Spread the love
- 723Shares
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:
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- 2 8oz packs cream cheese
- 2 eggs
- 1/2 cup sugar substitute (I used erythritol)
- 1/2 tspn vanilla
- 1 tspn cinnamon.
Instructions
- Preheat the oven to 180C/350F degrees.
- Mix the cream cheese, eggs, sugar substitute and vanilla together until very soft.
- Place the mixture into muffin/cupcake cases. Sprinkle cinnamon on the tops.
- Bake for 20 mins.
- Remove and cool.
- Eat and enjoy!
Serving size: Each Calories: 63 Fat: 5.5g Trans fat: 0.9g Carbohydrates: 0.9g Fiber: 0g Protein: 2.3g
You Might Also Like
Spread the love
- 723Shares
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
Hi, I can't see why not!
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!
Thanks!
Can you post exact amount of cream cheese please. I have to use marscopone or ricotta in France which come in 250g rubs
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!