Gingerbread cream cheese muffins (low carb and gluten free)

Ingredients

• 8 oz cream cheese, softened
• 2 large eggs
• 3 tablespoons unsweetened almond milk
• 2 teaspoon molasses (optional, but gives better flavour and colour)
• 16 drops stevia extract
• 1 1/2 cup almond flour
• 1/4 cup vanilla whey protein powder
• 1/4 cup granulated erythritol
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

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Preparation

• Preheat oven to 325F and line a 12-muffin pan with paper or silicone liners.
• In a large bowl, beat cream cheese with electric mixer until smooth. Add eggs, one at a time, and beat until combined, scraping down sides of bowl and beaters as needed. Add almond milk, molasses and stevia extract and beat until just incorporated.
• In a medium bowl, stir together almond flour, whey powder, erythritol, baking powder, baking soda, spices and salt. Add to wet ingredients and beat until just incorporated, being careful not to overmix.
• Spoon batter into prepared muffin cups and bake for 20-25 minutes, or until golden brown and center is set.

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