Many folks think of a low-carb breakfast as being bacon and eggs. Bacon and eggs can be boring. Sure you can do add thing to the eggs to suit your taste, but eggs are eggs. Since Carlo and I have gotten back into eating healthier, we’ve found some great alternatives.
I came upon the recipe below by chance. A simple search of a low-carb muffin brought me to lowcarbfriends.com and a post on cream cheese muffins. The recipe is so simple and easy that I actually put all of the ingredients in the blender and just poured the mixture into our muffin pan.
I replaced the Splenda with some sugar-free pancake-flavored syrup by DaVinci to lower the carb content slightly. The end result is a yummy mini-cheesecake muffin that’s about 1 to 2 carbs per muffin.
Here’s the recipe:
Cream Cheese Muffins
Source: Low Carb Friends Message Boards
Makes 10-12 muffins
2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener ]
1/2 tsp. vanilla
Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.