These are very simple and tasty keto muffins made with cream cheese and ground almonds. This recipe is gluten free, sugar free and vegetarian. The almond flour makes them very fluffy and moist, so the overall effect is delicious. You can substitute with any other berry of your liking.
COOKING & PREPARATION TIME: 45 mins
INGREDIENTS for 8 muffins:
180gr ground almonds
40gr coconut flour
250gr cream cheese
50gr xylitol
2 tspn vanilla essence
1/2 tspn xanthan gum
1.5 tspn baking powder
2 eggs, beaten
2 tbsn flaxseeds ground
- preheat oven at 350 F/ 175C
- place muffin cases on muffin baking tray
- whisk the eggs, cream cheese, vanilla essence and xylitol
- while whisking, mix the almond flour, coconut flour, xanthan gum, baking powder and flaxseeds
- add the dry ingredients to the wet ingredient and mix with a spatula
- add the frozen blueberries and mix well
- weigh 100gr mixture per muffin
- bake in oven for 23-25 mins or until a toothpick comes out clean from the middle of the muffin
| NUTRITIONAL VALUE PER MUFFIN | |
| energy kcal | 243.4 |
| fat | 18.8 |
| of which saturated | 5.2 |
| carbohydrates | 8.7 |
| of which sugars | 4.8 |
| fibre | 4.7 |
| protein | 15.5 |
| salt | 0.4 |