Low Carb Strawberry Chocolate Chip Muffins
Ingredients
Cream Together
-
4
oz
cream cheese, softened
-
2
oz
unsalted butter, softened
-
¼
cup
low carb sugar
-
½
teaspoon
lemon zest
-
½
teaspoon
vanilla extract
Dry Ingredients
-
½
cup
coconut flour
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
⅛
teaspoon
xanthan gum
Wet Ingredients
-
3
large
eggs
-
¼
cup
heavy cream
Fold
-
4
oz
strawberries, small dice
-
3
tablespoon
Lily's Sugar-free Chocolate Chips
Instructions
- Preheat the oven to 350°F and prepare muffin tin with liners.
- Dice the strawberries and zest the lemon.
- Mix the dry ingredients together in a bowl.
- Cream the cream cheese, butter, and sweetener until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients, maintaining a mousse-like texture.
- Add the heavy cream and fold in half of the strawberries and chocolate chips.
- Spoon the batter into muffin liners, mounding in the center.
- Sprinkle erythritol on top and arrange remaining strawberries and chocolate chips.
- Bake at 400°F for 6 minutes, then reduce to 350°F and bake for an additional 12-18 minutes.
- Cool completely on a wire rack before serving.
Nutrition Facts (estimated)
Servings
6
Calories
270
Total fat
24g
Total carbohydrates
11g
Total protein
7g
Sodium
185mg
Cholesterol
20mg
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