Lemon Blueberry Low Carb Cheesecake Muffins
Lemon Blueberry Cheesecake Muffins add the perfect amount of zesty flavor from the lemon, and tartness from the blueberries. This is the perfect keto desert when craving something fresh and sweet.
Prep Time12 mins
Cook Time19 mins
Servings: 12 Cheesecake Muffins
- 2 8 oz blocks of Philadelphia cream cheese, softened
- ¾ cup blueberries
- ½ cup Lakanto Monkfruit Classic
- 2 eggs
- 1 tbsp lemon zest
- ½ tsp vanilla
Preheat oven at 350.
Line muffin tin with 12 parchment muffin liners.
Soften cream cheese in the microwave, then beat on medium power until smooth and creamy.
Add eggs, Lakanto Monkfruit Classic, lemon zest, and vanilla, then beat on medium power until thoroughly combined.
Fill muffin tin ⅔ the way full.
Add approximately 3-5 blueberries on top of each mini muffin.
Bake for 18-20 minutes.
Allow to Cool then enjoy!
Calories: 150kcal | Carbohydrates: 3g | Protein: 4g | Fat: 16g | Fiber: 1g