Ingredients
Scale
- 4 oz Cream cheese (softened)
- 3 tbsp Besti Powdered Monk Fruit Allulose Blend
- 1/2 tsp Vanilla extract
- 5 tbsp Unsalted butter (softened)
- 1/2 cup Besti Monk Fruit Allulose Blend
- 3 large Eggs (at room temperature)
- 3 tbsp Heavy cream (at room temperature)
- 1 tsp Vanilla extract
- 2 1/2 cups Wholesome Yum Blanched Almond Flour
- 2 tsp Baking powder
- 1/4 tsp Sea salt
- 1 cup Wholesome Yum Blanched Almond Flour
- 1/2 cup Besti Brown Monk Fruit Allulose Blend
- 1 tbsp Cinnamon
- 1/8 tsp Sea salt
- 2 1/2 tbsp Unsalted butter (melted)
- 1/4 tsp Vanilla extract
Instructions
- In a deep medium bowl, mix the cream cheese, Besti, and vanilla extract using a hand mixer until smooth.
- Transfer this mixture onto a sheet of plastic wrap and shape it into a long, thin log, twisting the ends to secure.
- Freeze the mixture for at least 30 minutes for better consistency.
Notes
Make sure your eggs and cream are at room temperature for best results.
You can add nuts or chocolate chips to the batter for extra flavor.
These muffins can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.