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Keto Blueberry Cream Cheese Muffins

Delightful keto-friendly muffins that are moist and fluffy, packed with blueberries, making them a perfect low-carb treat for any time of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: Keto, Low-Carb
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup almond flour
  • 1/2 cup cream cheese, softened
  • 1/4 cup sweetener (erythritol or stevia)
  • 2 large eggs
  • 1/2 cup fresh or frozen blueberries
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a mixing bowl, combine almond flour, baking powder, and salt.
  3. In another bowl, beat together the cream cheese and sweetener until smooth.
  4. Add the eggs and vanilla extract to the cream cheese mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  6. Gently fold in blueberries.
  7. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes until golden and a toothpick comes out clean.
  2. Allow to cool before serving. Enjoy your keto muffins!

Notes

These muffins can be served warm, at room temperature, or stored in an airtight container for freshness. They freeze well for up to 3 months.