Keto Blueberry Cream Cheese Muffins

Why You’ll Love This Recipe

Keto Blueberry Cream Cheese Muffins are a delicious low-carb treat packed with juicy blueberries and rich cream cheese. These moist, flavorful muffins are perfect for breakfast or as a sweet snack without spiking your carbs. They offer a bakery-style taste and texture while fitting perfectly into your ketogenic lifestyle.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

almond flour
baking powder
eggs
cream cheese
unsalted butter
granulated erythritol or other keto sweetener
vanilla extract
blueberries (fresh or frozen)
salt

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.

In a bowl, mix the almond flour, baking powder, and salt.

In another bowl, beat the softened cream cheese and butter until smooth and creamy.

Add the sweetener and beat until fluffy.

Incorporate the eggs and vanilla extract, mixing until fully combined.

Gradually add the dry ingredients to the wet mixture, stirring just until blended.

Gently fold in the blueberries.

Divide the batter evenly into the prepared muffin tin.

Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 10 minutes
Baking time: 20-25 minutes
Cooling time: 10 minutes
Total time: 40-45 minutes

Variations

Add lemon zest to the batter for a bright, citrusy flavor.
Use raspberries or blackberries instead of blueberries.
Top with a crumble made from almond flour, butter, and sweetener for extra texture.

storage/reheating

Store muffins in an airtight container in the fridge for up to 5 days.
For longer storage, freeze for up to 2 months.
To reheat, microwave for 15-20 seconds or warm in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Are these muffins really low in carbs?
Yes, made with almond flour and keto sweeteners, they’re ideal for a low-carb diet.

Can I use frozen blueberries?
Absolutely, just fold them in straight from the freezer to prevent bleeding.

Is the texture like regular muffins?
They are slightly denser but moist and satisfying, very close to traditional muffins.

Can I make them dairy-free?
You can try dairy-free cream cheese and butter alternatives, though the texture may vary.

Do I have to use almond flour?
Almond flour is best for texture and low carbs; coconut flour is not a direct substitute.

How many carbs per muffin?
Each muffin typically contains around 3-4g net carbs, depending on your ingredients.

Can I add nuts?
Yes, chopped pecans or walnuts work well for added crunch.

Are these muffins kid-friendly?
Definitely—they’re sweet, fruity, and nutritious without added sugar.

What’s the best sweetener to use?
Erythritol, monk fruit, or a blend like Swerve are ideal for keto baking.

Can I double the recipe?
Yes, simply double all ingredients and use two muffin tins or bake in batches.

Conclusion

Keto Blueberry Cream Cheese Muffins are a perfect way to satisfy your sweet tooth while staying low-carb. Their rich, moist texture and fruity bursts of blueberry make them an irresistible keto-friendly indulgence. Great for breakfast, dessert, or anytime you need a guilt-free treat.

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