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Low-Carb Blueberry Cream Cheese

By deiv3 on July 21, 2024

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

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!