Aunt Rocky’S Cheese Danish Microwave Muffins (Lchf)

• 3 teaspoons Organic Valley Cultured Cream Cheese, Divided
• 1 drop Liquid Sucralose (or Equivalent Liquid Sweetener)
• 1 Tablespoon Bel Giossio Mascarpone
• 1 Tablespoon Butter
• 1 teaspoon Vanilla Extract
• 1 whole Egg (large)
• 1 Tablespoon Smuckers Boysenberry Sugar Free Jam (or Any Flavor), Divided
• 1/4 cups Blanched Almond Flour, Fine Grind
• 1 Tablespoon Flax Meal
• 1 Tablespoon Powdered Erythritol (I Use Swerve)
• 1/2 teaspoons Glute Free Baking Powder

1. In a microwave safe pinch bowl, soften 2 teaspoons of the cream cheese in microwave for only 3-4 seconds. Don't melt! You're just getting it soft enough to add the liquid sweetener and mix. Cream cheese should still be thick. If too thin, put in freezer for a few minutes while you do the rest of the steps.
2. Add liquid sweetener to the softened cream cheese. Set aside.
3. Place 5 silicone muffin cups on a microwave safe plate and set aside. (See tip below for oven method.)
4. Melt remaining teaspoon of cream cheese, mascarpone, and butter in microwave safe 2-cup measuring cup, or small bowl, for 15 seconds. Whisk in vanilla, egg, and half of the jam until creamy.
5. Add in all dry ingredients and whisk well.
6. Pour into silicone muffin cups. Fill only about halfway, as they will rise quite a bit during cooking.
7. Microwave muffins for 30 seconds. Take out of microwave, and use a spoon to make a small dent/hole in the top of each muffin. Spoon a little bit of the remaining jam into each well, and top with a little bit of the cream cheese mixture. (Don't poke the jam or cream cheese down into the muffin.)
8. Microwave for another 45 seconds. Top may be a little soft. (If it's still wet, add 10 seconds at a time until set.) Let stand in microwave for another couple of minutes. Peel off silicone muffin cups and serve warm. Do not leave them in the muffin cups longer than a couple of minutes, or they will get soggy.
9. Notes:
10. I use silicone muffin cups for this recipe so that I can quickly make them in the microwave. They could be baked in the oven, but I have not done that, so can't advise on the timing.
11. Muffins may be made ahead and frozen. Re-warm defrosted muffins in the microwave for about 10 seconds before serving.
12. For more low carb/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes Group on Facebook.
13. Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 99, Total Fat 9 g, Saturated Fat 3 g, Sodium 300 mg, Potassium 16 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g, Sugars 0 g, Protein 3 g. Macros: 84% fat, 12% protein, 4% carbs.
14. December 20, 2016 Roxana Lopez

valley cultured cream cheese, liquid, giossio mascarpone, butter, vanilla, egg, smuckers, blanched almond flour, meal, baking powder

Taken from tastykitchen.com/recipes/breads/aunt-rockye28099s-cheese-danish-microwave-muffins-lchf/ (may not work)