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Low carb diets are quick, effective weight loss solutions. They are healthy and satisfying. For years, though, low carb dieters lamented that they missed desserts. There were a few sugar-free substitutes but the taste was always so-so. Well, this is one low carb muffin recipe that does not disappoint. These muffins taste especially good ever-so-slightly warmed up with a dollop of butter added to the top. Melt-in-your-mouth wonderfulness!
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Low Carb Lemon Cheesecake Muffin Recipe
Makes 12 muffins – 1 per serving
8 ounces cream cheese, room temperature
2 tbsp butter, room temperature
1/3 cup sugar substitute (I use Pyure Stevia Blend)
1/2 cup fine ground almond flour
1/4 cup coconut flour
1 tablespoon Whey Protein Powder (I used vanilla flavor)
Delicious #LowCarb Lemon Cheesecake Muffins #recipes Click To Tweet
Preheat oven to 350°.
Spray muffin tin with cooking spray, or use a silicone muffin cup/pan.
Cream together butter and cream cheese with a hand mixer.
Add the no-calorie sugar substitute.
Cream together about 2 minutes. Add eggs, one at a time, blending until well combined. Add extract with last egg. Mixture will be very loose.
Add salt, baking powder, almond flour, coconut flour, and whey protein and mix using hand mixer for about 2-3 minutes.
Scrape the sides of the bowl with a rubber spatula.
Scoop the batter into each muffin cup. Do not overfill.
Bake at 350° for 20-25 minutes. They are done when a toothpick inserted in center of muffin comes out clean. Remove from oven and cool completely before removing from pan.
Serving tip: sprinkle with a light sprinkling of confectioner’s sugar (use a sugar free version, if preferred.)
*Inspired by a similar recipe found on Grumpy’s Honeybunch
My go-to weight loss plan is called Trim Healthy Mama. Ever heard of it? Simple Summary of the Trim Healthy Mama Plan
Here are a few others low carb desserts you may enjoy…
- Low Carb New York Style Cheesecake with Blueberries
- Gooey Chocolate Lava Cake In A Mug
- Low Carb Berry Protein Shake
- Dreamy Creamy Low Carb Cheesecake in a Mug
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Do you have the nutrition info for these??
No, I don’t. My primary interest is carbs so when I look at a recipe I consider the carbs (net carbs) in each ingredient and divide it by the number of servings in the recipe.
How many net carbs are in one muffin?
The whole recipe has approximately 12 net carbs so each muffin has 1 net carb.
Is there a good substitute for the coconut flour? I am allergic to coconut.
You can use almond flour instead.
I don’t have whey protein powder, I’ve never seen it in the supermarket here in Australia. Would it be kept in the baking aisle – or is there a substitute or necessary to use ie helps the muffins rise? Thank u.
You would probably find it in a health food store or can order it online. It is not a necessity to the recipe. It is just a way to get more healthy protein into the muffins.
Is the protein powder necessary? Can we omit or substitute?
It is just another way to increase the protein content of the recipe. I think it would taste fine without. As far as a substitute is concerned, anything I can think of will make the batter creamier. Plain Greek Yogurt has a lot of protein but will change the consistency of the product. Who knows, it might taste even better!
Made these, they are amazing also made a wee sauce of lemon juice,sweetnerandxanthan gum(tiny bit) sooo good
I am so excited you tried them. Love the improvements 🙂
I made them and added a half of a cup of blueberries in addition to the lemon juice….they were delicious and a hit in my home.
Wow. I have to try the blueberries! Awesome idea!
Did I miss it? What is the suggested number of servings?
Uh oh. You are right! The recipe makes 12 muffins. 1 muffin is a serving HOWEVER it is hard to stop with just one. I sometimes have them for breakfast and have 2 with butter on top. I have added the serving size to the recipe. Thanks for the heads up!
How many carbs per serving?