If you're following a keto diet, you don't have to miss out on the simple pleasures of a warm, comforting muffin. These keto blueberry cream cheese muffins are a perfect way to start your day, enjoy as a snack, or even alongside a hearty salad. Quick to whip up and incredibly tasty, these almond flour blueberry muffins are the perfect keto breakfast or snack.
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Why These Muffins Are a Keto Dream
These muffins are a game-changer for anyone on a low-carb diet because they successfully recreate the delightful texture and flavor of traditional blueberry muffins without the guilt. The key is using almond flour and cream cheese, which not only keeps the carb count low but also adds a richness and moistness that's hard to resist.
The Magic of Cream Cheese
Cream cheese is a versatile ingredient in the keto world, adding fat and a creamy texture to many recipes. It's a star in keto sauces and, of course, these muffins. The Philadelphia brand is often preferred for its lower carb count and simpler ingredient list.
Is Cream Cheese Keto-Friendly?
Yes! Cream cheese is a great way to add extra fat to your diet while enhancing flavor and texture. A 30g serving contains approximately 7.9g of fat, 0.9g of carbohydrates, and 1.2g of protein.
Read also: Easy Low-Carb Cheese Crackers
Can I Use Ricotta Cheese Instead?
While this recipe is designed for cream cheese, ricotta cheese can be used as a substitute. The result will be similar to mini cheesecakes.
Blueberry Benefits on Keto
Used in moderation, blueberries are a fantastic addition to a keto diet. A 1/4 cup of fresh blueberries contains 5.4 carbs, but with the fiber, the net carb count is only 4.5.
Fresh or Frozen Blueberries?
Both fresh and frozen blueberries work well in this recipe. However, frozen berries can sometimes streak the batter blue. To minimize this, stir them in very gently. For the prettiest muffins, consider not stirring them into the batter at all.
Ingredients You'll Need
Here's what you'll need to create these delectable muffins:
- Nonstick cooking spray
- 1 cup almond flour
- 2 teaspoons ground cinnamon
- 3 to 4 tablespoons erythritol (or your preferred keto-friendly sweetener)
- ¾ tablespoon baking powder
- 2 large eggs
- 2 tablespoons cream cheese, softened
- 2 tablespoons heavy whipping cream
- 4 tablespoons butter, melted and cooled
- 2 teaspoons vanilla extract
- 2 tablespoons blueberries (fresh or frozen)
- Optional: Sliced almonds for topping
Variation: You can replace the cream cheese and heavy whipping cream combination with 1/2 cup of sour cream.
Read also: Keto Calorie Counting: A Detailed Guide
For Lemon Blueberry Keto Cheesecake Muffins:
- Lakanto Monkfruit Classic (or another 1:1 sugar substitute)
- Lemon zest
Step-by-Step Instructions
Follow these simple steps to bake your own batch of keto blueberry cream cheese muffins:
- Preparation: Let cream cheese, butter, and eggs come to room temperature. This is crucial for a smooth batter. Preheat oven to 325°F (160°C). Spray 6 muffin cups with non-stick cooking spray or line a muffin tin with 12 parchment muffin liners.
- Dry Ingredients: In a large mixing bowl, whisk together the almond flour, sweetener (erythritol or Lakanto Monkfruit), baking powder, cinnamon and salt. Set aside.
- Wet Ingredients: In a separate, small bowl, whisk the softened cream cheese and melted butter until smooth. Add eggs, vanilla, and almond extract (or lemon zest for a lemon version). Whisk until well incorporated.
- Combine: Pour the wet ingredients into the almond flour mixture and stir until just combined. Be careful not to overmix. Gently stir in about half of the blueberries.
- Fill: Divide the batter evenly among the prepared muffin cups, filling them about ⅔ full. Add the remaining blueberries on top of each muffin, gently pressing them into the batter. If you're adding sliced almonds, sprinkle them on top now.
- Bake: Bake for about 18-20 minutes, or until the edges are lightly browned and the middles are set. A toothpick inserted into the center should come out clean.
- Cool: Let the muffins cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely.
Tips for Muffin Perfection
- Soft Ingredients: Ensure your cream cheese and butter are very soft to avoid a lumpy batter. If you get a sudden hankering to make these Lemon Blueberry Low Carb Cheesecake Muffins and you can pop the cream cheese in the microwave on 50% heat until softened. Make sure to beat your cream cheese until there are no more lumps. This will provide a smooth and creamy texture for your sugar-free dessert. If possible, let eggs come to room temperature too before using them.
- Frozen Berries: If using frozen berries, do not thaw them first to prevent streaking.
- Fragile Muffins: These muffins are delicate when hot, so allow them to cool before handling.
- Lemon Zest: For a citrusy twist, replace the almond extract with 2-3 teaspoons of lemon zest.
- Extra Sweetness: For a sweeter treat, whip up a glaze with powdered Swerve and a bit of cream.
Serving Suggestions
- Toasted: Split a muffin in half, spread with butter, and toast butter-side down in a skillet for a warm, crispy treat.
- Plain: Enjoy them plain as a snack or for breakfast.
Variations
- Lemon Blueberry Cheesecake Muffins: Add lemon zest to the batter and consider adding a swirl of keto-friendly cheesecake filling.
- Crustless Cheesecake Muffins: Add crushed pecans to the bottom of your muffin tin before adding the keto cheesecake batter will make a crispy crust.
Storing Your Muffins
These muffins can be stored in the refrigerator for up to a week. For longer storage, wrap them individually in saran wrap and freeze them in a freezer-safe container for up to six months.
Nutritional Information
(Approximate, using cream cheese with 8 grams of carbs per 8-ounce block):
- Calories: 155
- Carbs: 2g
- Protein: 4g
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Read also: Magnesium Supplements for Keto
Common Questions
How Many Carbs Are in These Muffins?
These muffins contain approximately 2g of carbs per serving. This is a great alternative to high-carb blueberry muffins, which can have around 61 grams of carbs!
Can I Freeze These Muffins?
Yes, you can freeze the muffins for up to three months. Make sure they are completely cooled before thawing and eating.