muffins - Gingerbread Cream Cheese Muffins

Serves 12. Each muffin has a total of 8.9g of carbs, but only 4.9g if you subtract erythritol.
Photo by Tina T.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz cream cheese, softened

  • 2

    large eggs

  • 3

    tbsp unsweetened almond milk

  • 2

    tsp molasses (optional, but gives better flavour and colour)

  • 16

    drops stevia extract

  • 1 1/2

    cup almond flour

  • 1/4

    cup vanilla whey protein powder

  • 1/4

    cup granulated erythritol

  • 2

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1

    tsp ground cinnamon

  • 1

    tsp ground ginger

  • 1/2

    tsp ground cloves

  • 1/4

    tsp salt

Directions

Preheat oven to 325F and line a 12-muffin pan with paper or silicone liners. In a large bowl, beat cream cheese with electric mixer until smooth. Add eggs, one at a time, and beat until combined, scraping down sides of bowl and beaters as needed. Add almond milk, molasses and stevia extract and beat until just incorporated. In a medium bowl, stir together almond flour, whey powder, erythritol, baking powder, baking soda, spices and salt. Add to wet ingredients and beat until just incorporated, being careful not to overmix. Spoon batter into prepared muffin cups and bake for 20-25 minutes, or until golden brown and center is set.

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