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    Home » Gluten Free

    Cream Cheese Muffins

    Published: Sep 17, 2011 · Updated: Sep 10, 2019 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

     

    This is perfect for low carb/gluten free followers, especially if you have a sweet tooth!    They are much better cold so you need to resist temptation when they come out of the oven.  You can add other flavours to them too.  I have made batches with lemon and blueberries that were yummy.   Oh, and another batch with cinnamon mixed into the batter.  They were very good.

    They taste like mini cheesecakes and are a great way to start the day.  Or morning.  Or afternoon.  Who I am kidding...anytime is cream cheese muffin time!

     

    Cream Cheese Muffins
     
    Recipe Type: Dessert
    Cuisine: Low Carb
    Author: Angela Coleby - DivaliciousRecipes.com
    Prep time: 10 mins
    Cook time: 20 mins
    Total time: 30 mins
    Serves: 10
    Ingredients
    • 2 8oz packs cream cheese
    • 2 eggs
    • ½ cup sugar substitute (I used erythritol)
    • ½ tspn vanilla
    • 1 tspn cinnamon.
    Instructions
    1. Preheat the oven to 180C/350F degrees.
    2. Mix the cream cheese, eggs, sugar substitute and vanilla together until very soft.
    3. Place the mixture into muffin/cupcake cases. Sprinkle cinnamon on the tops.
    4. Bake for 20 mins.
    5. Remove and cool.
    6. Eat and enjoy!
    Serving size: Each Calories: 63 Fat: 5.5g Trans fat: 0.9g Carbohydrates: 0.9g Fiber: 0g Protein: 2.3g
    3.5.3208

     

    IMG_1045

     

     

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    Reader Interactions

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      Recipe Rating




    1. Dheny Rivas

      June 16, 2020 at 5:03 pm

      Hi, what’s the best way to mix everything? A hand mixer or vitamix blender? Or something else? Thanks 🙂

      Reply
      • Angela Coleby

        June 17, 2020 at 10:45 am

        Either would work. You need the mixture smooth.

        Reply
    2. Linda

      April 17, 2020 at 7:06 pm

      I stretched mine to 24 muffins. They were nice size and delicious but they took longer than 20 minutes.

      Reply
    3. Cynthia

      September 30, 2018 at 8:48 am

      Hi Angela, thank you for sharing your recipe. I am not a baker, so I was wondering if you thought it would be possible to replace the sweetener with berries, or if that would just ruin them? Thanks for your help 🙂 Cynthia

      Reply
      • Angela Coleby

        October 01, 2018 at 11:32 am

        Hi, I can't see why not!

        Reply
    4. Kate

      August 02, 2018 at 1:37 pm

      Hey! Your recipe rocks! Great low cal pick me up 🙂 I also tried 1/2 the erythritol and 1/2 unflavored protein powder to balance out some macros for me! Tastes great too!
      Thanks!

      Reply
      • Angela Coleby

        August 02, 2018 at 1:41 pm

        Thanks!

        Reply
    5. libby anderson

      July 19, 2012 at 12:01 pm

      Can you post exact amount of cream cheese please. I have to use marscopone or ricotta in France which come in 250g rubs

      Reply
      • Divalicious

        July 19, 2012 at 9:25 pm

        I use the 200g tubs of Cream cheese, such as Philiadelhia, but 250g would be fine. Would recommend a nice sprinkling of cinnamon on top!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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