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 oven to 350°F and line muffin wells with paper liners.
- Dice the strawberries and zest the lemon.
- Mix the dry ingredients together in a bowl.
- Cream together the cream cheese, butter, low carb sugar, lemon zest, and vanilla until light and fluffy.
- Add one egg and mix well, then add a third of the dry ingredients and mix again.
- Repeat the process until all eggs and dry ingredients are incorporated, maintaining a mousse-like texture.
- Add the heavy cream and fold in half of the strawberries and chocolate chips.
- Spoon the batter into a zip-loc bag, cut a hole, and squeeze into muffin liners, mounding in the center.
- Sprinkle erythritol on top to prevent browning and arrange remaining strawberries and chocolate chips on top.
- Bake at 400°F for 6 minutes, then reduce to 350°F and bake for an additional 12-18 minutes until firm but moist.
- Cool completely on a wire rack and store in the refrigerator.
Nutrition Facts (estimated)
Servings
6
Calories
270
Total fat
24g
Total carbohydrates
11g
Total protein
7g
Sodium
185mg
Cholesterol
0mg
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