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Ingredients
16 ounces cream cheese (room temperature)
1/3 Cup Keto Sugar (I like Steviva Blend, Granular)
2 eggs
¼ teaspoon xanthan gum optional
½ teaspoon vanilla extract
¼ cup blueberries
¼ cup sliced almonds (omit if allergic)
Directions
Mix softened cream cheese in mixer until smooth and creamy.
Add sweetener, xanthan gum, eggs and vanilla.
Beat until well blended.
Fold in blueberries and almonds.
Spoon into 12 muffin molds lined with the papers or silicone muffin cups.
Bake at 350°F for about 20 minutes or until set and tops just starts to brown.
Cool and store in the refrigerator.
Best served chilled.
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