PAMI'S CREAM CHEESE CINNAMON MUFFINS
8 ounces cream cheese, softened
3 eggs
2 ounces almond flour (1/2 cup)
1 cup Carbalose flour
1 teaspoon baking powder
1/2 cup Da Vinci sugar free syrup, vanilla flavor
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon cinnamon

Topping:
1 tablespoon butter, melted
2 teaspoons granular Splenda (not liquid)
1/4 teaspoon cinnamon

Beat the cream cheese with an electric mixer until smooth. Beat in the eggs. Add all of the remaining ingredients except the topping. Fill 12 greased muffin cups. Bake at 350 25-30 minutes. Mix the 2 teaspoons granular Splenda and 1/4 teaspoon cinnamon. While the muffins are hot from the oven, brush with the melted butter and sprinkle with the Splenda-cinnamon mixture.

Makes 12 muffins
Can be frozen

With granular Splenda:
Per Serving: 155 Calories; 12g Fat; 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 147 Calories; 12g Fat; 7g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs

I baked mine for 30 minutes but, even though they seemed firm to the touch, they were very wet and spongy on the inside. The tops could have been a bit browner too, so I suggest baking them 35-40 minutes or until very brown on top. I'm not sure if that will make that much difference though because there is a lot of liquid in the batter. These don't taste bad, but the texture is a dead giveaway that these are low carb.


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