Low-Carb Cream Cheese Muffins
8oz. Cream Cheese
2 Large Eggs
1/4 C Xylitol (Natural Sweetner)
1t Pure Vanilla Extract
3T Vanilla Whey Protine (heaping)
1/2T Cinnamon
1/4t Pumpkin Spice
1/4t Nutmeg
Directions
Preheat oven to 350. Combine all ingredients in a medium bowl. With an electric mixer, beat the ingredients until you have the consistency of a pancake batter. Spray muffin tin with cooking spray. Pour about 1/4 C of batter into each cup. Place into preheated oven and bake for 15 min. Don't be tempted to over cook them, they will get too dry.
Turn oven off and leave the tins in the oven to cool for at least 20 minutes. They puff up as they bake, but will fall while cooling, that is what you want. Remove from tins and cover with plastic wrap and refrigerate. Serve cold with sprinkled cinnamon on top.
Optional Garnish:
A dab of sour cream with lemon zest. Fresh fruit (strawberries, blueberries, peach, apple...you get the idea) with freshly ground nutmeg. These would be great with a cup of coffee and good conversation with friends. You can reduce the calories by using reduced calorie cream cheese. That is the main contributor. Just make sure it doesn't add sugar.
Nutritional Facts (Per Serving)
4g Carbohydrate
4g Protein
127 Calories (muffin only)
Servings: 8