweetener; 1/8 tsp. Cape Crystal konjac gum

August 8, 2023

Indulgence meets mindful eating in this exceptional diabetic-friendly creation: Keto Blueberry Cheesecake Muffins. If you've been on the lookout for tantalizing keto muffin recipes, your search ends here. These low-carb muffins embody the delectable essence of cheesecake while maintaining the principles of a keto lifestyle. With the rich creaminess of cheesecake and the burst of freshness from blueberries, each bite is a delightful symphony of flavors. The secret lies in the clever use of konjac gum, ensuring the perfect texture without the carb overload. Get ready to savor the essence of a cheesecake in a portable, guilt-free form – these Keto Blueberry Cheesecake Muffins are about to become your new favorite keto go-to recipe.

KETO CHEESECAKE BLUEBERRY MUFFINS

Rated 5.0 stars by 1 users

Servings

Prep Time

12 minutes

Cook Time

25 minutes

Calories

188

Indulgence meets mindful eating in this exceptional diabetic-friendly creation: Keto Blueberry Cheesecake Muffins. If you've been on the lookout for tantalizing keto muffin recipes, your search ends here. These low-carb muffins embody the delectable essence of cheesecake while maintaining the principles of a keto lifestyle. With the rich creaminess of cheesecake and the burst of freshness from blueberries, each bite is a delightful symphony of flavors. The secret lies in the clever use ofkonjac gum, ensuring the perfect texture without the carb overload. Get ready to savor the essence of a cheesecake in a portable, guilt-free form – these Keto Blueberry Cheesecake Muffins are about to become your new favorite keto go-to recipe.

Author:

Chef Marvel Cook

Ingredients

MUFFINS

2 8-oz. packages regular cream cheese (not low-fat), room temperature
1/4 cup stevia/erythritol blend
2 eggs
1/2 tsp. vanilla

TOPPING

2 cups blueberries (can be frozen — no need to thaw)
1/4 cup water
1/2 tbs. stevia/erythritol blend sweetener
1/8 tsp. Cape Crystal konjac gum

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Directions

STEP 1: Preheat oven to 350°F. Liberally grease a muffin pan.
STEP 2: Mix together cream cheese, sweetener, eggs, and vanilla until well-blended and smooth.
STEP 3: Fill muffin cups with cream cheese mixture.
STEP 4: Bake in preheated oven for 18 minutes. Turn heat off and crack oven open and cool in oven for an hour. If you’re in a hurry, you can pull them out of the oven right away, but the centers will sink.
STEP 5: To make blueberry syrup: Heat blueberries, water, and sweetener in a covered saucepan over medium heat.
STEP 6: When blueberries are soft and warm, stir in konjac gum. Continue heating a couple of minutes until the syrup thickens slightly.
STEP 7: Serve warm or refrigerate until the next morning. Top with blueberry syrup right before serving.

Recipe Note

Some people... some people like cupcakes
Exclusively, while myself, I say,
There is naught nor ought there be nothing
So exalted on the face of god's grey
Earth as that prince of foods... the muffin!

Frank Zappa

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 188

Amount/Serving % Daily Value

Carbs: 5.6 grams; 2%
Cholesterol: 83 milligrams; 28%
Fat: 16.8 grams; 22%
Fiber: 0.7 grams; 3%
Protein: 4.8 grams
Saturated Fat: 10.2 grams; 51%
Sodium: 147 milligrams; 6%
Sugar: 3.1 grams
Vitamin D: 3 micrograms; 15%
Calcium: 41 milligrams; 3%
Iron: 1 milligrams; 6%
Potassium: 88 milligrams; 2%

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KETO CHEESECAKE BLUEBERRY MUFFINS

KETO CHEESECAKE BLUEBERRY MUFFINS

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