Low-carb cheesecake muffins

Low-carb cheesecake muffins with cream cheese, eggs, almond flour and lemon juice: creamy, satisfying and quickly baked for a simple low-carb sweet treat.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 250 kcal per serving
• Protein: 12 g
• Fat: 22 g
• Carbs: 4 g

Ingredients

• 200 g cream cheese
• 2 organic eggs
• 1 tbsp almond flour
• 1 tbsp coconut oil
• 1 tsp lemon juice

Method

You’ll need: oven · muffin tin · grater

1. Preheat the oven to 170 °C (150 °C fan) and beat the cream cheese with the eggs and lemon juice until the mixture looks smooth and airy.
2. Stir in the almond flour until you have an even batter with no lumps.
3. Grease the muffin tin with coconut oil and divide the batter evenly between the holes.
4. Bake the muffins at 170 °C for 18–20 min, until the tops are lightly golden brown and the centres have only just set.
5. Let the muffins cool first, then put them in the fridge so they get firmer and even creamier.
6. Serve the cheesecake muffins well chilled, on their own or with a little lemon zest.

Good to know

When you fancy something sweet that isn't heavy or overloaded, these muffins are just right. They're creamy, simple and especially good straight from the fridge.

Swaps

Cream cheese → ricotta (a little more protein, often a less dense texture) | Almond flour → finely ground hazelnuts (also provide fibre and unsaturated fats) | Coconut oil → ghee (buttery flavour, stable at high heat) | Lemon juice → lime juice (similar acidity, slightly different flavour)

Allergens

Contains milk, eggs and almonds. Usually suits children well once you know nuts are fine for them, and during pregnancy it's no concern with fresh ingredients handled hygienically.