4/5
(1 Votes)
Ingredients
- 3 teaspoons of cream cheese, divided use
- 1 tablespoon ricotta
- 1/4 cup almond flour
- 1 egg
- 1 tablespoon of butter
- pinch of salt
- tablespoon of Xylitol or equivalent in your favorite sweetener
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- pinch cinnamon
- pinch freshly grated nutmeg (important that it be fresh)
Preparation
Step 1
Place almond flour in a boal.
Warm the butter, ricotta, and 1 teaspoon of cream cheese in the microwave and blend well with a fork.
Add the egg, the butter mixture, vanilla, spices, baking powder, and xylitol to the blender with the almonds.
Blend on high until well mixed and looks similar to whole grain pancake batter.
Pour into two silicone baking cups or paper baking cups in a microwave safe muffin pan.
Push one teaspoon of cream cheese into each muffin.
Microwave for 1 - 2 minutes or until set. The top will still be gooey - do not over bake.
Let stand in microwave for about 3 minutes.