Low Carb Cream Cheese Muffins
- 8 oz. Cream Cheese
- 2 Large Eggs
- 1/4 C Xylitol (Natural Sweetener) - can use splenda
- 1 t Pure Vanilla Extract
- 3 T Vanilla Whey Protein (heaping) - can use 1pkg spiru-tein at GNC
- 1/2 T Cinnamon
- 1/4 t Pumpkin Spice
- 1/4 t Nutmeg
Preheat oven to 350
2.Combine all ingredients in a medium bowl. With an electric mixer, beat the ingredients until you have the consistency of a pancake batter.
3.Spray muffin tin with cooking spray. Pour about 1/4 C of batter into each cup.
4.Place into preheated oven and bake for 15 min. Don't be tempted to over cook them, they will get too dry.
5.Turn oven off and leave the tins in the oven to cool for at least 20 minutes.
6.They puff up as they bake, but will fall while cooling, that is what you want.
7.Remove from tins and cover with plastic wrap and refrigerate.
8.Serve cold with sprinkled cinnamon on top.
10.A dab of sour cream with lemon zest
11.Fresh fruit (strawberries, blueberries, peach, apple…you get the idea) with freshly ground nutmeg.
12.These would be great with a cup of coffee and good conversation with friends.
14.You can reduce the calories by using reduced calorie cream cheese. That is the main contributor. Just make sure it doesn't add sugar.
4 carbs - 127 calories Makes 8 muffins