Lemon Blueberry Cheese Danish Muffins- Low Carb & Gluten Free
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5 from 7 votes

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!
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: gluten free, grain free, low carb, primal
Cuisine: muffins
Keyword: keto cheese danish, lemon blueberry cheese danish muffins, low carb cheese danish, low carb muffins
Servings: 12
Author: Stacey

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 22 minutes or until center is set and tops are golden (check at 20 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.

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