Serving Yields: 12
Nutritional Facts per Serving
● Net Carbs: 2 g
● Total Fats: 14 g
● Protein: 3 g
● Calories: 155
● Softened cream cheese (16 oz.)
● Low-carb sweetener (.5 cup)
● Eggs (2)
● Xanthan gum optional (.25 tsp.)
● Sugar-free vanilla extract (.5 tsp.)
● Blueberries (.25 cup)
● Sliced almonds (.25 cup)
● Also Needed: 12-count muffin molds with paper liners
- Warm the oven ahead of time to reach 350° Fahrenheit.
- Bring the cream cheese to room temperature. Prepare the cheese using an electric mixer until it’s a creamy texture.
- Stir in the eggs, sweetener, vanilla, and xanthan gum. Blend well and fold in the blueberries and almonds.
- Scoop into the molds and bake for about 20 minutes.
- Chill and serve. Store the leftovers in the refrigerator.