lundi 13 août 2018

MELT-IN-YOUR-MOUTH LOW CARB LEMON CHEESECAKE MUFFINS



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!



LOW CARB LEMON CHEESECAKE MUFFIN RECIPE

Makes 12 muffins – 1 per serving

INGREDIENTS

8 ounces cream cheese, room temperature

2 tbsp butter, room temperature

1/3 cup sugar substitute (I use Pyure Stevia Blend)

1 tbsp lemon juice

1/4 tsp vanilla extract

3 large eggs

1/4 teaspoon salt

1/2 tablespoon baking powder

1/2 cup fine ground almond flour

1/4 cup coconut flour


1 tablespoon Whey Protein Powder (I used vanilla flavor)

DIRECTIONS

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.)


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