Lemon Blueberry Low Carb Cheesecake Muffins

4.71 from 24 votes

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

Cook Time19

Course: Dessert, Snack

Cuisine: American

Keyword: Keto Cheesecake Bites, low carb cheesecake, sugar-free cheesecake

Servings: Cheesecake Muffins

Calories: 150kcal

Author: Kasey Trenum

Ingredients

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

Instructions

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!

Nutrition

Calories: 150kcal | Carbohydrates: 3g | Protein: 4g | Fat: 16g | Fiber: 1g