Servings: 12 Muffins

16 ounces cream cheese, room temp or softened 16 ounces cream cheese, room temp or softened
1/2 cup low-carb sugar substitute or equivalent ½ cup low-carb sugar substitute or equivalent
2 eggs BUT adding 4 will lighten the texture (see note) 2 eggs BUT adding 4 will lighten the texture (see note)
1/4 teaspoon xanthan gum optional ¼ teaspoon xanthan gum optional
1/2 teaspoon sugar-free vanilla extract ½ teaspoon sugar-free vanilla extract
1/4 cup blueberries ¼ cup blueberries
1/4 cup sliced almonds ¼ cup sliced almonds

Beat softened cream cheese with electric mixer until smooth and creamy
Add sweetener, xanthan gum, eggs and vanilla
Beat with mixer until well blended
Fold in blueberries and almonds
Spoon into 12 muffin molds lined with the papers
Bake at 350°F for about 20 minutes or until set and tops just starting to brown.
Let cool for 10 minutes in pan, then put on rack to finish. Store in the refrigerator. Best served chilled.
Instant Pot Directions: subheading: Instant Pot Directions:
Put the batter into half-pint jars with rings and lids, not tightened, just loose
Steam for 15 minutes, then NPR (natural pressure release) for 20 minutes.
Release remaining pressure, and cool in jars out of pot as indicated above

Using room temperature cream cheese allows for a smooth cream cheese mixture.  Using room temperature cream cheese allows for a smooth cream cheese mixture.
Per reader comment, adding 4 eggs instead of two provides a much lighter cheesecake-like texture.  Per reader comment, adding 4 eggs instead of two provides a much lighter cheesecake-like texture.
The following can be added in place of the blueberries:  The following can be added in place of the blueberries:
sugar-free chocolate chips  sugar-free chocolate chips
raspberries  raspberries
strawberries  strawberries
blackberries  blackberries
nuts  nuts
broken low carb cookie pieces  broken low carb cookie pieces
Estimated Macros are in 2nd photo above  Estimated Macros are in 2nd photo above