cream cheese muffins

Looking for the best keto lemon muffins around? These tender cream cheese muffins are easy to make, with a bright luscious lemon flavor. Grain-free!

Keto Lemon Cream Cheese Muffins

cream cheese (softened)

butter (softened)

granulated Swerve Sweetener

eggs (room temperature)

egg yolks (room temperature)

lemon

tsp lemon extract

tsp vanilla extract

almond flour

unflavoured whey protein powder

coconut flour

tsp baking powder

tsp salt

Swerve Sweetener

tbsp lemon juice

Preheat the oven to 350F and line a muffin pan with silicone or parchment liners.

In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and then beat in the eggs, egg yolks, lemon zest, lemon extract, and vanilla extract until well combined.

All at once, add the almond flour, whey protein, coconut flour, baking powder, and salt, and beat until thoroughly mixed.

Divide the batter among the prepared muffin cups and bake 20 to 25 minutes, until the tops are golden and set to the touch. Let cool completely in the pan.

Muffins

In a medium bowl, whisk the sweetener together with the lemon juice until smooth. Drizzle over the cooled muffins.

Drizzle

Strawberry Cream Cheese Muffins are soft muffins using fresh strawberries, rich cream cheese and a brown sugar streusel topping.&nbsp;

Strawberry Cream Cheese Muffins

flour

baking powder

sugar (plus two tablespoons)

salt

unsalted butter (melted)

frozen (thawed strawberries, chopped)

vanilla

sugar

brown sugar

white granulated sugar

cinnamon

unsalted butter (cold)

Preheat oven to 350 degrees. Line 24 muffin tins with fun cupcake liners.

Sift together 2 cups flour, baking powder, sugar and salt in a mixing bowl, set aside.

In a small bowl, toss together chopped strawberries with 2 tablespoons flour and 2 tablespoons sugar. Set aside.

In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, milk and egg.

Slowly add dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.

Fold in strawberries. The batter will marbleize or turn blue if using frozen strawberries. Don't panic.

In another small bowl, beat together all ingredients for cheesecake filling. Set aside

Use a cheese grater and grate cold butter into a bowl. Add remaining ingredients and mash together using s fork or pastry cutter.

Using two spoons, spoon 1 heaping tablespoon of muffin batter in each lined muffin tin. Add a little less than one tablespoon cheesecake mixture to each. Top with more muffin batter until approximately 2/3 full. Sprinkle tops evenly with streusel mixture, pressing it ever so gently down to make it stick.

Bake for 25 minutes. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn't you??). Muffin tops will spring back to the touch.

Remove and allow to cool.

If you've tried this recipe, come back and let us know how they are!&nbsp;

These low carb blueberry cheese muffins are more like cheesecake than muffins. These gluten free muffins can be eaten plain or with fruit and nuts on top.

Blueberry Cheese Muffins

cream cheese

low carb sugar substitute (or equivalent)

eggs (adding 4 will lighten the texture (see note))

xanthan gum (optional)

sugar-free vanilla extract

blueberries

almonds

Beat

Beat softened cream cheese with electric mixer until smooth and creamy.

Add sweetener, xanthan gum, eggs and vanilla.

Blend

Fold

Spoon

Spoon into 12 muffin molds lined with the papers.

Bake

Bake at 350°F for about 20 minutes or until set and tops just starting to brown (as in photo)..Cool and store in the refrigerator. Best served chilled.

https://content.jwplatform.com/videos/yyTFoqDJ.mp4

Low Carb Blueberry Cream Cheese Muffin Recipe

Beat Cream Cheese

Add Initial Ingredients

Beat Again

Add Blueberries and Almonds

Drop into Muffin Molds

If you like sweet, soft, creamy, crumbly muffins, these cream cheese muffins topped with streusel, are for you!

Cream Cheese Muffins with Streusel Topping

cake flour

baking soda

coconut oil (or butter)

vanilla extract

sour cream

oz cream cheese (softened)

light brown sugar

coconut oil (melted

all purpose flour

Preheat oven to 325 degrees. Line 12 muffin cups with paper liners and set aside.

For the crumb topping: whisk together sugars, cinnamon, and salt. Pour the coconut oil over top and using a wooden spoon, mix until incorporated. Then add the flour and mix until combined. Set aside.

For the muffin batter: in the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer at low speed, add coconut oil one tablespoon at a time; continue beating until mixture resembles moist crumbs, with no visible lumps of coconut oil, 1 to 2 minutes. Stir the egg, egg yolk, vanilla extract and sour cream and mix until all has been incorporated and batter is light and fluffy.

For the cream cheese filling: whip all ingredients together until smooth.

To make the muffins: scoop about 2 tablespoons of muffin batter into each prepared muffin tin. Divide cream cheese filling between each muffin cup and top with more muffin batter. Crumble the topping over each muffin as well. These should look really full!

Bake 20-22 minutes or until toothpick comes out clean once inserted. Dust with powdered sugar. Serve warm or cool to room temperature.

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Keto Lemon Cream Cheese Muffins

Strawberry Cream Cheese Muffins

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Cream Cheese Muffins with Streusel ...

Top 4 cream cheese muffins recipes from across the web

The most viewed cream cheese muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Lemon Cream Cheese Muffins

Strawberry Cream Cheese Muffins

Blueberry Cheese Muffins

Cream Cheese Muffins with Streusel ...

The most viewed cream cheese muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine