Keto Blueberry Cream Cheese Muffins

This content originally appeared on Low Carb Yum. Republished with permission.

If you’re looking for a delicious snack that’s keto-friendly and full of flavor, look no further than blueberry cream cheese muffins! These decadent little treats are like mini cheesecakes with the added bonus of juicy blueberries and crunchy sliced almonds. They make the perfect pick-me-up during those mid-afternoon cravings or as an indulgent dessert after dinner.

Why You’ll Love This Blueberry Cream Cheese Muffin Recipe

When it comes to eating a low-carb diet, we often feel like we give up some of our favorite carb-filled recipes. But it’s super easy to transition them to work with your new lifestyle.

This recipe for blueberry cream cheese muffins is a perfect example!

By subbing out all-purpose flour for cream cheese you are left with a keto version of classic blueberry muffins! The cream cheese helps keep the muffins rich and moist.

Sweetener, eggs, sugar-free vanilla extract, and xanthan help to bring all of the flavors together so they are just as delicious as a traditional recipe!

Note: If you are a fan of blueberries and cream cheese, check out this blueberry swirl cheesecake!

Ingredients Needed

Making a batch of these keto blueberry muffins is super simple! Here’s everything that brings it together:

Cream Cheese

A must to make these creamy and delicious muffins! Using cream cheese adds not only flavor but also a nice texture. Make sure to use full-fat cream cheese for this recipe.


This is the key ingredient to make your muffins keto-friendly. I used monk fruit, but you could also use another type of keto sweetener if preferred.

Check out this list of the best keto and low-carb sugar substitutes to find one you like!


Adding eggs to the batter helps bind all of the ingredients together and gives them a nice richness.


Fresh or frozen blueberries are perfect for this recipe! Make sure to use fresh if you can because they have a better flavor. If using frozen, thaw them first before adding them to the batter.

Note: Are blueberries keto?

Sliced Almonds

The crunchy nuttiness of the almonds pairs perfectly with the sweet blueberries in this recipe. Feel free to omit them if you’re not a fan of nuts, or swap them out for something else like chopped walnuts or pecans.

Sugar-Free Vanilla Extract

A few drops of sugar-free vanilla extract add an extra punch of flavor to these muffins.

Xanthan Gum

This helps to give the batter a little more stability so that your muffins don’t crumble when you take them out of the oven. Adding xanthan gum to your batter is optional.

Baking Tips

Here are a few tips to make the perfect keto blueberry muffins:

Make sure to use softened cream cheese for the batter. If it is too cold, it won’t blend properly, and your muffins won’t turn out as soft and moist.
If using frozen blueberries, thaw them first before adding them to the batter so that you don’t end up with purple-tinted muffins!
Allow the muffins to cool completely before removing them from the pan. This helps keep them together better and ensures that they don’t crumble.

How To Make Blueberry Cream Cheese Muffins

Here are the easy steps to make a soft keto cream cheese muffin with blueberries:

Step 1: Make cream cheese mixture

Preheat your oven to 350°F.

While your oven is heating up, start by beating the softened cream cheese with an electric mixer (or in a stand mixer) for about 2 minutes until it is smooth and creamy.

Next, add in the sweetener, vanilla extract, and eggs, one at a time, and mix to combine.

Step 2: Add in mix-ins

Once you have the muffin batter ready, gently fold in the blueberries and almonds with a spatula until it is well incorporated.

Step 3: Bake and enjoy

Scoop the mixture into 12 muffin molds that have been lined with cupcake liners, or use a silicone mold! You can use an ice cream scoop to get the amount of batter just right.

Bake at 350°F for approximately 20 minutes or until the mixture is set and the tops have started to brown slightly (as shown in the photo).

Allow the muffins to cool, and then store them in the refrigerator.

Tip: They taste the best when served chilled.

What To Serve With Keto Blueberry Muffins

I liked serving mine with some fresh blueberry sauce on top, but they can be eaten plain as a snack or for breakfast. Yes, I often eat yummy treats like this for breakfast. You can also slather on some sugar-free raspberry jam!

Eating high-fat foods in the morning prevents me from overeating later. That’s because the fat really fills me up. And there’s certainly a good amount of fat in this blueberry cheese muffin recipe.

Enjoy with a cup of keto iced coffee!

Recipe Variations

Though these easy blueberry cream cheese muffins are delicious as is, there are a few ways to switch things up for variety, preference, or for what you have on hand.

