Lemon Blueberry Cheese Danish Muffins
These are the love child of a grain free, lemon blueberry muffin and a cheese danish. Low carb, keto & gluten free. Awesome deliciousness happening here!
Servings: 12
Calories: 111kcal
Ingredients
- CHEESE DANISH FILLING:
- 3 ounces organic full fat, cream cheese, softened.
- 1 tbsp organic full fat, sour cream
- 2 tsp lemon juice.
- 1/4 tsp gluten free organic vanilla extract, or ground vanilla bean powder.
- 2 tbsp Sweetener of choice: 2 tbsp eryrithtol sweetener like Swerve or other low carb sweetener equivalent.
- 1 egg yolk beaten.
- LEMON BLUEBERRY MUFFIN:
- 1/2 cup coconut flour sifted,
- 1/2 cup Swerve granular or other granular low carb sweetener equivalent.
- ¼ tsp sea salt.
- 3 eggs beaten.
- 1/3 cup unsweetened almond milk or coconut milk.
- 3 tbsp butter melted or coconut oil, melted,
- 2 tbsp lemon juice.
- 2 tsp lemon zest grate lemon peel with micro plane or fine grater.
- 1 tsp gluten free organic vanilla extract or ground vanilla bean.
- 1 tsp baking powder & 1 tsp apple cider vinegar
- ½ cup blueberries fresh or frozen.
- KITCHEN TOOLS:
- 1 cup medium size 12 muffin pan
- eletric hand mixer or stand mixer
- 3 large mixing bowls.
- 1 small pinch bowl.
- micro plane or fine grater
- Lemon juicer
Instructions
- Preheat oven to 350 F, and grease or oil 12 cup muffin pan (could also line with paper muffin cups, and could oil those a little too).
- In large mixing bowl, beat with an electric hand mixer or stand mixer all the cheese Danish filling ingredients: cream cheese, optional sour cream, lemon juice, vanilla extract, sweetener of choice, and egg yolk. Set aside.
- In a separate large mixing bowl sift the coconut flour, and add: sea salt, & low carb sweetener Set aside.
- In separate, large mixing bowl combine: eggs, milk of choice, melted butter or coconut oil, vanilla extract, lemon juice, lemon zest.
- Combine: Egg milk liquid mixture with coconut flour dry mixture. Stir together thoroughly.
- Add baking powder and apple cider vinegar. Mix together well.
- Add blueberries to the coconut flour batter and fold in.
- Fill muffin pan cups 2/3 full with coconut flour batter.
- Use a spoon to make an indentation in the center of each muffin (as seen in photo above).
- Use a spoon to fill the hollow center of each muffin with the cheese Danish mixture (as seen in photo above).
- Bake in oven for 25 to 30 minutes or until center is set and tops are golden (check at 25 minutes as all ovens vary).
- Cool completely before removing papers and serving. Can refrigerate then serve, and all leftovers should be stored in the fridge.
Video
Notes
NUTRITIONAL DATA FOR LOW CARB VERSION (using Swerve ): Serving size: 1 muffin out of 12, Cal: 111, Fat: 9 g, Carbs: 5.5g / Net Carbs:3.5 g, Fiber: 2 g, Protein: 3 g, Sugar: 1 g
*all nutritional data are estimates based on the products I used*
Nutrition
Serving: 1muffin | Calories: 111kcal | Carbohydrates: 5.5g | Protein: 3g | Fat: 9g | Fiber: 2g | Sugar: 1g