Breakfast/ Gluten Free/ Low Carb/ Vegetarian

Cream Cheese Muffins


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!


5 from 1 reviews
Cream Cheese Muffins
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Low Carb
Serves: 10
  • 2 8oz packs cream cheese
  • 2 eggs
  • ½ cup sugar substitute (I used erythritol)
  • ½ tspn vanilla
  • 1 tspn cinnamon.
  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!
Nutrition Information
Serving size: Each Calories: 63 Fat: 5.5g Net Carbs: 0.9g Total Carbs: 0.9g Fibre: 0g Protein: 2.3g



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  • Reply
    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
      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!

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