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Aunt Rocky’s Lemon Danish Microwave Muffins (Low Carb, Gluten Free)

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Description

If you love lemon curd, you’ll flip over these microwave muffins! Perfect for breakfast, brunch, high fat snack, or a light dessert. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, coconut free.

Ingredients

  • 1 ounce, weight Philadelphia Cream Cheese Original, Divided
  • 1 drop Liquid Sucralose (or Other Liquid Sweetener)
  • 2 Tablespoons Butter
  • 1 teaspoon Vanilla Extract
  • 1  Large Egg
  • ¼ cups Sugar Free Lemon Curd (See Aunt Rocky's Lemon Curd Recipe On Tasty Kitchen)
  • ¼ cups Blanched Almond Flour, Fine Grind
  • 1 Tablespoon Golden Flax Meal
  • 1 Tablespoon Lifesource Oat Fiber (See Notes)
  • 1 Tablespoon Swerve Confectioners (powdered Erythritol)
  • ½ teaspoons Baking Powder

Preparation

In a microwave safe pinch bowl, soften the cream cheese in microwave for only 5–-7 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.

Stir liquid sweetener into softened cream cheese. Set aside.

Place 4 silicone muffin cups on a microwave safe plate and set aside.

Melt butter in microwave safe 2-cup. measuring cup, or small bowl, for 15–20 seconds. Whisk in vanilla, egg, and half of the lemon curd. Add in all dry ingredients and whisk well.

Scoop into silicone muffin cups. Fill only about halfway, as they will rise quite a bit during cooking.

Microwave muffins for 30 seconds. Take out of microwave, and use a spoon to make a well in the top of each muffin. Spoon some of the remaining lemon curd into each well, and top each with 1/4 of the cream cheese mixture. (Don’t poke the jam or cream cheese too far down into the muffin.)

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.

Muffins may be made ahead and frozen. Rewarm defrosted muffins in the microwave for about 10 seconds before serving.

Notes:
• If you double the recipe, I recommend cooking only 4 muffins at a time in the microwave to make sure you have even cooking. You could also try baking them in the oven at 350ºF, but I have not done that, so can’t recommend the timing on when to add the filling or how long to bake.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason, most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 218, Total Fat 21 g, Saturated Fat 7 g, Sodium 123 mg, Potassium 21 mg, Total Carbohydrate 4 g, Net Carbs 2 g, Dietary Fiber 2 g, Sugars 1, Protein 5 g. Macros: 87% fat, 9% protein, 4% carbs.

© May 30, 2018 Roxana Lopez for Aunt Rocky’s.

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