Keto Blueberry Cheesecake Muffins – Delicious and Low-Carb!

Ingredients you'll need:

Almond flour: 1 cup
Cream cheese, softened: 4 oz
Eggs: 2 large
Butter, melted: 2 tablespoons
Granulated sweetener: 1/3 cup (choose between allulose, monk fruit, erythritol, etc.)
Vanilla extract: 1 teaspoon
Baking powder: 1 teaspoon
Fresh blueberries: 1/2 cup

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. In a large mixing bowl, beat the softened cream cheese until smooth.
3. Add the eggs, melted butter, granulated sweetener, and vanilla extract. Mix until well combined.
4. Add the almond flour and baking powder to the mixture. Mix until smooth and creamy.
5. Gently fold in the fresh blueberries, being careful not to overmix.
6. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.