Low Carb Fresh Strawberry & Chocolate Chip Cheesecake Muffins (Gluten Free & Nut Free)

 

Light & Fluffy Muffins with Fresh
Strawberries & Chocolate Chips

Ingredients:

coconut oil spray or butter

8 ounces cream cheese, softened

1/4 cup (1/2 stick) butter, room temperature

1/2 cup Lakanto Baking Sweetener**

1/2 teaspoon almond extract or 1 teaspoon pure vanilla extract***

1 cup coconut flour

2 teaspoons baking powder

1/4 teaspoon pink Himalayan salt

1/4 teaspoon xanthan gum

6 eggs

1/2 cup heavy whipping cream

1 cup diced fresh strawberries

6 tablespoons sugar free semi sweet or dark chocolate chips

Lakanto Classic Sweetener (optional)

Method:

Preheat oven to 350*. Use coconut oil spray or butter to lightly grease 12 regular sized muffin cups. (I use silicone muffin pans.) 

In a large bowl, use an electric mixer to cream together the cream cheese, butter, sweetener and almond extract until light an fluffy. Add 2 eggs to the creamed mixture and mix to blend in. Sift the flour, baking powder, salt and xanthan gum into a separate bowl. Use the electric mixer to blend 1/3 of the sifted ingredients into the creamed mixture. Beat in 2 more eggs. Add 1/3 more of the dry ingredients. Mix well to keep the texture fluffy. Beat in the last of the dry ingredients, followed by the last 2 eggs and cream. Fold in the strawberries and chocolate chips.

Divide the batter evenly between the prepared muffin cups. Sprinkle a pinch of Classic Sweetener on top of the batter in each muffin cup. Place the muffin pans on the center rack of the oven. Increase the heat to 400* for 6 minutes. Return the heat to 350* and continue baking for an additional 15 to 20 minutes. Cool completely on a baking rack. Makes 12. Store leftovers in an airtight container in the refrigerator.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

***I prefer the almond extract, but if you don't like the flavor of almond extract or have a nut allergy, vanilla extract may be used.

Nutritional info per muffin, approximately: 

282.23 calories ~ 23.8 grams fat ~ 8 grams net carbs ~ 7.2 grams protein

Notes: These gluten free muffins are light & healthy and taste la little bit like a muffin and cheesecake. The flavor is best when served chilled.