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A plate of muffins with cream cheese and blueberries.

Mixed Berry Cream Cheese Muffins

Course: Muffins
Cuisine: American, gluten free
Keyword: Keto muffin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 muffins
Calories: 188kcal
Author: Angela Coleby
Baked with coconut flour, these mixed berry muffins have a cream cheese filling
Print Recipe

Ingredients

Cake Mixture

  • ¼ cup coconut flour
  • ¼ cup butter, melted
  • ¼ cup monk fruit sweetener
  • 2 tablespoons coconut milk
  • ¼ cup raspberries
  • ¼ cup blueberries
  • 3 medium eggs
  • ½ teaspoon vanilla essence
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Filling

  • 3 oz cream cheese, softened softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons monk fruit sweetener or sugar substitute of your choice

Instructions

  • Pre-heat the oven to 200C/400F degrees.
  • Blend together the butter, eggs, monkfruit, coconut milk, and vanilla essence.
  • Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter.
  • Gentle add the berries and mix well.
  • Blend the filling ingredients together until smooth and there are no lumps. Add any extra cream cheese if the mixture is too weak.
  • Spoon a large tablespoon of the mixture into cupcake cups or a greased muffin tray so that the bottom is covered.
  • Place a teaspoon of the cream cheese filling on top of the muffin batter in the centre of each muffin cup.
  • Spoon the remaining muffin mixture over the cream cheese until covered. You may want to move the berries about to ensure even coverage too.
  • Bake for 20 minutes and allow to cool.
  • Eat and enjoy!

Notes

Makes 6 muffins

Nutrition

Serving: 1muffin | Calories: 188kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Fiber: 2g | Net Carbohydrates: 3g