Aunt Rocky’s Maple Cheesecake Muffin Fat Bombs

Preheat oven to 350ºF. Place liners in your muffin tin (I use parchment muffin liners so nothing sticks to them).

Cut cream cheese into chunks and put in medium size microwave save bowl. Microwave for about 40–50 seconds until you can stir it with a whisk. Add the rest of the ingredients and whisk well.

Spoon or pour into the muffin cups. Bake 25 minutes. Use a toothpick test to be sure they’re done in the center. Sprinkle tops with a little extra cinnamon or mixture of cinnamon and granular sweetener as soon as you take them out of the oven (optional, but adds a nice topping).

Turn out onto wire rack to cool completely. Muffins will be puffy when they come out of the oven, then sink in the middle as they cool.

These cheesecake muffins are delicious warm or at room temperature, but they won’t come out of their papers nicely until they have been refrigerated. To serve right away, plan on eating with a fork. Or to serve warm later, refrigerate, remove liner, warm muffin on a plate for about 20 seconds.

Leftover muffins should be stored in the refrigerator, or may be frozen.

Notes:
• I make these with 1/2 cup of Swerve, but they are very sweet. For a less sweet cheesecake, use only 1/3 cup.
• Using the flax makes this recipe egg free, and gives a very creamy texture to the finished muffins. Using eggs will give a bit more structure. The muffin tops may crack when baked using eggs, but it doesn’t hurt them at all. The choice is yours.
• This recipe can also be used to make conventional frozen fat bombs instead of baking. To do that, line a cookie sheet with waxed or parchment paper. Drop by rounded tablespoons onto the waxed paper. Put pan in freezer until fat bombs are completely frozen, then transfer to freezer bag. You should get 24. A serving size would be 2 fat bombs to equal the nutritional information for one muffin.
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer using the exact brands I use. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 140, Total Fat 12 g, Saturated Fat 8 g, Potassium 1 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2 g, Sugars 0 g, Protein 3 g. Macros: 84% fat, 10% protein, 6% carbs.

© August 14, 2017 Roxana Lopez for Aunt Rocky’s