Consider adding or swapping out some of these ingredients:

Sugar-free chocolate chips (Lily’s works great!)
Nuts (pecans and walnuts would taste delicious)


Here are some questions people often ask about my keto blueberry muffin recipe. If you don’t see your question in this list, please leave it in the comments.

Is cream cheese keto-friendly?

Yes, cream cheese is keto-friendly. It’s a great way to get some extra fat into your diet and also add flavor and texture to recipes. Cream cheese has a nutritional content of 7.9 g fat, 0.9 g carbohydrates, and 1.2 g protein per 30g serving size.

Find more recipes with cream cheese by browsing through my low carb cheesecakes.

Do I have to use cream cheese?

Although these were made with cream cheese, you could use ricotta cheese instead. It would be similar to my mini cheesecakes that I made.

How many carbs are in these blueberry cream cheese muffins?

These blueberry cream cheese muffins are just 155 calories, 2g of carbs, and 4g of protein in our version when using cream cheese with 8 grams of carbs per 8-ounce block. This is a great alternative to those high-carb blueberry muffins that are around 460 calories and 61 grams of carbs!

Can I freeze these muffins?

Yes, you can freeze the muffins for up to three months. Just make sure that when you thaw them out, they are completely cooled before eating.

I have a lot of blueberries left over. Any recipes I can make?

Lucky for you, I have a list of 21 delicious keto blueberry recipes all ready for you!

If You Like This Recipe, Try This!

Looking for more ways to enjoy blueberries on a keto diet? Check out these related blueberry recipes:

Gluten-Free Zucchini Blueberry Muffins are great for breakfast, snacks, or desserts. It’s a tasty treat that will satisfy your sweet tooth without the guilt.
Blueberry Jam Cheesecake Bars are made with chia jam, a low-carb crust, cream cheese, and a crumb cake topping and are an absolute dream!
A simple Low Carb Blueberry Cobbler dessert with a gluten-free topping that tastes just like the real thing. It’s a super easy recipe that is quick to prepare.
Keto Blueberry Cake Donuts are rich and fluffy, with just a hint of sweetness from the blueberries.
Gluten-Free Lemon Blueberry Pound Cake is a melt-in-your-mouth treat that pairs tart lemon and sweet blueberries for the perfect flavor combination.

Follow us on FACEBOOKPINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!


Blueberry Cream Cheese Muffins

These keto blueberry cream cheese muffins are the perfect solution to satisfy those mid-afternoon cravings without sabotaging your diet. Use this recipe to make a batch of delicious and decadent mini cheesecakes with juicy blueberries and crunchy sliced almonds that will have you coming back for more!
Course Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 12 people
Calories 155kcal


16 ounces cream cheese½ cup low carb sugar substitute or equivalent2 eggs adding 4 will lighten the texture (see note)¼ teaspoon xanthan gum optional½ teaspoon sugar-free vanilla extract¼ cup blueberries¼ cup sliced almonds optional


Beat softened cream cheese with electric mixer until smooth and creamy.
Add sweetener, xanthan gum, eggs and vanilla.
Beat with mixer until well blended.
Fold in blueberries and almonds.
Spoon into 12 muffin molds lined with the papers.
Bake at 350°F for about 20 minutes or until set and tops just starting to brown (as in photo)..Cool and store in the refrigerator. Best served chilled.


Using room temperature cream cheese allows for a smooth cream cheese mixture.

Per reader comment, adding 4 eggs instead of two provides a much lighter cheesecake-like texture.

The following can be added in place of the blueberries:

sugar-free chocolate chips
broken low carb cookie pieces

Instant Pot Directions:

Put the batter into half-pint jars with rings and lids, not tightened, just loose, and steam for 15 minutes, then NPR (natural pressure release) for 20 minutes.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Additional Info

Net Carbs: 2 g
% Carbs: 5 %
% Protein: 10.1 %
% Fat: 84.9 %
SmartPoints: 7

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.


Sodium: 134mg | Calcium: 47mg | Vitamin C: 1mg | Vitamin A: 547IU | Sugar: 2g | Fiber: 1g | Potassium: 78mg | Cholesterol: 69mg | Calories: 155kcal | Saturated Fat: 8g | Fat: 15g | Protein: 4g | Carbohydrates: 3g | Iron: 1mg

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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