Low Carb Blueberry "Cheesecake" Bites (Gluten & Sugar Free)

Simple Low Carb Blueberry
Cheesecake Bites

Ingredients:
coconut oil cooking spray or 12 paper muffin liners
16 ounces cream cheese, room temperature (or microwaved for 20 seconds)
1/2 cup Lakanto Classic Monkfruit sweetener (or sweetener of choice)
2 eggs
1/4 teaspoon xanthan gum (optional)
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 cup blueberries

Method:
Preheat oven to 350*. Spray 12 silicone muffin cups with coconut oil spray, or line a regular muffin pan with paper liners. 
Beat the softened cream cheese, with an electric mixer, until creamy. Beat in the sweetener, eggs, xanthan gum and the extracts, until all of the ingredients are well blended. Gently fold the blueberries into the cheese mixture. Divide the batter evenly between 12 muffin cups. Bake for 15 to 20 minutes or until the cheesecakes are set.  

I prefer the silicone pans, without paper
liners, because the cheesecakes remove
easily and they are easier to eat.

Store in an airtight container in the refrigerator. Makes 12 servings.

Note: I enjoyed these simple, guilt-free snacks and so did my NON KETO teenage nephew!

Nutritional info per serving:
148.6 calories ~ 13.8 grams fat ~ 3 grams net carbs ~ 3.37 grams protein