Cream Cheese Muffins
These cream cheese muffins are soft, moist and delicious. It is heavenly when you bite into the cream cheese filling which elevates the cheese flavor. No tools required so it's super easy to make.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 340F or 170C
3. In a bowl, whisk the butter, cream cheese and erythritol until well combined and butter has turned into a pale color.
4. Add the eggs one at a time and whisk until well combined.
5. Sieve the coconut flour and baking powder into the mixture and mix until the batter is smooth. Then add the whipping cream and mix until well combined.
6. Spoon the batter into muffin cups or molds. This recipe makes 8 medium sized muffins in cups (as in video) and 12 muffins in molds. Fill each cup or mold until 1/2 to 3/4 high. Set aside.
7. Prepare the cream cheese filling by mixing the cream cheese and powdered sweetener with a spatula until smooth. Then add the egg yolks and mix until well combined.
8. Spoon the cream cheese filling into a piping bag, tighten the bag and cut out the tip of the bag.
9. Squeeze the filling into the middle of the cake batter until all the filling is used up.
10. Bake at 340F or 170C at the middle rack for 15 to 20 mins or until browned and cooked.
11. These muffins can be refrigerated up to a week and they are delicious when eaten cold.
[Total servings = 8]
NUTRITION INFO PER SERVING
Total carb = 2.2 g
Dietary fiber = 0.4 g
Net carb = 1.8 g
Calories = 318
Total fat = 32 g
Protein = 6.7 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
