Description
Delightful low-carb muffins combining strawberries and creamy cheesecake, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup granulated sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened almond milk
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/2 cup strawberries, chopped
- 1/4 cup sugar-free glaze
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- Mix almond flour, sweetener, baking powder, and salt in a bowl.
- Whisk together almond milk, eggs, and vanilla extract in another bowl.
- Combine the wet and dry ingredients until just mixed.
- Mix cream cheese and chopped strawberries until combined in a small bowl.
- Fill muffin cups halfway with batter, add a spoonful of the cream cheese mixture, then top with remaining batter.
- Sprinkle with a streusel topping made from additional almond flour and sweetener if desired.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool, then drizzle with sugar-free glaze before serving.
Notes
For extra flavor, consider adding lemon zest to the cream cheese mixture. Adjust sweetener to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg