- 2 8 oz. packages, Cream Cheese
- 1/2 cup Splenda (or your favorite low carb sweetener)
- 2 Eggs
- 1/2 tsp. Vanilla
- Cinnamon, optional
Add cream cheese to a microwave-safe bowl and soften for about 40 seconds in microwave. Add sweetener, eggs, and vanilla to bowl. Beat with mixer until smooth. Pour mixture into 12-muffin pan lined with the muffin papers. Sprinkle muffins with cinnamon before baking. Bake at 350 degrees for 15 - 20 minutes.
After baking, the consistency is more like a cheesecake, than a muffin. Store in refrigerator.
Variations: Drizzle with low carb syrup or sugar free jam, preserves, or pie-filling.