Description
Delicious sugar-free muffins filled with cream cheese and fresh strawberries, perfect for breakfast or a snack.
Ingredients
Scale
- 6 oz cream cheese, softened
- 1/3 cup powdered monk fruit sweetener
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 6 tbsp unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs, room temperature
- 3/4 cup sour cream
- 1 cup unsweetened almond milk
- 2 1/2 cups almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated monk fruit sweetener
- 1 cup fresh strawberries, finely chopped
- 1/2 tsp almond flour (to coat strawberries)
- For streusel topping: 1/3 cup almond flour, 1/4 cup powdered monk fruit sweetener, 1 tbsp brown monk fruit sweetener, 3 tbsp melted butter
Instructions
- Begin by making the cream cheese filling. In a bowl, beat the softened cream cheese, powdered monk fruit sweetener, and vanilla extract together until smooth.
- Next, wash and chop the fresh strawberries, tossing them with 1/2 tsp of almond flour.
- Preheat your oven to 425°F (220°C) and prepare your muffin pan by greasing or lining the cavities.
- In a separate bowl, whisk together the melted butter, vegetable oil, sour cream, eggs, almond milk, and vanilla extract.
- In another large bowl, mix the almond flour, baking powder, baking soda, salt, and granulated monk fruit sweetener.
- Pour the wet ingredients into the dry and mix gently until just combined. Fold in the strawberries carefully.
- Spoon about 1.5 tablespoons of batter into each muffin cavity, then add 1 teaspoon of the cream cheese filling atop it.
- Cover with more muffin batter until the cavities are about 3/4 full.
- For the optional streusel topping, mix all the ingredients together and sprinkle over the muffin batter.
- Bake at 425°F for 7 minutes; then reduce the temperature to 350°F (175°C) for an additional 12-15 minutes until golden.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container for up to 3 days, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: muffins, sugar-free, strawberries, breakfast, healthy, gluten-free