Keto Blueberry Cream Cheese Muffins

These Keto Blueberry Cream Cheese Muffins are a delightful, low-carb indulgence that's perfect for breakfast or as a snack. Packed with juicy blueberries and rich cream cheese, they are moist, flavorful, and will satisfy your sweet cravings without kicking you out of ketosis.

Course Breakfast, Desserts, Snacks

Cuisine American

Keyword Keto Blueberry Cream Cheese Muffins, keto breakfast, keto snacks, low carb muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 265kcal

Equipment

Oven
Muffin tin
Paper or silicone muffin liners
Large mixing bowl
Separate bowl for wet ingredients
Whisk
Mixing spoon
Toothpick or cake tester
Wire cooling rack

Ingredients

2 cups almond flour (224g)
½ cup granulated erythritol (100g)
1 tsp baking powder (4g)
¼ tsp salt (1g)
4 large eggs
½ cup unsalted butter, melted (113g)
1 tsp vanilla extract (5ml)
½ cup heavy cream (120ml)
¼ cup sour cream (60ml)
1 cup blueberries, fresh or frozen (148g)
6 oz cream cheese, cut into small cubes (170g)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper or silicone liners.
In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
In a separate bowl, beat the eggs, and then mix in the melted butter, vanilla extract, heavy cream, and sour cream until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
Gently fold in the blueberries and cream cheese cubes, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
Bake for 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.

To ensure even distribution of cream cheese, you can freeze the cubes for about 15 minutes before folding them into the batter.

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to a month.

Nutrition