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These creamy, rich, cheesecake muffins make great fat bombs, snacks, desserts, and even breakfast. Egg free as written, or use eggs instead of the flax. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, sugar free, egg free, coconut free, nut free, low potassium, low sodium, CKD/Renal Diet friendly. For Paleo or dairy free, use Kite Hill in place of the cream cheese.

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.  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.
Ingredients
  • 16 ounces, weight  Organic Valley Cultured Cream Cheese
  • ⅓ cups  To ½ Cup Swerve Granular (See Note)
  • 1 teaspoon  Vanilla Extract
  • 2 Tablespoons  Golden Flax Meal, Or 2 Large Eggs (See Note)
  • 1 teaspoon  Cinnamon
  • 2 Tablespoons  Walden Farms Pancake Syrup (or Other Sugar Free Syrup)
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