* 16 ounces cream cheese * ½ cup low carb sugar substitute or equivalent * 2 eggs * ¼ teaspoon xanthan gum optional * ½ teaspoon sugar-free vanilla extract * ¼ cup blueberries * ¼ cup sliced almonds optional
Instructions
1. Beat softened cream cheese with electric mixer until smooth and creamy. 2. Add sweetener, xanthan gum, eggs and vanilla. 3. Beat with mixer until well blended. 4. Fold in blueberries and almonds. 5. Spoon into 12 muffin molds lined with the papers. 6. Bake at 350°F for about 20 minutes or until set and tops just starting to brown. Cool and store in the refrigerator. Best served chilled.
megalethoscope
These look incredible! What kind of sugar substitute did you use?
PeachesMcFrazzle
Yes, please! These look so good. Thanks for sharing.
hello--daddy
wow! i need these
lauraesh0384
These look amazing! Gonna have to make these soon!
5 Comments
Ingredients
* 16 ounces cream cheese
* ½ cup low carb sugar substitute or equivalent
* 2 eggs
* ¼ teaspoon xanthan gum optional
* ½ teaspoon sugar-free vanilla extract
* ¼ cup blueberries
* ¼ cup sliced almonds optional
Instructions
1. Beat softened cream cheese with electric mixer until smooth and creamy.
2. Add sweetener, xanthan gum, eggs and vanilla.
3. Beat with mixer until well blended.
4. Fold in blueberries and almonds.
5. Spoon into 12 muffin molds lined with the papers.
6. Bake at 350°F for about 20 minutes or until set and tops just starting to brown. Cool and store in the refrigerator. Best served chilled.
These look incredible! What kind of sugar substitute did you use?
Yes, please! These look so good. Thanks for sharing.
wow! i need these
These look amazing! Gonna have to make these soon!