1 egg Lightly beaten
1/4 cup Unsweetened Almond Milk
1/4 cup Heavy Whipping Cream
1/4 cup Coconut Flour
1/4 cup Granulated Erythritol
2 t. Baking Powder
1/4 t. Salt
4 oz Blueberries (or berry of choice)
2 oz Cream Cheese cut into small chunks
INSTRUCTIONS:
Preheat oven to 350 degrees F or Airfryer to 330 degrees F. Melt butter and pour into a 8” cast iron skillet or pan that will fit in your airfryer. In a small bowl, whisk together egg, almond milk, coconut flour, erythritol, baking powder and salt until smooth and lump-free. Pour the batter over the melted butter evenly but do not stir. Scatter blueberries over the batter. Place cream cheese chunks over the blueberries. Bake for 25-35 minutes or until golden and bubbly. Airfryer baking time may be shorter, test with a toothpick for doneness. Serve with some low-carb ice cream if you like.
Nutrition Facts (per serving, makes 6 servings):
Calories: 195
Fat: 17 g
Carbohydrates: 7 g
Fiber: 3 g
Net Carbs: 4 g
Protein: 4 g
Low-Carb Blueberry Cream Cheese
![](https://i0.wp.com/plantbasedandveganism.com/wp-content/uploads/2024/07/image-120.png?resize=450%2C600&ssl=1)
Ingredients:
For the Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 2 tablespoons water
- 2 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For the Cream Cheese Mixture:
- 8 ounces cream cheese, softened
- 1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions:
- Prepare the Blueberry Compote:
- In a small saucepan, combine the blueberries, water, powdered erythritol, and lemon juice.
- Heat over medium heat, stirring occasionally, until the blueberries start to release their juices and the mixture begins to thicken, about 5-7 minutes.
- Once the compote has thickened slightly, remove it from the heat and stir in the vanilla extract.
- Let the blueberry compote cool completely before using.
- Prepare the Cream Cheese Mixture:
- In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered erythritol and vanilla extract, and continue to beat until well combined.
- Slowly add the heavy cream while continuing to beat the mixture until it becomes light and fluffy.
- Combine the Blueberry Compote and Cream Cheese Mixture:
- Once the blueberry compote has cooled, gently fold it into the cream cheese mixture. You can fully incorporate the compote for a uniform color or leave it slightly swirled for a more marbled effect.
- Serve:
- Transfer the low-carb blueberry cream cheese to a serving dish.
- Serve immediately or refrigerate until ready to use.
Serving Suggestions:
- Spread: Enjoy this blueberry cream cheese as a spread on keto-friendly bread, bagels, or crackers.
- Dip: Use it as a dip for fresh vegetables or low-carb fruits like strawberries or raspberries.
- Dessert Topping: Use it as a topping for keto pancakes, waffles, or cheesecake.
Tips:
- Storage: Store any leftover blueberry cream cheese in an airtight container in the refrigerator for up to 5 days.
- Sweetener: Adjust the sweetness to your taste. If you prefer a sweeter cream cheese, add a bit more powdered erythritol.
- Texture: For a smoother texture, blend the blueberry compote before folding it into the cream cheese mixture.
This Low-Carb Blueberry Cream Cheese is a versatile and delicious addition to your keto-friendly recipes. Enjoy its creamy texture and delightful blueberry flavor in various ways!