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Blueberry Cheesecake Muffins- Sugar Free!
Prep time
Cook time
Total time
Serves: 10 standard sized muffins
  • 2 8-ounce packages regular cream cheese (not low fat), room temperature
  • ¼ cup stevia/erythritol blend (like Truvia or Pyure) OR 2 tablespoons of Super Sweet Blend
  • 2 eggs
  • ½ teaspoon vanilla
  • 2 cups blueberries (can be frozen - no need to thaw)
  • ¼ cup water
  • ½ Tablespoon stevia/erythritol blend sweetener or 1 teaspoon Super Sweet Blend
  • ⅛ teaspoon xanthan gum or glucomannan (or thickener of your choice)
  1. Preheat oven to 350 degrees. Liberally grease a mufn pan.
  2. Mix together cream cheese, sweetener, eggs, and vanilla untl well-blended and smooth.
  3. Fill muffin cups with cream cheese mixture, ⅔ full,
  4. Bake in preheated oven 18 minutes.
  5. Turn heat of and crack oven open and cool in oven for an hour. If you're in a hurry, you can pull them out of the oven right away, but the centers will sink.
To make blueberry syrup
  1. Heat blueberries, water, and sweetener in covered saucepan over medium heat.
  2. When blueberries are soft and warm, stir in thickener of choice.
  3. Heat a couple minutes more until syrup slightly thickens.
  4. Serve warm or refrigerate until the next morning. My kids prefer them cold.
  5. Top with blueberry syrup right before serving.
The Cheesecake Muffins fit within a Trim Healthy Mama S meal. Two tablespoons of the blueberry topping adds an additional 2 net carbs to each muffin. So a serving size of 2 makes a great healthy crossover breakfast for kids or Mama's who wish to gain or maintain.
You can sub raspberries or strawberries instead of blueberries to keep these in safer S territory if you're going to enjoy more than one.
Nutrition Information
Serving size: 1 muffin Fat: 17 g. Saturated fat: 8 grams Carbohydrates: 1.9 net carbs
Recipe by Gwen's Nest at https://gwens-nest.com/blueberry-cheesecake-muffins/