Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Strawberries and Cream Muffin (Low Carb and GF)
A tangy, sweet,low carb strawberry muffin filled with cream cheese --perfect breakfast for warm summer months.
Course
Dessert
Cuisine
American - low -carb, American Classic
Keyword
desserts, muffin, strawberry
Prep Time
5
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
7
minutes
minutes
Servings
1
serving
Calories
463
kcal
Author
Katherine Peters
Ingredients
1
tablespoon
plus 1 teaspoon of cream cheese
divided use
1
tablespoon
whole milk ricotta
1/3
cup
almond flour
1/2
teaspoon
strawberry Kool Aid powder
from the small packet that you have to add sugar to
1
egg
1
tablespoon
of butter
Pinch of salt
1-1/2
tablespoon
of Xylitol or equivalent in your favorite sweetener
or to taste
1
teaspoon
vanilla
1/2
teaspoon
baking powder
Instructions
Warm the butter, ricotta, and 1 teaspoon of cream cheese in the microwave.
Blend well with a fork.
Add the egg, the butter mixture, vanilla, baking powder, almond flour, Kool Aid Powder, and xylitol to a bowl.
Mix well.
Spray the inside of a coffee mug with baking release spray.
Spoon the batter into the mug.
Push one tablespoon of cream cheese into the batter.
Microwave for 2 to 3 minutes or until set. The top will still be gooey - do not over bake.
Let stand in microwave for about 3 minutes.
Nutrition
Calories:
463
kcal
|
Carbohydrates:
10
g
|
Protein:
16
g
|
Fat:
40
g
|
Saturated Fat:
13
g
|
Cholesterol:
217
mg
|
Sodium:
223
mg
|
Potassium:
262
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
850
IU
|
Calcium:
235
mg
|
Iron:
2.2
mg