Description
These small, sweet muffins are soft and slightly tangy, tasting just like cheesecake with fresh strawberries. Perfect for a low-carb snack or dessert!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cream cheese, softened
- 1/4 cup erythritol (or preferred low-carb sweetener)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 cup fresh strawberries, diced
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine almond flour, erythritol, baking powder, and salt in a mixing bowl.
- Mix together cream cheese, eggs, and vanilla extract in a separate bowl until smooth.
- Gradually add the cream cheese mixture to the dry ingredients and stir until just combined.
- Fold in the diced strawberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
For best results, use room temperature cream cheese and do not overmix once you add the dry ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg